Recipe Background
It's the enchilada experience without the oven! Slow N' Easy Enchiladas use the slow cooker to make the delightful stuffed tortilla experience all the more accessible! Stack layers of tortillas, zesty seasoned and juicy chicken, and spicy tomatoes with chilies, then top it all with cheese and presto! Slow N' Easy Enchiladas are ready (with little effort) to be sliced and served whenever the enchilada cravings grab you!
It's the enchilada experience without the oven! Slow N' Easy Enchiladas use the slow cooker to make the delightful stuffed tortilla experience all the more accessible! Stack layers of tortillas, zesty seasoned and juicy chicken, and spicy tomatoes with chilies, then top it all with cheese and presto! Slow N' Easy Enchiladas are ready (with little effort) to be sliced and served whenever the enchilada cravings grab you!
Ingredients
- 3 chicken breasts boneless and skinless
- 2 tablespoons taco seasoning
- 1 (10-ounce) can diced tomatoes with green chilies
- 1 (28-ounce) can green enchilada sauce
- 16 (taco-size) corn tortillas cut into quarters
- 2 (8-ounce) packages shredded Monterey Jack cheese
- sour cream to taste, for serving
- cilantro to taste, roughly chopped, for serving
Directions
- In a pot of boiling water, add the chicken breasts and boil until they are cooked through, with the meat reaching an internal temperature of 165 degrees F, about 8-15 minutes.
- Transfer the chicken breasts to a cutting board and use two forks to shred them.
- In a large mixing bowl, add the shredded chicken, the taco seasoning, and the diced tomatoes with green chilies and their juices and stir to combine.
- Coat the inside of a slow cooker with nonstick cooking spray.
- Pour just enough of the enchilada sauce in the slow cooker to cover the bottom and spread it out evenly.
- Cover the enchilada sauce layer with 1/3 of the tortilla pieces.
- Add 1/3 of the chicken mixture on top of the tortilla layer, spreading it out evenly.
- Pour 1/3 of the remaining enchilada sauce over the chicken mixture layer.
- Top the enchilada sauce layer with about 1/3 of the cheese.
- Repeat the layers with 1/2 of the remaining tortillas, 1/2 of the remaining chicken mixture, 1/2 of the remaining enchilada sauce, and 1/2 of the remaining cheese.
- Repeat the layers with the remaining tortillas, the remaining chicken mixture, the remaining enchilada sauce, and the remaining cheese.
- Cover the slow cooker and cook until the cheese is melted and the layers are heated through, about 1-2 hours on high or 2-3 hours on low.
- Slice and serve topped with the sour cream and the cilantro.
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