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Creamy Crockpot Chicken Enchiladas

Creamy Crockpot Chicken Enchiladas Your Easy Comfort Dish

Indulge in these Creamy Crockpot Chicken Enchiladas, an easy and satisfying dinner for busy weeknights.
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Prep Time 15 minutes
Cook Time 6 hours
Baking Time 25 minutes
Total Time 6 hours 40 minutes
Servings: 6 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 lbs Boneless, skinless chicken thighs or breasts Main protein source, tender and easy to shred
  • 1 can cream of chicken soup Provides creaminess; can replace with cream of mushroom or cream of celery
  • 1 can enchilada sauce Adds authenticity and rich flavor
  • 1 cup sour cream Adds creaminess and tang; Greek yogurt is a healthier alternative
  • 1 cup shredded cheese For topping and flavor; use a Mexican blend or your favorite cheese
  • 8 pieces flour tortillas Wrap the filling; soft and pliable
  • 1 tsp garlic powder Adds depth of flavor
  • 1 tsp onion powder Enhances overall flavor profile
  • 1 tsp cumin A warm spice that contributes to the Mexican flavor
  • Salt & pepper To taste
For Garnishing
  • Fresh cilantro Optional garnish for freshness and presentation

Equipment

  • Crockpot
  • Baking Dish
  • Mixing bowl
  • forks

Method
 

Step-by-Step Instructions
  1. Prepare the Chicken: Place the 2 lbs of boneless, skinless chicken into your crockpot. Season with garlic powder, onion powder, cumin, salt, and pepper. Coat evenly, about 5 minutes.
  2. Mix the Sauce: In a bowl, combine the cream of chicken soup, enchilada sauce, and sour cream until smooth. Pour over the seasoned chicken in the crockpot.
  3. Cook the Chicken: Cover and cook on low heat for 6-7 hours or on high for 3-4 hours until the chicken easily shreds.
  4. Shred the Chicken: Shred the chicken in the crockpot using two forks and mix it back into the creamy sauce.
  5. Assemble the Enchiladas: Lay out the tortillas, fill with chicken mixture and cheese, roll up and place seam-side down in a greased baking dish.
  6. Top with Remaining Sauce: Pour any remaining sauce over the enchiladas and sprinkle with more cheese.
  7. Bake: Preheat your oven to 350°F (175°C) and bake for 20-25 minutes until hot and bubbly.
  8. Serve: Let cool for a few minutes, garnish with cilantro, and serve hot with salsa or guacamole.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

Feel free to customize with your favorite toppings or fillings, like adding peppers or different cheeses.

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