Slow Cooker Shredded Chicken Enchiladas Recipe

Name: Slow Cooker Shredded Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Large Chicken Breasts, Boneless, Skinless; 1/2 cups Water; 1 teaspoon Smoked Paprika; 1 teaspoon Garlic Powder; 1 teaspoon Chili Powder; 1 teaspoon Garlic Salt; 1 Onion, Diced; 1 can (4 Oz. Size) Diced Green Chilies; 1 Green Bell Pepper, Diced; 1 bottle (12 Oz. Size) Enchilada Sauce (I Used Trader Joe's); 8 Whole Wheat And Corn Tortillas; 1- 1/2 cup Pepper Jack Cheese, Shredded; 1/2 cups Cilantro, Diced; 1/2 cups Sharp Cheddar Cheese, Shredded; 1/2 cups Black Olives; Cilantro, Green Onions, Guacamole, And Cotija Cheese For Garnish And Serving

Servings: persons

2 Large Chicken Breasts, Boneless, Skinless
1/2 cups Water
1 teaspoon Smoked Paprika
1 teaspoon Garlic Powder
1 teaspoon Chili Powder
1 teaspoon Garlic Salt
1 Onion, Diced
1 can (4 Oz. Size) Diced Green Chilies
1 Green Bell Pepper, Diced
1 bottle (12 Oz. Size) Enchilada Sauce (I Used Trader Joe's)
8 Whole Wheat And Corn Tortillas
1- 1/2 cup Pepper Jack Cheese, Shredded
1/2 cups Cilantro, Diced
1/2 cups Sharp Cheddar Cheese, Shredded
1/2 cups Black Olives
Cilantro, Green Onions, Guacamole, And Cotija Cheese For Garnish And Serving

1
In a crockpot, add chicken, water, all seasonings, diced chilies, and onions.
2
Cook on high setting for 4 hours, or low for 6-8 hours.
3
Once chicken is cooked, shred, drain any extra juice, and add in bell peppers.
4
Preheat oven to 450 degrees F. Spray a 9x13 baking dish with cooking spray, and pour in a little enchilada sauce just to coat the bottom of pan, and set aside.
5
Lay a tortilla on a place, top with 1 tablespoon of enchilada sauce, 1/4 cup of chicken, sprinkle with pepper jack cheese, and top with cilantro.
6
Roll tightly, and place seam side down in baking dish.
7
Continue on until all filling is used.
8
Once all enchiladas are assembled, pour enchilada sauce over everything, top with remaining pepper jack and cheddar cheese, then sprinkle with olives.
9
Bake 30-40 minutes, covered, until cheese is bubbly, and tortillas are crispy around the edges.
10
Garnish with cilantro, green onions, and guacamole.
11
Serve with cotija cheese.
12
Enjoy!

444

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 2 Large Chicken Breasts, Boneless, Skinless, 1/2 cups Water, 1 teaspoon Smoked Paprika, 1 teaspoon Garlic Powder, and more.

Yes, Slow Cooker Shredded 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.

Slow Cooker Shredded Chicken Enchiladas

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