Slow Cooker Chicken Verde Enchiladas

I decided we were going to have chicken tonight.. I saw a jar of Herdez Salsa Verde in our cupboard and decided to use it!


  • 2 lbs shredded Chicken Breasts
  • 1.5 tablespoons minced Garlic
  • 24 oz jar of Salsa Verde
  • 8 oz Cream Cheese
  • 9 Mission Burrito Tortillas, cut in half
  • 2 cups of cheese


I cooked and shredded the chicken breast in the Instant Pot (see how I use the IP). Make sure to drain it as much as you can.

While the chicken was cooking, I took a medium sized sauce pan and cooked the minced garlic for about 30 seconds and then added the whole jar of Salsa Verde.

Once the Salsa Verde was warmed up, I added the whole block of cream cheese. I left it on low and occasionally whisked it. There will be little clumps of cream that will not blend and that’s okay. Turn off the heat.

Add a little sauce to the bottom of your slow cooker. This helps prevent your food burning.

I combined the shredded chicken, pinto beans and a cup of cheese. Add verde sauce to the mix, keeping some on the side for layering.

Cut your tortillas in half. Scoop the chicken mixture into the tortilla and roll it up.

I layered the rolls in my pot until it reached the top. Between each layer, I added a little sauce and cheese. Once I got to the top, I added the remaining sauce and a little more cheese. But you can make it however you want!

I set my timer for 3 hours and my slow cooker setting to LOW. Keep an eye out to make sure it doesn’t burn.

We topped it with lettuce, tomatoes, black olives and green onions. Our sides were cauliflower rice, refried beans and sour cream.

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