Description
These easy slow cooker chicken enchiladas are packed with tender shredded chicken, rich enchilada sauce, and melted cheddar cheese. Perfect for a hassle-free, gluten-free dinner!
Ingredients
Units
Scale
- 1 1/2 lb boneless, skinless chicken breasts
- 1/2 teaspoon chili powder
- 1 (28 oz) can red enchilada sauce
- 10 corn tortillas
- 2 cups cheddar cheese, grated
- 1 (4 oz) can black olives, drained
- Kosher salt and black pepper, to taste
Instructions
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Cook the Chicken:
- Place chicken breasts in the slow cooker. Season with salt, black pepper, and chili powder.
- Pour enchilada sauce over the top.
- Cook on high for 4 hours or low for 6-8 hours, until chicken is tender.
-
Shred & Assemble:
- Shred the chicken with two forks directly in the slow cooker.
- Cut tortillas in half, then into large strips, and stir them into the chicken mixture.
- Mix in 1/3 of the cheese, then press the mixture down with the back of a spoon.
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Final Cook & Serve:
- Top with the remaining cheese and black olives.
- Cover and cook on low for 45 minutes, or until the cheese is fully melted.
- Serve hot with sour cream and green onions, if desired. Enjoy!
Notes
- Swap cheddar for Monterey Jack or a Mexican cheese blend for extra flavor.
- Add black beans or diced green chilies for more texture.
- Serve with rice, guacamole, or a side salad for a complete meal.
Nutrition
- Serving Size: 1 portion
- Calories: 350 kcal
- Sugar: 5g
- Sodium: 870mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 28 g
- Cholesterol: 80mg