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In the realm of comfort food, few dishes can rival the creamy, savory goodness of enchiladas. These delightful rolls, typically stuffed with a variety of proteins, vegetables, and cheeses, are often bathed in a flavorful sauce that elevates them from simple fare to a memorable meal. This Creamy Slow Cooker White Chicken Enchiladas recipe takes the classic dish to a whole new level, making it an ideal choice for busy weeknights or family gatherings. Imagine coming home to the tantalizing aroma of tender shredded chicken simmering in a rich, creamy sauce, all ready to be wrapped in soft tortillas and topped with gooey cheese.

Slow Cooker White Chicken Enchiladas

Discover the ultimate comfort food with this creamy slow cooker white chicken enchiladas recipe. Perfect for busy weeknights or family gatherings, it combines tender shredded chicken, soft flour tortillas, and a rich, creamy sauce for a meal that's both satisfying and delicious. With simple preparation and everyday ingredients, you'll enjoy a warm, flavorful dish that can be ready and waiting for you after a long day. Elevate your dinner with these irresistibly gooey enchiladas!
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Ingredients
  

1.5 lbs boneless, skinless chicken breasts

1 cup onion, diced

3 cloves garlic, minced

2 cups sour cream

1 cup cream of chicken soup

1 cup green enchilada sauce

1 cup shredded Monterey Jack cheese (plus extra for topping)

1 cup black beans, drained and rinsed

1/2 cup corn, canned or frozen

8 flour tortillas

1 teaspoon cumin

1 teaspoon chili powder

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Optional: Sliced jalapeños for garnish

Instructions
 

Prepare the Chicken: Place the boneless, skinless chicken breasts into the slow cooker. Season with salt, pepper, cumin, and chili powder. Top with diced onion and minced garlic.

    Mix Sauce Ingredients: In a medium bowl, combine sour cream, cream of chicken soup, and green enchilada sauce. Mix well until smooth.

      Combine in Slow Cooker: Pour half of the sauce mixture over the chicken in the slow cooker. Cover and cook on low for 6-8 hours, or until the chicken is fully cooked and tender.

        Shred the Chicken: Once cooked, remove the chicken from the slow cooker and shred with two forks. Return the shredded chicken to the slow cooker, along with black beans and corn. Stir to combine with the sauce.

          Assemble Enchiladas: Preheat the oven to 350°F (175°C). Spoon a portion of the chicken mixture onto each tortilla, roll them up tightly, and place them seam-side down in a greased baking dish.

            Top with Sauce and Cheese: Pour the remaining sauce over the enchiladas and sprinkle with additional shredded Monterey Jack cheese.

              Bake: Cover with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.

                Garnish and Serve: Remove from the oven and let cool for a few minutes. Garnish with chopped cilantro and sliced jalapeños, if desired. Serve warm.

                  Prep Time, Total Time, Servings: 20 mins | 6-8 hrs | 6 servings