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Crockpot Chicken Verde Enchiladas

Rhonda Anderson
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Course Dinner Ideas
Cuisine Mexican
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Crockpot Chicken
  • 2 lbs boneless, skinless chicken breasts (or thighs for juicier meat)
  • 2 cups salsa verde (store-bought or homemade)
  • 1 tsp cumin
  • 1 tsp chili powder
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Salt u0026 pepper to taste
  • ½ cup chicken broth
  • For the Enchiladas
  • 12 small flour or corn tortillas
  • 2 cups shredded Mexican blend cheese (or Monterey Jack/cheddar)
  • 1 cup sour cream (optional, for creamier filling)
  • ½ cup diced onions (optional)
  • Toppings u0026 Garnish
  • Fresh cilantro (chopped)
  • Jalapeños (sliced, optional)
  • Extra salsa verde
  • Sour cream or Mexican crema

Instructions
 

  • Step 1: Cook the Chicken in Crockpot: Place chicken breasts in the crockpot. Add salsa verde, cumin, chili powder, garlic powder, onion powder, salt, pepper, and chicken broth. Cook on low for 4–6 hours or high for 2–3 hours until chicken is tender and easily shredded.
  • Step 2: Shred the Chicken: Remove chicken and shred with two forks. Mix shredded chicken back into the sauce in the crockpot.
  • Step 3: Assemble Enchiladas: Preheat oven to 375°F (190°C). Spread ½ cup salsa verde on the bottom of a baking dish. Place some shredded chicken mixture onto each tortilla. Add a sprinkle of cheese and optional onions. Roll tightly and place seam-side down in the dish.
  • Step 4: Top u0026 Bake: Pour extra salsa verde over the enchiladas. Sprinkle generously with cheese. Bake for 20 minutes until cheese is bubbly and slightly golden.
  • Step 5: Garnish u0026 Serve: Top with cilantro, jalapeños, sour cream, or extra salsa verde.