Slow Cooker Chicken Enchiladas


Do you eat Mexican food on Tuesdays also?? 

If so, you’ll want to save this one and try it! 

Perfect variation of a taco Tuesday!! Super simple to put together and you can even sub out chicken for rotisserie chicken to make it easier!! Now that’s a Crazy Busy Mama win!!

Here is how I did it:


8 flour tortillas (we do low carb) 

2-3 chicken breasts 

Italian dressing 

Fiesta Ranch seasoning packet 

Cream cheese ( I used whipped) 

Monterey Jack cheese 

Green chili enchilada sauce (big can) 


Sour cream

Any toppings for garnish. 


2-3 chicken breast 

Marinated in Italian dressing (12 oz) 

I marinate mine in a Ziploc bag overnight. 

Poor Ziploc bag with chicken and marinade and your slow cooker. Add some fiesta ranch seasoning and 1/3 cup of water 

Cover on low for 6 to 8 hours until easily shreds

Then you wanna take a 9 x 13 pan make sure it’s grease for easy cleanup. 

Take each tortilla and put a generous amount of chicken, spoonful of whipped cream, cheese, and desired amount of shredded cheese. 

Roll each tortilla up with ingredients and place them side-by-side in the 9 x 13 pan. Once you have them all in the 9 x 13 pan you’ll want to cover the tortillas with green chili enchilada sauce. Cover with Monterey Jack cheese as desired.  

Back at 350 for about 45 minutes until bubbly

Serve with garnishes of your choice! 


For those of you who love a step by step video here is one for you. 

Slow Cooker Beef and Noodles

Slow Cooker Beef and Noodles (Just 4 Ingredients)

Who else loves comfort food? If “yes” you will want to save this slow cooker beef and noodles…


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