Slow Cooker Cream Cheese Chicken Enchiladas
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These creamy cheesy enchiladas will come together in just fifteen minutes once done in the slow cooker!!
Head on over to my Green Chile Enchilada Sauce, Mexican Salsa, and Easy Enchilada Sauce for sauces and dips to enjoy with this recipe.
I’ve recently become very well acquainted with my slow cooker. Why, I ask you. Why have I not been using this magical device every day of my life?? I mean I’ve used it a couple times before but it wasn’t until just this past week that we’ve truly bonded.
I don’t know where my head has been but all I can say is, thank you Mister Slow Cooker.
My husband and I love love LOVE Mexican food. That’s why I married him.
Okay it’s not, but it is a really awesome bonus that we could both potentially eat Mexican dishes for breakfast, lunch, dinner, and dessert every single day of our lives and never get sick of it. I am pretty sure that’s not even an exaggeration either. We have yet to actually put this theory to the test, but when we do, I’m confidant we’d be blissfully enjoying our endless fiesta.
This recipe is sooooo good and SO easy. Seriously. Which is honestly to the credit of the slow cooker. Throw it all in the pot before you leave for work and these creamy cheesy saucey enchilada babies will come together in fifteen minutes flat when you get home.
Weeknight dinner: done.
Cream Cheese Chicken Enchiladas
Ingredients
- 2-3 chicken breasts
- 1 tablespoon taco seasoning
- 8 ounces cream cheese
- 1 can black beans , or pinto beans
- 1 4-ounce can diced green chiles
- ½ cup water
- ½ teaspoon salt
- 8 flour tortillas
- 2 cups green salsa, (salsa verde)
- 1 cup greek yogurt , or sour cream
- 1 cup mexican style blend shredded cheese
- cilantro
Instructions
- In a slow cooker, combine chicken breasts, taco seasoning, cream cheese, beans, green chiles, water, and salt. Cook on low for 6-8 hours or high for 4 hours. About 30 minutes before serving, shred chicken breasts with 2 forks and stir contents together.
- Preheat oven to 350 degrees. Mix together greek yogurt and green salsa. Spread 1/3 of the mixture in the bottom of a 9×13 inch pan. Spoon about 1/2 cup of the chicken mixture onto each of the tortillas. Roll tortillas and place side by side in the pan on top of the sauce. Cover with remaining sauce and sprinkle with cheese.
- Cook in the oven for 10-15 minutes or until cheese is melted. Remove from oven and top with cilantro and additional green salsa, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Another amazing recipe! Nothing makes me happier than when my boys, one by one come to tell me that dinner was the best they’ve ever had! Another new favorite.
Thank you.
Have you ever made ahead as a freezer meal? Wondering if the cream cheese would thaw ok without getting weird:)
I’ve never tried it but I’m sure you could do it! Just be sure they’re wrapped tightly or in an air tight container.
Do you drain the beans?
Yes, drain them!
I made these last night and they were sooo good! I followed the recipe to a t and opted for sour cream over Greek yogurt based on what I had on hand. This recipe is definitely a keeper. My boyfriend keeps talking about how excited he is to eat the leftovers!
Hi Katelyn! Way to go on impressing your boyfriend with this dish! Good job with the substitution!! Thanks for sharing your feedback! 🙂
Would it work to freeze the enchiladas (right before the baking step) to save for later?
Hi Kathryn! I personally have not done that with this recipe but it sounds like it should work!
Two quick questions: Can you use frozen chicken breasts? Would you just not add water? Also, what size tortilla would you use? Thanks!
Yes, you can use frozen chicken breasts, still include water but you will need to cook the chicken longer! I used 8-inch tortillas and they worked great! Thanks June! 🙂
I love it, too! And these look mouth watering!
I think I’ll be hauling out my slow cooker next week and making these enchiladas. 🙂
Thanks!
Kelly