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5 from 1 vote

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!