Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) diced tomatoes with green chilies
- 8 small flour tortillas
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
Instructions
- Gather all the ingredients and shred the cooked chicken.
- Combine diced tomatoes with green chilies, enchilada sauce, garlic powder, onion powder, salt, and pepper in a bowl.
- Place shredded chicken in the crock pot and pour the enchilada sauce mixture over it. Mix well and cook on low for about 4 hours.
- Add 1 cup of shredded cheese to the crock pot, stirring until melted and creamy.
- Spoon the chicken filling onto tortillas, roll them up and place seam-side down in a greased baking dish. Top with remaining sauce and cheese.
- Cover and bake in a preheated oven at 350°F (175°C) for 20-25 minutes or until heated through and cheese is bubbly.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- You can freeze unbaked enchiladas for quick meals later.
- Customize with black beans or corn for added texture.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Crock Pot
- Cuisine: Mexican
- Diet: Meal Prep Friendly
Nutrition
- Serving Size: 1 enchilada
- Calories: 350 Kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg