Easy Slow Cooker Enchiladas

These Easy Slow Cooker Enchiladas are a game-changer for busy days! Simply add chicken, onion, garlic, and spices to your slow cooker in the morning, and come home to a flavorful, cheesy, and tender meal that’s ready to devour. The perfect comfort food for a cozy night in!

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 medium onion, chopped
• 2 cloves of garlic, minced
• 1 can (10 oz) enchilada sauce
• 1 can (14.5 oz) diced tomatoes, drained
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8-10 corn tortillas
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped scallions (optional)

Instructions

Add the chicken, onion, and garlic to the slow cooker.

In a small bowl, whisk together the enchilada sauce, diced tomatoes, cumin, paprika, cayenne pepper (if using), salt, and black pepper.

Pour the sauce mixture over the chicken and onion mixture in the slow cooker.

Cover and cook on low for 6-8 hours or high for 3-4 hours.

About 30 minutes before serving, prepare the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds to soften.

In a large bowl, combine the cheddar and Monterey Jack cheese.

To assemble the enchiladas, lay a tortilla flat and spoon some of the chicken mixture onto the center of the tortilla.

Roll up the tortilla and place seam-side down in the slow cooker.

Repeat with the remaining tortillas and chicken mixture.

Pour the cheese mixture evenly over the top of the rolled tortillas.

Cover the slow cooker and cook for an additional 30 minutes to allow the cheese to melt and the tortillas to warm through.

Sprinkle with cilantro and scallions (if using) before serving.

Notes

Easy to customize with your favorite toppings or add-ins, like diced bell peppers or sour cream. If using cayenne pepper, adjust to taste for desired level of heat.

For a spicy kick, add diced jalapenos to the chicken mixture.

Perfect for a crowd or a quick lunch, these enchiladas can be reheated in the microwave or oven. If preparing ahead, assemble the enchiladas up to a day in advance, then refrigerate or freeze until ready to cook.

Nutrional Value

• Calories: 420
• Total Fat: 22g
• Saturated Fat: 10g
• Cholesterol: 80mg
• Sodium: 450mg
• Total Carbohydrates: 25g
• Dietary Fiber: 4g
• Sugars: 5g
• Protein: 35g
• Vitamin A: 10% of the Daily Value (DV)
• Vitamin C: 20% of the DV
• Calcium: 25% of the DV
• Iron: 20% of the DV
• Potassium: 10% of the DV