Are you ready to transform your ordinary dinner into an extraordinary culinary experience? Imagine coming home to a kitchen filled with the irresistible aroma of creamy, cheesy enchiladas that practically melt in your mouth! These Slow Cooker White Chicken Enchiladas are not just a meal; they're a flavor-packed journey that combines the ease of slow cooking with the bold, comforting flavors of Mexican cuisine. Whether you're a busy parent, a cooking novice, or a seasoned chef looking for a hassle-free dinner solution, this recipe is about to become your new weeknight superhero!
Prep Time: 15 mins
Cook Time: 4 hrs
Total Time: 4 hrs 15 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 2 cups cooked shredded chicken
- 1 can (10 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheese
- 8 flour tortillas
- 1 can (4 oz) diced green chilies
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 2 cups of cooked shredded chicken, 1 can (10 oz) of cream of chicken soup, 1 cup of sour cream, 1 cup of shredded cheese, 8 flour tortillas, 1 can (4 oz) of diced green chilies, 1 tsp of garlic powder, 1 tsp of onion powder, and salt and pepper to taste.
- In a large mixing bowl, combine the cooked shredded chicken, cream of chicken soup, sour cream, diced green chilies, garlic powder, onion powder, and a pinch of salt and pepper. Stir the mixture until all ingredients are well combined.
- Take a flour tortilla and spoon about 1/3 cup of the chicken mixture onto the center of the tortilla. Carefully roll the tortilla tightly around the filling and place it seam-side down in the slow cooker. Repeat this process with the remaining tortillas and filling.
- Once all the tortillas are filled and placed in the slow cooker, pour any remaining chicken mixture over the top of the enchiladas. This will ensure they stay moist while cooking.
- Sprinkle the shredded cheese evenly over the top of the enchiladas, covering them generously.
- Cover the slow cooker with its lid and set it to cook on low for 4 hours. This slow cooking will allow the flavors to meld and the tortillas to soften.
- After 4 hours, check the enchiladas for doneness. The cheese should be melted and bubbly, and the enchiladas should be heated through.
- Once cooked, turn off the slow cooker and let the enchiladas sit for about 10 minutes before serving. This resting time will help them set up a bit.
- To serve, carefully plate the enchiladas and garnish with additional cheese, sour cream, or your favorite toppings such as chopped cilantro or sliced jalapeños, if desired.
- Enjoy your delicious Slow Cooker White Chicken Enchiladas with a side of rice or a fresh salad for a complete meal!
Tips
- Chicken Prep: For maximum flavor, use rotisserie chicken or freshly shredded chicken instead of canned. This will elevate the overall taste of your enchiladas.
- Tortilla Trick: Warm your tortillas slightly before rolling to prevent cracking and make them more pliable.
- Cheese Selection: Use a blend of cheeses like monterey jack and cheddar for a more complex flavor profile.
- Moisture Management: If you're worried about soggy tortillas, you can line the bottom of the slow cooker with a layer of parchment paper.
- Spice It Up: Customize the heat level by adding diced jalapeños or using a spicier green chili variety.
- Make-Ahead Magic: You can prepare the enchilada filling the night before and store it in the refrigerator to save time.
- Serving Suggestion: Garnish with fresh cilantro, a dollop of sour cream, or a squeeze of lime for added freshness.
- Storage Tip: These enchiladas can be refrigerated for up to 3 days and reheat beautifully in the microwave or oven.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 25g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 85mg
