Easy Chicken Enchiladas Salsa Verde | Slow Cooker

Easy Chicken Enchiladas Salsa Verde is full of Mexican flavors from roasted salsa, loaded with a mix of cheeses, and quick to assemble. The chicken filling is easily made in the slow cooker.

Assemble, bake, and serve in 1 hour with an easy salad and dinner is on the table! Here is what I love about this recipe, make extra chicken filling in your slow cooker and a portion in ziplock bags for the freezer.

Then recipes like tacos, tostadas, nachos, tamales, and these Easy Chicken Enchiladas Salsa Verde can be whipped up in no time! Resulting in happy people in your life with smiles, and full bellies.

5 from 1 vote

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Easy Chicken Enchiladas Salsa Verde

Prep Time

4 hrs 30 mins

Cook Time

45 mins

 

Easy Chicken Enchiladas Salsa Verde are quick to assemble with the chicken filling made in the slow cooker and full of roasted salsa flavor!

Course: Dinner & Main Dishes

Cuisine: Mexican

Keyword: easy enchiladas, roasted salsa, slow cooker enchiladas

Servings: 12

Calories: 442 kcal

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 jar roasted Salsa Verde San Antonio brand from Costco or any similar brand.

Enchiladas:

• 1 additional jar of salsa verde
• 1 package corn tortillas
• 3 cups grated Mexican cheese blend
• 1 wheel Mexican Oaxaca cheese optional diced into cubes
• 1 large can sliced black olives

US Customary - Metric

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

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 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.

Nutrition Facts

Easy Chicken Enchiladas Salsa Verde

Amount Per Serving

Calories 442 Calories from Fat 171

% Daily Value*

Total Fat 19g 29%

Saturated Fat 6g 30%

Cholesterol 123mg 41%

Sodium 1898mg 79%

Potassium 920mg 26%

Total Carbohydrates 23g 8%

Dietary Fiber 3g 12%

Sugars 8g

Protein 40g 80%

Vitamin A 21.4%

Vitamin C 9.8%

Calcium 23.9%

Iron 8.3%

* Percent Daily Values are based on a 2000 calorie diet.