Crockpot Chicken Enchiladas
Crockpot Chicken Enchiladas are a delicious, easy-to-prepare meal that combines shredded chicken with flavorful enchilada sauce, all cooked to perfection in a slow cooker.
Ingredients
For the Chicken Filling
- 3 cups shredded chicken (cooked) Use rotisserie chicken for convenience.
- 2 cups enchilada sauce High-quality sauce is recommended.
- 1 teaspoon taco seasoning Adjust for spice preference.
- 2 cups shredded cheese (cheddar or Mexican blend) Reserve half for topping.
- 8-10 pieces medium flour or corn tortillas Use flour for soft texture, corn for authenticity.
For Serving
- 1 cup sour cream For serving and added creaminess.
- 1 whole avocado Sliced, for freshness.
Instructions
Preparation
- In a large bowl, combine the shredded chicken, enchilada sauce, and taco seasoning. Stir until the chicken is well-coated.
- Add 1 cup of shredded cheese and mix it into the chicken and sauce mixture.
- Transfer the mixture to the crockpot.
- Set the crockpot to low and cook for 6 to 8 hours, or on high for 3 to 4 hours.
Baking
- Preheat the oven to 350°F (175°C).
- Prepare a baking dish by greasing it lightly.
- Fill each tortilla with a generous amount of the chicken mixture, roll them up tightly, and place seam-side down in the baking dish.
- Sprinkle the remaining cheese on top of the filled tortillas.
- Bake for 20 to 25 minutes, or until the cheese is melted and golden.
Serving
- Serve the baked enchiladas on a large plate, with sour cream and sliced avocado on the side.
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Notes
Feel free to add jalapeños for heat or use different meats for variation. You can prepare the filling ahead of time and store it in the refrigerator, ready for baking.