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These Slow Cooker Creamy Chicken Enchiladas are so easy to make! With tender chicken, creamy sauce, and cheesy goodness, they are sure to please your taste buds.
Who knew such deliciousness could come from just throwing everything in a slow cooker? I love how the smell fills the house; it’s like a warm hug!
The best part? You can enjoy them with some fresh toppings like avocado or cilantro, making every bite as fun as it is tasty. Yum!
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Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts work best for this dish as they cook nicely and shred easily. You can substitute with thighs for more flavor or even use shredded rotisserie chicken to save time.
Cream of Chicken Soup: This adds creaminess and flavor. If you prefer, you can make a homemade version using chicken broth, flour, and butter. For a healthier option, consider using a low-sodium or organic version.
Sour Cream: Adds richness to the dish. If you’re looking for a lighter option, plain Greek yogurt works well as a substitute and gives a creamy texture without the calories.
Cheddar Cheese: This is key for flavor. I suggest sharp cheddar for a bolder taste. If you want something different, pepper jack cheese is a great option for a bit of spice.
Tortillas: Flour tortillas are soft and ideal here, but corn tortillas can also work if you prefer gluten-free options. Make sure to warm them first so they don’t crack when rolling.
How Do I Shred Chicken Perfectly After Cooking?
Shredding chicken might seem tricky, but it’s really simple. Once your chicken is fully cooked and soft, follow these steps:
- Use two forks. Hold one fork steady as you pull the chicken apart with the other.
- Shred directly in the slow cooker to mix with the creamy sauce, which helps flavor the meat.
- If you have a hand mixer, you can even use that on a low setting to shred the chicken quickly!
Take your time to ensure the chicken is well shredded, it will blend better with the sauce and taste amazing in the enchiladas.
Delicious Slow Cooker Creamy Chicken Enchiladas
What You’ll Need:
- 1 pound boneless, skinless chicken breasts
- 1 can (10 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese (plus extra for topping!)
- 1 can (4 oz) diced green chiles, drained
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 8 flour tortillas
- Chopped green onions (for garnish)
- Salsa (for serving, optional)
How Much Time Will You Need?
This delightful recipe requires about 15 minutes of prep time, with a slow cooker cooking time of 6 to 7 hours. Then, you’ll bake the enchiladas for about 20 minutes. It’s mostly hands-off cooking, so you can set it and forget it for a flavorful meal!
Instructions:
Start by placing those lovely chicken breasts in your slow cooker, then add in the cream of chicken soup and sour cream. Don’t forget the cheddar cheese—save a bit for later—as well as the diced green chiles. Sprinkle in garlic powder, onion powder, and cumin, and season with salt and pepper. Give everything a good mix, ensuring the chicken is cozy and well-coated in that creamy mixture.
Now, it’s time to cover the slow cooker and let it work its magic! Set it to low for about 6-7 hours. You’ll know it’s done when the chicken is cooked through and can be easily shredded with a fork. This is the perfect opportunity to relax while the scents of deliciousness fill your kitchen!
Once the time is up, take two forks and shred the chicken right in the slow cooker. Stir it all together so that the flavors mingle and get even creamier—yum!
Preheat your oven to 350°F (175°C) now, because we’re about to bring these enchiladas to life! Grab your tortillas and fill each one with a generous scoop of the creamy chicken mixture. Roll them up tightly like little gifts and place them seam-side down in a greased baking dish. Repeat until all tortillas are filled and nestled in.
Next, take that remaining creamy chicken goodness and pour it evenly over the top of the enchiladas. It’s going to be so tasty! Now sprinkle the extra cheddar cheese over everything, creating that melty, cheesy layer we all love.
Pop the dish into the oven and bake for about 20 minutes. You want it until the cheese is all melted and bubbly. Once it’s ready, remove it from the oven and just let it cool for a minute—let the anticipation build!
Before serving, sprinkle with chopped green onions for a vibrant touch. Pair with salsa and some extra sour cream if you’re feeling indulgent. Dig in and enjoy every creamy, cheesy bite of these scrumptious enchiladas!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just remember that you’ll need to increase the slow cooking time to about 8 hours on low. Ensure that the chicken is cooked to an internal temperature of 165°F (75°C) before shredding.
What Can I Substitute for Sour Cream?
If you don’t have sour cream, you can use Greek yogurt or cream cheese as a substitute. Just keep in mind that Greek yogurt will offer a tangier flavor, while cream cheese will make the mixture richer and creamier. Use the same amount as the recipe calls for!
Can I Prepare This Recipe Ahead of Time?
Absolutely! You can prepare the chicken mixture the night before and store it in the refrigerator. Just assemble the enchiladas and bake them the next day. If you’re using frozen chicken, make sure to thaw it completely in the fridge overnight before cooking.
How to Store Leftover Enchiladas?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them in the oven at 350°F (175°C) for about 15 minutes or until warmed through. If you want to freeze them, wrap them tightly in plastic wrap and then in foil; they’ll last for up to 3 months! Just thaw in the fridge before reheating.
