Crock Pot Shredded Chicken Enchiladas

Hearty, cheesy, and bursting with bold Mexican flavors, these Crock Pot Shredded Chicken Enchiladas are the ultimate comfort food made easy. This recipe transforms tender, slow-cooked chicken into a flavorful filling seasoned with cumin, garlic, and onion powder, then wrapped in soft corn tortillas. Topped with rich enchilada sauce and a melty Mexican cheese blend, these enchiladas are oven-baked to bubbly perfection. With a hands-off slow cooker method and minimal prep time, this dish is perfect for busy weeknights or a crowd-pleasing dinner. Garnish with fresh cilantro for a vibrant finish and serve with your favorite sides for a satisfying Mexican-inspired feast!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:240 mins

Total Time:255 mins

Servings: 6

Ingredients

• 4 pieces Chicken breasts
• 2 cups Enchilada sauce
• 0.5 cups Chicken broth
• 2 tablespoons Fresh cilantro (optional, for garnish)
• 2 cups Shredded Mexican blend cheese
• 12 pieces Corn tortillas
• 1 teaspoons Cumin
• 0.5 teaspoons Garlic powder
• 0.5 teaspoons Onion powder
• 0.5 teaspoons Salt
• 0.25 teaspoons Pepper
• 1 as needed Non-stick cooking spray

Directions

Step 1

Spray the inside of your crock pot with non-stick cooking spray for easy cleanup.

Step 2

Place the chicken breasts in the crock pot and season with cumin, garlic powder, onion powder, salt, and pepper.

Step 3

Pour 1 cup of the enchilada sauce and the chicken broth over the chicken breasts, ensuring they are evenly coated.

Step 4

Cover and cook on low for 4 hours or until the chicken is tender and easily shredded.

Step 5

Once cooked, use two forks to shred the chicken directly in the crock pot. Stir well to coat the chicken in the sauce.

Step 6

Preheat your oven to 375°F (190°C).

Step 7

Spray a 9x13-inch baking dish with non-stick cooking spray.

Step 8

Spread 1/4 cup of the remaining enchilada sauce on the bottom of the baking dish.

Step 9

Warm the corn tortillas slightly in the microwave for 20-30 seconds to make them pliable.

Step 10

Spoon a generous portion of the shredded chicken mixture onto the center of each tortilla. Sprinkle a small handful of shredded cheese on top of the chicken.

Step 11

Roll each tortilla tightly and place it seam-side down in the prepared baking dish.

Step 12

Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered.

Step 13

Sprinkle the remaining shredded cheese over the top of the enchiladas.

Step 14

Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.

Step 15

Garnish with chopped cilantro, if desired, and serve warm. Enjoy!

Nutrition Facts

Serving size	(2161.4g)

Amount per serving	% Daily Value*
Calories	3425.3

Total Fat 111.0g	0%
Saturated Fat 49.8g	0%
Polyunsaturated Fat 1.4g
Cholesterol 772.0mg	0%
Sodium 6331.5mg	0%
Total Carbohydrate 296.2g	0%
Dietary Fiber 41.5g	0%
Total Sugars 14.8g
Protein 302.0g	0%

Vitamin D 0IU	0%
Calcium 2048.9mg	0%
Iron 18.9mg	0%
Potassium 1747.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.5%

Protein: 35.6%

Carbs: 34.9%