Creamy Crockpot Chicken Enchilada
Creamy, cheesy, and loaded with bold flavors, these easy crockpot chicken enchiladas make the perfect comforting dinner with minimal effort. Just toss everything in the slow cooker, roll it up, and enjoy a cozy, satisfying meal!
Ingredients
- 2 lbs Boneless, skinless chicken thighs or breasts
- 1 10 oz Can cream of chicken soup
- 1 10 oz Can enchilada sauce
- 1 cup Sour cream
- 1 cup Shredded cheese
- 8 Flour tortillas
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Cumin
- Salt & pepper to taste
- Fresh cilantro optional
Instructions
- Prepare the Chicken: Place the chicken in the bottom of the crockpot. Season with garlic powder, onion powder, cumin, salt, and pepper.
- Mix the Sauce: In a bowl, combine cream of chicken soup, enchilada sauce, and sour cream. Pour this mixture over the chicken in the crockpot.
- Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and easily shredded.
- Shred the Chicken: Once cooked, shred the chicken with two forks and mix it back into the creamy sauce.
- Assemble the Enchiladas: Spoon some of the chicken mixture onto each tortilla, sprinkle with cheese, roll them up, and place seam-side down in a greased baking dish.
- Top with Remaining Sauce: Pour any remaining sauce from the crockpot over the enchiladas and sprinkle with additional cheese.
- Bake: Preheat the oven to 350°F (175°C) and bake the enchiladas for 20-25 minutes until heated through and the cheese is bubbly.
- Serve: Garnish with chopped cilantro if desired, and serve hot with your choice of toppings.