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!
Notes
Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.