Cheesy Chicken Enchiladas (Printable Recipe Version)

Shredded chicken with melted cheese in tortillas, dressed with sauce and made in a slow cooker.

# Ingredients You’ll Need:

01 - Green enchilada sauce

02 - Diced green chiles

03 - Diced onion

04 - Chicken breasts without skin or bones

05 - Cumin

06 - Garlic salt

07 - Smoky paprika

08 - Crushed red pepper flakes

09 - Bold black pepper

10 - Flavorful Slap Ya Mama mix

11 - Sharp cheddar or three-alarm cheese

12 - Jack cheese (Monterey style)

13 - Corn or flour tortillas

14 - Black olives - sliced

01 - Toss layers of chicken, onions, green chiles, seasoning, and sauce into a crockpot

02 - Set on high for 3-4 hours or low for 6-8 hours, then pull apart the chicken

03 - Warm tortillas on both sides in a hot pan

04 - Stuff tortillas with the cooked chicken, a mix of cheeses, and a few olives. Roll them up

05 - Arrange rolled tortillas in a dish. Pour sauce on top and sprinkle with more cheese and olives

06 - Cover the dish and heat in the oven for 40 minutes. Remove the cover so the cheese melts completely

01 - Choose flour or corn tortillas, either works

02 - Heating tortillas makes them pliable and easier to roll

03 - Don’t forget to save a little cheese for the topping