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@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
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name12 Tomatoes
descriptionMaking Mealtime Meaningful
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nameSlow Cooker Chicken Enchiladas
descriptionAll the same flavor, none of the work.
urlhttps://12tomatoes.com/slow-cooker-chicken-enchiladas
inLanguageen-US
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Ingredients
  • 1 1/2 lb boneless skinless chicken breasts
  • 1/2 teaspoon chili powder
  • 1 (28 oz) can red enchilada sauce
  • 10 corn tortillas
  • 2 cups cheddar cheese, grated
  • 1 (4 oz) can black olives, drained
  • Kosher salt and freshly ground black pepper, to taste
Preparation
  1. Place chicken breasts in slow cooker. Season with salt, pepper, and chili powder.
  2. Pour enchilada sauce over the top and cook on high for 4 hours or low for 6-8 hours.
  3. Shred chicken with two forks.
  4. Cut tortillas in half, then into large strips, and stir into chicken and sauce.
  5. Add 1/3 of the cheese and stir once more. Press mixture down with the back of a spoon.
  6. Top with remaining cheese and as many olives as you'd like. Cover and cook on low 45 minutes more, or until cheese has melted.
  7. Serve with sour cream and green onions, if desired. Enjoy!
All the same flavor, none of the work.
Course: Dinner
Diet(s): Gluten-Free, Gluten-Free
Allergen(s): Milk, Milk

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Slow Cooker Chicken Enchiladas

An easy weeknight version of enchiladas, in hands-off crockpot casserole style.

Slow Cooker Chicken Enchiladas

4.3 from 23 votes
Cuisine: Mexican
Servings: Serves 6
Author: Kristy Norrell
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 1 1/2 lb boneless skinless chicken breasts
  • 1/2 teaspoon chili powder
  • 1 (28 oz) can red enchilada sauce
  • 10 corn tortillas
  • 2 cups cheddar cheese, grated
  • 1 (4 oz) can black olives, drained
  • Kosher salt and freshly ground black pepper, to taste

Preparation

  1. Place chicken breasts in slow cooker. Season with salt, pepper, and chili powder.
  2. Pour enchilada sauce over the top and cook on high for 4 hours or low for 6-8 hours.
  3. Shred chicken with two forks.
  4. Cut tortillas in half, then into large strips, and stir into chicken and sauce.
  5. Add 1/3 of the cheese and stir once more. Press mixture down with the back of a spoon.
  6. Top with remaining cheese and as many olives as you'd like. Cover and cook on low 45 minutes more, or until cheese has melted.
  7. Serve with sour cream and green onions, if desired. Enjoy!