Slow Cooker Stacked Chicken Enchiladas
Cheesy and tasty chicken enchiladas stacked in a slow cooker. It’s easy to prepare and a great way to use up leftover chicken or meat.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 4-6 servings
- Category: Slow Cooker, Main, Gluten Free
- Method: Slow Cooker
- Cuisine: Mexican
Ingredients
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- 3 cups cooked chicken, shredded
- 1 medium onion, diced
- 1 teaspoon ground cumin
- 1 1/2 cups light cream cheese
- 8 (6-inch) flour tortillas or corn tortillas
- 1 (20-ounce) can enchilada sauce
- 2 cups shredded cheddar cheese
- Fresh cilantro leaves for garnishing (optional)
Instructions
- In a large mixing bowl, toss chicken, onion, cumin and cream cheese together. Mix well.
- Grease the bottom and the sides of a 4- or 6-quart slow cooker with nonstick spray or a little cooking oil. Pour some enchilada sauce on the bottom (about 1/2 cup).
- Place two tortillas at the bottom of the pot, covering most of the bottom part. Spread 1/3 chicken mixture on top of the tortillas; pour a little enchilada sauce on top of the chicken; sprinkle some cheddar cheese on top of the sauce.
- Repeat the layers until you run out of the chicken mixture. You should still have some cheese and sauce left.
- Finish the layers by topping with two tortillas, then pour the remaining enchilada sauce over. Cover and cook on high for 4 hours.
- When the enchiladas are done, turn off the slow cooker. Uncover, sprinkle the remaining cheese on top and cover again until the cheese melts.
- Cut into wedges. Garnish with cilantro leaves and serve with pico de gallo and sour cream.
Notes
This recipe can be made gluten-free by using corn tortillas.
Nutrition
- Serving Size: 1
- Calories: 890
- Sugar: 2.8g
- Sodium: 550mg
- Fat: 40.5g
- Saturated Fat: 22.2g
- Carbohydrates: 89.9g
- Fiber: 12.6g
- Protein: 45.3g
- Cholesterol: 157mg