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slow cooker enchiladas
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Slow Cooker Enchiladas

Slow cooker enchiladas recipe with chicken, green chilies, sour cream, freshly grated cheddar cheese and green enchilada sauce that is so easy to throw together for a delicious family dinner.

Course chicken, Dinner, enchiladas
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 10
Calories 288 kcal

Ingredients

  • 1 ½ lb chicken breasts
  • 1 taco seasoning packet (1 oz)
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp chili powder
  • 1 small onion, chopped
  • 1 can green chilis (4 oz)
  • 1 tsp freshly squeezed lime juice
  • ¼ cup water
  • 1 can cream of chicken soup (10.5 oz)
  • 1 cup sour cream
  • 2 cups freshly shredded cheddar cheese
  • 1 can green enchilada sauce (10 oz)
  • 2 tbsp green onions, chopped
  • olives, sliced (to sprinkle over top of casserole)
  • 12 corn or flour tortillas

Instructions

  1. Spray slow cooker with butter spray.  Place chicken breasts inside slow cooker.  Add taco seasoning, garlic powder, onion powder, chili powder, onion, green chilis, lime juice, and water on top of chicken.  

  2. Cook on low for 6-8 hours or on high for 3-4 hours.

  3. Once chicken is done cooking, using two forks, shred chicken into bite size pieces.  The chicken should shred very easily at this point.

  4. Stir together cream of chicken soup and sour cream.

  5. Stir half of the soup mixture in with the shredded chicken.  Spread the other half of the soup mixture on the bottom of a 9x13 inch baking dish.

  6. Place a scoop of the chicken mixture on a tortilla.  Sprinkle on a small handful of cheese and roll up.  Place enchilada seam side down in the baking dish.

  7. Repeat with the rest of the tortillas.  Pour enchilada sauce over the top and cover with remaining shredded cheese.  Top with chopped green onions and olives.

  8. Bake at 350 degrees for 25-30 minutes.  Enjoy!

Recipe Notes

Adapted from Six Sisters Stuff