Cheesy Chicken Crockpot Enchiladas

So clearly this is not my “normal” food post, but every so often I deviate from the norm on request from the hubs. I make some pretty awesome (and not terribly unhealthy) enchiladas that are also incredibly easy which means that I HAVE to share them because if there is one thing that all of us need in our repertoire, it’s more easy meals. The chicken is cooked in the crockpot which means all you need to do is shred, roll, and bake, AND these enchiladas also do really well frozen and reheated. Enjoy this post, they only come a few times a year 😉


  • 6 large fresh or frozen chicken breasts
  • 2 tsp cumin
  • 2 jars enchilada sauce of your choice
  • 12 corn tortillas (if you prefer to use flour that’s fine). Obviously I make sure to buy ones that are organic and free of lard
  • 2 avocados
  • 1 tomato
  • cilantro

How to do it:

  1.  Place frozen chicken breasts in crockpot
  2. Sprinkle with cumin
  3. Pour entire jar of enchilada sauce on top of chicken
  4. Set crockpot to low and cook for 10 hours
  5. Shred chicken with forks, stir, and then cook an additional hour
  6. Preheat oven to 350
  7. Heat tortillas on a plate in the microwave – this is crucial to keep them from cracking
  8. Pour some enchilada sauce into a plate and dip both sides of tortilla into sauce coating the tortilla
  9. Place tortilla into baking dish and place shredded chicken in the center
  10. Roll the tortilla into a cylinder with the seam side down to keep it from unrolling
  11. Repeat until the baking dish is filled
  12. If there is extra chicken left over sprinkle on top of the enchiladas
  13. Lightly sprinkle cheese on top of enchiladas – how much is up to you. If you’re going for relatively healthy, less is best. Otherwise, have at it!
  14. Pour remaining jar of enchilada sauce on top of enchiladas
  15. Bake at 350 for about 2o mins or until cheese is melted and enchiladas are heated through
  16. Serve with your favorite toppings – we do tomatoes, avocado, and cilantro. YUM