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Slow Cooker Chicken Enchiladas Verde - Comforting, Tangy, and Easy

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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts (or thighs)
  • 2 cups salsa verde (store-bought or homemade)
  • 1 small yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder (optional for extra warmth)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/2 cup chicken broth (or water)
  • 1/2 cup sour cream or plain Greek yogurt (for a creamy finish, optional)
  • 10–12 tortillas (6-inch corn or flour)
  • 2 cups shredded cheese (Monterey Jack, pepper jack, or a Mexican blend)
  • 1/4 cup chopped fresh cilantro, plus extra for garnish
  • 1 lime, cut into wedges
  • For topping: diced avocado, sliced jalapeños, chopped red onion, and extra salsa verde

Method
 

  1. Layer the base: In the slow cooker, add the sliced onion, garlic, cumin, chili powder, salt, pepper, salsa verde, and chicken broth. Stir to combine.
  2. Add the chicken: Nestle the chicken breasts into the sauce mixture, turning once to coat.
  3. Cook low and slow: Cover and cook on Low for 4–6 hours or on High for 2.5–3.5 hours, until the chicken is very tender and easy to shred.
  4. Shred the chicken: Transfer the chicken to a plate and shred with two forks. Return the chicken to the slow cooker and stir to coat in the sauce.
  5. Make it creamy (optional): Stir in the sour cream or Greek yogurt for a richer, creamier filling. Taste and adjust salt if needed.
  6. Warm the tortillas: Wrap tortillas in a damp paper towel and microwave 30–45 seconds, or warm on a skillet. This prevents cracking when rolling.
  7. Assemble the enchiladas: Spread a thin layer of the verde sauce from the slow cooker on the bottom of a 9x13-inch baking dish. Place a spoonful of chicken and a sprinkle of cheese into each tortilla, roll snugly, and line them up seam-side down in the dish.
  8. Sauce and cheese: Spoon more verde sauce over the enchiladas and top with the remaining cheese.
  9. Bake: Bake at 375°F (190°C) for 15–20 minutes, until the cheese is melted and bubbly. If you prefer to keep it one-pot, place rolled tortillas back into the slow cooker, top with sauce and cheese, cover, and cook on High for 15–20 minutes until melted.
  10. Finish and serve: Sprinkle with chopped cilantro, add a squeeze of lime, and garnish with avocado, jalapeños, or extra salsa. Serve hot.