Go Back
Print Recipe

Slow Cooker Enchiladas

Ingredients

  • 1.5 lbs. chicken breast bone in
  • 1 28 ounce jar red enchilada sauce
  • 4 ounce can diced green chile peppers
  • 2 fresh garlic cloves minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • sea salt and black pepper to your taste
  • 1 cup shredded cheddar cheese divided
  • 8 sprouted grain tortillas
  • extra virgin olive oil

Topping Ideas: green onion, chili slices, fresh chopped parsley, Greek yogurt, diced avocado.

Instructions

  • Preheat oven to 350 degrees f. Place the chicken breast in a baking dish.
  • Season generously with sea salt and pepper then bake for about 45 minutes, or until no longer pink in the center.
  • Allow to cool. Remove bones and discard. Shred chicken with forks.
  • In a medium bowl mix shredded cooked chicken, garlic powder, cumin, chili powder, black pepper, and sea salt to taste.
  • Add in green chile peppers, 1/2 cup of enchilada sauce and 1/2 cup cheese.
  • Stir to combine well.
  • Place about 1/2 cup of chicken mixture in the center of each sprouted tortilla, then fold up. Continue until all tortillas are filled.
  • Lightly spray/grease the bottom and the sides of the slow cooker with olive oil spray.
  • Lay filled enchiladas carefully, seam side down in the slow cooker, add a bit of sauce on top of each layer as you stack them.
  • Pour over the remaining enchilada sauce and sprinkle with remaining shredded cheese.
  • Cover and cook on LOW for 3 to 4 hours, or until hot and bubbly.
  • Garnish with topping of choice and enjoy.