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–+ servings

Easy Slow Cooker Enchilada Dish Recipe

A creamy, cheesy slow cooker enchilada dish loaded with tender shredded chicken, zucchini, corn, bell pepper, and melty cream cheese — all folded together with hearty flour tortillas. The ultimate dump-and-go weeknight dinner!
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Calories: 360
Ingredients Method Nutrition

Ingredients
  

For the Slow Cooker
  • 2 lbs chicken breast
  • 1 small onion diced
  • 1 zucchini diced
  • 1 red bell pepper diced
  • 1 cup corn fresh or frozen
  • 1 can enchilada sauce
  • salt and pepper to taste
To Finish
  • 4 oz cream cheese cubed
  • 4 flour tortillas sliced into strips

Method
 

Instructions
  1. Add chicken breasts, diced onion, diced red bell pepper, corn, and diced zucchini to the slow cooker. Pour the enchilada sauce over everything.
  2. Season generously with salt and pepper.
  3. Place the lid on and cook on HIGH for 3–4 hours or LOW for 5–6 hours, until the chicken shreds easily with a fork.
  4. Remove the chicken breasts and shred with two forks, then return the shredded chicken to the slow cooker and stir to combine.
  5. Add the cubed cream cheese directly to the slow cooker. Stir gently and let melt on the WARM setting for 5–10 minutes, stirring occasionally, until fully melted and creamy.
  6. Fold in the sliced flour tortillas and let everything sit for 5 minutes so the tortillas can soak up all that saucy goodness. Serve hot with your favorite toppings!

Nutrition

Calories: 360kcal

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