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Description
A simple and delicious slow cooker enchilada recipe with sour cream for a creamy texture.
Ingredients
- 1 lb chicken breast, cooked and shredded
- 1 cup sour cream
- 1 can (10 oz) enchilada sauce
- 1 can (4 oz) diced green chiles
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp salt
- 8 flour tortillas
- 1/4 cup chopped cilantro (optional)
Instructions
- In a bowl, mix shredded chicken, sour cream, enchilada sauce, green chiles, cumin, garlic powder, and salt.
- Spread a thin layer of the mixture at the bottom of the slow cooker.
- Fill each tortilla with the chicken mixture and a sprinkle of both cheeses. Roll and place seam-side down in the slow cooker.
- Repeat until all tortillas are used, layering them tightly.
- Top with remaining sauce and cheese.
- Cover and cook on low for 3-4 hours or high for 1.5-2 hours.
- Garnish with cilantro before serving.
Notes
- Use rotisserie chicken for quicker prep.
- Corn tortillas can replace flour tortillas if preferred.
- Adjust spice levels by adding more green chiles or hot sauce.
- Prep Time: 15 mins
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican