Slow Cooker Chicken Enchiladas

By December 8, 2019Recipes
I hope, by now, that you are knee deep in the Holiday madness.  I hope your tree is decorated, your Christmas cards are signed, you’ve started Christmas shopping and that you’ve consumed at least one Christmas cookie….but preferably two.  
Santa comes in exactly 16 days, so you better watch out!
Most people are probably baking cookies or planning their party menus and/or brunch buffets.  I thought I would throw in something a little less traditional.  A little less Christmas.  
This recipe is easy to throw together, so if the holidays have you a bit frazzled, this could save the day.  A crock pot recipe that promises your chicken breasts will be cooked to perfection while you are out braving the crowds or hanging the last of the lights. I love cooking chicken in the crockpot.  It comes out tender and shreddable.  (Did you know that the easiest way to shred cooked chicken is with a heavy duty mixer?).  From there, you just add in a few seasonings and start rolling your enchiladas.  
With any luck, you’ll be finished before the Grinch steals Christmas from The Who’s.  

Slow Cooker Chicken Enchiladas

1 teaspoon dried thyme
salt and pepper
1 Tablespoon olive oil
2 Tablespoons butter
1 cup of chicken broth
(10.75 ounce) can condensed cream of chicken soup
1 cup half and half
¼ teaspoon chili powder
1 tablespoon butter
1 small onion, chopped

1 (4 ounce) can chopped green chilies, drained
1 teaspoon oregano
1 teaspoon lime juice
½ teaspoon onion powder
½ teaspoon garlic powder
2 teaspoons cumin
1 teaspoon smoked paprika
5 (12 inch) flour tortillas
3 cups Cheddar cheese, shredded, divided
Jar of Salsa or 15oz. can of Green Enchilada Sauce

Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours. Remove chicken and shred.

Combine the cream of chicken soup, half and half and chili powder in a saucepan.  Bring to a simmer over low heat until thickened, then turn off the heat and cover to keep warm.

Heat butter in a skillet over medium heat.  Add onion and cook until the onion has softened and turned translucent.  Add the shredded chicken, chopped green chilies, oregano, lime juice, onion powder, garlic powder, cumin and smoked paprika.  I also added a 1/2 cup of water because the mix was a bit dry.  Simmer for 10 minutes.

Preheat the oven to 350 degrees.  Stir 1 cup of soup mixture into the skillet with the chicken mixture.  Spread the remaining soup mixture on the bottom of a prepared 9 x 13 baking dish.

Fill each tortilla with chicken mixture, approximately 1/2 cup for 5 large tortillas.  Sprinkle cheddar cheese over the chicken filling before folding the tortillas.  (Reserve half of the cheddar cheese for topping the enchiladas.)  Fold tortillas over the filling and place seam-side down in the prepared baking dish.

Pour enchilada sauce (or salsa) over the enchiladas.  I used a mix of enchilada sauce and salsa.  Top with remaining cheese.  I also added feta cheese because you can never have enough cheese.  Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.  (I also broiled for a few minutes to brown the enchiladas a bit.)

Serve warm with extra salsa, extra cheese, lime wedges and extra enchilada sauce.


*To the best of my ability, I have tried to indicate all ingredients, products and equipment that are available at Johnnies in Bold Print.  

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