Do you love enchiladas but don’t enjoy the texture of slow cooked tortillas? These Slow Cooker Chicken Enchilada Rollups give you the delicious flavor you love in rolled up in a fresh tortilla.
Cris here.
I have loved our homemade crock pot chicken enchiladas for years. It is in regular rotation at this house as long as I can remember. But, the number one thing I get asked about that recipe is about the texture of the slow cooked tortillas. I love the softening of the tortillas, however, some folks prefer the tortillas to maintain their original texture. So when I saw a recipe in Crock-Pot 365 Year Round Recipes that serves up a delicious chicken enchilada in a fresh tortilla rollup, I knew that some of my readers would really enjoy this option! So we went in the kitchen, tested out a few things and altered the recipe just a bit to make it perfect for our tastes.
Slow Cooker Chicken Enchilada Rollups Recipe
Note: Scroll to the bottom of this post for a printable version of this recipe.
Ingredients for Slow Cooker Chicken Enchilada Rollups
- 3lbs Chicken Tenderloins
- 2/3 Cup plus 1/4 Cup All Purpose Flour- Divided
- Salt and Pepper – To Taste
- 1/4 Cup Butter
- 2 Cups Chicken Broth
- Large Onion- Chopped
- 4 oz Can Green Chilies
- 1 teaspoon Oregano
- 1/4 Cup Milk
- 12 (8 inch) Tortillas
- 2 cups Mexican Blend Shredded Cheese
- Garnish: Sour Cream (or Plain Greek Yogurt), Green Taco Sauce, etc.)
How to Make Chicken Enchilada Rollups in a Crock Pot
- Place 2/3 Cup Flour, Salt and Pepper in a gallon sized zipper storage bag or large seal-able container, close and shake. Add chicken, close and shake to coat.
- Melt butter in a skillet (or browning slow cooker) and lightly brown tenders (in batches if necessary) with onion (approximately 3 minute on each side).
- If using a skillet, remove chicken and add broth to the skillet and stir well, scraping the bottom of the pan to get any brown bits. (If using a browning slow cooker, just switch to slow cooking and add the broth to the slow cooker.)
- Add chilies and oregano evenly over the top.
- Cover and cook on low for 3-4 hours or until the tenders are done.
- Next, blend remaining 1/4 cup flour with milk to make a slurry and then stir into chicken mixture.
- Cook on high uncovered for 15 minutes until the sauce thickens.
- Place chicken in a tortilla, sprinkle with cheese, roll up and top with cooked sauce, green taco sauce and sour cream.
Notes for Slow Cooker Chicken Enchilada Rollups
- This recipe is altered from Crock-Pot 365 Year Round Recipes .
- We loved cooking this up in our Crock Pot Multi-Cooker so we could do the browning step in the slow cooker, however, any 6 quart slow cooker should work.
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
Printable Recipe for Slow Cooker Chicken Enchilada Rollups
Slow Cooker Chicken Enchilada Rollups
Do you love enchiladas but don't enjoy the texture of slow cooked tortillas? These Slow Cooker Chicken Enchilada Rollups give you the delicious flavor you love in rolled up in a fresh tortilla.
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Servings: 8 -10
Ingredients
- 3 lbs Chicken Tenderloins
- 2/3 Cup plus 1/4 Cup All Purpose Flour divided
- Salt and Pepper to taste
- 1/4 Cup Butter
- 2 Cups Chicken Broth
- Large Onion chopped
- 4 oz Can Green Chilies
- 1 teaspoon Oregano
- 1/4 Cup Milk
- 12 Tortillas 8 inch
- 2 cups Mexican Blend Shredded Cheese
- Garnish: Sour Cream or Plain Greek Yogurt, Green Taco Sauce, etc.)
Instructions
- Place 2/3 Cup Flour, Salt and Pepper in a gallon sized zipper storage bag or large seal-able container, close and shake. Add chicken, close and shake to coat.
- Melt butter in a skillet (or browning slow cooker) and lightly brown tenders (in batches if necessary) with onion (approximately 3 minute on each side).
- If using a skillet, remove chicken and add broth to the skillet and stir well, scraping the bottom of the pan to get any brown bits. (If using a browning slow cooker, just switch to slow cooking and add the broth to the slow cooker.)
- Add chilies and oregano evenly over the top.
- Cover and cook on low for 3-4 hours or until the tenders are done.
- Next, blend remaining 1/4 cup flour with milk to make a slurry and then stir into chicken mixture.
- Cook on high uncovered for 15 minutes until the sauce thickens.
- Place chicken in a tortilla, sprinkle with cheese, roll up and top with cooked sauce, green taco sauce and sour cream.
Notes
- This recipe is altered from Crock-Pot 365 Year Round Recipes .
- We loved cooking this up in our Crock Pot Multi-Cooker so we could do the browning step in the slow cooker, however, any 6 quart slow cooker should work.
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
Tried this recipe?Mention @RecipesthatCrock or tag #RecipesthatCrock!
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Whether you've been told you can't cook your whole life or you have the knife skills of an Iron Chef, Cris loves to connect you to just the right recipe.
Her site Recipes That Crock is dedicated to helping everyone find delicious recipes to serve their families every month.
Her site Recipes That Crock is dedicated to helping everyone find delicious recipes to serve their families every month.
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