Go Back
Finished chicken verde enchiladas in sour cream sauce
Kimberly Grauzer

Slow Cooker Chicken Verde Enchiladas

Tender slow-cooked chicken in salsa verde wrapped in tortillas and baked with a homemade sour cream enchilada sauce.
Print Recipe Pin Recipe
Ingredients Method Notes

Ingredients
  

  • 4 skinless boneless chicken breasts
  • to taste salt and pepper
  • 2 tablespoons cumin
  • 1 tablespoon garlic powder
  • 1 tablespoon chili powder
  • 1/2 tablespoon oregano
  • 24 ounce salsa verde jar
  • 1 lime zest and juice
  • 3 tablespoons butter
  • 3 tablespoons all purpose flour
  • 1 1/2 cups chicken stock plus a splash if needed
  • as needed water optional, splash if sauce is too thick
  • 1 cup sour cream
  • to taste black pepper
  • 1 teaspoon smoked paprika regular paprika is fine if you don’t have smoked
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 3/4 cup shredded cheese plus a bit more for topping (cheddar, pepper Jack, or colby Jack)
  • as needed flour or corn tortillas
  • as desired fresh cilantro for garnish
  • as desired Cotija cheese for garnish
  • as desired pickled jalapeño slices for garnish
  • as desired pickled red onion for garnish
  • as desired lime juice squeeze, for garnish

Method
 

  1. Season both sides of the chicken with salt, pepper, cumin, garlic powder, chili powder, and oregano. Place in the slow cooker; add the entire 24 ounce jar of salsa verde, lime zest, and juice.
  2. Cook on low for 6-8 hours or high for 3-4 hours. On low, check around six hours for easy shredding. Shred with two forks, in the cooker if desired. Stir into the liquid and simmer on low for 30 minutes to an hour.
  3. Melt butter in a saucepan; whisk in flour. Cook over medium heat, whisking, for 2-3 minutes to remove the raw flour taste without browning.
  4. Increase heat to medium-high and whisk in stock. Bring to a bubble, whisking occasionally, until thickened. Thin with a splash of stock or water if needed. Stir in black pepper, smoked paprika, onion powder, and garlic powder; turn off heat.
  5. Let stand off heat about three minutes before whisking in sour cream to prevent curdling. Fold in shredded cheese until smooth, using low heat if needed to melt it.
  6. Preheat oven to 350 degrees Fahrenheit. Spread about a third of the sauce in a 9” X 13” baking dish to prevent sticking.
  7. If using corn tortillas, warm in the oven first to prevent cracking. Fill each tortilla with 3-4 tablespoons chicken mixture, roll, and place seam side down in the dish.
  8. Cover the filled pan of enchiladas with the remaining sauce. Sprinkle with more shredded cheese if desired.
  9. Bake for 25 minutes until hot and bubbly. Rest a few minutes; serve with any suggested garnishes.

Notes

If you don’t use all the filling at once, you can freeze any leftover. Store in an airtight freezer bag, then thaw and reheat when you want to make enchiladas or tacos!