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Crock Pot Shredded Chicken Enchiladas Recipe

Experience the ultimate comfort food with this easy Crock-Pot recipe! Tender, flavorful shredded chicken is slow-cooked to perfection, then transformed into crispy, cheesy enchiladas that will have everyone asking for more. Minimal prep work is required – simply toss everything into your slow cooker and let it do the magic. This recipe combines the best of several favorites, resulting in juicy chicken and perfectly golden tortillas. Get ready for a delicious and satisfying meal that's perfect for a busy weeknight or a relaxed weekend.

Prep Time 20 mins
Cook Time 495 mins
Calories 743.5 kcal
Protein 99g
Rating 4.0 (1 Reviews)
Crock Pot Shredded Chicken Enchiladas 96

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Crock Pot Shredded Chicken Enchiladas

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How to Make Crock Pot Shredded Chicken Enchiladas

  1. Place 2 lbs boneless, skinless chicken breasts in your crock-pot.
  2. Add 1 (15 ounce) can diced tomatoes, undrained, 1 (10 ounce) can diced tomatoes and green chilies (Rotel), 1 cup chicken broth, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and salt and pepper to taste.
  3. Cook on low for 6-8 hours, or until chicken is easily shredded.
  4. Stir the chicken mixture halfway through cooking.
  5. Add 8 ounces of sliced mushrooms during the last hour of cooking.
  6. Remove the chicken from the slow cooker and shred it using two forks.
  7. Set aside 2 cups of the shredded chicken and its juices for the enchiladas. Freeze the remaining chicken for later use.
  8. Preheat oven to 350°F (175°C).
  9. Lightly grease a 9x13 inch baking dish with cooking spray.
  10. Heat 1 tablespoon of canola oil in a small skillet over medium heat. Fry corn or flour tortillas (about 12) for 10-15 seconds per side, until lightly browned.
  11. Spread 1 tablespoon of refried beans onto one half of each tortilla.
  12. Top with 1/4 cup of shredded chicken mixture and 1 tablespoon of shredded cheese.
  13. Roll or fold the tortillas and place them seam-down in the prepared baking dish.
  14. Sprinkle the remaining cheese (about 1 cup) over the enchiladas.
  15. Bake for 10-15 minutes, or until the cheese is melted and bubbly.
  16. Garnish with sour cream and serve immediately with rice or your favorite sides.

Nutrition Information (Approximate per serving)

Sodium

71 g

Sugar

37g

Fat

59g

Carbs

25g

Recipe Tags (Choose a tag and find related recipes!)

Course Main Ingredient Preparation Occasion Main Dish Poultry Chicken Crock Pot Slow Cooker Comfort Food Meat Chicken Breasts Taste Mood Equipment