CRAZY GOOD CHICKEN ENCHILADAS
These Creamy Chicken Enchiladas are a breeze to make in the crock pot, delivering a restaurant-worthy meal with minimal effort. Featuring a cheesy, chicken-y filling and a creamy sauce, this recipe is perfect for busy weeknights or meal prepping. Enjoy a flavorful and satisfying dish that the whole family will love.
Equipment
- Crock-Pot (slow cooker)
- Medium bowl
- Two forks
- 9x13 inch baking dish
- Microwave (optional)
- Paper towels (optional)
- Measuring cups
- Measuring spoons
- Can opener
- Oven
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 packet taco seasoning
- ½ cup chicken broth
- ½ cup sour cream
- 4 oz cream cheese, softened
- 10-12 corn tortillas
- 2 cups shredded cheddar cheese
- Optional garnishes: cilantro, diced avocado, green onions
- Cooking spray or oil
Instructions
- Place the chicken breasts in the bottom of your crock pot.
- In a medium bowl, combine the cream of chicken soup, diced tomatoes and green chilies, taco seasoning, and chicken broth. Mix well.
- Pour the mixture over the chicken breasts.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and easily shreds.
- Once the chicken is cooked, shred it with two forks directly in the crock pot.
- Stir in the sour cream and softened cream cheese until well combined.
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9x13 inch baking dish.
- Warm the tortillas slightly to make them more pliable. You can do this by microwaving them for about 30 seconds wrapped in a damp paper towel.
- Spoon about 1/3 cup of the chicken mixture into each tortilla.
- Roll up the tortilla tightly and place it seam-side down in the prepared baking dish seam-side down.
- Repeat with the remaining tortillas and chicken mixture.
- Sprinkle the shredded cheddar cheese evenly over the top of the enchiladas.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Notes
For spicier enchiladas, add a pinch of cayenne pepper or your favorite hot sauce to the chicken mixture. You can also add cooked corn, black beans, or chopped bell peppers for added nutrients and flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To prevent tortillas from cracking during rolling, lightly brush them with oil before filling. If the filling becomes too runny, mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the crock pot during the last 30 minutes of cooking to thicken.