You've probably ordered chicken enchiladas at your favorite Mexican restaurant, but have you ever tried making them at home? These homemade enchiladas come together in your Hamilton Beach® slow cooker and are the perfect addition to your Cinco de Mayo spread.
Whether you're using leftover chicken from Taco Tuesday or are starting from scratch, these enchiladas couldn't be easier to make. Just roll them up, top them with spicy salsa, and cook on HIGH for 2 hours or LOW for 4 hours.
When they're done cooking, melt cheese over the top and garish with a little fresh cilantro, sour cream, and spicy jalapeños. Serve these chicken enchiladas with refried beans and Spanish rice or recreate a night at your favorite Mexican restaurant with chips and salsa - and maybe a little queso - to go along with the meal. Pour yourself a homemade margarita and dig in.