"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Crockpot Chicken Enchiladas Recipe

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This recipe for Crockpot Chicken Enchiladas, by , is from The Baker Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Amber Baker


4-6 boneless, skinless chicken breasts (frozen works fine!)
1 (1 ounce) packet taco seasoning
teaspoon garlic powder
teaspoon onion powder
teaspoon chili powder
1 small onion, chopped
1 (4 ounce) can green chilis
1 tsp lime juice
c water
1 (10.5 ounce) can cream of chicken soup
1 cup sour cream
2 cups cheddar cheese (any cheese would work- use your favorite)
1 (10 ounce) can enchilada sauce (you can use red or green)
2 Tbsp green onions, chopped
olives, sliced
12 tortillas

Spray slow cooker with non-stick cooking spray. Place chicken breasts inside slow cooker. Add taco seasoning, garlic powder, onion powder, chili powder, onion, green chilis, lime juice, and water on top of chicken. Cook on low for 6-8 hours or high for 3-4 hours. Once it is finished baking, shred chicken with 2 forks (it should come apart really easy). Mix together cream of chicken soup and sour cream.
Stir half of the soup mixture in with the shredded chicken. Spread the other half of the soup mixture on the bottom of a 9x13 pan (or two 9x9" pans, I usually freeze one). Place a scoop of the chicken mixture on a tortilla. Sprinkle on a little bit of cheese and roll up. Place seam-side down in the pan.
Repeat with the rest of the tortillas. Pour enchilada sauce over the top and cover with remaining cheese. Top with green onions and olives. Bake at 350 F for 25-30 minutes.




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