5 from 1 vote
Easy Slow Cooker Chicken Enchiladas
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Servings: 4
Ingredients
For the enchiladas:
  • 8 corn or flour tortillas fajita size for flour
  • 2 cups approximately cooked, shredded chicken from [url]Crock-Pot Chicken Taco∞http://www.fromvalerieskitchen.com/2012/11/crock-pot-chicken-tacos/[/url] recipe
  • 1 15 ounce can red enchilada sauce
  • 1 to 1-1/2 cups shredded Monterey Jack cheese
  • 1 to 1-1/2 cups shredded sharp cheddar cheese
Optional for garnish:
  • cilantro
  • thinly sliced green onions
  • diced tomato
  • chopped avocado
  • sliced black olives
  • sour cream
Instructions
  1. Preheat oven to 400 degrees F. Coat a 13" x 9" baking dish with non-stick cooking spray.
  2. If using corn tortillas, place 8 tortillas in a stack between a double layer of wet paper towels on a microwave-safe dish. Cook in microwave for 1 minute, or until warmed and pliable. If using flour tortillas, warm a stack of 8 on a plate in the microwave just until softened, about 40 seconds. See recipe note if you'd like to fry your corn tortillas.
  3. Pour just enough enchilada sauce into prepared baking dish to cover the bottom with a thin layer.
  4. Spoon a few tablespoons of shredded chicken towards one end of a tortilla. Sprinkle with a bit of Monterey Jack and sharp cheddar and roll tightly. Place seam side down in baking dish. Repeat with remaining tortillas. Pour remaining enchilada sauce over the top of the enchiladas, cover dish with foil, and bake for 25 minutes. Remove dish from oven and remove foil. Sprinkle with remaining cheese and return to oven for an additional 5 to 10 minutes, until cheese is melted and sauce is bubbly.
  5. Garnish cooked enchiladas as desired. Serve with sour cream!
Recipe Notes
Prep time does not include time to cook chicken. Chicken should be prepared in advance.

Fry method for corn tortillas:

Add a generous amount of vegetable oil to a 10" or 12" frying pan and place it over medium heat. When oil is hot (but not smoking) carefully slide in a tortilla. Allow to fry for only 10 to 15 seconds and then flip the tortilla and fry for just another few seconds. You don't want it crisp, just lightly fried and still pliable.
Transfer tortilla to a double layer of paper towels and blot off excess oil with a clean paper towel. Repeat with remaining tortillas and then proceed with recipe as directed.