I’ve thought many times about making enchiladas in the slow cooker, but all I could picture was a soggy, inedible mess of tortillas. Certainly not very appetizing. Slow Cooked Enchilada Chicken is the perfect way to have a slow cooked enchilada dinner. No soggy tortillas here! This was super tasty and really easy to make. I hope you all enjoy this Slow Cooked Enchilada Chicken dinner!
1 lb Boneless, Skinless Chicken Breasts
3 1/2 Cups Enchilada Sauce(28 oz can or homemade)
6 oz Olives, chopped
Sliced Green Onions
Combine chicken, enchilada sauce, and olives together in a slow cooker. Cook on low 4-5 hours or high 2-3 hours. Shred chicken after cooking is done.
Serve in warm tortillas with cheese, cilantro, green onions and sour cream.
1 Tablespoon Olive Oil
2 Tablespoons Flour
2 1/2 Tablespoons Chili Powder
1/2 teaspoon Cumin
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1/4 teaspoon Kosher Salt
1/2 teaspoon Cayenne Pepper
15 oz Can Tomato Sauce
1 1/2 Cups Chicken Broth
Place all ingredients in a blender and mix until smooth and warmed.