Hey there, Jason Griffith here! There’s nothing better than a meal that practically cooks itself, especially on a busy weeknight. Today, I’m sharing one of my all-time favorite set-it-and-forget-it ...

This slow cooker chicken enchilada casserole takes leftover chicken and turns it into a bubbling, cheesy dinner the whole ...

To assemble enchiladas, spoon heaping 1/3 cup of the beef mixture onto centre of each tortilla and roll up. Spread 2/3 cup of the sauce in 13 x 9-inch (3 litre) baking dish.

This undated photo provided by America's Test Kitchen in February 2019 shows Chicken Enchiladas in Brookline, Mass. This recipe appears in the cookbook "The Complete Slow Cooker." ...

Cheesy, chicken enchiladas, but make them soup.Ingredients 1 (28-oz) can no-salt-added diced tomatoes, with juice 3 cloves garlic, minced 1½ Tbsp chili powder 2 tsp cumin 1 tsp oregano 1 tsp salt ...

2. Pour a quarter of the enchilada sauce into the base of the slow cooker. Arrange 5 tortillas over the sauce and then top with a third of the chicken mixture. Sprinkle with ½ cup cheese. Repeat this ...

Set the slow cooker to high for an hour. After 1 hour, remove the lid and tea towel then serve the enchiladas with a fresh salsa/sour cream, and chopped coriander.

Arrange the chicken in the slow cooker. In a medium bowl, combine enchilada sauce, tomatoes, garlic powder and cumin; pour over the chicken. Cook on low for 4 hours or on high 2 hours.

In winter, the slow cooker serves up a heaping ladleful of all your favorite winter stews and soups —the warming, stick-to-your-ribs food that makes winter so great.

We wanted a more streamlined recipe for chicken enchiladas — one that utilized the slow cooker to make the filling and that enabled the enchiladas to be quickly assembled and finished in the oven.