Ever since this challenge, we’ve been eating a lot less meat and feeling really good. I cook meat about once a week now and when I do, I try to make it something special. Anel loves my slow cooker chicken enchiladas so I made them for him for Father’s Day dinner last weekend. He also wanted to eat dinner at the beach so I packed them up in Tupperware for an Ina Garten-style beach picnic which felt quite indulgent compared to our usual crackers and hummus or PB&Js.

The cilantro looks a little sad on top from the travel but it was a great meal and lots of people asked for the recipe so here you go!

To make these enchiladas super easy and quick, you can use a store-bought rotisserie chicken instead of slow cooking it. It’s not quite as juicy and delicious but it’s a great easy weeknight dinner option.

Slow Cooker Chicken Enchiladas: Serves 3-4

Slow Cooker Chicken Ingredients:
– 2-3 chicken breasts
– 1 16 oz can, mild salsa
– 1 yellow onion, chopped
– 3-4 cloves garlic, minced
– 1 can, green chilis (optional if you like heat and that flavor)
– 3 Tbpn, taco seasoning (I prefer making my own with cumin, chili powder, and cayenne)
– Salt to taste
– If you want to add beans/corn, use my full slow cooker chicken taco bowl recipe for this part

Other Ingredients:
– 8 flour or corn tortillas (I’ve experimented with Siete paleo tortillas and while they’re great for quesadillas for Amalia, they don’t work for enchiladas for me. They always break!)
– 1 15 oz can/jar, red enchilada sauce (The Hatch brand is my favorite)
– 2 cups, Mexican blend shredded cheese (Jack and cheddar mix)

Garnish Options:
– Cilantro
– Avocado slices
– Sour cream
– Sliced jalapenos
– Scallions

Directions:
1. Place chicken breasts in the bottom of your slow cooker.
2. Add salsa, onion, garlic, chilis (optional), spices, and salt on top
4. Stir everything gently to mix it all up.
5. Cook on high for 4 hours (or low for 6-8 hours).
6. After it’s cooked, remove the chicken and shred with two forks. I like to then put the shredded chicken back in the slow cooker for a few more minutes to soak up the juices.

Note: If using a rotisserie chicken, start here: shred it up and mix with salsa, spices, and salt

7. Preheat oven to 400F
8. In a 9×13 baking dish, spread a thin layer of the enchilada sauce so it’s just covered
9. Using a cutting board or work surface you don’t mind getting dirty, place a big scoop of shredded chicken in a tortilla and cover with a sprinkling of cheese (however much you like). I make half of the enchiladas with cheese for Anel and half without any cheese for me.
10. Roll up the tortilla and place it seam down in the dish
11. Repeat until the dish is full. Make sure the tortillas are squished together so they stay in place
12. Top with enchilada sauce and I top Anel’s half with more cheese too
13. Bake for 7-10 minutes, or until the cheese is nice and melty and the sauce starts to bubble
14. Remove from the oven and let cool for a few minutes.
15. I serve mine with avocado, cilantro, and chopped scallions
16. Enjoy!