Description
Slow Cooker Chicken Enchiladas are a vibrant and flavorful dish that brings the essence of Mexican cuisine right into your kitchen. This easy-to-make recipe features tender, shredded chicken enveloped in a rich enchilada sauce, complemented by colorful bell peppers and spices. Perfect for family dinners or casual gatherings, these enchiladas promise to impress with their stunning presentation and mouthwatering aroma. Enjoy a taste of fiesta with every bite!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (1.5 – 2 lbs)
- 4 cloves fresh garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 yellow onion, diced
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 cup enchilada sauce
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- Fresh cilantro for garnish (optional)
Instructions
- Dice the bell peppers and onion; mince the garlic.
- In a skillet over medium heat, sauté onions and garlic until translucent (about 5 minutes).
- Add the sautéed mixture to the slow cooker along with chicken breasts, bell peppers, diced tomatoes, enchilada sauce, cumin, chili powder, salt, and pepper; stir well.
- Cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
- Shred the chicken in the slow cooker using two forks; mix everything together.
- Serve hot, garnished with shredded cheese and cilantro.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (approximately 250g)
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg