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There’s something undeniably magical about slow cooking. This method transforms ordinary ingredients into extraordinary meals, all while requiring minimal effort from the cook. The slow cooker allows the flavors to develop over time, resulting in dishes that are rich, aromatic, and incredibly satisfying.

Slow Cooker White Chicken Enchiladas

Discover a delicious solution for weeknight dinners with creamy slow cooker white chicken enchiladas. This comforting recipe combines tender chicken, a rich creamy sauce, and gooey melted cheese, all wrapped in soft tortillas. Perfect for busy families, the slow cooker does all the work, allowing flavors to develop flawlessly while you go about your day. Serve with fresh garnishes and your favorite sides for a meal that’s sure to please everyone at the table. Enjoy the ease and delight of homemade enchiladas!
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Ingredients
  

2 lbs boneless, skinless chicken breasts

1 can (10 oz) cream of chicken soup

1 can (4 oz) diced green chilies

1 cup sour cream

1 cup chicken broth

2 cups shredded Monterey Jack cheese

8-10 small flour tortillas

1 tsp garlic powder

1 tsp onion powder

1 tsp cumin

½ tsp salt

½ tsp black pepper

1 tbsp olive oil

Fresh cilantro, chopped (for garnish)

Sliced jalapeños (optional, for garnish)

Instructions
 

Prep the Chicken: In a slow cooker, add chicken breasts, cream of chicken soup, diced green chilies, sour cream, garlic powder, onion powder, cumin, salt, and pepper. Pour the chicken broth over the top and drizzle with olive oil.

    Slow Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and easily shredded.

      Shred the Chicken: Once cooked, use two forks to shred the chicken right in the slow cooker. Mix everything in the pot until well combined.

        Assemble the Enchiladas: Preheat your oven to 375°F (190°C). In a large baking dish, spread a thin layer of the chicken mixture on the bottom. Take each tortilla, place a spoonful of the chicken mixture in the center, sprinkle with shredded cheese, roll it up, and place seam-side down in the dish. Repeat until all tortillas are filled.

          Add Remaining Sauce: Pour any remaining chicken mixture over the top of the rolled tortillas, then sprinkle the remaining shredded cheese on top.

            Bake: Cover the dish with foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

              Garnish and Serve: Once out of the oven, top with chopped cilantro and sliced jalapeños (if desired). Serve warm and enjoy your creamy white chicken enchiladas!

                Prep Time, Total Time, Servings: 15 minutes | 7 hours 15 minutes | 6 servings