{"id":222603,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-16T00:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/hearty-chicken-enchiladas\/"},"modified":"2024-09-11T20:48:51","modified_gmt":"2024-09-12T01:48:51","slug":"hearty-chicken-enchiladas","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/hearty-chicken-enchiladas\/","title":{"rendered":"Hearty Chicken Enchiladas"},"content":{"rendered":"<p>This gooey pan of cheesy Crock-Pot chicken enchiladas starts with the help of a slow cooker. We cook chicken breasts in canned enchilada sauce and chopped chiles, which infuses it with smoky chile and tomato flavor. The meat and sauce become the foundation for not one but two pans of enchiladas stuffed with chicken and black beans. The set-and-forget-it convenience of electric slow cookers cannot be beat for building easy, warm and comforting family meals. The idea is to bake one and eat it immediately, and save the other in the freezer for another day or to gift to a loved one. Note that this recipe still calls for baking the enchiladas, once assembled, in the oven. If you&#8217;re looking for something you can serve directly from the slow cooker check out our slow-cooked <a href=\"https:\/\/www.tasteofhome.com\/recipes\/slow-cooked-enchilada-casserole\/\" data-name=\"www.tasteofhome.com\/recipes\/slow-cooked-enchilada-casserole\/\" data-module=\"content engagement\" data-position=\"embedded links\">enchilada casserole<\/a>.<\/p>\n<h2><strong>Ingredients for Crock-Pot Chicken Enchiladas<\/strong><\/h2>\n<ul>\n<li><strong>Chicken:<\/strong> Cooked for hours, boneless and skinless breasts soften to a juicy, pull-apart texture that makes it easy to assemble this chicken enchilada Crock-Pot recipe. You can substitute an equivalent amount of boneless, skinless thighs or a whole chicken for the breasts the recipe calls for.<\/li>\n<li><strong>Enchilada sauce, chopped green chiles and canned black beans:<\/strong> Three canned ingredients are major time savers in this chicken enchilada Crock-Pot recipe. The chicken cooks in canned enchilada sauce and chopped chiles, which infuses it with smoky and rich flavor. Rinsed and drained canned black beans add their toothsome, creamy texture and boost this recipe with fiber and nutrition.<\/li>\n<li><strong>Flour tortillas:<\/strong> Soft and stretchy flour\u00a0<a href=\"https:\/\/www.tasteofhome.com\/collection\/how-to-make-homemade-tortillas\/\" data-name=\"www.tasteofhome.com\/collection\/how-to-make-homemade-tortillas\/\" data-module=\"content engagement\" data-position=\"embedded links\">tortillas<\/a> hug the chicken mixture for these slow-cooker enchiladas. Warm them in the microwave or on a hot griddle for a few moments before for the best flavor and flexibility.<\/li>\n<li><strong>Cheese:<\/strong> Shredded Mexican-style cheese blend, which often includes Monterey Jack, cheddar, queso quesadilla and asadero cheeses, melts into a gooey layer on top of these chicken enchiladas as they bake.<\/li>\n<li><strong>Toppings (optional):<\/strong> Including some fresh accompaniments such as sour cream, shredded lettuce, pico de gallo and sliced avocado adds brightness and texture contrast to warm, soft Crock-Pot chicken enchiladas.<\/li>\n<\/ul>\n<h2><strong>Directions\u202f<\/strong><\/h2>\n<h3>Step 1: Cook the chicken<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2042922\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/TOHD24_23761_SarahTramonte_1-scaled.jpg?fit=700%2C1024\" alt=\"Step 1 of Taste Recipes Crock-Pot Chicken Enchiladas is to combine the chicken, enchilada sauce and chiles. Cook, covered, on low for 6 to 8 hours or until the meat is tender.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n<p>In a 3-quart slow cooker, combine the chicken, enchilada sauce and chiles. Cook, covered, on low for 6 to 8 hours or until the meat is tender.<\/p>\n<h3>Step 2: Shred the chicken and prepare the pans<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2042924\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/PS_TOHD24_23761_SarahTramonte_2.jpg?fit=700%2C1024\" alt=\"Step 2 of Taste Recipes Crock-Pot Chicken Enchiladas is to remove chicken and shred with two forks. Reserve 1-2\/3 cups cooking juices. Pour the remaining cooking juices into a large bowl; add the beans and shredded chicken. Coat two freezer-safe 8-inch square baking dishes with cooking spray; add 1\/2 cup of the reserved juices to each.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n<p>Remove chicken and shred with two forks. Reserve 1-2\/3 cups cooking juices. Pour the remaining cooking juices into a large bowl; add the beans and shredded chicken. Coat two freezer-safe 8-inch square baking dishes with cooking spray; add 1\/2 cup of the reserved juices to each.<\/p>\n<h3>Step 3: Assemble the enchiladas<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2042926\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/PS_TOHD24_23761_SarahTramonte_3.jpg?fit=700%2C1024\" alt=\"Step 3 of Taste Recipes Crock-Pot Chicken Enchiladas is to combine the chicken, enchilada sauce and chiles. Cook, covered, on low for 6 to 8 hours or until the meat is tender. Place about 1\/3 cup chicken mixture down the center of each tortilla. Roll up the tortilla around the chicken and place them seam side down in the prepared dishes. Pour the remaining reserved juices over the top and sprinkle with cheese.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n<p>Place about 1\/3 cup chicken mixture down the center of each tortilla. Roll up the tortilla around the chicken and place them seam side down in the prepared dishes. Pour the remaining reserved juices over the top and sprinkle with cheese.<\/p>\n<h3>Step 4: Bake one pan, freeze the other<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2042931\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Crock-pot-chicken-enchiladas_TOHD24_23761_SarahTramonte_4.jpg?fit=700%2C1024\" alt=\"Step 4 of Taste Recipes Crock-Pot Chicken Enchiladas is to cover one dish tightly and freeze for up to three months. Cover the second dish and bake at 350\u00b0F for 20 minutes. Uncover; bake until the cheese is lightly browned, about five minutes longer.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n<p>Cover one dish tightly and freeze for up to three months. Cover the second dish and bake at 350\u00b0F for 20 minutes. Uncover; bake until the cheese is lightly browned, about five minutes longer. Serve with toppings as desired.<\/p>\n<p><b data-original-title=\" title=\">To use frozen enchiladas:<\/b>\u00a0Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2042930\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Crock-pot-chicken-enchiladas_TOHD24_23761_SarahTramonte_5.jpg?fit=700%2C1024\" alt=\"Two single servings of Taste Recipes Crock-Pot Chicken Enchiladas garnished with pice de gallo, lettuce and sour cream. Small bowls of pico and lettuce.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n<h2><strong>Crock-Pot Chicken Enchiladas Recipe Variations <\/strong><\/h2>\n<ul>\n<li><strong>Substitute corn tortillas:<\/strong> This recipe calls for tender flour tortillas, but those made with corn are more traditional for enchiladas. Corn tortillas will add that distinctive masa flavor.<\/li>\n<li><strong>Add corn:<\/strong> Because corn and beans are so good (and good for you) together, we like to add a can of drained whole-kernel corn along with the beans in the filling.<\/li>\n<li><strong>Add more vegetables:<\/strong> Add nutrition and flavor to slow-cooker chicken enchiladas by adding veggies such as bell peppers, sliced mushrooms or sauteed spinach. For best results, cook them to drive off any excess moisture before adding them to the tortillas with the chicken mixture.<\/li>\n<\/ul>\n<h2><strong>How to Store Crock-Pot Chicken Enchiladas<\/strong><\/h2>\n<p>Store leftover Crock-Pot enchiladas in an airtight container in the refrigerator for up to five days. Reheat them in the air fryer, microwave or a warm oven until the tortilla edges are crisp and the enchiladas are warmed through.<\/p>\n<h3><strong>Can you freeze Crock-Pot chicken enchiladas?<\/strong><\/h3>\n<p>Yes, and we recommend using the cooked chicken in enchilada sauce to make two pans of enchiladas, one to eat immediately and another to gift or to save in the freezer for another day. To use the frozen enchiladas we recommend thawing them in the refrigerator overnight, removing the pan from the refrigerator for 30 minutes before baking and then baking as directed.<\/p>\n<h2><strong>Crock-Pot Chicken Enchiladas Tips<\/strong><\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2042928\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Crock-pot-chicken-enchiladas_TOHD24_23761_SarahTramonte_7.jpg?fit=700%2C1024\" alt=\"Close up of one servig of Taste Recipes Crock-Pot Chicken Enchiladas garnished with pice de gallo, lettuce and sour cream.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n<h3>Can I use frozen chicken?<\/h3>\n<p>The\u00a0<a href=\"https:\/\/www.usda.gov\/media\/blog\/2017\/10\/24\/cook-slow-save-time-four-important-slow-cooker-food-safety-tips\" target=\"_blank\" data-name=\"www.usda.gov\/media\/blog\/2017\/10\/24\/cook-slow-save-time-four-important-slow-cooker-food-safety-tips\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"nofollow noopener noreferrer\">USDA<\/a> generally recommends thawing meat in the refrigerator before using it in a slow cooker recipe. The concern is that frozen meat might take too long in the temperature &#8220;danger zone,&#8221; which is above refrigeration temperatures (about 40\u00b0F) and below consumption temperatures (above 165\u00b0F), allowing naturally present bacteria such as salmonella to multiply.<\/p>\n<p>That said, lean meats such as chicken tend to cook faster than meats with more connective tissue and fat, and the liquid in slow cooker recipes helps surround the meat and transfer warmth to speed the cooking process. This means that as long as your chicken is in relatively small individual pieces rather than frozen into a big, solid block, it will likely reach a safe temperature fast enough. Here are some other <a href=\"https:\/\/www.tasteofhome.com\/article\/frozen-meat-in-crockpot\/\" data-name=\"www.tasteofhome.com\/article\/frozen-meat-in-crockpot\/\" data-module=\"content engagement\" data-position=\"embedded links\">frozen meats<\/a> you can make in a slow cooker!<\/p>\n<h3>Can you put raw chicken in a slow cooker?<\/h3>\n<p>Yes, you can put raw chicken into a slow cooker. As long as your slow cooker or Crock-Pot is working properly, the instructions for this recipe will cook raw chicken to a safe temperature well before you should be concerned.<\/p>\n<h3>What should I serve with chicken enchiladas?<\/h3>\n<p>Try serving your chicken enchiladas with a side of <a href=\"https:\/\/www.tasteofhome.com\/recipes\/spanish-rice\/\" data-name=\"www.tasteofhome.com\/recipes\/spanish-rice\/\" data-module=\"content engagement\" data-position=\"embedded links\">Spanish rice<\/a>\u00a0or\u00a0<a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-guacamole\/\" data-name=\"www.tasteofhome.com\/recipes\/homemade-guacamole\/\" data-module=\"content engagement\" data-position=\"embedded links\">homemade guacamole<\/a>\u00a0and tortilla chips! For more topping ideas, check out our other flavor-packed\u00a0<a href=\"https:\/\/www.tasteofhome.com\/collection\/ways-to-make-enchiladas-at-home\/\" data-name=\"www.tasteofhome.com\/collection\/ways-to-make-enchiladas-at-home\/\" data-module=\"content engagement\" data-position=\"embedded links\">enchilada recipes<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This slow-cooker shredded chicken enchiladas recipe is my husband and I&#8217;s favorite dish. You can modify it to suit your taste, adding corn, rice or refried beans. \u2014Jenny Miller, Raleigh, North Carolina<\/p>\n","protected":false},"author":7061,"featured_media":2112648,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,303971,304162,307335,307330,307344,304328,305271,304292,305487,304338,306174,304390,304180,303966,304368,306848,304268,307307,305383,305374,324623,304388,304078,304150,304403],"categories-v2":[308623,308500,309439,310372,310369,310376,308988,308984,308481,309216,308305,310796,308992,312040,308761,309462,308495,308745,309603,259483,310342,309391,309381,309177,308752,308698,309004,309434,308812],"coauthors":[343474],"recommended_recipes":[{"post_title":"Hearty Beef Enchiladas","post_link":"\/recipes\/hearty-beef-enchiladas\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps19971_TH10302D39C.jpg"},{"post_title":"Easy Chicken 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Lasagna","post_link":"\/recipes\/hearty-chicken-lasagna\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps96382_THUPC2209908A09_27_1bC_WEB-2.jpg"},{"post_title":"Quick Creamy Chicken Enchiladas","post_link":"\/recipes\/quick-creamy-chicken-enchiladas\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps38589_CFT1192412D18-4.jpg"},{"post_title":"Favorite Creamy Chicken Enchiladas","post_link":"\/recipes\/favorite-creamy-chicken-enchiladas\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Hearty Chicken Casserole","post_link":"\/recipes\/hearty-chicken-casserole\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps27472_LT1193262D44A.jpg"},{"post_title":"Makeover Chicken Enchiladas","post_link":"\/recipes\/makeover-chicken-enchiladas\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps27593_LT10506D9.jpg"},{"post_title":"Cheesy Seafood Enchiladas","post_link":"\/recipes\/cheesy-seafood-enchiladas\/","post_image":"\/wp-content\/uploads\/2025\/02\/Cheesy-Seafood-Enchiladas_EXPS_TOHD24_222680_AlejandroMonfort_118.jpg"},{"post_title":"Beef 'n' Rice Enchiladas","post_link":"\/recipes\/beef-n-rice-enchiladas\/","post_image":"\/wp-content\/uploads\/2018\/01\/Beef-n-Rice-Enchiladas_EXPS_GHBZ18_24178_E08_15_7b-6.jpg"},{"post_title":"Hearty Burritos","post_link":"\/recipes\/hearty-burritos\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps16968_EFM1339618D13A-2.jpg"},{"post_title":"Beef & Bean Enchiladas","post_link":"\/recipes\/beef-bean-enchiladas\/","post_image":"\/wp-content\/uploads\/2018\/01\/Beef-Bean-Enchiladas_exps36776_SD1785603D27A_RMS-4.jpg"},{"post_title":"Terrific Turkey 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Enchiladas","datePublished":"2018-01-01","dateModified":"2024-09-11","prepTime":"PT06H30M","cookTime":"PT25M","totalTime":"PT06H55M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Hearty-Chicken-Enchiladas_EXPS_TOHD24_23761_SarahTramonte_6.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"This slow-cooker shredded chicken enchiladas recipe is my husband and I's favorite dish. You can modify it to suit your taste, adding corn, rice or refried beans. \u2014Jenny Miller, Raleigh, North Carolina","recipeIngredient":["1 pound boneless skinless chicken breasts","2 cans (15 ounces each) enchilada sauce","1 can (4 ounces) chopped green chiles","1 can (15 ounces) black beans, rinsed and drained","8 flour tortillas (6 inches), warmed","1 cup shredded Mexican cheese blend","Optional toppings: Sour cream, shredded lettuce, pico de gallo and sliced avocado"],"recipeInstructions":[{"@type":"HowToStep","text":"In a 3-qt. slow cooker, combine the chicken, enchilada sauce and chiles. Cook, covered, on low for 6-8 hours or until meat is tender."},{"@type":"HowToStep","text":"Remove chicken and shred with 2 forks. Reserve 1-2\/3 cups cooking juices. Pour the remaining cooking juices into a large bowl; add the beans and shredded chicken. Coat 2 freezer-safe 8-in. square baking dishes with cooking spray; add 1\/2 cup reserved juices to each."},{"@type":"HowToStep","text":"Place about 1\/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in prepared dishes. Pour remaining reserved juices over top; sprinkle with cheese."},{"@type":"HowToStep","text":"Cover 1 dish and freeze up to 3 months. Cover second dish and bake at 350\u00b0 for 20 minutes. Uncover; bake until cheese is lightly browned, about 5 minutes longer. Serve with toppings as desired."},{"@type":"HowToStep","text":"To use frozen enchiladas: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed."}],"recipeYield":"2 casseroles (2 servings each)","author":[{"@type":"Person","name":"Emily Teel"}],"nutrition":{"@type":"NutritionInformation","calories":" 577 calories","fatContent":"20g fat (4g saturated fat)","cholesterolContent":"83mg cholesterol","sodiumContent":"1541mg sodium","carbohydrateContent":"57g carbohydrate (8g sugars","fiberContent":"8g fiber)","proteinContent":"46g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.7647057,"reviewCount":17,"worstRating":1,"bestRating":5},"recipeCuisine":"North America, Mexican","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-04-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Leslie301"},"reviewBody":"This recipe is a regular at our table. I use a whole cut up chicken, add Spanish rice, red bell peppers and onions to the sauce mixture along with a tsp of cumin, oregano and chilli powder from another reviewer\u2019s suggestion. I also use corn tortillas instead of flour and add black olives and cilantro to the cheese topping. Talk about tasting as if it came from an authentic restaurant.. It tastes even better the second day.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-04-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JLinnGS"},"reviewBody":"I thought this was really good!!! We enjoyed this very much and will be making it many more times.  I did add cooked rice, and corn to it and put the oregano, chili power and cumin in as suggested by another.  Thanks so much for the recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-08-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Angel182009"},"reviewBody":"I love that this is a slow cooker recipe. Delicious! Next time I will be doubling the batch.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-07-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"rena55"},"reviewBody":"Very good and filling.  I loved the black beans and will add corn (suggestion from another reviewer) and maybe a little shredded cheese next time.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-05-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"wildhoney"},"reviewBody":"Simple but impressive.  I've made this dish a dozen times without changing anything and have received rave reviews.  I like to make it for friends who need a meal because it's quick and easy to cook for his\/her family and my own while yielding left-overs too.  People tell me their kids also like it (as does my own daughter).  Oftentimes I've frozen half of the meal as directed and reheated it with terrific results.  This dish is BIG on flavor, despite its short list of easy-to-find and inexpensive ingredients.  It's called \"hearty\" for a reason: its super filling.  My husband and I can only eat two each.  It's not spicy or complex - which might explain why kids like it as much as their parents (I'm sure you turn up the heat to suit your taste).  Overall, this recipe is a solid workhorse that I'm proud to serve my family and others.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-04-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MfallsMom"},"reviewBody":"This is delicious! I made it as one, large main course in a 13\" x 9\" pan, rather than two smaller courses in 8\" pans and it worked great. I used whole wheat tortillas to make it a bit healthier, and they tasted very good. Will definitely make again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-10-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Sheila68"},"reviewBody":"I used corn tortillas's and added green enchilada sauce w\/the red during the cooking process. Added green enchilada sauce to the final plating for an additional snap of flavor. AWESOME! Best enchilada's we've ever had. Will certainly make mucho times to come.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-09-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Gary Harrison","givenName":"Gary","familyName":"Harrison"},"reviewBody":"Made it for the family and everyone loved it, even my picky son.  This one goes on the short list","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-11-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"kmansfield06"},"reviewBody":"love this recipe....","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-12-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"da_blister04"},"reviewBody":"This recipe is sooo yummy!  I love that you can freeze on too!  I just discovered this recipe two months ago and have given it to 10 or more people, that is how yummy it is!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-10-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"csnoeren"},"reviewBody":"Came out a bit juicy--will use less enchilada sauce next time, but the flavor was great!  Also, will probably use larger tortillas next time.  The little ones were a bit tricky to fill neatly.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-08-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"5bells"},"reviewBody":"Awesome!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-12-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"LGLandC"},"reviewBody":"A keeper!  Easiest enchilada recipe ever and low cal (depending on your helping of cheese and sour cream).  So easy that I'll try to make my own enchilada sauce next time.  Earth Fare only had the green sauce.  So I bought it and my family loved it.  Even my 20 month old ate it, chilis and all.  I also used chicken tenders instead of breasts only because they were a little cheaper.  I would say the servings is closer to 4-5.  Unless 2 adults and 4 kids are eating all 8 servings.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-03-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Mikebacon"},"reviewBody":"I tried this recipe today  and it was very good. It fed four of us and we have enough left for lunches. It could have been more spicy.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-09-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"erkgoer"},"reviewBody":"This recipe was really good! I didn't use all of the juice though because as I was adding it to the chicken mixture I was worried there might be too much. You can just eyeball it and tell when you've used enough. Overall, it tasted great! It was surprisingly filling too. Four enchiladas was plenty for my husband and I with a pot of chipotle rice to go along with them.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-10-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"blessedhomemaker"},"reviewBody":"These were a nice, light chicken enchiladas recipe. They didn't leave us with a heavy feeling. Not very appealing to the eye, but tasty.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-07-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Cgmaui"},"reviewBody":"Amazing. These are a staple in my family. You won\u2019t remember Greta making this yummy recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"23761","romance_copy_dek":"This slow-cooker shredded chicken enchiladas recipe is my husband and I's favorite dish. 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Lean meats, like chicken, are able to rise to a safe temperature in a slow cooker. (Here are some other <a href=\"https:\/\/www.tasteofhome.com\/article\/frozen-meat-in-crockpot\/\">frozen meats you can make in a slow cooker<\/a>!)<h3>Can you put raw chicken in a slow cooker?<\/h3>Yes, you can put raw chicken into a slow cooker, as this recipe directs.  <h3>What should I serve with chicken enchiladas?<\/h3>Trying serving your chicken enchiladas with a side of <a href=\"https:\/\/www.tasteofhome.com\/recipes\/spanish-rice\/\">Spanish Rice<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-guacamole\/\">Homemade Guacamole<\/a> and tortilla chips! For more topping ideas, check out our other flavor-packed <a href=\"https:\/\/www.tasteofhome.com\/collection\/ways-to-make-enchiladas-at-home\/\">enchilada recipes<\/a>.<br><br><i>Research contributed by <a href=\"https:\/\/www.tasteofhome.com\/author\/cherbst\/\">Christina Herbst<\/a>, Taste Recipes Assistant Digital Editor<\/i>","Metadescription":null,"DigitalHeadnotes":"This slow-cooker shredded chicken enchiladas recipe is my husband and I's favorite dish. You can modify it to suit your taste, adding corn, rice or refried beans. \u2014Jenny Miller, Raleigh, North Carolina","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":"Slow-Cooker Shredded Chicken Enchiladas","RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a 3-qt. slow cooker, combine the chicken, enchilada sauce and chiles. Cook, covered, on low for 6-8 hours or until meat is tender.","SequenceNo":1},{"Direction":"   Remove chicken and shred with 2 forks. Reserve 1-2\/3 cups cooking juices. Pour the remaining cooking juices into a large bowl; add the beans and shredded chicken. Coat 2 freezer-safe 8-in. square baking dishes with cooking spray; add 1\/2 cup reserved juices to each.","SequenceNo":2},{"Direction":"   Place about 1\/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in prepared dishes. Pour remaining reserved juices over top; sprinkle with cheese. ","SequenceNo":3},{"Direction":"   Cover 1 dish and freeze up to 3 months. Cover second dish and bake at 350\u00b0 for 20 minutes. Uncover; bake until cheese is lightly browned, about 5 minutes longer. Serve with toppings as desired.","SequenceNo":4},{"Direction":"   <b data-original-title=\" title=\">To use frozen enchiladas:<\/b> Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. 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Lean meats, like chicken, are able to rise to a safe temperature in a slow cooker. (Here are some other <a href=\"https:\/\/www.tasteofhome.com\/article\/frozen-meat-in-crockpot\/\">frozen meats you can make in a slow cooker<\/a>!)<h3>Can you put raw chicken in a slow cooker?<\/h3>Yes, you can put raw chicken into a slow cooker, as this recipe directs.  <h3>What should I serve with chicken enchiladas?<\/h3>Trying serving your chicken enchiladas with a side of <a href=\"https:\/\/www.tasteofhome.com\/recipes\/spanish-rice\/\">Spanish Rice<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-guacamole\/\">Homemade Guacamole<\/a> and tortilla chips! For more topping ideas, check out our other flavor-packed <a href=\"https:\/\/www.tasteofhome.com\/collection\/ways-to-make-enchiladas-at-home\/\">enchilada recipes<\/a>.<br><br><i>Research contributed by <a href=\"https:\/\/www.tasteofhome.com\/author\/cherbst\/\">Christina Herbst<\/a>, Taste Recipes Assistant Digital Editor<\/i>"}]},"breadcrumb":[{"term_id":309177,"name":"Recipes","slug":"recipes","term_group":0,"term_taxonomy_id":309112,"taxonomy":"categories-v2","description":"Browse Taste Recipes recipes by course, cooking style, cuisine, ingredient, holiday and more categories to find a new family-favorite recipe.","parent":0,"count":50846,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/"},{"term_id":310796,"name":"Dishes &amp; Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? 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