Slow Cooker Green Chicken Enchiladas
A flavorful, comforting meal with creamy, savory chicken enveloped in soft tortillas, smothered in green sauce, perfect for busy weeknights.
Ingredients
For the Chicken Filling
- 2 pounds boneless, skinless chicken breasts Use thighs for juicier enchiladas.
- 1 cup green salsa (or salsa verde) Adjust spice level with different salsa.
- 1 cup low-sodium chicken broth Replace with vegetable broth for vegetarian option.
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
For the Enchiladas
- 8-10 pieces corn tortillas Lightly warm to make them pliable.
- 1½ cups shredded Monterey Jack cheese Mix with other cheeses for more flavor.
- 1 cup sour cream (or Greek yogurt) Healthy swap for Greek yogurt.
- 1 can (4 ounces) diced green chilies (optional)
- Fresh cilantro, chopped (for garnish)
For Serving
- Avocado slices
- Additional salsa
- Lime wedges
Instructions
Preparation
- In your slow cooker, combine the boneless, skinless chicken breasts, green salsa, chicken broth, ground cumin, garlic powder, onion powder, and a sprinkle of salt and pepper. Stir until the chicken is well coated.
Cooking
- Cover the slow cooker and set it to cook on low for 6 hours or high for 3 hours. Check the chicken occasionally; it's ready when tender and shreds easily.
- Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir in the shredded cheese and optional green chilies.
Assembly
- Preheat your oven to 350°F (175°C). If desired, lightly warm the corn tortillas on a skillet.
- Spoon about 1/3 cup of the chicken mixture onto each tortilla, roll it up tightly, and place seam-side down in a greased baking dish.
- Spread any remaining green salsa over the enchiladas, drizzle with sour cream, and sprinkle with additional cheese.
Baking
- Bake the dish in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
- Let cool for a few minutes before serving. Garnish with chopped cilantro and serve with avocado, lime, and additional salsa.
Notes
Make ahead by prepping the chicken filling a day in advance. For lighter options, use low-fat cheese and Greek yogurt. Variations include a vegetarian option using beans and a dairy-free option using plant-based products.