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If you’re on the lookout for a comforting and satisfying meal that captures the essence of Mexican cuisine while fitting seamlessly into your busy lifestyle, look no further than Creamy Dreamy Slow Cooker White Chicken Enchiladas. This dish combines tender, shredded chicken enveloped in soft tortillas, all smothered in a rich and creamy sauce. The beauty of these enchiladas lies not only in their flavor but also in their convenience, thanks to the slow cooker that does most of the heavy lifting for you.

Slow Cooker White Chicken Enchiladas

Discover the ultimate comfort food with Creamy Dreamy Slow Cooker White Chicken Enchiladas. This easy recipe features tender shredded chicken wrapped in soft flour tortillas, all topped with a rich, creamy sauce. Perfect for busy nights, just set your slow cooker and let the flavors meld into a mouthwatering meal. With simple ingredients like cheese, sour cream, and spices, enjoy a delicious dish that’s sure to impress your family and friends. Perfect for weeknight dinners or gatherings!
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Ingredients
  

2 cups cooked shredded chicken (rotisserie chicken works wonderfully!)

1 cup sour cream

1 can (10 oz) cream of chicken soup

1 can (4 oz) diced green chilies

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon ground cumin

½ teaspoon salt

½ teaspoon black pepper

8 small flour tortillas

1 cup shredded Monterey Jack cheese

1 cup shredded cheddar cheese

Fresh cilantro for garnish

Optional: sliced jalapeños for added heat

Instructions
 

Prepare the Creamy Sauce: In a medium mixing bowl, combine the sour cream, cream of chicken soup, diced green chilies, garlic powder, onion powder, ground cumin, salt, and black pepper. Mix all ingredients thoroughly until you achieve a smooth and creamy consistency. Set aside half of the sauce for later.

    Create a Base Layer: Pour a thin layer (approximately half) of the creamy sauce mixture into the bottom of your slow cooker. This will help prevent the enchiladas from sticking and add flavor to the base.

      Assemble the Enchiladas: Take one flour tortilla and place about ⅓ cup of shredded chicken in the center. Top the chicken with a sprinkle of both Monterey Jack and cheddar cheese. Carefully roll the tortilla tightly, placing it seam side down in the slow cooker. Repeat this process with the remaining tortillas, arranging them snugly in the slow cooker.

        Top with Remaining Sauce: After all enchiladas are packed into the slow cooker, pour the reserved creamy sauce mixture over the top, ensuring each tortilla is generously covered. Then, sprinkle the remaining Monterey Jack and cheddar cheese evenly across the surface.

          Slow Cook for Perfection: Cover the slow cooker with its lid and cook on low for 4-5 hours or on high for 2-3 hours. The dish is ready when the cheese is fully melted and bubbly, and the enchiladas are heated through.

            Serve with Style: Once cooked, use a spatula to gently scoop the enchiladas onto plates. Garnish each serving with a sprinkle of fresh cilantro and add a few slices of jalapeños if you desire an extra spicy kick.

              Enjoy: Pair your creamy chicken enchiladas with a side of fluffy Mexican rice or a crisp garden salad for a fulfilling meal!

                Prep Time, Total Time, Servings: 15 minutes | 5 hours | 6 servings