Ingredients
Equipment
Method
- Place chicken breasts in the slow cooker.
- In a mixing bowl, combine cream of chicken soup, enchilada sauce, and diced green chiles.
- Pour the sauce mixture over the chicken.
- Add 1/2 cup of water or chicken broth to the slow cooker.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours, or until chicken is cooked through and easily shreds.
- Remove chicken from the slow cooker and shred with two forks.
- Return the shredded chicken to the slow cooker and stir to combine with the sauce.
- Warm the tortillas slightly to make them more pliable.
- Spoon some of the chicken mixture into each tortilla and roll it up.
- Place the rolled enchiladas in a serving dish.
- Top with shredded cheddar cheese and sour cream.
- Garnish with chopped cilantro and serve immediately.
Notes
For a spicier dish, use a hotter enchilada sauce or add a pinch of cayenne pepper. You can also add black beans, corn, or other vegetables to the slow cooker for added flavor and texture. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.
