Slow Cooker Chicken Enchiladas

Slow Cooker Chicken Enchiladas

Prep Time15 mins
Cook Time4 hrs
Servings: 8 servings


  • Slow Cooker/ Crock Pot
  • 13×9 baking dish


  • 1 1/2 lbs organic boneless chicken breast
  • 1/2 cup organic salsa
  • 1 tsp garlic powder
  • 1/2 onion
  • 2 tsp taco seasoning
  • 2 cups enchilada sauce
  • 2 cups goat cheese or vegan shredded cheddar
  • 16 small almond flour tortillas


  • To make chicken filling – add chicken to bottom of crock pot and add salsa, garlic, onions and seasoning. Stir it up, cover and set to high for 4 hours or low for 8 hours
  • When chicken is done, shred using two forks.
  • Assemble enchiladas by preheating the oven to 350F. Coat the bottom of two 9×13 inch baking pans with a thin layer of enchilada sauce.
  • Place one tortillas at a time on the prepared, spreading 1 tablespoon enchilada sauce evenly over top 5 of each, adding 1/4 cup pilled chicken and rolling it up, seam side down.
  • Repeat this process with remaining tortillas and chicken filling.
  • Once enchiladas are assembled and in pan, spread remaining enchilada sauce over top and sprinkle with cheese. Place in oven for 15 minutes.

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