Crock Pot Chicken Enchiladas (Easy + Flavorful)
Crock Pot Chicken Enchiladas are flavorful and from-scratch...a stacked chicken enchilada casserole that's quick to assemble and easy to make in the slow cooker!
Servings 6 to 8 servings
Calories 331kcal
Equipment
Ingredients
- 4 cups diced cooked chicken
- 4 cloves garlic
- 1 (14.5-ounce) can fire-roasted diced tomatoes drained
- 2 tablespoons tomato paste
- 1 cup low-sodium chicken broth
- 3 tablespoons chili powder
- 2 tablespoons all-purpose flour
- 2 teaspoons cumin
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried Mexican oregano
- ½ teaspoon chipotle chile pepper powder optional
- Freshly ground black pepper to taste
- 1 teaspoon honey
- 2 cups (about 8 ounces) shredded Monterey jack cheese
- 9 (6-inch) corn & wheat flour blend tortillas
Instructions
- Place the diced chicken in a large bowl. In a blender or food processor, pulse the garlic until minced. Add the drained diced tomatoes, tomato paste, chicken broth, chili powder, flour, cumin, salt, garlic powder, onion powder, Mexican oregano, chipotle powder, black pepper, and honey, and purée until smooth. Pour the sauce over the bowl of chicken and mix until well combined.
- Generously coat a large (oval) slow cooker with cooking oil spray. Arrange 3 tortillas in the bottom of the slow cooker, tearing a tortilla into pieces (if necessary) in order to cover most of the blank spaces. Layer with one-third of the chicken mixture and ⅔ cup shredded cheese.
- Repeat two more layers of tortillas, chicken, then cheese. Cover and cook on LOW for 2 ½ to 4 hours until heated through, occasionally checking the edges of the tortillas that they aren't starting to burn. Turn off the slow cooker and allow to rest for 30 minutes before cutting into wedges and serving.
Notes
- Corn + wheat flour blend tortillas are ideal for this recipe as corn tortillas can disintegrate in the slow cooker and flour tortillas can turn gummy. If you can’t find them at the store, use corn tortillas instead and slightly shorten the cooking time.
- Since these chicken enchiladas are stacked, you can give them a Santa Fe spin by topping each slice with a fried egg for serving.
Nutrition
Calories: 331kcal | Carbohydrates: 22g | Protein: 28g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 78mg | Sodium: 701mg | Potassium: 389mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1455IU | Vitamin C: 2mg | Calcium: 282mg | Iron: 3mg