Chicken enchiladas topped with a flavorful salsa verde, Monterey jack cheese, sour cream and red onion. The salsa and chicken cook in the slow cooker until the chicken breasts are falling-apart tender and once the enchiladas are assembled you can bake them right away or keep them in the refrigerator for up to a day.
For the Enchiladas
Sometimes I get fancy and make a cilantro-lime sour cream sauce. Just combine 1/4 cup of sour cream, the juice of 1 lime, 1 teaspoon chopped cilantro, and a pinch of kosher salt. Drizzle over the enchiladas.
Make-ahead tip: You can make and assemble the enchiladas up to a day in advance and keep them in the refrigerator. Since they’ll go in the oven cold, you may need to add some extra baking time.
The nutrition estimate does not include the optional garnishes.
Keywords: slow cooker salsa chicken, chicken enchiladas recipe, salsa verde chicken enchiladas