Chicken Enchiladas

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Prep Time 10 mins
Cook Time 4 hrs
Temp Low
Yield Serves 6

Chicken Enchiladas – A tasty recipe for the slow cooker

Ingredients

  • 3 Chicken Breasts
  • 16 Ounces Plain Greek yogurt
  • 2 Cups Salsa
  • 1 Can Chicken Broth
  • 1 Cup Shredded Cheese (Cheddar or Mexican blend)
  • 6 Corn Tortillas
  • 1 Teaspoon Each of Cumin, Chili Powder and Onion Powder
  • 1/2 Cup Velveeta Cubes

Directions

  1. Step One

    Place chicken in slow cooker (it can be frozen in a big clump!), sprinkle spices over it, add 1 cup salsa, and 1/2 can chicken broth-cook low for 4 hrs.

  2. Step Two

    Remove chicken and set aside.

  3. Step Three

    Add Greek yogurt, Velveeta, remaining salsa, and broth.

  4. Step Four

    Stir until cheese melts (may have to turn on high for a min), then shred chicken, return to pot, and also add 1/2 tortilla strips & stir in.

  5. Step Five

    Place remaining strips on top.

  6. Step Six

    Cook for another 30-40 min and top with shredded cheese about 15 min before serving.

Crockin' Reviews Add Review
  1. Crockin Girls

    Crockin Girls

    I guess you’re feeling like it’s too runny? How about taking the lid off and crockin’ for an additional 1/2 to 1 hour…just watch it. Also, be sure you let it rest for 15-30 minutes before serving.

  2. Mila

    I’ve cooked this several times and although the taste is wonderful, I can’t seem to get the consistency right. I used half a can of chicken broth and it was still quite runny. Any suggestions? Thank you!!

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  3. Crockin Girls

    Crockin Girls

    Sure, Kimber! Use whatever cheese your family likes! Have you tried the Velveeta Queso blanco? Yum!!!!!

  4. Kimber

    Can you substitute different cheese? We’re not Velveeta fans, although I know it melts nicely…

  5. Crockin Girls

    Crockin Girls

    Amy W. I believe it’s 16oz. We’ll update the recipe…thanks!

  6. Amy W.

    What size Greek Yogurt do you use?

  7. collette

    Great! I used half of the broth and it made it perfect. Next time I will add jalepenos to give it a kick!

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  8. Crockin Girls

    Crockin Girls

    Lauren, so glad it was a winner for y’all!

  9. Lauren R.

    Oh my goodness!! This was so yummy! We loved it! I added a big can of black beans with the chicken and only 1/2 cup of broth. It is definitely a receipe I will make again. Thank you!

  10. Beth O.

    I substituted enchilada sauce for salsa, my kids dont like salsa, amazing, thank you!

  11. Peggy F.

    I added chopped garlic and chopped jalepeno. I also only add 1/2 cup chicken broth. It is a keeper!

  12. Hope R.

    Really good, but it was as little runny. Half the broth would probably be just enough.

  13. Sara C.

    I doubled this recipe to make when we had guests to the house. I did add one full onion to the recipe and prior to serving put the mixture into small corn and flour tortillas.

    I work full time out of the house so added all ingredients in the morning versus putting some in later…. I was not sure if it would work, but it did. The mixture was a little bit runny so added 2 Tablespoons of flour 15 minutes prior to serving and this thickened up the mixture.

    Thank you. We just finished gobbling them up…. I loved this and will definitely make it again.

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