Recipe by Kari Shifflett
"This is our busy family's go-to recipe for delicious chicken meat that can be used to make enchiladas, tacos, burritos, nachos, even over rice and beans. So easy to prepare, and the enchilada sauce is to die for. I normally put this together at lunch and serve it after work. Use in your favorite Mexican recipes. Pork or beef can be substituted for the chicken."
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1 (14.5 ounce) can
salt, or to taste
cayenne pepper, or more to taste
skinless, boneless chicken breast halves
Not bad. The chicken turns out very tender. The sauce is ok but not my favorite. Next I will cook the chicken in green chile sauce. I bet that will be even better.
We enjoyed meal but it wasn't our favorite. Rolled up tortilla with meat mixture and melted cheese on top. Not sure if I would make again and will look for another recipe.
I substituted a can of RoTel tomatoes and chilis for the diced tomatoes and added a can (undiluted) of cream of chicken soup and a small can of minced green chilis (drained). Loved it!
Great recipe, will use again!
My husband and I loved this recipe. Great filling for enchiladas. I used rotel tomatoes and chilis instead of tomatoes as that is what I had at home. I wanted a extra sauce so I used 3 chicken breasts but kept the other ingredients the same as written. After cooking the chicken in the slow cooker, I rolled it in 10-10 inch tortillas, placed them in a casserole dish, poured the additional sauce over top, covered with foil, and baked at 375 for about 40 mins. Next time though I need to remember to save some of the sauce to the side before shredding the chicken and adding it back to the crockpot. We love cumin, probably my favorite spice, so I enjoyed the flavor and did not find it too overwhelming. Will definitely make again.
This was easy and pretty good, but I think the cumin was a little strong for our taste. It saved well and I used it to make a corn tortilla layered casserole. I added black olives, shredded monterey jack and baked for 30minutes at 350 degrees. Topped with a tiny bit of sour cream and salsa and my husband loved it.
This was delicious! I am so happy to know how to make enchilada sauce now. I accidentally forgot the cayenne, but it was spicy enough for our mid-west pallets. I did and a can of green chiles. Turned into great enchiladas.
I made this even easier and faster by substituting taco seasoning for the spices. It was quite yummy in my enchiladas tonight. Served it to friends and everyone loved it.
* Percent Daily Values are based on a 2,000 calorie diet.
Super Easy Slow Cooker Chicken Enchilada Meat
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 17
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