Super Easy Slow Cooker Chicken Enchilada Meat

Super Easy Slow Cooker Chicken Enchilada Meat

27
Kari Shifflett 1

"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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Ingredients

8 h 15 m servings 96 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 96 kcal
  • 5%
  • Fat:
  • 1.9 g
  • 3%
  • Carbs:
  • 9g
  • 3%
  • Protein:
  • 10.6 g
  • 21%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 551 mg
  • 22%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  1. Blend chicken broth, tomatoes, chili powder, flour, garlic, cumin, oregano, salt, and cayenne pepper in a blender until smooth.
  2. Put chicken breast in bottom of a slow cooker; pour blended enchilada sauce over the chicken.
  3. Cook on Low 8 to 9 hours (or 4 to 6 hours on High). Shred the chicken with 2 large forks and stir into the sauce.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews

27
  1. 32 Ratings

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Most helpful positive review

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.

Most helpful critical review

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.

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.

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 chicke...

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 mont...

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...

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.

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.

easy and a lot yummier than canned enchilada sauces! i substituted chili powder with chipotle chili powder and added a can of fire roasted green chilies, 1 large, diced red pepper and a small b...