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Slow Cooker Chicken Enchiladas

(21 Votes)
SERVES
8
PREP
5 Min
COOK TIME
4 Hr 15 Min
READY IN
4 Hr 20 Min

This recipe comes courtesy of Sara from Budget Savvy Diva who says, "This is the perfect dish if you want a meal that is extremely yummy, but you do not want to be stuck in the kitchen. You and your family will love it!"

What You'll Need:
  • 1 1/2 pounds chicken breast
  • 1 (19-ounce) can red enchilada sauce
  • 2 chicken bouillon cubes
  • Zest of 1/2 a lime
  • 1/4 teaspoon cumin
  • 1 (15-ounce) can refried beans or black beans, warmed
  • 8 (8-inch) flour tortillas
  • 1 cup shredded Cheddar cheese
What To Do:
  1. In a slow cooker, combine chicken, enchilada sauce, bouillon cubes, lime zest, and cumin; cook on low about 4 hours. Shred chicken and mix into the sauce.
  2. Preheat oven to 350 degrees F. Coat a casserole dish with cooking spray.
  3. Place beans in the middle of a tortilla, then add the chicken mixture. Fold and place into casserole dish. Repeat process until you've filled the desired number of tortillas.
  4. Pour the remaining sauce and chicken mixture over the enchiladas.Top with cheese and bake for about 15 minutes or until cheese is bubbly.
Notes
  • Sara's recipe was the first prize winner in our Search for the Ultimate Weeknight Meal Contest!
     
  • To try more of Sara's fantastic recipes visit her blog: Budget Savvy Diva!
     
  • Check out the 10 recipes that made it to the finals!
     
  • Plus, if you loved these slow cooker chicken enchiladas, be sure to check out our collection of Top 10 Slow Cooker Chicken Recipes.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I add rice to make more filling and go longer since i have 4 kids 2 of which are boys who eat alot. But was a great hit. Will make reg.

Sometimes I enjoy the comments as much as the recipe.

Yeah.....you can tell who knows how to cook and who doesn't.

I actually found myself unwittingly thinking as I was eating this "this is sooo good!" I cannot wait to make these again!

This was very yummy! I made these tonight and it was a hit even with a picky eater. Will definitely make again. I served them with brown rice and corn. And I used whole wheat tortillas! Didn't taste too salty to me and I actually seasoned the chicken with salt... Oh and I never had an enchilada before today! Can't wait to make them again!

When I made this the basic flavor was good, but I made a few changes. Added the beans to the chicken mixture. Eliminated the chicken bouillion cubes as they made it quite salty. You can always add salt after cooking if needed.

Just thought you may want to know that you can buy sodium free bouillon. Wyler's makes one as does Herb Ox. I'm sure there are more out there too.

I've always been able to print off your receipes why can't I now?

This recipe looks great and can't wait to try it. I have one question, why don't you include nutritional facts with your recipes? from deborder8@aol.com

I always look for nutrition information for recipes too. Anytime I can't find nutrition info I use caloriecount.about.com this site has a recipe analyzer that allows you to enter the recipe and the number of servings, click analyze and it breaks your recipe down into calories, protein , sodium etc. Hope that helps!

line 2 of the instructions says 350, I would go with that

At what temp do you bake it?

read it

Add 1 finely sliced small onion in step 1. Add a little tapatio sauce for more of a zing. This recipe would work fine as a burrito just go with a larger size tortilla and strain some of the sauce out for the inside. If you like a wet burrito, then spoon sauce over the top, sprinkle on some cheese. When the cheese is melted, remove to a plate and serve with a side of mexican rice and dollops of sour cream and Guacamole on top of the burrito, sprinkle with slice black olives and garnish with sprigs of cilantro. YUM!

I JUST LOVE THIS RECIPE...IT IS SO EASY AND I PLAN TO MAKE IT SOON. I THINK I WILL ADD SOME RIPE OLIVES, AND A "DOLLUP" OF SOUR CREAM WHEN I SERVE IT. YUMMMM! P.S. I ALWAYS GET A KICK OUT OF SOME OF THE COMMENTS FROM FOLKS ON THIS SITE. SOME JUST MAKE MY DAY, THEY ARE SO HUMEROUS! :-)

I agree,,, remember that TV show,,,, "people are funny"???'

The recipe clearly states to cook the chicken for four hours then shred.

Do we cook the chicken first? How do you shred RAW chicken?

Looks to me like the chicken is cooked for 4 hours in the crockpot and THEN shredded ...

Read step( 1 ) cook chicken in slow cooker then shred it very easy.

Yes, in Step 1 the chicken is cooked for 4 hours and then shredded.

OMG, did you read the recipe? step 1 stated to put the chicken in the crock pot with ingredients and cook for 4 hours.

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