Crockpot Chicken Enchiladas

Crockpot Chicken Enchiladas should be your next potluck home run. Boneless skinless chicken thighs are smothered in cheese, chilies and corn tortillas.

Crockpot Chicken Enchiladas

Simmered for hours until creamy with sour cream and cream of chicken soup, this version of enchiladas can be spiced up with cayenne and hot sauce.

Dress it up with garnishes of chopped green onions and guacamole and have a fiesta!

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Creamy Crockpot Chicken Enchiladas
Prep Time
30 mins
Cook Time
4 hrs 20 mins
Total Time
4 hrs 50 mins
 

Chicken thighs make the best chicken enchiladas. The other ingredients enhance and the crockpot does all the cooking! 

Course: Main Course
Cuisine: Mexican
Servings: 8
Calories: 360 kcal
Ingredients
  • 15 boneless skinless chicken thighs
  • 1 can 26 ounces condensed cream of chicken soup
  • 1 container 16 ounces sour cream
  • 1 can 7 ounces roasted green chilies
  • 1 can 10 ounces pitted black olives
  • 1 1/2 dozen corn tortillas
  • 2 cloves garlic minced
  • 3 1/2 cups shredded Monterey Jack cheese
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 tablespoon kosher salt
  • 1/2 teaspoon ground black pepper
Instructions
  1. Cook the chicken thighs - put them in a pot and cover with water. Bring the water to a boil and then lower the temperature to a medium simmer.The chicken should be cooked through - no pink meat - in about 20 minutes.
  2. Remove them from the pot and let them cool. When they are cool enough to handle, dice it into small pieces.
  3. In a large bowl, combine the cooked chicken with the cream of chicken soup, the minced garlic, sour cream and the green chilies. Add the chili powder, cumin, kosher salt and the ground black pepper to this mixture and stir all the ingredients together so that everything is well mixed.
  4. Cut the corn tortillas into quarters.
  5. Take half of the cut tortillas and layer them inside a crockpot. Spread half the chicken mixture over the tortillas, then spread half the shredded Monterey Jack cheese over the chicken. Top this layer with half of the pitted olives, then repeat the layering: Quartered tortillas, chicken mixture, shredded Monterey Jack cheese, pitted olives.
  6. Cover the pot and cook on low for about 3 to 4 hours. The tortillas may disintegrate a little, so be careful when serving.

Good To Know – You can save yourself a little money if you buy the chicken thighs with the bones in and skin attached. Take the skin off before you cook them. After they’ve finished simmering, the meat should easily come right off the bone.

Food For Thought – Cut your calories by using non-fat sour cream and low fat Monterey Jack cheese.

On Your Own – This recipe is just as easy and scrumptious with boneless skinless chicken breasts and shredded cheddar cheese.

Be sure to follow Foodgasm Recipes on Pinterest for more great recipes!