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Easy slow cooker Chicken Enchiladas | Every night can be enchilada night with these easy tips |

Chicken Enchiladas

  • Author: Elena
  • Total Time: 3 hours
  • Yield: 6 1x


Easy Chicken Enchiladas made with Frontera’s Roasted Tomatillo Sauce and any toppings you choose.


  • 6 10-inch flour tortillas
  • 16 oz Sargento pepper jack cheese shredded
  • 3 pounds of chicken breast
  • 1 white onion
  • 1/3 cup cilantro
  • 1 jalapeno
  • 2 packages of Frontera roasted tomatillo sauce
  • 1 tablespoon avocado oil-You can also use olive oil if you have it.
  • 1 tablespoon of minced garlic
  • 1/4 teaspoon chili powder for the meat.


  1. While chopping ingredients, turn the crock-pot on high and leave the top off
  2. Add the avocado oil, onion, minced garlic and cilantro
  3. Cut up chicken into large cubes or leave whole (cubes will cook faster)
  4. Stir onion, cilantro in the crock-pot
  5. Add chili powder to chicken and put into crock-pot and cover
  6. Add 1 package of Frontera enchilada sauce
  7. Let cook 2 hours
  8. Shred the chicken
  9. Put chicken back into crock-pot, add 8 oz of cheese, cook for additional 20 min.
  10. Pre-heat oven to 375 degrees
  11. Add filling to tortillas and wrap tightly like a burrito into 9×13 inch pan
  12. pour second package of enchilada sauce on top
  13. Grab a spoon to spread the sauce evenly between each tortilla
  14. Spread the extra 8 oz of shredded cheese evenly over the top of the enchiladas
  15. Add toppings of choice
  16. Bake for 20 minutes until cheese is melted and serve
  • Prep Time: 20 mins
  • Cook Time: 2 hours 40 mins
  • Category: Dinner
  • Cuisine: Mexican-American

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