“We had a potluck at work last week and no one told us until 4:30 the day before.”
This recipe provides a convenient and delicious way to make chicken enchiladas in your slow cooker. It’s the perfect option for a busy weeknight, delivering tender chicken, flavorful sauce, and gooey melted cheese.
Slow cooking allows the chicken to absorb all the spices and enchilada sauce, making every bite rich with flavor. Whether you’re feeding a family or preparing dinner for yourself, these slow-cooker chicken enchiladas are sure to satisfy.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Boneless Skinless Chicken Breasts | 1 1/2 lb |
| Chili Powder | 1/2 teaspoon |
| Red Enchilada Sauce | 1 (28 oz) can |
| Corn Tortillas | 10 |
| Cheddar Cheese, Grated | 2 cups |
| Black Olives, Drained | 1 (4 oz) can |
| Kosher Salt | To taste |
| Freshly Ground Black Pepper | To taste |
| Sour Cream (Optional, for serving) | As desired |
| Green Onions (Optional, for serving) | As desired |
Instructions:
1. Prepare the chicken:
Start by placing the boneless skinless chicken breasts into the slow cooker. Sprinkle them with kosher salt, freshly ground black pepper, and chili powder to infuse the chicken with flavor. You can adjust the seasoning to your taste if you like it spicier or milder. The seasoning at this stage will provide a savory base to the enchilada mixture.
2. Add sauce and cook:
Pour the entire can of red enchilada sauce over the chicken breasts. The sauce will keep the chicken moist as it cooks, adding rich flavor throughout the process. Set your slow cooker to cook on high for 4 hours or on low for 6-8 hours, or until the chicken is fully cooked through and falls apart easily when shredded.
3. Shred the chicken:
Once the chicken is cooked and tender, use two forks to shred the meat directly in the slow cooker. The chicken should easily pull apart into juicy, tender strands. As you shred the chicken, it will absorb even more of the flavorful sauce, making it incredibly moist.
4. Prepare the tortillas:
While the chicken is cooking, prepare your tortillas. Cut the corn tortillas in half and then into large strips—about 1-inch wide. This helps the tortillas to break up and blend into the chicken mixture while absorbing all the delicious sauce. Stir the tortilla strips into the shredded chicken and sauce mixture. The tortillas will soak up the sauce, adding a nice texture to the dish.
5. Add cheese and olives:
Next, add 1/3 of the grated cheddar cheese to the slow cooker and stir the mixture until the cheese is evenly distributed. The cheese will start to melt into the sauce, giving it a creamy texture. Then, add the black olives to the mix. Stir them in gently. Press the mixture down with the back of a spoon to evenly spread it out across the bottom of the slow cooker.
6. Top with remaining cheese and olives:
Now, sprinkle the remaining grated cheddar cheese on top of the mixture. Add as many black olives as you like for extra flavor and color. The olives add a slightly tangy flavor that complements the richness of the cheese and enchilada sauce perfectly.
7. Melt the cheese:
Cover the slow cooker and cook the mixture on low for an additional 45 minutes, or until the cheese is completely melted and bubbly. This final step allows the cheese to melt and form a gooey, cheesy layer on top of the chicken mixture. You’ll know it’s ready when everything is hot, the cheese is melted, and the edges are slightly golden.
8. Serve:
Once your chicken enchiladas are ready, serve them hot from the slow cooker. They make an excellent meal on their own, but you can also top them with a dollop of sour cream for a cool, creamy contrast. Garnish with freshly chopped green onions for a burst of color and extra flavor. You can also serve them with a side of rice, beans, or a fresh salad for a complete meal.
Tips:
- For an added layer of flavor, try adding a handful of chopped cilantro to the mixture before serving. It adds a fresh, herbaceous note.
- If you like a spicier dish, consider adding sliced jalapeños or a dash of hot sauce to the enchilada sauce for extra heat.
- For a more authentic touch, use homemade enchilada sauce instead of canned.
This slow-cooked chicken enchilada recipe is an easy, hands-off way to enjoy a classic dish with minimal effort. It’s perfect for busy weeknights when you want a homemade meal without spending too much time in the kitchen.
Enjoy!
