Crockpot Chicken Enchiladas

I made a double batch of the chicken & froze half (we’ll see how it tastes in a couple of months).  After I added the enchilada sauce, the chicken itself didn’t have a lot of flavor.  By itself, the chicken was a little dry, but the extra sauce made it much better.

My enchiladas were made with grain-free egg tortillas, with no cheese or sour cream… but I’ve included the amounts for those of you who are lucky enough to eat such things 🙂

Crockpot Chicken Enchiladas

A Cooking Sugar take on Six Sisters’ Stuff


  • 4-6 boneless, skinless chicken breasts (can be frozen)
  • 1 packet taco seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp chili powder
  • 1 small onion, chopped
  • 1 (4 oz) can green chillies
  • 1/4 c water
  • about 12 tortillas
  • 1 large can enchilada sauce
  • 1 c sour cream (optional)
  • 2 c cheddar cheese (optional)


  • Place chicken & all the ingredients through water in a crockpot.  Cook on low for 6-8 hours or on high for 3-4 hours
  • Shred cooked chicken, with 2 forks or a stand mixer
  • Mix in cheese & sour cream (if using), plus enough enchilada sauce to moisten the chicken
  • Meanwhile, heat a small skillet until water sizzles on it.  Spray with non-stick spray. Heat each tortilla until soft
  • Put a scoop of the chicken mixture in the middle of each tortilla & roll up.  Place in an 9×13 pan that has been sprayed with non-stick spray
  • Repeat the previous step until the pan is full.  Pour the remaining enchilada sauce over the whole pan
  • Bake at 350 for 25-30 minutes, or until sauce bubbles

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