Ingredients
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2–3 boneless skinless chicken breasts
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1 can diced tomatoes with green chilies (10 oz)
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1 small onion, diced
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2 cloves garlic, minced
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1 tsp chili powder
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1 tsp cumin
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1 tsp smoked paprika
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½ tsp Adobo seasoning
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1 packet Sazón seasoning
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Kosher salt and freshly ground black pepper, to taste
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8 flour or corn tortillas
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2 cups shredded cheese (cheddar, Monterey Jack, or a mix)
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1 can enchilada sauce (10 oz)
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Optional toppings: sour cream, guacamole, chopped cilantro, queso fresco
Instructions
Step 1: Add diced tomatoes, green chilies, onion, garlic, chili powder, cumin, paprika, Adobo, and Sazón into a slow cooker. Stir to mix.
Step 2: Season chicken breasts with salt and pepper, then nestle them into the sauce.
Step 3: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender.
Step 4: Remove chicken, shred with two forks, and return it to the slow cooker to absorb the juices.
Step 5: Preheat oven to 375°F. Spoon chicken into tortillas, add cheese, roll up, and place seam-side down in a greased baking dish.
Step 6: Pour enchilada sauce over the top, sprinkle with more cheese, and bake uncovered for 15–20 minutes until bubbly.
Step 7: Serve hot with your favorite toppings and optional yellow rice and beans.
Notes
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Can substitute chicken thighs for a juicier texture.
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Use green enchilada sauce for a tangy variation.
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Leftover chicken can be used in burritos, nachos, or quesadillas.
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Freeze extra portions for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6 hours (slow cooker) + 20 minutes (oven)
- Cuisine: Mexican-American Fusion