Easy Chicken Enchiladas

Slow cooker salsa chicken does double-duty when you make extra to roll up in these Easy Chicken Enchiladas.
Course Chicken, Main
Servings 4
Author Brianne @ Cupcakes & Kale Chips


  • About 1 1/2 cups enchilada sauce from a bottle or homemade
  • 8 corn tortillas
  • About 2 cups Slow Cooker Salsa Chicken & Black Beans
  • 1 cup shredded cheddar cheese
  • Sour cream guacamole, etc., for serving


  • Preheat your oven to 400°F and coat a glass baking dish with oil or nonstick cooking spray.
  • In a small pan, slightly warm the enchilada sauce.
  • One at a time, lightly dip both sides of a corn tortilla in the sauce, lay on a flat surface, place about 1/4 cup of the chicken mixture down the middle, roll up and place seam side down in the baking dish.
  • Repeat with the remaining tortillas and chicken.
  • Pour any remaining sauce over the top of the enchiladas.
  • Top with the cheese and bake for 20-25 minutes, or until heated through and cheese is slightly browned.
  • Serve with sour cream, guacamole or any other fixings, as desired.