Dinner Lunch

Easy Chicken Enchiladas

Easy Chicken Enchiladas

Ansley Wall
@tidal_tastes

Slow cooker magic gets the chicken ready for shredding in Ansley's Easy Chicken Enchiladas. Even though the recipe has a long cook time, most of that time is done in the slow cooker so you can set it and forget it until you are ready to assemble the dish.

00:20
Prep
06:00
Cook
06:20
Total Time

Ingredients & Directions

Directions

Chicken Enchiladas

3
salt and pepper, to taste
4 oz
green chilis
6 oz
cream cheese
1/2 teaspoon
cumin
8
flour tortillas - 6"
12-15 oz
green enchilada sauce
4-6 oz
Monterey jack cheese, grated
cilantro for topping
sour cream for topping
  1. Add chicken breasts to a slow cooker, season with salt and pepper and add the can of green chilis.
  2. Cover and cook on low for 6 to 7 hours or on high for 4 hours.
  3. Once chicken is cooked, shred the chicken and add cream cheese and cumin; stir to combine.
  4. Preheat oven to 350°F.
  5. Place a large scoop of chicken mixture on each tortilla and roll them up.
  6. Place them seam side down in a casserole dish and repeat until you run out.
  7. Pour enchilada sauce over tortillas and top with shredded cheese.
  8. Cover with foil and cook at 350°F for 30 minutes.
  9. Remove foil and finish under the broiler for 2-3 minutes to brown cheese.
  10. Serve with cilantro and sour cream if desired.

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Dinner Lunch

Easy Chicken Enchiladas

Easy Chicken Enchiladas

Ansley Wall
@tidal_tastes

Slow cooker magic gets the chicken ready for shredding in Ansley's Easy Chicken Enchiladas. Even though the recipe has a long cook time, most of that time is done in the slow cooker so you can set it and forget it until you are ready to assemble the dish.

Yield: 4

00:20 Prep
06:00 Cook
06:20 Total Time

Ingredients

Directions

Chicken Enchiladas

3
salt and pepper, to taste
4 oz
green chilis
6 oz
cream cheese
1/2 teaspoon
cumin
8
flour tortillas - 6"
12-15 oz
green enchilada sauce
4-6 oz
Monterey jack cheese, grated
cilantro for topping
sour cream for topping
  1. Add chicken breasts to a slow cooker, season with salt and pepper and add the can of green chilis.
  2. Cover and cook on low for 6 to 7 hours or on high for 4 hours.
  3. Once chicken is cooked, shred the chicken and add cream cheese and cumin; stir to combine.
  4. Preheat oven to 350°F.
  5. Place a large scoop of chicken mixture on each tortilla and roll them up.
  6. Place them seam side down in a casserole dish and repeat until you run out.
  7. Pour enchilada sauce over tortillas and top with shredded cheese.
  8. Cover with foil and cook at 350°F for 30 minutes.
  9. Remove foil and finish under the broiler for 2-3 minutes to brown cheese.
  10. Serve with cilantro and sour cream if desired.