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Slow Cooker Chicken Enchiladas
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4.70 from 36 votes
SkinnyMS

Slow Cooker Chicken Enchiladas

This divine Chicken Enchilada recipe is a budget-friendly and convenient way to feed the whole family.
Prep Time15 minutes
Cook Time4 hours 45 minutes
Total Time5 hours
Course: Dinner
Cuisine: Mexican, Tex-Mex
Keyword: Budget-Friendly, Slow Cooker
Servings: 6 people
Calories: 294kcal
Author: Gale Compton

Ingredients

  • 2 chicken breast filets with skin remove skin before adding to enchiladas
  • 16 ounces red enchilada sauce jar, no sugar added
  • 4 ounces jalapenos can, optional green chiles
  • 1/2 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon black pepper
  • 1 1/2 cups cheddar cheese reduced-fat, shredded
  • 8 ounces sour cream container, fat-free
  • 6 whole-grain tortillas medium (corn tortillas are not recommended as they tend to fall apart)

Instructions

  • Preheat oven to 350 degrees. Place chicken breasts in a covered baking dish. Bake until juices run clear when pierced with a fork, after about 35-45 minutes. Remove skin and discard. Shred chicken or cut into bite-sized cubes.
  • In a medium mixing bowl add chicken, garlic powder, cumin, chili powder, black pepper, and salt to taste. Add to seasoned chicken: green chile peppers, 1/2 cup of enchilada sauce, 1/2 cup sour cream, and 1 cup cheese. Mix well. Place 1/2 cup chicken mixture in the center of each tortilla. Leave about 2" in the bottom without filling and fold up. Continue until all tortillas are filled.
  • Stack enchiladas in the slow cooker, add a little of the sauce on top of each layer as you stack them. There should be 2 layers of 3 or 3 layers of 2, depending on the size of your slow cooker.
  • Combine the remaining enchilada sauce and 1/2 cup sour cream. Pour over the enchiladas. Cover and cook on low 3 to 4 hours, or until hot and bubbly. Cut between each enchilada, and carefully remove them, one at a time, with a large spatula. Pour liquid from slow cooker over enchiladas and sprinkle with remaining cheese. Garnish with diced tomatoes and shredded lettuce.

Nutrition

Serving: 1enchilada | Calories: 294kcal | Carbohydrates: 29g | Protein: 16g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 45mg | Sodium: 422mg | Fiber: 3g | Sugar: 3g |
SmartPoints (Freestyle): 10
SmartPoints (Freestyle): 10