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In today’s fast-paced world, where time is often a luxury, slow cooker meals have become a staple for many home cooks. The beauty of a slow cooker lies in its ability to transform simple ingredients into hearty, flavorful dishes with minimal effort. One such dish that encapsulates this convenience and flavor is the Creamy Dreamy Slow Cooker White Chicken Enchiladas. This recipe not only showcases the rich, comforting flavors of enchiladas but also emphasizes the ease of preparation, making it a perfect choice for busy weeknights or family gatherings.

Slow Cooker White Chicken Enchiladas

Discover the joy of cooking with this Creamy Dreamy Slow Cooker White Chicken Enchiladas recipe! Perfect for busy weeknights, this dish transforms simple ingredients into a comforting meal with minimal effort. Using rotisserie chicken cuts prep time, while a luscious creamy sauce and a blend of cheeses create incredible flavor. Follow the easy step-by-step guide to impress your family and friends with this delicious, hearty dish that’s sure to become a favorite!
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Ingredients
  

2 cups cooked shredded chicken (using rotisserie chicken is a great option!)

1 cup sour cream

1 can (10 oz) cream of chicken soup

1 can (4 oz) diced green chilies, drained

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, chopped, for garnish

Optional: sliced jalapeños for a kick of heat

Instructions
 

Prepare the Creamy Sauce: In a medium mixing bowl, combine the sour cream, cream of chicken soup, drained diced green chilies, garlic powder, onion powder, cumin, salt, and black pepper. Use a whisk or spatula to mix thoroughly until the ingredients are well blended and creamy.

    Create a Base Layer: In the bottom of your slow cooker, spread about half of the creamy sauce mixture evenly. This layer will help prevent the enchiladas from sticking to the bottom.

      Assemble the Enchiladas: Lay a flour tortilla on a flat surface. Spoon approximately ⅓ cup of the shredded chicken into the center of the tortilla. Sprinkle a mixture of Monterey Jack and cheddar cheese over the chicken. Roll the tortilla tightly to encase the filling, then place it seam side down in the slow cooker. Repeat this process with the remaining tortillas.

        Top with Sauce: After all the enchiladas are placed in the slow cooker, pour the remaining creamy sauce mixture over the top, ensuring that all tortillas are well covered. Finish by sprinkling the remaining Monterey Jack and cheddar cheeses evenly over everything.

          Cook to Perfection: Place the lid on the slow cooker and set it to cook on low for 4-5 hours, or on high for 2-3 hours. The enchiladas are done when the cheese is melted, bubbly, and lightly golden.

            Serve Up: Once cooked, carefully scoop the enchiladas onto dinner plates. Garnish each plate with a sprinkle of fresh cilantro, and for those who enjoy a bit of spice, add a few slices of jalapeños on top.

              Enjoy Your Meal: Serve alongside Mexican rice or a crisp garden salad to create a delightful and complete meal experience!

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