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Crockpot Chicken Enchiladas with Salsa Verde

Elina James
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Dinner
Cuisine Mexican
Servings 8 servings
Calories 300 kcal

Ingredients
  

  • 2 lbs (900 g) boneless, skinless chicken breasts or thighs
  • 2 cups salsa verde (store-bought or homemade)
  • 1 cup sour cream
  • 2 cups shredded Mexican blend or cheddar cheese
  • 8–10 small flour or corn tortillas
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper, to taste
  • Optional toppings: chopped cilantro, sliced avocado, lime wedges, extra cheese

Instructions
 

  • Prepare chicken: Season chicken with salt, pepper, cumin, and chili powder.
  • Mix sauce: In a bowl, combine salsa verde, sour cream, onion, and garlic.
  • Layer in crockpot: Spread a small amount of salsa mixture on the bottom of the slow cooker. Place half of the tortillas on top, overlapping slightly. Spread half of the chicken over tortillas, then pour half of the salsa mixture and sprinkle with 1 cup cheese. Repeat layers with remaining tortillas, chicken, salsa, and cheese.
  • Slow cook: Cover and cook on low for 4–5 hours or high for 2–3 hours, until chicken is fully cooked and enchiladas are heated through.
  • Shred chicken: Remove chicken and shred with two forks, then return to crockpot and stir gently to mix with sauce and cheese.
  • Serve: Garnish with chopped cilantro, avocado slices, extra cheese, or lime wedges as desired.