Description
Delicious and easy Crockpot chicken enchiladas made with tender chicken, cream cheese, and cheddar cheese wrapped in flour tortillas.
Ingredients
Scale
- 227 g boneless skinless chicken breasts
- 113 g cream cheese
- 85 g shredded cheddar or Mexican blend cheese
- 120 ml salsa
- 1 tsp garlic powder
- 1 tsp onion powder
- 6 flour tortillas (6-inch)
Instructions
- Place chicken, salsa, garlic powder, and onion powder into the Crockpot.
- Cook on LOW for 6–7 hours or HIGH for 3–4 hours until chicken is tender.
- Shred chicken directly in the Crockpot.
- Add cream cheese and shredded cheese; mix until creamy.
- Spoon 2–3 tablespoons of the filling onto each tortilla.
- Roll tightly and place seam-side down on a parchment-lined tray.
- Lightly spray or brush with oil.
- Bake at 425°F for 15–20 minutes or air fry at 400°F for 8–10 minutes until golden and crisp.
Notes
- These enchiladas are versatile; feel free to add your favorite vegetables or spices.
- Serving with additional salsa or guacamole enhances the flavor.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours
- Category: Dinner
- Method: Crockpot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 90 mg