Description

Ultra-cozy Crockpot Chicken Enchiladas with tender shredded chicken, creamy sauce, and melty cheese—an easy, hands-off slow cooker dinner that feeds a crowd and tastes like a warm hug.

Ingredients

2 lb boneless skinless chicken breasts

1 tsp kosher salt

1/2 tsp black pepper

1 tsp ground cumin

1 tsp chili powder

1/2 tsp smoked paprika

2 cups red enchilada sauce, divided

1 (10 oz) can diced tomatoes with green chilies, drained

1 small yellow onion, finely chopped

2 cloves garlic, minced

8 oz cream cheese, cubed and softened (optional for creamy version)

12 corn tortillas (6-inch) or 8 small flour tortillas

2 cups shredded Mexican-blend cheese, divided

1/2 cup low-sodium chicken broth

1 tbsp fresh lime juice

1/4 cup chopped cilantro, plus more for garnish

Optional toppings: sliced jalapeño, sour cream, diced avocado, green onions

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Instructions

1. Season chicken with salt, pepper, cumin, chili powder, and smoked paprika. Place in slow cooker with onion, garlic, diced tomatoes with green chilies, 1 1/2 cups enchilada sauce, and chicken broth.

2. Cover and cook on Low for 3–4 hours (or High for 2–2 1/2 hours), until the chicken is cooked through and shreds easily (165°F).

3. Shred the chicken in the slow cooker using two forks. Stir in cream cheese (if using) until melted, then add lime juice and cilantro. Taste and adjust seasoning.

4. Remove half the chicken mixture. Layer: tortillas, chicken mixture, a handful of cheese; repeat. Top with remaining 1/2 cup enchilada sauce and the rest of the cheese.

5. Cover and cook on Low for 30–45 minutes, until cheese is melted and bubbly. Let rest 10 minutes before slicing. Garnish with cilantro and toppings.

Notes

Corn tortillas hold their texture best; lightly warm them to prevent tearing. ????

For extra creamy layers, use the cream cheese and a splash of sauce before serving. ????

Make-ahead: cook and shred chicken up to 2 days in advance; layer and finish day-of.