Slow Cooker Chicken Enchiladas

These slow cooker chicken enchiladas may be one of the easiest recipes you’ll ever make. All you need to do is turn on your crockpot. Create savory layers by alternating whole wheat tortillas, shredded chicken, spicy enchilada sauce, and melty cheese. Three to four hours later, you can enjoy a deliciously filling meal.

Slow Cooker Chicken Enchiladas

Ingredients
  1. 2 large chicken breast filets with skin (remove skin before adding to enchiladas)
  2. 1 (16 ounce) jar red enchilada sauce (no sugar added)
  3. 1 (4 ounce) can jalapenos, optional green chiles
  4. 1/2 teaspoon garlic powder
  5. 1 teaspoon cumin
  6. 1 teaspoon chili powder
  7. 1/2 teaspoon black pepper
  8. 1 1/2 cups shredded cheddar cheese, reduced fat
  9. 1 (8 oz.) container sour cream, fat free
  10. 6 medium whole grain tortillas, (corn tortillas are not recommended as they tend to fall apart)

Instructions
  • Preheat oven to 350 degrees. Place chicken breasts in a covered baking dish. Bake until juices run clear when pierced with a fork, after about 35-45 minutes. Remove skin and discard. Shred chicken or cut into bite-sized cubes.
  • In a medium mixing bowl add chicken, garlic powder, cumin, chili powder, black pepper, and salt to taste. Add to seasoned chicken: green chile peppers, 1/2 cup of enchilada sauce, 1/2 cup sour cream, and 1 cup cheese. Mix well. Place 1/2 cup chicken mixture in the center of each tortilla. Leave about 2" in the bottom without filling and fold up. Continue until all tortillas are filled.