Can I use flour tortillas instead of corn tortillas?

While you can use flour tortillas, they tend to get gummier in the slow cooker than corn tortillas. If you prefer flour tortillas, consider adding them during the last hour of cooking instead of earlier in the process. Corn tortillas not only provide better texture but also contribute to the authentic enchilada flavor.

My enchiladas seem too soupy. What went wrong?

This style of enchilada is naturally saucier than the rolled version, but if it's too wet, there are a few possible causes. Your chicken may have released extra liquid, or your slow cooker might run cooler than others. Next time, you can remove the lid for the last 30 minutes of cooking to allow some liquid to evaporate, or use slightly less enchilada sauce.

Can I make this recipe dairy-free?

Absolutely! Simply omit the cheese or replace it with your favorite dairy-free alternative. Many plant-based shredded cheeses melt reasonably well now, especially when they have time to incorporate in a slow cooker. The enchilada sauce and seasoned chicken provide plenty of flavor even without the cheese.

How can I make this dish spicier?

For added heat, mix in a diced jalapeño or serrano pepper with the chicken at the beginning, use hot enchilada sauce, add a teaspoon of cayenne pepper with the chili powder, or serve with hot sauce at the table. You can also include a can of diced green chiles for a milder heat that adds great flavor.

Slow Cooker Chicken Enchiladas Recipe

Name: Slow Cooker Chicken Enchiladas Recipe
Prep time: 10 min
Cook time: 7 h
Total time: 7 h 10 min
Cuisine: Tex-Mex
Ingredients: 1 1/2 lb boneless, skinless chicken breasts; 1/2 teaspoon chili powder; 1 (28 oz) can red enchilada sauce; Kosher salt and freshly ground black pepper, to taste; 10 corn tortillas; 2 cups cheddar cheese, grated; 1 (4 oz) can black olives, drained

Description

Slow Cooker Chicken Enchiladas are a delicious, flavorful, and easy-to-make Tex-Mex favorite. Juicy shredded chicken, smothered in tangy red enchilada sauce, is combined with layers of soft corn tortillas and gooey melted cheddar cheese. Garnished with black olives and optional sour cream or green onions, this dish is perfect for a comforting weeknight dinner or a crowd-pleasing party meal.

Ingredients

Units Scale

For the Chicken and Sauce

1 1/2 lb boneless, skinless chicken breasts
1/2 teaspoon chili powder
1 (28 oz) can red enchilada sauce
Kosher salt and freshly ground black pepper, to taste

For the Enchiladas

10 corn tortillas
2 cups cheddar cheese, grated
1 (4 oz) can black olives, drained

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Instructions

Season and Cook the Chicken:
Place the chicken breasts in the slow cooker. Sprinkle with salt, pepper, and chili powder, ensuring an even coat. Pour the enchilada sauce over the chicken, covering it completely. Cook on high for 4 hours or low for 6-8 hours.
Shred the Chicken:
Once the chicken is tender and fully cooked, use two forks to shred it directly in the slow cooker. The meat should easily pull apart.
Prepare the Tortilla Strips:
While the chicken cooks, cut the corn tortillas in half and then into large strips. Add the strips to the slow cooker, stirring them into the chicken and sauce mixture.
Combine Ingredients:
Add one-third of the grated cheddar cheese to the mixture and stir it in. Use the back of a spoon to gently press the mixture down, ensuring everything is evenly combined.
Add Toppings and Finish Cooking:
Sprinkle the remaining cheddar cheese over the top of the mixture. Add as many black olives as desired. Cover the slow cooker and cook on low for an additional 45 minutes, or until the cheese is fully melted.
Serve:
Once done, garnish with sour cream and green onions, if desired. Serve hot and enjoy the delicious layers of flavor!

Notes

For added flavor, you can mix in some diced green chiles or jalapeños with the enchilada sauce.
If you prefer a spicier dish, adjust the chili powder or use a spicy enchilada sauce.
For a gluten-free option, ensure the corn tortillas and enchilada sauce are labeled gluten-free.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the microwave or stovetop before serving.

Nutrition

Serving Size: 1 portion
Calories: 350
Sugar: 4g
Sodium: 770mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 4g
Protein: 26g
Cholesterol: 85mg