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Crockpot Chicken Enchiladas

Creamy Crockpot Chicken Enchiladas Recipe

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Prep Time 10 minutes
Cook Time 3 hours 45 minutes
Total Time 3 hours 55 minutes
Servings: 4 servings
Calories: 590
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts
  • 1 (10 oz) can green enchilada sauce, divided
  • 1 (4 oz) can diced green chiles
  • 1 tsp ground cumin
  • ½ tsp kosher salt
  • 4 oz cream cheese, softened
  • 8 (6-7 inch) flour tortillas
  • 1½ cups shredded Monterey Jack cheese
  • Sour cream, cilantro, and avocado for serving (optional)

Method
 

  1. Place chicken in a 6-quart slow cooker. Pour half the enchilada sauce over the chicken, then add green chiles, cumin, and salt. Cover and cook on low for 3 to 4 hours, until chicken reaches 165°F and shreds easily.
  2. Transfer chicken to a cutting board and shred. Return to the slow cooker with the juices, add cream cheese and 1 cup of the shredded cheese, and stir until smooth and creamy.
  3. Preheat oven to 375°F (190°C). Warm tortillas until pliable. Fill each with about ⅓ cup filling, roll snugly, and place seam-side down in a 9x13 baking dish. Pour remaining enchilada sauce over top and sprinkle with the last ½ cup cheese.
  4. Bake for 15 minutes, until cheese is melted and sauce is bubbling around the edges.
  5. Let cool 5 minutes, then top with sour cream, cilantro, and avocado. Serve hot.

Notes

Times are based on a 6-quart slow cooker; a smaller cooker may need the longer end of the range. For a crispier top, broil the enchiladas for the last 2 minutes. You can assemble the rolls a day ahead and refrigerate, then add sauce and cheese just before baking.