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Goodness ~ I originally shared this post WAY back in 2013, but we finally got beautiful fun new pics of it this week! I want to keep the story around for my memories (from when I wrote more words when I blogged!) but figured you'd like some prettier pics. You can find these slow cooker chicken enchiladas in ourSlow Cooker Menu Planning Box, and I promise, you're going to love this one!
Oh my heavens, you've got to make this. Seriously.
I worked diligently Sunday coming up with a menu plan for the week and making a grocery list. I was even so ahead of the game that Tuesday afternoon I left the house for carpool duty at 2 and returned at 6 with dinner in the oven, all baked up and ready to go. {We have an oven that you can set ahead of time ~Â such a nice gift when I remember to use it!}
It was perfect. And easy. And, to be honest, all that organization even impressed me. 😉
Menu Planning Note: You can also find this recipe in our Slow Cooker Menu Planning Made Easy Set!
Ummmm . . . until my hubby walked in the door, took a deep whiff, and said “Hmmm. . . are we having Mexican?”
To which I excitedly replied “YES!!!”
He then informed me that he'd had Mexican ~ for the last two days ~ while on business meetings for lunch.
Here's a hint to all the men out there {all three of you}:  never, ever {EVER!}, tell your wife-that-cooks-and-cleans-and-shops-and-taxis-your-children-around-all-day-long that you're not all that excited about her cooking because you've had something similar ~ with other living, breathing adults ~ for lunch. It just doesn't bode well for you. ‘Nuf said.
You can bet he's eating leftover Mexican again tonight. 😉
Slow Cooker Chicken Enchiladas
Ingredients
- 4-5 boneless skinless chicken breasts
- 1 package taco seasoning I used the store brand
- 1 tsp garlic powder
- 4 oz can green chilis
- 1 tsp lime juice
- 1/4 cup water
- 1 can cream of chicken soup
- 1 can enchilada sauce
- 1 cup sour cream
- 2 cups shredded cheese I used mozzarella because that's what was in my fridge
- green onions
- sliced olives
- tortillas 10-12
Instructions
- Spray slow cooker with cooking spray.
- Place chicken on the bottom of the slow cooker.
- Pour garlic powder, green chilis, lime juice, taco seasoning, and water on top of chicken. Cook on low 5-6 hours or high 3-4 hours.
- Shred chicken (it should shred easily.)
- Mix together can of cream of chicken soup and sour cream.
- Put half of the sour cream mixture on the bottom of a 9x13 casserole, and mix the other half in with the shredded chicken.
- Place about 1/4 cup chicken mixture into each tortilla along with 2 tbsp shredded cheese.
- Roll up tortilla and place seam side down in casserole dish.
- Repeat again with all the tortillas.
- Pour enchilada sauce over the entire casserole and then cover with remaining cheese.
- Top with green onions and sliced olives.
- Cover with aluminum foil and bake at 350 for 25 minutes. Remove foil and bake an additional five minutes.
- Enjoy!
If you're looking for a deal on chicken for this recipe, you can get this Perdue Chicken Breast delivered right to your door!Â
Note: This is the BEST slow cooker Mexican chicken I've ever made, and you could easily use the recipe for taco salads or regular tacos. Â When I make it again I'll double the slow cooker part of the recipe, and freeze the meat to easily have dinner on a busy night! Â Also, be sure to pick up sliced black olives, not chopped black olives. Oops.
Looking for more slow cooker recipe ideas? Here are a few of my favorites:
- Slow Cooker French Onion Soup
- Slow Cooker Sloppy Joes
- Slow Cooker Chicken & Dumplings
- Slow Cooker Italian Beef
- Best Ever Slow Cooker Roast
Looking for more yummy meals? This recipe is from week two of our slow cooker menu plans, including this meal + 59 other AMAZING recipes (and 12 desserts too)! You'll also get lifetime membership in our private Facebook group, full of other families encouraging one another to make dinner each night together too.
These are the BEST MENU PLANS on the planet (and, the only menu plan that ship all the grocery lists, menu plans and recipe cards right out to you ~ no downloading or hunting down recipes on your phone at dinnertime ever again!) Go HERE to learn more. I know you're going to love these!
This post is linked up to Crock Pot Ladies Slow Cooker Saturday – thanks for the opportunity to link up!  Recipe adapted from Six Sisters Stuff.  Thanks to I Heart Publix for the coupon matchups. If you need a little more menu inspiration, go HERE.Â
Do you remove the chicken from the liquid in the slow cooker to shred it? Do the liquid and seasonings and green chiles in the slow cooker get mixed with the sour cream and cream of chicken or do you discard the liquid and seasoning that the chick was cooked in?
I like to keep the liquid because it adds so much more flavor! You can adjust however you would like though! Same with the sour cream and cream of chicken, I love the added flavor so I incorporate the liquid with seasonings. Hope this helps!
Thanks! That does help. I ended up shredding the chicken in the crockpot and let it sit for a bit. That way much of the liquid got absorbed into the chicken before adding it to the sour cream and cream of chicken soup. Next time I will add all of the liquid. My only mistake was adding too much of the enchilada sauce to the casserole dish. The recipe did not say what size can to buy so I bought the large 28 oz. can. I did not add all of it but still added too much and the tortillas got soggy. I am guessing I was supposed to buy a small can – 10 or 14 oz I am guessing.
What color enchilada sauce do you recommend, green or red?
Do you think this would finish baking in the Crockpot Casserole? I got the one you posted awhile back for a great price!
I just found your blog through pinterest & have been catching up on previous posts. I’m usually more of a lurker than a commenter, but your post made me chuckle out loud!!! Keep up the great work of taking care of your family & continue to find the humor, but most of all continue to share & validate the rest of us!!!
Thanks so much for saying something Carrie! Like you, I usually just “lurk” on other blogs, but it’s so nice to have folks comment 🙂 I’m so glad you found us through Pinterest, and appreciate your encouragement so much! 🙂
OMG! I thought I was reading something I had written! I have told my husband that if he eats out without giving me a heads up, its just too bad if we have the same/similar thing:) This sounds wonderful and I cant wait to try it.
So glad I’m not the only one Erin… I couldn’t believe it when he walked through the door and said that! You’ll love it if you try it… delicious 🙂
Hi Laurie, Do you have any tips on keeping spam from getting on your computer when you print coupons? Everyone tells me my computer will get messed up if I print coupons alot.
Hi Angela! I’ve printed coupons forever, and not had any issues with viruses. However, several companies do request your email address to give you coupons, so I have a separate email account for coupons. I also don’t usually give out my correct date of birth (I make myself a few years younger!) 🙂
Here are a few more tips that may help
https://passionatepennypincher.com/2012/04/how-to-print-coupons/
Sounds like the husband needs to be on dinner duty for a few days 🙂
You’re right Katrina! Signing him up 😉