Can I use flour tortillas instead of corn tortillas?

Yes, you can use flour tortillas, but the texture will be different. Flour tortillas tend to become more doughy when simmered in sauce, while corn tortillas maintain more structure and provide that authentic enchilada flavor. If using flour tortillas, you might want to reduce the cooking time after adding them to prevent them from becoming too soggy.

My enchilada mixture seems too soupy. What did I do wrong?

Don't worry! This dish is supposed to be saucy, but if it seems too wet, there are a few easy fixes. First, remove the lid and cook on high for 15-20 minutes to reduce some liquid. Alternatively, you can stir in a handful of crushed tortilla chips or additional cheese to absorb excess moisture. The mixture will also thicken slightly as it cools.

Can I make this recipe with frozen chicken?

For food safety reasons, it's best to thaw chicken completely before placing it in the slow cooker. Frozen chicken takes too long to reach a safe temperature in a slow cooker, potentially allowing bacteria to multiply. If you're short on time, consider using a pressure cooker method instead, which can safely cook frozen chicken.

How can I make this dish spicier?

There are several ways to add heat: increase the chili powder, add a diced jalapeño or two at the beginning of cooking, mix in some cayenne pepper with your seasonings, or use a spicy enchilada sauce. You can also serve with hot sauce on the side to let everyone adjust the heat to their preference.

Slow Cooker Chicken Enchiladas Recipe

Description

A comforting and flavorful dish, slow cooker chicken enchiladas are the perfect answer for busy weeknight dinners. With tender chicken, hearty enchilada sauce, soft corn tortillas, and gooey melted cheddar cheese, this dish packs all the deliciousness of traditional enchiladas without the hassle of rolling individual portions. Toss the ingredients in your slow cooker and let it do all the work, leaving you with a cheesy, crowd-pleasing meal.

Ingredients

Units Scale

Chicken and Sauce

1 1/2 lb boneless skinless chicken breasts
1/2 teaspoon chili powder
1 (28 oz) can red enchilada sauce
Kosher salt, to taste
Freshly ground black pepper, to taste

Tortillas and Toppings

10 corn tortillas
2 cups cheddar cheese, grated
1 (4 oz) can black olives, drained
Sour cream (optional, for serving)
Green onions (optional, for serving)

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Instructions

Prepare the Chicken
Place the chicken breasts in the bottom of the slow cooker. Season generously with salt, pepper, and chili powder to enhance the flavor of the chicken.
Add Enchilada Sauce and Cook
Pour the entire can of red enchilada sauce over the chicken. Cover and cook on high for 4 hours or on low for 6-8 hours, allowing the chicken to become tender and soak up the flavors of the sauce.
Shred the Chicken
Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker, mixing it well with the sauce.
Prepare the Tortillas
Cut the corn tortillas in half, then into large strips. Stir the tortilla strips into the chicken mixture, allowing them to soak up the sauce and flavor.
Mix in Cheese
Add 1/3 of the grated cheddar cheese to the slow cooker and stir everything together. Use the back of a spoon to press the mixture down, ensuring an even layer.
Top with Cheese and Olives
Sprinkle the remaining cheddar cheese evenly over the top of the mixture. Add the black olives as desired. Cover and cook on low for an additional 45 minutes until the cheese has melted and everything is heated through.
Serve and Garnish
Serve warm with optional toppings like sour cream and green onions for added flavor and presentation. Enjoy!

Notes

Opt for freshly grated cheddar cheese for a smoother melt compared to pre-shredded, store-bought cheese.
If you’d like a bit of heat, consider adding diced jalapeños or a splash of hot sauce to the chicken mixture.
You can substitute flour tortillas for corn tortillas if preferred, but note that they may become softer in texture.

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 5g
Sodium: 990mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 4g
Protein: 29g
Cholesterol: 95mg