Description
A delicious and easy recipe for slow cooker chicken enchiladas, layered with creamy sauce and cheese.
Ingredients
Scale
- 3 cups cooked chicken (shredded)
- 1 teaspoon garlic salt
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon onion (dried minced)
- 2 cloves garlic (minced)
- 4 ounces green chilis (can)
- ½ cup chicken broth
- 2 tablespoons cornstarch
- 1 ¼ cups milk
- ¾ cup sour cream
- 12 corn tortillas
- 2 ½ cups pepper jack cheese (shredded and divided)
Instructions
- In a medium bowl, mix the shredded chicken with the garlic salt, chili powder, cumin, and minced onion. Set it aside for later.
- In a saucepan over medium heat, add your garlic, green chiles, and chicken broth. Bring it up to just a bubble.
- In a small bowl, whisk together the milk and cornstarch until smooth. Whisk the milk mixture into the broth mixture until combined.
- Bring back to a gentle simmer, and then add the sour cream. Stir, then remove the pan from the heat and set it aside.
- Spray your slow cooker with non-stick spray.
- Spread a thin layer of sauce on the bottom of the slow cooker.
- Layer the ingredients in the following order: 4 tortillas, ⅓ of the chicken, ¼ of the pepper jack cheese, and ⅓ of the sauce.
- Repeat the layers two more times. Finish off with a final layer of pepper jack cheese.
- Cover and cook on low for 4 hours.
- Garnish with your favorite toppings, like sour cream, green onions, jalapeños, and avocado.
Notes
- Adjust spices according to personal preference.
- Top with additional cheese or toppings as desired.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg