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- 2 cups cooked chicken, shredded - 1 can (10 oz) cream of chicken soup - 1 cup sour cream - 1 cup shredded cheese (cheddar or Monterey Jack) - 1 can (4 oz) diced green chiles - 8 corn tortillas - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon cumin - Salt and pepper to taste - Fresh cilantro, for garnish - Sliced olives, for garnish (optional) - Cooked chicken: Use shredded chicken for a tender and easy texture. - Cream of chicken soup: This adds creaminess and rich flavor to the dish. - Sour cream: It brings a nice tang and helps make the sauce creamy. - Shredded cheese: Cheddar or Monterey Jack melts well and adds flavor. - Diced green chiles: They give a mild heat and extra flavor. - Corn tortillas: They serve as the base and provide a great texture. - Garlic powder: This adds a savory depth to the dish. - Onion powder: It enhances the overall flavor without being too strong. - Cumin: This spice gives a warm, earthy note. - Salt and pepper: These basic seasonings balance the flavors. - Fresh cilantro: It adds freshness and a pop of color. - Sliced olives: Optional, but they add a nice briny flavor. - Cooked chicken: You can use rotisserie chicken for convenience. - Cream of chicken soup: Try cream of mushroom soup for a different taste. - Sour cream: Plain Greek yogurt works well for a lighter option. - Shredded cheese: Use pepper jack cheese for a spicy kick. - Corn tortillas: Flour tortillas can also be used if preferred. - Diced green chiles: Fresh diced jalapeños add more heat. - Cumin: Chili powder can replace cumin for a different flavor profile. To start, gather your ingredients. In a large mixing bowl, combine these items: - 2 cups cooked chicken, shredded - 1 can (10 oz) cream of chicken soup - 1 cup sour cream - 1 can (4 oz) diced green chiles - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon cumin - Salt and pepper to taste - Half of your shredded cheese Mix these well until the chicken and sauces blend smoothly. This creamy chicken mixture gives the enchiladas their rich flavor. Next, prepare your slow cooker. Spray the inside with non-stick cooking spray. This step helps prevent sticking. Now, take two corn tortillas. Place them at the bottom of your slow cooker, overlapping if needed. Spread half of the creamy chicken mixture evenly over the tortillas. Add two more tortillas on top. Then, layer the remaining creamy chicken mixture over these. Finally, place the last two tortillas on top. Sprinkle the rest of the shredded cheese over everything. Cover your slow cooker with its lid. Cook the enchiladas on low for 3 to 4 hours. If you are in a hurry, you can set it on high for 1.5 to 2 hours. The cheese should melt, and everything will heat through nicely. Once done, lift the lid carefully. Let the dish sit for a few minutes before you serve. This waiting time helps the flavors settle. Enjoy your creamy chicken enchiladas! Using a slow cooker is easy and fun. Here are some tips to get the best results: - Prep your ingredients: Always have your ingredients ready before you start. - Layer correctly: Place tortillas and mixtures in layers. This helps with even cooking. - Avoid overfilling: Don’t fill the cooker to the top. Leave some space for steam. - Keep the lid closed: Every time you open the lid, heat escapes. Keep it closed for best results. Creamy chicken enchiladas need a rich texture. Here’s how you can make them even creamier: - Use full-fat sour cream: Full-fat adds more creaminess than reduced-fat options. - Mix well: Blend the chicken mixture until it is smooth before layering. - Add more cheese: Extra cheese on top can make it richer and creamier. - Cook on low: Cooking on low for longer allows flavors to meld and textures to soften. Avoid these common errors to ensure your enchiladas turn out great: - Not shredding chicken well: Large pieces can make it hard to layer. - Skipping the cooking spray: This can lead to sticking. Always spray the slow cooker. - Ignoring cooking times: Check the doneness to avoid undercooking or overcooking. - Not letting it sit: Allowing it to rest after cooking helps the flavors settle. {{image_2}} You can easily make these enchiladas vegetarian. Swap the chicken for black beans or lentils. Use a mix of diced bell peppers and corn for added flavor. Replace the cream of chicken soup with cream of mushroom soup. This keeps the dish creamy and rich. You can also add sautéed zucchini or spinach for a fresh touch. If you love heat, add jalapeños to the creamy mixture. Dice fresh jalapeños or use pickled ones for a tangy kick. Mix in one or two tablespoons, depending on your spice level. For an extra layer of flavor, sprinkle some cayenne pepper on top. This variation makes every bite exciting and bold. Consider adding more herbs and spices to boost flavor. Try fresh lime juice to brighten up the dish. You can also sprinkle smoked paprika for a smoky taste. Mixing in some taco seasoning will give a nice twist too. For a cheesy touch, add more cheese between layers or on top before serving. Each adjustment can make your enchiladas unique and delicious. To keep your creamy chicken enchiladas fresh, let them cool first. Then, place leftovers in an airtight container. This helps keep the flavors locked in. You can store them in the fridge for up to three days. Always label your containers with the date, so you don't forget. When you want to enjoy your leftovers, reheat them in the microwave or oven. For the microwave, place a portion on a microwave-safe plate. Cover it with a damp paper towel to prevent drying out. Heat it for 1-2 minutes or until warm. If you prefer the oven, set it to 350°F. Place the enchiladas in a baking dish, cover with foil, and heat for about 15-20 minutes. You can freeze these enchiladas too! To do this, let them cool completely. Wrap each enchilada tightly in plastic wrap. Then, place them in a freezer-safe bag or container. Label with the date. They can last in the freezer for up to three months. When ready to eat, thaw in the fridge overnight before reheating. Yes, you can use frozen chicken. Just add it straight to the slow cooker. Cook on high for 4-5 hours or low for 6-7 hours. The chicken will cook and become tender. Shred it before mixing it with other ingredients. This method saves time and works well. To make these enchiladas gluten-free, use corn tortillas. Corn tortillas are naturally gluten-free. Check the labels on the cream of chicken soup and sour cream. Ensure they do not contain gluten. This way, you can enjoy the dish without worries. Many sides go well with creamy chicken enchiladas. Here are some tasty options: - Mexican rice - Refried beans - Fresh guacamole - A light salad with lime dressing - Corn on the cob These sides add flavor and balance to your meal. Enjoy pairing them with your enchiladas! This article covered the key ingredients for creamy chicken enchiladas, along with easy preparations. I shared useful tips for slow cooking and how to customize flavors. You learned how to store leftovers and reheat them effectively. My final thought is to experiment with different ingredients for a twist. Enjoy making these enchiladas your own!

Slow Cooker Creamy Chicken Enchiladas

Get ready to savor the deliciousness of slow cooker creamy chicken enchiladas! This easy recipe combines tender shredded chicken, creamy sauce, and melted cheese layered between soft tortillas, making it a perfect family meal. With just a few simple ingredients and minimal prep time, you can enjoy a comforting dish that cooks itself. Click through to discover the full recipe and impress everyone at the table with this mouthwatering delight!
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Ingredients
  

2 cups cooked chicken, shredded

1 can (10 oz) cream of chicken soup

1 cup sour cream

1 cup shredded cheese (cheddar or Monterey Jack)

1 can (4 oz) diced green chiles

8 corn tortillas

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon cumin

Salt and pepper to taste

Fresh cilantro, for garnish

Sliced olives, for garnish (optional)

Instructions
 

In a mixing bowl, combine the shredded chicken, cream of chicken soup, sour cream, diced green chiles, garlic powder, onion powder, cumin, and half of the shredded cheese. Mix well until the ingredients are evenly blended.

    Spray the inside of your slow cooker with non-stick cooking spray to prevent sticking.

      Place two tortillas on the bottom of the slow cooker, overlapping slightly if necessary.

        Spread half of the creamy chicken mixture evenly over the tortillas.

          Layer two more tortillas on top of the chicken mixture, followed by the remaining creamy chicken mixture.

            Add the last two tortillas on top and spread the remaining half of the shredded cheese over them.

              Cover the slow cooker and cook on low for 3-4 hours, or on high for 1.5-2 hours, until the cheese is melted and everything is heated through.

                Once done, carefully remove the lid and let it sit for a few minutes.

                  Garnish with fresh cilantro and sliced olives if desired before serving.

                    Prep Time: 15 minutes | Total Time: 3-4 hours (slow cooker) | Servings: 6