Hearty Chicken Enchiladas in a slow cooker

I’m obviously on a cooking streak.  Pardon me.  I’m sure it won’t last.  And I’m on a slow cooker kick.

I just love easy slow cooker recipes on chilly Fall days.  Warm meal ready for you when you come home…mmm.

This Hearty Chicken Enchilada recipe will have you drooling…or I guess that could be just me.  Apparently, I’m a drooler.  Keep that in mind as you post recipes on your site and please be considerate of my keyboard.  It can’t take that much drool.

Anyways, if you like Mexican food (and I do!) and love super easy recipes that come out super yummy, please read on.  Otherwise, I have a whole slew of other recipes you can check out here.

Moving on.   The recipe.  Right.

What you need:

  • 1 pound boneless skinless chicken breasts
  • 2 cans (15 ounces each) enchilada sauce
  • Some green chilies – fresh or canned (about 4 ounces)
  • Flour tortillas (this recipe should be good for about 8)
  • 1 cup (4 ounces) shredded Mexican cheese blend
  • Sour cream – optional for some, a must for me

Now.

Do you see those little itty bitty chilies on top of the can?   Those are actually from our garden.  And they scare me.  One year Jon put a couple in a smoker at a BBQ we hosted and the next thing you know there are about 3-4 mucho guys crying.

Another time I decided to cook with one and foolishly touched my face while washing them (washing, not even cutting yet).  I spent the next week cursing them out.

Oh, and then there’s you again.  Yuck.

In a 3-qt (if you got it, I use my regular one) slow cooker, combine the chicken, enchilada sauce and chillies.

I know I keep interrupting you here, but I just can’t pass up a chance to tell you about my slow cooker.  I got it as a gift from my super awesome mother-in-law for Christmas last year.  I wanted a new slow cooker because ours has no timer or any other sort of programming capabilities which drove me nuts since we don’t work 8 hour days and I hate overcooking the food.  Anyways, Jon and I were dilly-dallying at WalMart one day, as we often do, and we came across this here Hamilton Beach Set-n-Forget 6-quart Programmable Slow Cooker.  And it is exactly what it sounds like.  That’s right.  Amazing.  This thing does everything short of going grocery shopping for ya.  You can choose a program to run, set a timer, or use the best feature of all – the probe!  It’s a thermometer that you insert and the slow cooker will cook until you reach the desired temperature and then it will stop and keep your dish warm.  If you’re amazed – I was too.  In fact, I didn’t think this dream could ever be a reality and I moved on.  Guess what I got at Christmas time?  That’s right.  My Hamilton Beach slow cooker.  I was ecstatic.  I still am.  It cooks like a dream.  I am so in love with it, I’ve been talking about it non-stop.  2 of my co-workers actually went out a bought one after they saw mine!  It’s that awesome.

Now, back to the recipe.  Chicken, enchiladas sauce and chilies.  Right.  Cover and cook on low for 8 hours or until a meat thermometer reads 160 degrees.

Once the 8 hours have passed, remove the chicken and shred with two forks.

Reserve 1 cups cooking juices and poor the rest into a large bowl.;  add black beans and shredded chicken.

Coat a baking dish with nonstick cooking sprat and add about 2/3 cup reserved juices.

Eye the bits of green chilies suspiciously.  Move on.

Place about 1/3 cup chicken mixture down the center of each tortilla.

Roll up and place seam side down in prepared dish.

Repeat.

On a side note, if you’d like to make half and freeze half, just split the whole thing into two dishes and freeze one of them for up to 3 months.  To reheat, put in oven at 350 degrees for about 30 minutes.

I make all of them together because I live with a bottomless pit.

Poor the remaining reserved juice over top.

Sprinkle with cheese.

Cover and bake at 350 degrees for 20 minutes.  Uncover and bake 5 minutes longer or until cheese is lsightly browned.

Serve with sour cream if you want it.

And we all know I want it.

Chicken Enchiladas in a slow cooker
 
Prep time
Cook time
Total time
 
hearty, simple chicken enchiladas recipe, in a slow cooker
Recipe type: Entree
Cuisine: Mexican
Serves: 8
Ingredients
  • 1 pound boneless skinless chicken breasts
  • 2 cans (15 ounces each) enchilada sauce
  • Some green chilies – fresh or canned (about 4 ounces)
  • Flour tortillas (this recipe should be good for about 8)
  • 1 cup (4 ounces) shredded Mexican cheese blend
  • Sour cream – optional for some, a must for me
Instructions
  1. Dice the chilies, mix with enchiladas sauce, then top the chicken in the slow cooker with the mix.
  2. Cover and cook on low for 8 hours or until a meat thermometer reads 160 degrees.
  3. Once the 8 hours have passed, remove the chicken and shred with two forks.
  4. Reserve 1 cups cooking juices and poor the rest into a large bowl.; add black beans and shredded chicken.
  5. Coat a baking dish with nonstick cooking sprat and add about ⅔ cup reserved juices.
  6. Place about ⅓ cup chicken mixture down the center of each tortilla.
  7. Roll up and place seam side down in prepared dish.
  8. Repeat for the rest.
  9. Poor the remaining reserved juice over top.
  10. Sprinkle with cheese.
  11. Cover and bake at 350 degrees for 20 minutes. Uncover and bake 5 minutes longer or until cheese is slightly browned.
  12. Serve with sour cream if you want it.

Comments

  1. Dude. I'm totally putting that slow cooker on my Amazon wishlist!!!

    Also – they sell cheap gloves in the cake decorating section at Michael's (40% off coupon!!!) that are great for working with stuff like chile.

  2. That slow cooker has offically earned a spot on my Christmas list this year! I love it when my kitchen appliances are smarter than I am. :)

    I'm going to have to give this recipe a try next week…my bf would LOVE this!

  3. Oh I wish I had seen this post earlier! I just pulled the chicken out of the freezer so there is no way I can pull it together for dinner tonight. Maybe we should go easy tonight and I'll make enchiladas for tomorrow. They just look so delicious!!!

  4. Thanks! I made this recipe for our department Cinco de Mayo luncheon, today. It was a hit!

  5. Oh – and btw – I have that same crock pot and LOVE it! :)

  6. That slow cooker has offically earned a spot on my Christmas list this year! I love it when my kitchen appliances are smarter than I am. :)

    I'm going to have to give this recipe a try next week…my bf would LOVE this!

  7. Sarah @ ExPat Bride says:

    I love anything made in a crock pot! I know it probably wouldn't be as healthy (not that it was very healthy to begin with) but it would be awesome with pork!!

  8. Just an FYI for shredding chicken, if you have a stand mixer, it will shred chicken for you!!! I know, hard to believe, but you put cooked chicken in your stand mixer bowl (hot, and right out of the crockpot) then attach the paddle mixer, and put it on low for about a minute. You will have perfectly shredded chicken!! I usually put about 3 chicken breasts in at a time, and it literally will be shredded perfection in less than a minute!

  9. Rachel says:

    Can’t wait to try these! One question, you say to add black beans in the directions, but there are no black beans listed in the ingredients section. So is it a whole can?

  10. Hi,
    I am looking at slow cookers–and the one with the probe seems ideal!
    However, it is huge–I’m cooking for just one.
    I haven’t used a slow cooker, but from what I have read, you could not cook this size recipe in a large cooker?

    If I am reading this correctly, you are cooking just one-pound of chicken in a six quart pot.
    Thanks so much for the reply.

  11. OMG! My boyfriend of 12 years, the one from England whom I blog about, is coming to America for the first time in 8 years and this time his daughter is coming with him. this looks like something they would LOVE LOVE LOVE!!! I introduced Mexican food to them on one of my visits there and now I send them recipes and ideas and I know they are going to love this, and it’s easy so it can be cooking while we are enjoying our day. Thanks.

  12. Made this today love love the simplicity!!

  13. I just cooked these very easy to make and taste so good, awesome!

  14. Is the chicken frozen when you put it in the crock pot or do you defrost it first?

  15. I’ve never used a slow cooker before and am going to make this today, but I was wondering if you could add sliced or diced onions into the crockpot with the chicken? Or if the onions wouldn’t turn out that well cooked that way.
    Thanks! Can’t wait to try it!

    • Jenny- I have made a TON of other recipes with onions in the slow cooker, so I’m sure it will be fine. I’ve never tried it with this recipe before though.

  16. Enchiladas are suppose to be made with corn tortillas…

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