Slow Cooker Chicken Enchiladas

5 from 4 votes

Slow Cooker Chicken Enchiladas

These Slow Cooker Chicken Enchiladas are a fun twist on the classic dish. Layers of tortillas, a creamy chicken filling, melted cheese, and zesty enchilada sauce cook together to create this stacked enchilada casserole.

Prep Time20

Cook Time4

Resting Time15

Course: Main Course

Cuisine: Mexican

Servings:

Calories: 441kcal

Author: Valerie Brunmeier

Equipment

6-quart slow cooker

Ingredients

Easy Red Enchilada Sauce

2 tablespoons vegetable oil
3 tablespoons all-purpose flour
1 cup low sodium beef broth
15 ounce can red enchilada sauce use Hatch brand if you can find it
1 teaspoon ground cumin
¼ teaspoon salt
Freshly ground black pepper to taste

Enchilada Filling

4 cups shredded rotisserie chicken breast skin removed
¾ cup sour cream
1 cup shredded Monterey Jack cheese
4 ounce can diced green chiles drained
½ teaspoon salt
Freshly ground black pepper to taste

For the Layers

12 6-inch 50/50 blend corn and flour tortillas like La Tortilla Factory or another brand
6 green onions thinly sliced
2 ½ cups shredded cheese divided (a combination of sharp cheddar and Monterey Jack)

Optional Toppings

Sliced black olives, cilantro, avocado, diced tomatoes, hot sauce

Instructions

Make the Easy Enchilada Sauce

Heat the oil in a medium saucepan over LOW heat. Whisk in the flour and cook, whisking constantly, for a minute or two until the mixture is just beginning to turn golden brown. Whisk in the broth, enchilada sauce, cumin, salt and pepper. Increase the heat to MEDIUM-HIGH and bring the mixture to a boil. Reduce the heat enough to keep the mixture at a low simmer, and whisk lightly until thickened. Remove the pan from the heat. Reserve and set aside 1 cup of the sauce and keep the remaining sauce in the pan.

Make the Filling

In a large mixing bowl, combine the chicken, sour cream, Monterey Jack cheese and diced green chiles. Season the mixture with the salt and pepper and set aside.

Assemble the Enchiladas

Coat the insert of a 6-quart slow cooker with nonstick cooking spray.
Place two tortillas side by side on the bottom of the slow cooker. Slice another tortilla in half and place the halves over the two tortillas to cover the empty spaces. Spread one-third of the filling evenly over the top and sprinkle with one-quarter of the green onions, ½ cup of shredded cheese and one-third of the sauce remaining in the saucepan (save the reserved 1 cup for later). Repeat this process in the same order to create two more layers. Finish by topping the enchiladas with the three remaining tortillas (in same manner as above). Pour the reserved 1 cup of enchilada sauce over the top and smooth it out with the back of a spoon to cover the tortillas. Sprinkle with the remaining cheese.
Cover and cook on LOW for 3 to 4 hours. Turn the slow cooker off, remove the cover and sprinkle with the remaining green onions. Let the casserole rest for 15 to 20 minutes before serving.
Slice or scoop individual servings and garnish them with your toppings of choice.

Notes

Storage: Package the leftovers in an airtight container and refrigerate for up to 4 days. For longer storage, this recipe can be frozen for up to 2 to 3 months. Slow Cooker Chicken Enchiladas reheat very well in the microwave. Great for an easy lunch the next day!

Nutrition