Slow Cooker Chicken Enchiladas

Slow Cooker Chicken Enchiladas


  • Slow Cooker/ Crock Pot
  • 13x9 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

  1. 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.
  2. When chicken is done, shred using two forks.
  3. Assemble enchiladas by preheating the oven to 350F. Coat the bottom of two 9x13 inch baking pans with a thin layer of enchilada sauce.
  4. 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.
  5. Repeat this process with remaining tortillas and chicken filling.
  6. 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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