slow cooker enchiladas!

Alright, friends, I made these enchiladas on my Instagram stories the other day and received so many questions that I had to share the recipe here too! These enchiladas are what I call "semi-homemade" and such a great meal for when you have a million things on your list but still want to squeeze in a home cooked meal. This dish is also on rotation in our home and happens to be one that everyone agrees is "so yummy"!

I love this dish so much, because half of it is made in the slow cooker, and the other half is made once you are ready to put the whole dish together. The ingredients are really flexible, and you don't have to use these brands, but I really like the flavors of them, and they're easy to find at our local grocery store. If you don't like spice, opt for mild and instead of the pepper adobo or use a mild red chili. I think the secret of this dish, however, is the fried corn tortillas!
Even though this recipe calls for fried corn tortillas, you don't want hard fried corn tortillas, you're frying them lightly in oil and leaving them soft enough to roll into enchiladas. This is a very important step, and is truly what gives this dish more of an authentic flavor! Pro tip* If you want to save time on shredding the chicken and you have a kitchenaid mixer, you can use the regular mixer tool to shred it on low! I love that I can leave the slow cooker on during the day, and I can run errands while the chicken is being made. I love to serve these with our favorite toppings like: chopped spinach, home-made guacamole (avocado, lime, salt + pepper, cilantro) fave salsa, and for our dairy eaters-- crema (sour cream). I love to have easy dishes that I can whip up fast, but are also delicious with nutritious ingredients! I hope your crew loves them just as much as mine does :)

Slow Cooker Chicken Enchiladas (Serves 5)


1     16oz jar of your favorite green salsa
1     10oz can of green chile enchilada sauce
1     medium onion chopped (for bottom of slow cooker and underneath chicken)
2     large boneless chicken breast (grass-fed and free-range if possible)
2 tbsp guajillo pepper adobo (this brand is spicy) can be replaced with red chili sauce to mix in with green chili enchilada sauce
20 corn tortillas 
1 cup of your favorite shredded cheese
1 tsp salt
1/2 tsp pepper
1 lemon, juiced for chicken
               lime wedges
               avocado, mashed
* You can make this plant-based using a black bean, corn and onion sautéed mixture


In the bowl of your slow cooker, add the chopped onion with a tbsp olive oil and stir. Add the chicken on top of the onions and cover it with green salsa, sprinkle salt on top of the salsa. Cook on low for 8 hours or high for 4 hours. After this time, and while you begin the second stage of your enchiladas, turn the oven on to 350 degree Fahrenheit. Switch the cooker to low if it's not already, and transfer the chicken to a bowl. Season the onion with lemon juice and salt as needed. Use two forks to shred the chicken or your mixer, and return to the cooker. While the chicken is cooking further 15-20 mn longer, begin frying the corn tortillas one-by-one.

Spray a large casserole tray with non-stick oil, and once you begin lightly frying the tortillas, you can begin placing them in the tray for assembly. Once all of your tortillas are lightly fried, begin adding about two-spoonfuls of chicken mixture to each one. Repeat rolling until all of your tortillas are rolled. In a separate bowl, mix the adobo or red chili sauce with the green chili sauce and then submerge the enchiladas with the sauce. Add the shredded cheese over the enchiladas and bake covered for 15 mn. Serve with extra lime, spinach/lettuce, cilantro, guac and lots of love!