Slow Cooker Chicken Enchiladas

You may use any leftover shredded chook you've got on hand for these slow cooker bird enchiladas. if you have the time, we love using skin-on, bone-in hen breasts to make it fresh. You’ll do away with the pores and skin before you shred them – so don’t fear approximately any added fats there. using this type of chook breast actually results inside the juiciest hen. you may virtually use boneless skinless fowl breasts if that’s all you may discover, but do maintain an eye fixed at the cooking time in order that they don’t dry out.

Feel loose to make matters quicker and simpler by baking the chicken breasts in advance. They may be cooked a few days in advance of time and saved within the refrigerator till you’re equipped to cook dinner the enchiladas. It’s tons less complicated to shred the chicken whilst it’s cooler, and you’ll also keep away from burning your hands.


  • 2 large chicken breast filets with skin (remove skin before adding to enchiladas)
  • 1 (16 ounce) jar red enchilada sauce (no sugar added)
  • 1 (4 ounce) can jalapenos, optional green chiles
  • 1/2 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon black pepper
  • 1 1/2 cups shredded cheddar cheese, reduced fat
  • 1 (8 oz.) container sour cream, fat free
  • 6 medium whole grain tortillas, (corn tortillas are not recommended as they tend to fall apart)


  1. Preheat oven to 350 degrees. Place chicken breasts in a covered baking dish. Bake until juices run clear when pierced with a fork, after about 35-45 minutes. Remove skin and discard. Shred chicken or cut into bite-sized cubes.
  2. In a medium mixing bowl add chicken, garlic powder, cumin, chili powder, black pepper, and salt to taste. Add to seasoned chicken: green chile peppers, 1/2 cup of enchilada sauce, 1/2 cup sour cream, and 1 cup cheese. Mix well. Place 1/2 cup chicken mixture in the center of each tortilla. Leave about 2" in the bottom without filling and fold up. Continue until all tortillas are filled.
  3. Stack enchiladas in the slow cooker, add a little of the sauce on top of each layer as you stack them. There should be 2 layers of 3 or 3 layers of 2, depending on the size of your slow cooker.
  4. Combine the remaining enchilada sauce and 1/2 cup sour cream. Pour over the enchiladas. Cover and cook on low 3 to 4 hours, or until hot and bubbly. Cut between each enchilada, and carefully remove them, one at a time, with a large spatula. Pour liquid from slow cooker over enchiladas and sprinkle with remaining cheese. Garnish with diced tomatoes and shredded lettuce.

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