Slow Cooker Chicken Enchiladas

Slow Cooker Chicken Enchiladas


  1. 2 Tablespoons vegetable oil
  2. 1 small onion, chopped
  3. 1 clove garlic, minced
  4. 2 1/2 cups cooked chicken, shredded
  5. 1 can (15.5 oz.) cannellini beans, drained
  6. 1 can (4.5 oz.) chopped green chilies
  7. 1 Tablespoon chili powder
  8. 1 teaspoon ground cumin
  9. 1 teaspoon salt
  10. 1/2 teaspoon black pepper
  11. 10 (6-inch) flour tortillas
  12. 1 package (2 cups) shredded Colby and Jack cheese, divided
  13. 1 can (14.5 oz.) diced tomatoes with green chilies
  14. 1 cup salsa


  1. Heat oil in stovetop-safe slow cooker cookware over medium-high heat. Add onion and garlic, cook 2 minutes.
  2. Add chicken, beans, chiles, chili powder, cumin, salt and pepper. Stir until well blended. Place in a large bowl; set aside.
  3. Add 1/3 cup chicken mixture and 1 Tablespoon cheese to 1 tortilla. Roll up tightly and place in cookware. Repeat with remaining chicken mixture, cheese and tortillas. (Tortillas will be tightly packed in cookware.)
  4. Stir tomatoes with chilies and salsa. Pour over enchiladas.
  5. Cover and cook for 2 hours on HIGH or 4 hours on LOW. After cooking is complete and slow cooker is on WARM, sprinkle remaining cheese over enchiladas. Cover until cheese is melted. Serve with sour cream and chopped cilantro.

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