Easy Slow Cooker Enchiladas

Alright, folks, pull up a chair. Today, we’re diving headfirst into a dish that’s become a must-have in our house: Easy Slow Cooker Enchiladas. These bad boys are everything you need when life gets crazy, and you just want something delicious without hovering over a stove like it’s a newborn.

Picture this: a cozy evening, kids are running around, and my husband hollers, “Babe, are there enchiladas tonight?” That’s right, once these sassy, cheese-laden bundles enter your world, there’s no going back. And trust me, when the smell wafts through the house, even the most stubborn eater will be eagerly setting the table.

Why You’ll Love This Easy Slow Cooker Enchiladas

– Less stress, more fiesta: Throw your ingredients in the slow cooker, and boom – you’re halfway to party time.
– Kid-approved and husband-endorsed: Makes everyone happy and it’s one less thing to negotiate.
– Concoction chaos is totally okay: You don’t have to be a pro—just enthusiastic.

How to Make It

Alrighty, let’s get those sleeves rolled up. Grab your slow cooker, and don’t worry if you forget something. There’s always room for improvisation because, let’s face it, who doesn’t? Start by layering some tortillas at the bottom; wiggle them around a bit until they cover up all the lonely spots. Now, toss in your choice of protein (black beans, chicken, whatever’s lurking in the fridge ready to get eaten). Pour on the enchilada sauce like you mean it—no skimping! Sprinkle cheese like you just ran under a Parmesan snowstorm. Then, repeat the rolling and icing process until you’re out of tortillas or the cooker is bursting with goodness. Flick on the slow cooker, walk away, and let it make magic happen while you conquer life (or take a much-needed nap).

Ingredient Notes

– Tortillas: They’re basically the blankets of your enchilada babies. Corn or flour work, though I’ve thrown caution to the wind with both.
– Cheese: Go wild, cheese-lover! Cheddar, Monterey Jack, or whatever you’ve got that’ll melt into oozy glory.
– Enchilada Sauce: Buy it, or make it. The amount of mess you want to clean up later is up to you.

Recipe Steps:
1. Layer some tortillas at the bottom of your slow cooker.
2. Add in your protein of choice along with a good dash of enchilada sauce.
3. Cover generously with cheese.
4. Repeat layering until all ingredients are used.
5. Set the slow cooker to low and let it cook for 4-6 hours.

What to Serve It With

Tips & Mistakes

Storage Tips

So, got leftovers? Lucky you! Toss them in an airtight container, and the next day, they’ll still be waiting to hit that enchilada craving right out of the park. Cold enchiladas out of the fridge aren’t half bad – who am I to judge? But a quick zap in the microwave and you’re golden.

Variations and Substitutions

Alright, this is where you get to play. I’ve swapped beef for beans, cheddar for mozz—heck, I even used a jar of salsa once when I was out of enchilada sauce. Not every substitution is a home run (talking to you, pepper jack overload), but life’s too short to be stuck in a recipe rut. Be fearless, my friends.

Frequently Asked Questions

Easy Slow Cooker Enchiladas

This easy slow cooker enchiladas recipe features tender shredded chicken wrapped in soft tortillas, smothered in homemade enchilada sauce, and baked to cheesy perfection.

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Prep Time: 15 minutes minutes

Cook Time: 4 hours hours

Total Time: 4 hours hours 15 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups shredded cooked chicken
• ▢ 12 count corn tortillas softened for rolling
• ▢ 3 cups enchilada sauce homemade or store-bought
• ▢ 2 cups shredded cheddar cheese
• ▢ 1 cup sour cream for serving

Instructions

Preparation Steps

• Spray the slow cooker with cooking spray and pour half of the enchilada sauce into the bottom.
• Dip each tortilla into the remaining sauce, fill with shredded chicken and a sprinkle of cheese, then roll and place seam side down in the slow cooker.
• Pour the remaining sauce over the assembled enchiladas and top with the remaining cheese.
• Cover and cook on low for 4 hours or until heated through and cheese is melted.
• Serve warm with sour cream and your favorite toppings.

Notes

Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven. For a spicier version, add diced jalapeños to the filling.