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When it comes to cozy, hearty meals that your entire family will love, few dishes can compete with Creamy Slow Cooker White Chicken Enchiladas. This comforting culinary delight is the perfect intersection of flavor and convenience, making it a staple for busy weeknights and a crowd-pleaser for gatherings. With its rich, creamy texture and seasoned chicken rolled in warm tortillas, this dish offers a satisfying experience for everyone at the table.

Slow Cooker White Chicken Enchiladas

Discover the ultimate comfort food with Creamy Slow Cooker White Chicken Enchiladas! This delightful dish features tender, seasoned chicken wrapped in soft flour tortillas and smothered in a rich, creamy filling enhanced with white beans, salsa verde, and melted cheese. Perfect for busy weeknights or family gatherings, this meal is easy to prepare and packed with flavor. Enjoy a homemade, satisfying dish that everyone will love, all while enjoying the convenience of slow cooking.
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Ingredients
  

1.5 lbs boneless, skinless chicken breasts

1 can (15 oz) white beans, rinsed and drained

1 cup salsa verde

1 tsp cumin

1 tsp garlic powder

1 tsp onion powder

1/2 tsp chili powder

1 cup sour cream

1 cup shredded Monterey Jack cheese, plus more for topping

8 large flour tortillas

1/4 cup chopped fresh cilantro (for garnish)

1/2 cup diced green onions (for garnish)

Salt and pepper, to taste

Instructions
 

Prep the Chicken: Place the boneless, skinless chicken breasts into the slow cooker. Season them with salt, pepper, cumin, garlic powder, onion powder, and chili powder.

    Add the Liquids: Pour the salsa verde over the chicken. Stir to coat the chicken evenly with the salsa.

      Cook the Chicken: Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shreds with a fork.

        Shred the Chicken: Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.

          Mix in the Creaminess: In a bowl, combine the sour cream and white beans, then stir this mixture into the slow cooker. Add the shredded Monterey Jack cheese and mix until well combined. Let it heat through for about 10-15 minutes.

            Assemble the Enchiladas: Preheat your oven to 350°F (175°C). Lay out the tortillas on a clean surface. Spoon a generous amount of the chicken mixture down the center of each tortilla. Roll them tightly and place seam-side down in a greased 9x13 inch baking dish.

              Top with Cheese: Sprinkle additional Monterey Jack cheese over the top of the rolled enchiladas.

                Bake: Place the baking dish in the oven and bake for 20-25 minutes, until the cheese is melted and bubbly.

                  Garnish and Serve: Remove the enchiladas from the oven and let them cool slightly. Garnish with fresh cilantro and diced green onions before serving.

                    Prep Time: 15 minutes | Total Time: 7 hours | Servings: 6-8