Forget spending hours in the kitchen! This crock pot chicken enchiladas recipe delivers all the cheesy, comforting goodness of traditional enchiladas with minimal hands-on time. Perfect for busy weeknights, this recipe is easily customizable to your taste preferences and dietary needs. Let's dive into the delicious details!
What Makes This Crock Pot Chicken Enchiladas Recipe So Special?
This recipe stands out because it prioritizes convenience without sacrificing flavor. By using a slow cooker, the chicken becomes incredibly tender and infused with delicious spices, creating a flavorful base for your enchiladas. The assembly is also streamlined, making it a breeze even on the busiest of days. Get ready for rave reviews!
Ingredients You'll Need:
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For the Chicken:
- 2 lbs boneless, skinless chicken breasts
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 (15 ounce) can diced tomatoes, undrained
- 1 packet taco seasoning
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
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For the Enchiladas:
- 12 corn or flour tortillas (depending on preference)
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup chopped green onions (for garnish)
- Enchilada sauce (your favorite brand, about 2 cups)
Instructions:
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Cook the Chicken: Place the chicken breasts in your slow cooker. Add the Rotel, diced tomatoes, taco seasoning, cumin, garlic powder, salt, and pepper. Stir to combine. Cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and easily shreds.
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Shred the Chicken: Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine with the sauce.
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Assemble the Enchiladas: Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish. Spread a thin layer of enchilada sauce on the bottom of the dish.
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Fill and Roll: Fill each tortilla with about 1/3 cup of the shredded chicken mixture. Roll up tightly and place seam-down in the prepared baking dish.
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Top and Bake: Pour the remaining enchilada sauce over the rolled enchiladas. Sprinkle generously with cheddar and Monterey Jack cheese.
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Bake: Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
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Garnish and Serve: Garnish with chopped green onions before serving.
Frequently Asked Questions (FAQ)
Can I use leftover cooked chicken?
Absolutely! This is a great way to use up leftover roasted or grilled chicken. Simply shred it and add it to the slow cooker with the other ingredients during the final hour of cooking time to heat through and absorb the flavors.
What kind of tortillas are best for crock pot enchiladas?
Both corn and flour tortillas work well. Corn tortillas offer a slightly more authentic taste, while flour tortillas tend to be more pliable and easier to roll. Choose your preference!
Can I make this recipe ahead of time?
Yes! You can prepare the chicken mixture ahead of time and store it in the refrigerator. Assemble the enchiladas when you're ready to bake them. Just add an extra 10-15 minutes to the baking time if they are assembled from cold.
What if I don't have a slow cooker?
You can easily adapt this recipe for the stovetop. Simmer the chicken in a large pot until cooked through, then shred and follow the remaining steps as directed.
Can I freeze these enchiladas?
Yes, you can assemble the enchiladas and freeze them unbaked. When ready to bake, thaw overnight in the refrigerator and add about 15-20 minutes to the baking time.
This Crock Pot Chicken Enchiladas recipe is a guaranteed crowd-pleaser, perfect for family dinners, potlucks, or any occasion where you want a delicious and easy meal. Enjoy!
