Ingredients
Method
- 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.
- Remove the foil and bake for an additional 5-10 minutes, until the cheese is golden and bubbly.
- Garnish the enchiladas with chopped cilantro and sliced jalapenos if desired.
- Serve warm with a side of rice, sour cream, and salsa. Enjoy!
Nutrition
Notes
Pro Tips:
Use day-old corn tortillas instead of fresh ones — they have less moisture and hold their structure better during the long cooking process, preventing the bottom layer from becoming complete mush while still releasing enough starch to thicken your sauce. Layer your enchiladas seam-side down for the first hour, then flip them seam-side up for the remaining time. This prevents the seams from opening completely while ensuring even moisture distribution — learned this after too many enchiladas fell apart on me. Choose thick, restaurant-style enchilada sauce over thin grocery store versions — the extra body means it won't water down during cooking, and the concentrated flavors intensify rather than disappear in the slow cooker's moist environment. Add your cheese in two stages: half mixed into the chicken filling, half sprinkled on top during the last 30 minutes. The filling cheese creates creamy binding while the top cheese gets that perfect melted finish without overcooking into rubber.
Use day-old corn tortillas instead of fresh ones — they have less moisture and hold their structure better during the long cooking process, preventing the bottom layer from becoming complete mush while still releasing enough starch to thicken your sauce. Layer your enchiladas seam-side down for the first hour, then flip them seam-side up for the remaining time. This prevents the seams from opening completely while ensuring even moisture distribution — learned this after too many enchiladas fell apart on me. Choose thick, restaurant-style enchilada sauce over thin grocery store versions — the extra body means it won't water down during cooking, and the concentrated flavors intensify rather than disappear in the slow cooker's moist environment. Add your cheese in two stages: half mixed into the chicken filling, half sprinkled on top during the last 30 minutes. The filling cheese creates creamy binding while the top cheese gets that perfect melted finish without overcooking into rubber.