Slow Cooker Enchilada Chicken
This easy recipe for Slow Cooker Enchilada Chicken makes flavorful shredded chicken for stuffing enchiladas. Chicken breasts are flavored with lots of bold spices so you'll never need to worry about bland enchiladas.
Servings: 8
Calories: 148kcal
Equipment
Ingredients
- 2 lbs boneless skinless chicken breasts or tenders
- 1 cup chicken broth
- 1 bell pepper any color
- 1 small onion yellow, sweet or red
- 1 ½ tablespoon chili powder
- 1 ½ tablespoon paprika
- 1 ½ tablespoon dried minced onion
- 2 ¼ teaspoon cumin
- 1 ½ tsp garlic powder
- 1 ½ teaspoon brown sugar light or dark
- ¾ teaspoon salt
Enchilada Sauce (Optional)
- ¼ cup olive oil
- ¼ cup chili powder
- 2 tablespoon all purpose flour
- 1 ½ cups water
- 1 can tomato sauce (15 ounce)
- ¼ teaspoon cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
Baked Chicken Enchiladas (Optional)
- 8 large flour tortillas or 16 medium tortillas
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1 cup shredded Mexican melting cheese
- fresh cilantro
Instructions
- To the slow cooker add boneless skinless chicken breasts. Pour in chicken broth and sprinkle in the chili powder, paprika, dried minced onion, cumin, garlic powder, brown sugar and salt. Dice the bell pepper and onion and add to the slow cooker.
- Cover and set to LOW for 4 hours or HIGH for 2 hours.
- With 1 hour left, uncover and stir. Use a fork or wooden spoon to shred the chicken. Stir the shredded chicken and seasonings well, cover and let slow cook for the remaining hour.
Optional Chicken Enchiladas
- In a medium saucepan, heat the olive oil and chili powder over medium heat, whisking constantly, until a paste forms. Add the flour and stir. Pour in the water, tomato sauce, cumin, garlic powder and salt. Stir and bring to a boil. Lower the heat to low and let simmer for 10 minutes.
- Spread 1 cup of enchilada sauce on the bottom of a large glass or ceramic baking dish. Fill a flour tortilla with a generous amount of chicken filling. Roll tightly and place in the baking dish on top of the sauce, seam side down. Continue until all tortillas have been rolled.
- Spread another cup or two of enchilada sauce on top of the rolled enchiladas. Top with a combination of shredded cheddar cheese, mozzarella and Mexican melting cheese.
- Bake uncovered at 350° Fahrenheit for 20-25 minutes, until the cheese is melted. Top with fresh cilantro and more enchilada sauce when serving.
Notes
*Nutritional information is for the shredded enchilada chicken only.
Cook time varies based on slow cooker brand and age. Yours may take a little longer than the times in the recipe. Use a digital thermometer to ensure the chicken has cooked through before shredding it. The internal temperature at the thickest point should be at least 165 degrees Fahrenheit.
To make it spicy, add a handful of fresh jalapeños or jarred pickled jalapeños.
For more vegetables, add a diced tomato, a cup of salsa, corn or black beans.
Nutrition
Serving: 4oz | Calories: 148kcal | Carbohydrates: 4g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 377mg | Potassium: 514mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1006IU | Vitamin C: 23mg | Calcium: 20mg | Iron: 1mg