These chicken enchiladas are the perfect blend of cheese’s and meat, with a little Mexican kick thrown in. A hint of chilies and some fresh cilantro, you will not find better homemade enchiladas!
Slow Cooker Chicken Enchiladas
PREP TIME: 30 mins
BAKE TIME: 4-6 hrs
WAIT TIME: 15 mins to cool
TOTAL TIME: 4 hrs 45 mins
SERVINGS: 6-8
AUTHOR: Fry Fam
INGREDIENTS
- 1 large onion chopped
- 2 tbsp olive oil
- 1/4 tsp garlic powder
- 1 tsp salt
- 1/2 tsp dried oregano
- 2 (4 oz) cans diced green chilies
- 28oz can stewed tomatoes
- 6 corn tortillas, divided
- 2 cups chopped, cooked chicken
- 1 cup sour cream
- 2 cups grated cheddar cheese
- Fresh cilantro chopped for topping
INSTRUCTIONS
- Sauté onion in olive oil in large skillet. When onion softens stir in garlic powder, salt, and oregano. Stir in chilies and tomatoes.
- Lay tortillas in bottom of greased slow cooker. Tear them so that they cover the bottom of the cooker as much as possible. Ladle in 1/3 of the tomato mixture.
- Mix chicken, 1 cup sour cream, and 2 cups cheddar cheese in bowl. Spoon 1/3 of that mixture over the tomato sauce.
- Repeat the layer twice.
- Cover. Cook on low 4-6 hours. Let the enchiladas stand for 15 mins before serving to let the cheese firm up.
Fry Fam’S TIPS
- Serve with toppings of sour cream, grated cheese, and fresh cilantro.
NUTRITION (Per serving)
CALORIES: 465 cal, CARBOHYDRATES: 23g, PROTEIN: 19g, FAT: 18g, SATURATED FAT: 7g, SODIUM: 671mg, POTASSIUM: 102mg, FIBER: 2g, SUGAR: 5g, VITAMIN A: 5%, VITAMIN C: 10%, CALCIUM: 21mg, IRON: 2mg
