Easy Chicken Enchiladas (Slow Cooker)

Last Updated June 17th, 2019 at 03:44 pm by Lisa

Easy Chicken Enchiladas are full of fire roasted salsa flavor and loaded with cheese. The slow cooker chicken filling is easy and freezer friendly!

Assemble, bake, and serve in 1 hour with an easy salad and dinner is on the table!

Can You Make Chicken Enchiladas Ahead?

Yes! I often make to casserole dishes, bake one and freeze the other tightly wrapped in foil and then a layer or two of cling wrap. What a great fast dinner to take out of the freezer, you and yes, you can bake from frozen!

What Can I Do With Extra Chicken Enchilada Filling?

Take the extra chicken enchilada filling from your slow cooker and a portion in ziplock bags for the freezer.

Use the extra chicken the filling in:

• tacos
• casseroles
• burritos
• taquitos
• nachos
• tostadas
• tamales

How To Make Easy Chicken Enchiladas :

Ingredients

Enchilada Chicken Filling

• 4 lbs boneless chicken breast
• 2 cups diced yellow onion
• 2 teaspoons ground cumin
• 1 teaspoon ground black pepper
• 1 teaspoon sea salt
• 24 oz roasted Salsa Verde (jar) 

Enchiladas:

• 24 oz salsa verde for assembling the enchiladas
• 1 lb corn tortillas
• 3 cups grated Mexican cheese blend
• 10 oz Mexican Oaxaca cheese (wheel) optional diced into cubes
• 6.5 oz sliced black olives (large can)

Instructions

Make the chicken enchilada filling:

1. In a slow cooker, combine all filling ingredients and cook for 4 hours on low.
   
2. When cooked, shred chicken with a fork or in a mixer with a paddle attachment. (This WORKS!!)
   

   

   3. Add any liquid from slow cooker into shredded chicken.
   

Make extra chicken filling in your slow cooker, and portion in ziplock bags for the freezer.

Assemble Enchiladas:

1. In a shallow pan, dip corn tortillas in salsa verde poured in the pan.
   
2. Place a scoop or large spoon of chicken filling down the middle of the tortilla,
   
3. Add grated Mexican cheese on top of chicken filling, roll tortilla and place seam side down in the pan.
   
4. Fill the pan with all rolled and filled tortillas.
   
5. Pour remaining salsa verde on top of rolled enchiladas, sprinkle generously with grated cheese, small cubes of Mexican Oaxaca cheese, and a can of black olives.
   
6. Bake 375 for 45 minutes until brown and bubbly.
   
7. Serve with a side like a green salad, rice, and beans.
   

Print Pin Recipe

Easy Chicken Enchiladas (Slow Cooker)

Easy Chicken Enchiladas are full of fire roasted salsa flavor and loaded with cheese. The slow cooker chicken filling is easy and freezer friendly!

Course Dinner & Main Dishes

Cuisine Mexican

Keyword easy enchiladas, roasted salsa, slow cooker enchiladas

Prep Time 4 hours 30 minutes

Cook Time 45 minutes

TIP: Here is what I love about this recipe, make extra chicken filling in your slow cooker, and portion in ziplock bags for the freezer.

You can also make an extra pan of chicken enchiladas, and freeze them, then simply defrost in the fridge overnight and bake for dinner!

Servings 12

Calories 411

Author Lisa Hatfield

Ingredients

Enchilada Chicken Filling

• 4 lbs boneless chicken breast
• 2 cups diced yellow onion
• 2 teaspoons ground cumin
• 1 teaspoon ground black pepper
• 1 teaspoon sea salt
• 24 oz roasted Salsa Verde (jar) (San Antonio brand from Costco or any similar brand.

Enchiladas:

• 24 oz salsa verde for assembling the enchiladas
• 1 lb corn tortillas
• 3 cups grated Mexican cheese blend
• 10 oz Mexican Oaxaca cheese (wheel) optional diced into cubes
• 6.5 oz sliced black olives (large can)

US Customary – Metric

Instructions

Make the chicken enchilada filling:

• In a slow cooker, combine all filling ingredients and cook for 4 hours on low.
• When cooked, shred chicken with a fork or in a mixer with a paddle attachment.
• Add any liquid from slow cooker into shredded chicken.

Assemble Enchiladas:

• In a shallow pan, dip corn tortillas in salsa verde poured in the pan.
• Place a scoop or large spoon of chicken filling down the middle of the tortilla,
• Add grated Mexican cheese on top of chicken filling, roll tortilla and place seam side down in the pan.
• Fill pan with all rolled and filled tortillas.
• Pour remaining salsa verde on top of rolled enchiladas, sprinkle generously with grated cheese, small cubes of Mexican Oaxaca cheese, and a can of black olives.
• Bake 375 for 45 minutes until brown and bubbly.
• Serve with a side like a green salad, rice, and beans.

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Notes

TIP: Here is what I love about this recipe, make extra chicken filling in your slow cooker, and portion in ziplock bags for the freezer.

You can also make an extra pan of chicken enchiladas, and freeze them, then simply defrost in the fridge overnight and bake for dinner!

Nutrition

Calories: 411kcal | Carbohydrates: 21g | Protein: 40g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 123mg | Sodium: 1630mg | Potassium: 908mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1005IU | Vitamin C: 8.1mg | Calcium: 228mg | Iron: 1.4mg

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