The Best Slow Cooker Chicken Enchiladas Recipe

Dive into a plate of mouthwatering Slow Cooker Chicken Enchiladas from Kelvin's Kitchen! This easy and delicious recipe features tender shredded chicken, zesty enchilada sauce, and melted cheese, all made effortlessly in the slow cooker.

Slow Cooker Versatility: One interesting fact about this recipe is its versatility. While enchiladas are traditionally baked in the oven, this recipe utilizes the slow cooker, allowing for a hands-off cooking method that results in tender, flavorful chicken without the need for constant monitoring.

Make-Ahead Convenience: Another interesting aspect is the make-ahead convenience it offers. By preparing the chicken filling in the slow cooker, you can easily assemble the enchiladas ahead of time and refrigerate or freeze them until you're ready to bake. This makes it a perfect option for busy weeknights or entertaining, as you can have a delicious meal ready to go with minimal effort on the day of serving.

FAQs

Can I use other types of meat besides chicken for these enchiladas?
- Absolutely! You can substitute chicken with beef, pork, or even shredded turkey for a delicious twist on this recipe.
Can I make these enchiladas ahead of time?
- Yes, you can assemble the enchiladas ahead of time and refrigerate them until ready to bake. Just remember to add a few extra minutes to the baking time if they're coming straight from the fridge.
Can I freeze leftover enchiladas?
- Definitely! Wrap the cooled enchiladas tightly in foil or plastic wrap, then place them in a freezer-safe container. They'll keep well in the freezer for up to 3 months.
What can I serve with these enchiladas?
- These enchiladas pair perfectly with rice, beans, a side salad, or some homemade guacamole and salsa.
Can I use corn tortillas instead of flour tortillas?
- Yes, you can use corn tortillas if you prefer. Just be sure to warm them up slightly before rolling to prevent cracking.
Can I adjust the level of spiciness in the recipe?
- Absolutely! Feel free to adjust the amount of chili powder and diced green chilies to suit your taste preferences.
Can I use store-bought enchilada sauce instead of homemade?
- Of course! While homemade enchilada sauce adds extra flavor, you can definitely use store-bought sauce for convenience.
How can I make this recipe vegetarian?
- Simply omit the chicken and use your favorite vegetables or plant-based protein alternatives instead.
Can I use a different type of cheese for these enchiladas?
- Yes, you can use any type of cheese you like. Cheddar, Monterey Jack, or a Mexican cheese blend work well.
Can I make these enchiladas gluten-free?
- Absolutely! Just use gluten-free tortillas and ensure that all other ingredients are gluten-free as well.

Make it

Slow Cooker Chicken Enchiladas

Ingredients:

For the chicken filling:

2 lbs boneless, skinless chicken breasts
1 can (14 oz) diced tomatoes, drained
1 can (4 oz) diced green chilies
1 medium onion, diced
6 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1 teaspoon adobo seasoning
1 packet sazon
Salt and pepper to taste

For assembling:

10-12 small corn or flour tortillas
2 cups shredded Mexican blend cheese
1 can (10 oz) red enchilada sauce
Chopped fresh cilantro (for garnish, optional)
Sliced jalapenos (for garnish, optional)
Sour cream (for serving, optional)

Instructions:

In the slow cooker, combine the diced tomatoes, green chilies, diced onion, minced garlic, chili powder, cumin, paprika, salt, and pepper. Stir to combine.
Place the chicken breasts on top of the tomato mixture in the slow cooker. Make sure they are submerged in the sauce.
Cover the slow cooker and cook on low heat for 6-8 hours, or on high heat for 3-4 hours, until the chicken is tender and fully cooked.
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 mix it with the sauce.
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
To assemble the enchiladas, spoon a small amount of the chicken filling onto each tortilla, then sprinkle with shredded cheese. Roll up the tortillas and place them seam-side down in the prepared baking dish.
Pour the enchilada sauce over the rolled tortillas, making sure to cover them completely. Sprinkle the remaining shredded cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the foil and bake for an additional 5-10 minutes, until the cheese is golden brown.
Garnish the enchiladas with chopped cilantro and sliced jalapenos, if desired. Serve hot with sour cream on the side.

Enjoy your delicious slow cooker chicken enchiladas!

Yellow Rice Recipe

Ingredients:
- 3 cups jasmine rice
- 1 cube sofrito
- 1 packet sazon
- 1/2 tsp adobo seasoning
- 3 cups water
Instructions:
- Rinse the jasmine rice under cold water until the water runs clear. Drain well.
- Place the rinsed rice into your rice cooker pot.
- Crumble the sofrito cube over the rice.
- Sprinkle the sazon packet and adobo seasoning over the rice.
- Pour in the 3 cups of water.
- Stir gently to combine all the ingredients.
- Close the rice cooker lid and set it to cook using the standard white rice setting.
- Once the rice cooker indicates that it's done, let it sit for a few minutes before opening the lid.
- Fluff the rice with a fork before serving.
- Enjoy your delicious homemade yellow rice!

Red Kidney Beans Recipe

Ingredients:
- 2 cans (15 oz each) red kidney beans, drained and rinsed
- Splash of oil
- 2 cubes sofrito
- 2 cups water
- 1 chicken bouillon cube
- 1 packet sazon
- 1/2 tsp adobo seasoning
- 1 tbsp tomato paste
- Freshly ground black pepper, to taste
Instructions:
- Drain the red kidney beans and rinse them under cold water. Set aside.
- In a skillet, heat a splash of oil over medium heat.
- Add the 2 cubes of sofrito to the skillet and sauté until fragrant, about 2-3 minutes.
- Add the drained and rinsed red kidney beans to the skillet.
- Pour in the 2 cups of water.
- Crumble the chicken bouillon cube over the beans.
- Sprinkle the sazon packet and adobo seasoning over the beans.
- Stir in the tomato paste.
- Bring the mixture to a simmer and let it simmer for about 30 minutes, stirring occasionally.
- If desired, mash a couple of the beans to thicken the mixture.
- Season with freshly ground black pepper to taste, and adjust any other seasonings to your liking.
- Once the beans have simmered and are to your liking, serve hot.
- Enjoy your delicious homemade red kidney beans!