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  • Writer's pictureTy Hollingshead

Slow Cooker Chicken Enchiladas


  • 4-5 Boneless, Skinless Chicken Breasts

  • 1 oz pkg taco seasoning

  • 1 tsp garlic powder

  • 4 oz can chopped green chiles

  • 1 tsp lime juice

  • 10 oz can of cream of chicken soup

  • 1 cup sour cream

  • 2 cups shredded cheddar cheese

  • 10 oz can enchilada sauce

  • Green onions

  • black sliced olives

  • 10-12 flour tortillas


  1. Spray slow cooker with cooking spray; place chicken on bottom of slow cooker and add taco seasoning, garlic powder, green chiles, lime juice and 1/4 cup water.

  2. Cover and cook on low 5-6 hours or on high 3-4 hours. Shred chicken when done.

  3. Preheat oven 350 degrees F

  4. Mix together cream of chicken soup and sour cream; pour half of the sour cream mixture on the bottom of a 9 x 13 inch baking dish, and mix the other half in with the shredded chicken.

  5. Place about 1/4 cup chicken mixture and 2 tablespoons cheddar cheese onto each tortilla; roll up and place seam side down in baking dish; repeat with remaining tortillas.

  6. Pour enchilada sauce over the entire casserole and cover with remaining cheese: top with green onions and olives.

  7. Cover with foil and bake 25 minutes. Remove foil and bake an additional 5 minutes.

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