It can be used to create enchiladas, tacos, burritos, nachos, and even over rice and beans. This is our busy family’s go-to recipe for wonderful chicken meat. It’s quite simple to make, and the enchilada sauce is delicious. This is often prepared at lunch and served in the late afternoon. Use in your preferred Mexican dishes. The chicken can be replaced with pork or beef.
| Prep Time: | 15 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 15 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 2 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes
- ⅓ cup chili powder
- ½ cup all-purpose flour
- 1 clove garlic
- 2 teaspoons ground cumin
- 1 teaspoon oregano
- 1 teaspoon salt, or to taste
- 1 pinch cayenne pepper, or more to taste (Optional)
- 4 skinless, boneless chicken breast halves
Instructions
- Blend chicken broth, tomatoes, chili powder, flour, garlic, cumin, oregano, salt, and cayenne pepper in a blender until smooth.
- Put chicken breast in bottom of a slow cooker; pour blended enchilada sauce over the chicken.
- Cook on Low 8 to 9 hours (or 4 to 6 hours on High). Shred the chicken with 2 large forks and stir into the sauce.
Nutrition Facts
| Calories | 93 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 2 g |
| Protein | 10 g |
| Saturated Fat | 0 g |
| Sodium | 359 mg |
| Sugars | 1 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
Loved it! So tender, easy to store in fridge and use all week long for a quick meal!
I froze the meat. I thawed it out the night before and wrapped in shells, topped with cheese and put in over at 375 degrees for 35 minutes and covered with foil. Served with sour cream. Excellent.
I would just like to say thank you sometimes you don’t realize what something as simple as sharing a recipe can do for someone’s life my husband had throat cancer 2 years ago thanks to the Good Lord above the chemo and radiation killed it but the scar is still there so whatever he eats has to be soft and no spicy food what so ever I tried this leaving the pepper out I double batch the sauce n keep the chicken the same cook some of the sauce with the chicken and the rest on top of the stove freeze them in small containers and pull out and defrost what I need throw it in a soft taco shell some sauce under and over a little cheese and you know the rest usually I don’t like them but yours are delicious just wanted to thank you it’s hard sometimes to find things he can eat but thanks to you I have been able to add one more thing you have made my life easier and his a whole lot tastier always looking but I will surely keep this one in the freezer bless you for sharing
This was tasty and easy. We used thighs and it still worked well. We like spice so may add more cayenne the next time, it was pretty mild as it was written, but still flavorful.
The chicken was nice and tender but I wasn’t overly impressed with the sauce. Definitely convenient, though.
Absolutely love this! When I first put the ingredients together I got nervous because it smelled like tomato soup but I promise you will love it once it’s done cooking! I cannot wait to make this again!
I think mine came out 5 stars but would have been 4 if not for these modifications: Add 1 whole small minced onion Add 3 chipotle peppers and adobo sauce Add lime Double cayenne pepper Add smoked paprika. I use fire roasted diced tomatoes I added cheese just before serving and served with black beans
I didn’t make any changes. Slow cooked 4 hours. Dipped in to flour tortillas and topped with Monterey Jack cheese, sour cream & salsa. Whole family loved it. Even the picky eater ( children):)
Very easy and tastes great. The sauce reminds me of the Senoran style of my childhood with a little less heat. Made this dish one night and stored in a covered glass dish in the refrigerator until I had time to make some corn tortillas out of my precious Doña Ripa masa stash that I bring from Costa Rica. Ten chicken enchiladas done and delicious. This recipe is a keeper…love it!
Easy meal that turned out great! I also made the corn salsa recipe and gauc with it!
There was too much chili powder in here for me. I did take the advice of others and used a can of Rotel and a can of diced chilis. That’s a good call. But all I could really taste was chili powder. To serve, I put a small amount of sauce on the bottom of a 9×13 pan, rolled up 5 enchiladas and then topped with remaining sauce and cheese. Baked at 400 for about 10 minutes to melt the cheese. It was good, just not great!
This passed the test in our house. Will make again, likely with more cayenne pepper. It’s fairly mild, yet still flavorful as written. We wrapped it in soft tacos with cheese and medium salsa. I used an immersion blender at the beginning, then flopped with chicken breast around in the sauce to cover it, then cooked on low about 8 hours. Cleaned up super easy, even without a liner.
Will definitely add this to my list of favorites! I made enchiladas, street tacos, and served this over beans & rice. Great flavor!
tasted very good very good flavor or should i say muy bueno LOL
This is now my go to enchilada recipe. Only thing i add is sliced onion and bell pepper on top of the chicken. Once cooked I shred the chicken and roll into corn tortillas with the onions, peppers, and some shredded cheese. Then top with remaining sauce, a little more cheese and bake for 20 minutes. So good!
Did not like the sauce at all. My husband didnt even like it and he likes everything lol
I made it exactly and I’ll tell you i was a little worried about the amount of chili and stuff. But it was perfect.
So simple to make and absolutely delicious. My family devoured it. This is being added into our regular rotation. Yum!
Used this to make enchiladas, and they were the best we’ve ever had!
going to make it now. i have a can of red sauce whoch i prefer (lol boiling dried red chiles, pure, and straining them takes to long). the chicken sounds very flavorful for the insides and im thinking the broth/ sauce made from this will be awesome to make rice with. ill substitute a can of tomatoes/chiles as well.
Great basic recipe but here are some short cuts. Use a package of HOT chili mix as the spices. Add in a can of hot rotel tomatoes. At only 100 calories a serving this recipe rocked! My husband didn’t even know it was low calorie and I am using the leftovers to wrap up in lettuce wraps for my low calorie lunch.