Slow-Cooker Chicken Enchilada Melts

Why You’ll Love This Recipe

This recipe is a game-changer for anyone who loves the classic flavors of enchiladas but wants a quicker, hands-off approach. The chicken is slow-cooked in a rich enchilada sauce until it’s perfectly tender and infused with flavor. Topped with melted cheese and served on soft buns, these melts have all the goodness of enchiladas but with a fun twist. The slow cooker does all the work for you, making it ideal for busy days when you want a delicious, stress-free dinner.

Ingredients

• 4 boneless, skinless chicken breasts

• 1 can (10 oz) enchilada sauce (red or green)

• 1 packet taco seasoning

• 1/2 cup chicken broth

• 1 tablespoon olive oil

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 cup shredded cheddar cheese

• 1 cup shredded Monterey Jack cheese

• 4 sandwich buns (or hoagie rolls)

• Fresh cilantro for garnish (optional)

• Sour cream and salsa for serving (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a slow cooker, combine the enchilada sauce, taco seasoning, chicken broth, garlic powder, and onion powder. Stir well to combine.

2. Add the chicken breasts to the slow cooker, making sure they are fully submerged in the sauce mixture.

3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and easily shreds with a fork.

4. Once the chicken is cooked, remove it from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker and mix it into the sauce.

5. Preheat your oven broiler on high. Place the sandwich buns or hoagie rolls on a baking sheet, cut side up, and toast them under the broiler for 1-2 minutes, or until golden and crispy.

6. Spoon a generous portion of the shredded chicken mixture onto each toasted bun, then top with a mix of cheddar and Monterey Jack cheese.

7. Place the buns under the broiler for 1-2 minutes, or until the cheese is melted and bubbly.

8. Remove from the oven and garnish with fresh cilantro if desired. Serve with sour cream and salsa on the side.

Servings and Timing

This recipe serves 4 people. Preparation time is about 10 minutes, and cooking time is around 6-7 hours on low or 3-4 hours on high in the slow cooker. The final melt and broil time takes about 3-4 minutes.

Variations

• Add veggies: For added flavor and texture, you can mix in sautéed bell peppers, onions, or corn into the chicken mixture before serving.

• Spicy version: Add diced jalapeños or hot sauce to the enchilada sauce for an extra spicy kick.

• Use different cheese: You can use other cheese options like pepper jack, queso blanco, or a Mexican cheese blend for a different flavor profile.

• Gluten-free: Serve the chicken enchilada mixture over rice instead of on buns to make it a gluten-free dish.

• Make it vegetarian: Use beans, zucchini, or mushrooms in place of the chicken for a vegetarian version.

Storage/Reheating

• To store: Place any leftover chicken enchilada filling in an airtight container and refrigerate for up to 3 days.

• To reheat: Reheat the chicken in the microwave or in a skillet over low heat. If reheating on the bun, toast the buns again and melt the cheese as directed.

FAQs

1. Can I use frozen chicken breasts?

Yes, you can use frozen chicken breasts in this recipe. Just be sure to increase the cooking time slightly (about 1-2 hours on low) to ensure the chicken is fully cooked.

2. Can I use a different type of bread for this recipe?

Yes, you can use any type of bread you prefer, such as slider buns, garlic bread, or even tortillas for a different take on the recipe.

3. Can I make this recipe ahead of time?

Yes, you can prepare the shredded chicken mixture ahead of time and store it in the refrigerator for up to 3 days. Reheat it before assembling the melts.

4. Can I freeze the shredded chicken mixture?

Yes, you can freeze the shredded chicken mixture in an airtight container for up to 3 months. When ready to use, thaw it in the refrigerator overnight and reheat.

5. Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well in this recipe. They will be even juicier than chicken breasts, though the cooking time may vary slightly.

6. Can I use homemade enchilada sauce?

Yes, you can use homemade enchilada sauce for a more personalized flavor. Just ensure the sauce has the right balance of tang and spice for the best result.

7. Can I cook this on the stovetop instead of the slow cooker?

Yes, you can cook the chicken in a large pot on the stovetop. Just simmer the chicken in the sauce for 30-40 minutes until it’s fully cooked and shreds easily.

8. How can I make the melts spicier?

For extra heat, add chopped jalapeños, red pepper flakes, or hot sauce to the chicken mixture before broiling with cheese.

9. Can I make this recipe dairy-free?

To make this recipe dairy-free, use dairy-free cheese alternatives and skip the sour cream garnish or substitute with a dairy-free version.

10. Can I serve this dish with a side?

This dish pairs well with a side of Mexican rice, a fresh salad, or even a side of guacamole and chips for a complete meal.

Conclusion

Slow-Cooker Chicken Enchilada Melts are a delicious, easy-to-make dish that combines the best flavors of enchiladas with the fun of a cheesy melt. The tender, flavorful chicken and gooey cheese on toasted buns are irresistible, making it a perfect meal for any occasion. Whether you’re serving it for dinner or a casual gathering, these melts are sure to be a hit with everyone!