Crock Pot Chicken Enchiladas Recipe

Name: Crock Pot Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Chicken Stock/ Broth; 4 whole Chicken Breast Halves; Garlic Salt; 1 whole Sweet Onion, Sliced; 2 whole Red Bell Peppers, Chopped; 4 cloves Garlic, Pressed; 1/4 cups Favorite Salsa; 16 ounces, weight Monterey Jack Cheese, Freshly Grated; 1 whole Avocado; 15 ounces, weight Enchilada Sauce, More Or Less Depending On Your Taste; 6 whole Flour Tortillas

Servings: persons

1/2 cups Chicken Stock/ Broth
4 whole Chicken Breast Halves
Garlic Salt
1 whole Sweet Onion, Sliced
2 whole Red Bell Peppers, Chopped
4 cloves Garlic, Pressed
1/4 cups Favorite Salsa
16 ounces, weight Monterey Jack Cheese, Freshly Grated
1 whole Avocado
15 ounces, weight Enchilada Sauce, More Or Less Depending On Your Taste
6 whole Flour Tortillas

1
1.
2
Put enough chicken stock on the bottom of a large crock pot to cover the bottom.
3
Put 4 chicken breasts on top of the stock.
4
Sprinkle with garlic salt.
5
2.
6
Cut onion in half and then into rings; sprinkle on top of chicken.
7
Chop pepper and put on top of onion.
8
Press or chop garlic cloves and add them.
9
Put salsa and 1 can of enchilada sauce on top and cook on high for 6 hours.
10
3.
11
At this point, use two forks to shred the chicken in the crock pot; it will basically fall apart.
12
4.
13
Grate cheese and slice avocado.
14
5.
15
Put a little enchilada sauce on the bottom of a baking dish.
16
I used one slightly smaller than 9x13 inch size.
17
You want however many tortillas you need to fit in your dish snugly.
18
6.
19
Put avocado into the middle of a tortilla, top with chicken mixture and cheese.
20
Roll and put seam-side down in the pan.
21
7.
22
After tortillas have been placed in the baking dish, top with remaing chicken mixture, enchilada sauce and cheese.
23
Bake at 375 degrees for 40 minutes.
24
8.
25
Serve with black refried beans and Spanish rice.
26
9.
27
Enjoy!

1246

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cups Chicken Stock/ Broth, 4 whole Chicken Breast Halves, Garlic Salt, 1 whole Sweet Onion, Sliced, and more.

Yes, Crock Pot Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crock Pot Chicken Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions