Once again, my slow cooker has saved the day . . . my air conditioner decided to stop working last week and it was about 90 degrees INSIDE my house. My body was sweating in places that I didn't even know could sweat. :) Thankfully, it is now fixed and we are a lot more comfortable!
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!
Slow Cooker Chicken Enchiladas
Also seen on sixsistersstuff
Ingredients1 taco seasoning mix ( packet )
1/2 teaspoon garlic ( powder )
1/2 teaspoon onion powder
4 ounces green chiles
1 teaspoon lime juice
1/4 cup water
1 cup sour cream
2 cups cheddar cheese, shredded
8 ounces enchilada sauce ( you can use red or green )
1/3 cup green onion ( chopped )
1/4 cup olives
6 chicken breast
8 ounces cream of chicken soup
1/2 teaspoon chili powder
1/2 cup onion ( chopped )
Spray slow cooker with non-stick cooking spray. 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. Cook on low for 6-8 hours or high for 3-4 hours.
Once it is finished baking, shred chicken with 2 forks (it should come apart really easy).
Mix together cream of chicken soup and sour cream.
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).
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.
Repeat with the rest of the tortillas.
Pour enchilada sauce over the top and cover with remaining cheese. Top with green onions and olives.
Bake at 350 degrees for 25-30 minutes.