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!
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.
- 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)
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.
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.
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!
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