This recipe for my Slow Cooker Chicken Enchiladas was inspired by my family’s love of Mexican food. Some of our favorite vacations have been to Mexico. We love the people, the culture, the beauty, and the FOOD. If you’ve been following The Brooklyn Mom for a while, you know I love to create our favorite foods at home. Bonus in making them a little bit healthier and easy to make!
The filling for these Slow Cooker Chicken Enchiladas is cooked in the slow cooker. Set it and let it cook! Once it’s done, all you have to do is assemble and throw them in the oven. Easy enough for a weeknight, but also a great make ahead freezer meal! The sauce takes less than 20 minutes to make and can be make ahead of time and stored in a mason jar or frozen until you are ready to use it. The idea and filling of these came from my Slow cooker Salsa Chicken. I Love multi tasking recipes!
TIP: Buy a programmable slow cooker in the biggest size you can! Bigger is always better. You can always make less , but having the option to feed large crowds or to double recipes to freeze for a second dinner is everything! I love my All Clad 7 quart from Amazon:
You may also like these other Mexican inspired recipes from The Brooklyn Mom: