Easy Chicken Enchiladas are full of fire roasted salsa flavor and loaded with cheese. The slow cooker chicken filling is easy and freezer friendly!
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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:
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. (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:
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 the 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.
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.
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!
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Lisa, thanks for always giving us tips about how to make parts ahead and save time in the kitchen. These enchiladas were a hit with my family and I did make extra chicken filling so I could use it in lunches for the week. Definitely going to put this one on repeat!
Lisa, thanks for always giving us tips about how to make parts ahead and save time in the kitchen. These enchiladas were a hit with my family and I did make extra chicken filling so I could use it in lunches for the week. Definitely going to put this one on repeat!
These look amazing! The photos are gorgeous, I can’t wait to make these.
Thanks Lidy…easy to make in the slow cooker, and yummy!