Description
These easy slow cooker chicken enchiladas are packed with tender shredded chicken, rich enchilada sauce, and melted cheddar cheese. Perfect for a hassle-free, gluten-free dinner! Serve with sour cream or green onions for extra flavor.
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 black pepper, to taste
Instructions
-
Cook the Chicken:
Place chicken breasts in the slow cooker. Season with salt, black pepper, and chili powder.
Pour enchilada sauce over the chicken.
Cook on high for 4 hours or low for 6-8 hours, until the chicken is tender. -
Shred & Assemble:
Shred the chicken directly in the slow cooker using two forks.
Cut tortillas in half, then into large strips, and stir them into the chicken mixture.
Mix in 1/3 of the cheese, then press the mixture down with the back of a spoon.
-
Final Cook & Serve:
Top with the remaining cheese and black olives.
Cover and cook on low for 45 minutes, or until the cheese is fully melted.
Serve hot with sour cream and green onions, if desired.
Notes
- For a spicier version, add diced jalapeños to the chicken mixture.
- You can use flour tortillas instead of corn if desired.
- This recipe is naturally gluten-free as long as you use corn tortillas.
- Leftovers can be stored in the fridge for up to 3 days and reheated easily.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 11g
- Carbohydrates: 0g
- Fiber: 25g
- Protein: 28g
- Cholesterol: 85mg