Slow Cooker Chicken Enchiladas

These chicken enchiladas are easy to throw together- the chicken and spices cook all day so that all you have to do is roll them up and pop them in the oven . . . easy-peasy!
Photo by Stacy B.
Adapted from sixsistersstuff.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from sixsistersstuff.com

Ingredients

  • 4-6

    boneless, skinless chicken breasts

  • 1

    packet taco seasoning

  • 1/2

    teaspoon garlic powder

  • 1/2

    teaspoon onion powder

  • 1/2

    teaspoon chili powder

  • 1

    small onion, chopped

  • 1

    (4 oz) can green chilis

  • 1

    teaspoon lime juice

  • 1/4

    cup water

  • 1

    can cream of chicken soup

  • 1

    cup sour cream

  • 2

    cups cheddar cheese

  • 1

    can enchilada sauce (red or green)

  • green onions, chopped

  • olives, sliced

  • tortillas (approximately 12 good-sized enchiladas)

Directions

1. Spray slow cooker with non-stick cooking spray. 2. Place chicken breasts inside slow cooker. Add taco seasoning, garlic powder, onion powder, chili powder, onion, green chilis, lime juice and water on top of chicken. 3. Cook on low for 6-8 hours or high for 3-4 hours. 4. Once it is finished baking, shred chicken with 2 forks (it should come apart really easy). 5. Mix together cream of chicken soup and sour cream. 6. Stir half of the soup mixture in with the shredded chicken. Spread the other half of the soup mixture on the bottom of a 9x13 pan (or two 9x9" pans). 7. Place a scoop of the chicken mixture on a tortilla. Sprinkle on a little bit of cheese and roll up. Place seam-side down in the pan. 8. Repeat with the rest of the tortillas. 9. Pour enchilada sauce over the top and cover with remaining cheese. Top with green onions and olives. 10. Bake at 350 degrees for 25-30 minutes.

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