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A row of cheesy Slow Cooker Chicken Enchiladas topped with fresh cilantro in a slow cooker.

Slow Cooker Chicken Enchiladas

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Prep Time 20 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 50 minutes
Servings 6 servings
Calories 480 kcal

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts
  • 28 oz red enchilada sauce, divided
  • 1 can (4 oz) diced green chiles
  • 1/2 cup finely diced yellow onion
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 12 small flour tortillas
  • 2 cups shredded Mexican blend cheese
  • 1/4 cup chopped fresh cilantro

Instructions
 

  • Place chicken breasts, 1.5 cups of enchilada sauce, green chiles, onion, garlic powder, cumin, salt, and pepper into a slow cooker.
  • Secure the lid and cook on high for 4 hours or low for 8 hours until the internal temperature reaches 165 degrees Fahrenheit.
  • Remove the chicken to a clean work surface and shred using two forks, then return the shredded meat to the slow cooker to incorporate with the sauce.
  • Lay out tortillas and distribute the chicken mixture evenly among them, adding a tablespoon of cheese to each before rolling tightly.
  • Layer the rolled tortillas in the slow cooker or a baking dish, topping with the remaining sauce and cheese.
  • Heat on high for an additional 20-30 minutes until the cheese is fully melted and the edges are bubbling.
  • Garnish with fresh cilantro and serve immediately.