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Easy Slow Cooker Enchiladas

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
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 6
Calories: 120kcal

Ingredients
 

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.