Let that slow cooker do most of the heavy lifting. All you need to do it toss the ingredients together, and bake!
In a crockpot, add chicken, water, all seasonings, diced chilies, and onions. Cook on high setting for 4 hours, or low for 6-8 hours. Once chicken is cooked, shred, drain any extra juice, and add in bell peppers.
Preheat oven to 450ºF. Spray a 9×13 baking dish with cooking spray, and pour in a little enchilada sauce just to coat the bottom of pan, and set aside.
Lay a tortilla on a place, top with 1 tablespoon of enchilada sauce, 1/4 cup of chicken, sprinkle with pepper jack cheese, and top with cilantro. Roll tightly, and place seam side down in baking dish. Continue on until all filling is used.
Once all enchiladas are assembled, pour enchilada sauce over everything, top with remaining pepper jack and cheddar cheese, then sprinkle with olives.
Bake 30-40 minutes, covered, until cheese is bubbly, and tortillas are crispy around the edges. Garnish with cilantro, green onions, and guacamole. Serve with cotija cheese. Enjoy!
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These are great! I used all whole wheat tortillas and mild red enchilada sauce. Next time we’ll shake it up and try cumin instead of paprika for the chicken, and green enchilada sauce. But this recipe is very versatile, so I’m sure they’ll turn out great again! Thanks for sharing!
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