These enchiladas cook in the slow cooker for about 3 hours without any need for you to watch them, so busy moms or dads can assemble them in the afternoon and be free to focus on the kids when they come home from school. And if you’re using the casserole crock, you can stick it in the oven for a few minutes to brown the top right before you serve them, although that’s always optional. (Crock-Pot doesn’t recommend broiling for the casserole crock.)
Ingredients for this CrockPot Recipe:
- canned red enchilada sauce
- shredded cooked chicken
- sour cream
- grated Mexican cheese blend
- flour tortillas, low carb or regular
- thinly sliced green onions (for garnish)
- extra sour cream (for serving)
Recommended Slow Cooker Size:
More Slow Cooker Recipes from Kalyn’s Kitchen:
Use the Recipes-by-Photo Index Page for Casserole Recipes to see all the Slow Cooker Casserole Recipes or other recipes using the Casserole Crock that have been featured on this site.
—You can find even more Casserole Crock recipe Ideas on the Pinterest Board for Best CASSEROLE CROCK Recipes.
—Check out my round-up of 25+ Slow Cooker Casserole Recipes for Back-to-School. Those recipes could also be made in the Crock-Pot Casserole Crock Slow Cooker!