These Crock-Pot Chicken Enchiladas are an easy, healthy weeknight dinner that the whole family will love!
Who doesn’t love a good enchilada? I’m sure such people exist, but I sure don’t know them. I’ve been making enchiladas for years, ever since my wife brought home a recipe from one of her students. After our first child, several parents made us meals, one of them being the best enchiladas I’ve ever tasted.
Generously, the mother shared her family’s age-old recipe from Mexico. My enchiladas never turn out as well as hers, but they’re still quite delicious! However, most days, I don’t have the time or the ingredients to whip up a batch—that’s where these Crock-Pot chicken enchiladas come in. They’re deliciously perfect for workdays and gamedays!
This slow cooker version brings all the rich, savory flavors of traditional enchiladas with much less effort. Using a Crock-Pot means you can set it and forget it, and on a weeknight, that’s an absolute plus! Will they taste exactly the same as your local Mexican restaurant? No, but wow, do they come close. After all, this recipe gets a lot right. Between the shredded chicken smothered in enchilada sauce and the melted cheese, you’ll be happy to dig in after a long day.
Are Crock-Pot Chicken Enchiladas Healthy?
All things considered, I’d say they are! These enchiladas offer a well-balanced meal with protein from the shredded chicken, fiber from the whole wheat tortillas, and plenty of nutrients from the corn and tomatoes. I suppose you can swap out the cheddar for a lower-fat cheese, but I wouldn’t. The recipe doesn’t call for gobs of cheese like some other recipes. Besides, regular cheese boasts much more flavor.
Are you worried about the amount of sodium in store-bought enchilada sauce? That’s totally understandable. The good news is a homemade enchilada sauce can help you gauge the sodium content. It’s pretty easy to make and tastes better, too!
Enchilada Sauce: Homemade vs. Store-Bought
Okay, so I did say this was a set-it-and-forget-it recipe, but if you have the time, I’d highly recommend making your own enchilada sauce. After all, it’s one of the star ingredients. That said, I won’t throw any shade if you go with a jar of store-bought sauce, especially on busy weeknights. Your enchiladas will still turn out delicioso! But what about the weekends? Sunday night football deserves something special, right?
Homemade enchilada sauce uses simple ingredients you probably already have tucked away in your pantry: olive oil, flour, and a blend of spices like coriander, cumin, smoked paprika, and ground chipotle. Add in some tomato paste, vegetable stock, and a splash of lime juice for brightness, and you’ve got a sauce that’s rich, smoky, and flavorful. So, if you have the time, by all means, whip up a batch of enchilada sauce. You’ll be glad you did!
How to Make Ahead And Store
Freezing uncooked enchiladas is simple and allows you to freeze in that delicious flavor to enjoy another time! Place the enchiladas in an airtight container or cover them in a dish with Saran Wrap and aluminum foil. They can be frozen for up to three months! Once cooked, store leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop the enchiladas in the microwave or oven until warmed through.
Serving Suggestions
Crock-Pot chicken enchiladas pair perfectly with classic sides like Mexican Rice or Refried Beans. Lately, though, I’ve taken a liking to Mexican Cauliflower Rice. It’s low-carb and delicious. For something lighter, try serving them with a Guacamole Salad. Oh, and this Mexican Street Corn Salad is another tasty add-on. It goes down really nicely with your favorite cerveza!
Recipe
Ingredients
- 1 tablespoon olive oil
- 1/2 cup onion diced
- 1 tablespoon garlic minced
- 1 cup fire-roasted tomatoes
- 6 tablespoons salsa
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and pepper
- 2 cups shredded chicken breast
- 1/2 cup corn kernels (thawed if frozen)
- 8 8-inch whole wheat flour tortillas
- 1 1/2 cups red enchilada sauce
- 1 cup cheddar cheese grated
- Cilantro for garnish
Instructions
- Heat the oil in a large pan on medium/high heat. Cook the chopped onion and garlic until soft, about 1-2 minutes.
- Place the fire-roasted tomatoes in a small food processor (mine is 3 cups) and blend until well combined.
- Stir the blended tomatoes, salsa, chili powder, cumin, paprika and red pepper flakes, if using, into the onion mixture. Season to taste with salt and pepper.
- Take one tortilla and place 2 tablespoons of the tomato sauce in a line along the bottom portion. Top with 1 tablespoon of the thawed corn and 1/4 cup of shredded chicken. Roll up tightly and place in the bottom of a 7-quart slow cooker. Repeat with all tortillas – you should be able to fit them in one layer.
- Pour the enchilada sauce on top and sprinkle with cheese. Place a paper towel on the top of the slow cooker and then place the lid on. Cook on low for 3-4 hours until the cheese is melted and the tortillas are soft. Garnish with cilantro.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Leave a Comment