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A plate with a serving of chicken enchiladas covered in melted cheese, garnished with sliced green onions and parsley. Accompanied by sliced avocado, dollops of sour cream, and a portion of diced tomatoes and green herbs. A fork rests on the plate.
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Slow Cooker Chicken Enchiladas

Layers of corn tortillas, spicy chicken, and melty cheese come together in this easy slow cooker meal that's perfect for busy weeknights or casual gatherings.
Prep Time20 minutes
Cook Time1 hour 45 minutes
Total Time2 hours 5 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Cinco de Mayo, comfort food, crockpot, easy
Servings: 8 servings
Author: Marissa Stevens

Ingredients

  • 2 tablespoons olive oil plus more for brushing the inside of your slow cooker
  • 10 small corn tortillas 6-inch
  • 12 ounces shredded chicken ideally from this Shredded Chicken recipe
  • 28 ounces red enchilada sauce divided, (recipe note #1)
  • 8 ounces canned roasted and diced green chiles drained
  • 4 green onions thinly sliced crosswise
  • salt and freshly ground black pepper to taste
  • 8 ounces shredded cheddar cheese
  • 4 ounces shredded mozzarella cheese

Optional Toppings

Instructions

  • Heat oil in a small, non-stick skillet over medium heat until hot. Add one corn tortilla and fry for 10-15 seconds per side until lightly brown; transfer to cutting board. Repeat with remaining tortillas, stacking them as you go. (Keep an eye on the heat to keep the tortillas from browning too slow or too fast, and add more oil to the pan as necessary.) When finished, cut the stack of tortillas into quarters crosswise (you'll end up with 40 triangles). Set aside.
  • In a medium bowl combine shredded chicken, 1/2 cup of the enchilada sauce, green chiles and green onions; stir to combine. Season to taste with salt and pepper.
  • Brush bottom and sides of slow cooker with olive oil or coat with cooking spray. Pour in 1/2 cup of the enchilada sauce and smooth to an even layer.
  • Arrange about 1/3 of the tortilla quarters in an even layer in the bottom of the slow cooker. Spread 1/2 of chicken mixture evenly over the top, followed by 1/3 of each cheese. Repeat this for a second layer (sauce, tortillas, cheese). Top with the final layer of tortillas and drizzle remaining ~1 3/4 cups enchilada sauce over all. Sprinkle evenly with remaining cheese.
  • Turn slow cooker to high and cover. Cook 1 1/2 to 2 hours until cheese has melted and enchiladas are hot all the way through. Cut into portions with a sharp knife or spatula and serve with desired toppings.

Video

Notes

  1. Use store bought red enchilada sauce or make it from scratch with my Homemade Red Enchilada Sauce. Or use my Green Enchilada Sauce recipe instead. 

Nutrition

Calories: 379kcal | Carbohydrates: 26g | Protein: 24g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 71mg | Sodium: 1.295mg | Potassium: 239mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1.155IU | Vitamin C: 13mg | Calcium: 318mg | Iron: 2mg

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