Slow Cooker Chicken Enchiladas

  • Preparation Time
    10 min.
  • Cooking Time
    3 hrs. 20 min.
  • Serves

Filled with slow-cooked tender chicken and baked with Classic Brown Gravy, your family will ask for these yummy enchiladas again and again.

Recipe tags: gravy mix, moderate difficulty, lunch, slow


Slow Cooker Chicken Filling

1 lb boneless skinless chicken thighs
1 onion, chopped
1 poblano pepper, chopped
4 cloves garlic, halved
1 tsp each ground cumin and chili powder
½ tsp each salt and pepper
½ tsp oregano
1 cup tomato sauce


1 pkg Southeastern Mills® Classic Brown Gravy Mix
2 cup shredded Cheddar cheese, divided
8 corn tortillas, warmed
2 green onions, thinly sliced


Directions for Slow Cooker Chicken Filling

  • 1

    Add chicken, onion, poblano, garlic, cumin, chili powder, salt, pepper and oregano to slow cooker. Pour tomato sauce over top. Cover and cook on High for about 3 hours or until chicken is tender. Using two forks, shred chicken and toss with slow cooker sauce.

Directions for Enchiladas

  • 1

    Preheat oven to 425˚F. Prepare Classic Brown Gravy Mix according to package directions. Stir 1/2 cup gravy into chicken mixture.

  • 2

    Grease 13- x 9-inch baking dish. Pour half of the remaining gravy into prepared baking dish.

  • 3

    Place 1/4 cup chicken mixture and 1 tbsp Cheddar in each tortilla. Roll up tightly and place seam-side down in baking dish. Top with remaining gravy and sprinkle with remaining cheese.

  • 4

    Bake, uncovered, for 20 to 25 minutes or until golden brown and bubbly. Sprinkle green onions over top.

For spicy enchiladas, stir in 2 chopped canned chipotle chilies.