This Crockpot Chicken Enchiladas recipe is a great way to enjoy a hearty, flavorful meal with minimal effort. Tender shredded chicken and melted cheese wrapped in warm tortillas make this a comforting dish that everyone will love!

The first time I made Crockpot Chicken Enchiladas, I was looking for a simple yet flavorful dinner option to please everyone in the family. I like to make this dish often on busy nights because it’s so easy to prepare and cook while I do other things.

The beauty of this recipe is that it’s a one-pot wonder that brings all the flavors together with minimal work. This recipe is my favorite, and I’m not gonna lie, I love the tenderness of the chicken paired with the savory enchilada sauce and melted cheese. It’s always my first choice when I need something satisfying and comforting.

I make this Crockpot Chicken Enchilada with just a few basic ingredients like chicken breasts, enchilada sauce, onion, garlic, and a blend of spices. You can also add some extra ingredients like green chilies, bell peppers, or even black beans if you like, and the result is just wow!

The chicken becomes so tender that it shreds easily, and the sauce soaks into the tortillas, making each bite full of flavor. You’ll love it for sure—this is a dish that never disappoints!

And for a perfect meal, you can serve it with a side of Mexican rice and a simple salad. Some sour cream and fresh cilantro add an extra layer of flavor, making this meal even better. This recipe is super easy to make, and everyone will be asking for seconds!

Why This Crockpot Chicken Enchiladas Is Great?

Crockpot Chicken Enchiladas is great because it’s a hands-off recipe that delivers bold, delicious flavors with minimal effort. The slow-cooking process ensures the chicken is incredibly tender, and the enchilada sauce soaks into every bite. Plus, it’s so easy to customize—add vegetables, spice it up with jalapeños, or even use different types of cheese. The slow cooker does all the hard work, so you can focus on other things while the meal cooks itself.

Another reason this dish is great is that it’s perfect for meal prep or feeding a crowd. You can make a big batch and enjoy leftovers, or freeze a portion for later. It’s also a crowd-pleaser, whether you’re making it for your family or hosting a casual get-together.

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 can (10 oz) red enchilada sauce
• 1 can (4 oz) diced green chilies (optional for added heat)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 8 small flour tortillas (or corn tortillas for gluten-free)
• 2 cups shredded Mexican cheese (cheddar, Monterey Jack, or a blend)
• 1/2 cup sour cream (optional for serving)
• Fresh cilantro for garnish (optional)

Kitchen Equipment You’ll Need

• Crockpot/Slow Cooker – To cook the chicken and enchilada sauce slowly, making the chicken tender and flavorful.
• Knife and Cutting Board – For chopping the onion, garlic, and any other vegetables you want to add.
• Measuring Spoons – For measuring out spices like cumin, chili powder, and oregano.
• Tongs or Forks – For shredding the chicken once it’s cooked.
• Ladle – For serving the enchiladas on plates or bowls.

How to make Crockpot Chicken Enchiladas

Step 1:

Place the chicken breasts in the Crockpot. Pour the enchilada sauce and green chilies (if using) over the chicken. Add the chopped onion, garlic, cumin, chili powder, salt, and pepper. Stir to combine the ingredients.

Step 2:

Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and shreds easily with a fork.

Step 3:

Once the chicken is cooked, remove it from the Crockpot and shred it using two forks. Return the shredded chicken to the sauce and mix it well.

Step 4:

Lightly warm the tortillas to make them easier to roll. Scoop the chicken mixture into each tortilla, roll them up, and place them back in the Crockpot (if your Crockpot is large enough to hold them).

Step 5:

Top the rolled tortillas with the shredded cheese. If using a Crockpot, cook on low for an additional 20-30 minutes until the cheese is melted. Alternatively, you can bake the enchiladas in a 350°F oven for about 15-20 minutes.

Step 6:

Serve the enchiladas with a dollop of sour cream and a sprinkle of fresh cilantro for extra flavor.

Tips for Crockpot Chicken Enchiladas

• For an even quicker option, use shredded rotisserie chicken instead of raw chicken breasts to save time on prep.
• Feel free to add bell peppers, corn, or black beans to the crockpot for added texture and flavor.
• If you like a little heat, add chopped jalapeños or a sprinkle of red pepper flakes to the sauce.
• For extra cheesiness, sprinkle cheese on top of the tortillas before rolling them up, or after the enchiladas are assembled in the Crockpot.
• While flour tortillas work well, corn tortillas give a more authentic texture and flavor to the dish.
• A squeeze of fresh lime juice before serving will add brightness and balance out the richness of the dish.
• If your Crockpot is large enough, you can layer the tortillas, chicken, sauce, and cheese for a lasagna-style enchilada stack instead of rolling them.

What to Serve with Crockpot Chicken Enchiladas?

For serving, always pair Crockpot Chicken Enchiladas with a side of Mexican rice. The rice soaks up the flavorful sauce, making it a perfect complement to the dish.

My go-to side is a fresh, tangy salad. A mix of lettuce, tomatoes, and a light vinaigrette adds a refreshing contrast to the richness of the enchiladas.

If you’re looking for a little indulgence, a side of guacamole and crispy tortilla chips are a great addition to this meal, bringing even more flavor and texture.

Recipe Variations

Vegetarian Enchiladas: Swap the chicken for black beans, pinto beans, or roasted vegetables for a hearty vegetarian version.

Cheesy Chicken Enchiladas: Add more cheese to the tortillas and on top to create an extra cheesy, gooey filling.

Spicy Chicken Enchiladas: Spice things up by adding diced jalapeños, chipotle peppers in adobo sauce, or a pinch of cayenne pepper.

Beef Enchiladas: For a different flavor, use ground beef or shredded beef instead of chicken.

Creamy Enchiladas: Mix in a little sour cream or cream cheese with the enchilada sauce for a creamy twist.

Chicken and Avocado Enchiladas: Add slices of fresh avocado into the filling for a creamy texture and extra flavor.

How to Store Leftovers?

Let the Crockpot Chicken Enchiladas cool to room temperature before transferring to an airtight container. Store them in the refrigerator for up to 3-4 days. Reheat the enchiladas in the microwave or the Crockpot on low heat.

To freeze the leftovers, wrap individual portions in plastic wrap and then store them in a freezer-safe container. They will keep in the freezer for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat in the oven for the best texture.

FAQ

Can I use store-bought enchilada sauce?

• Yes, store-bought enchilada sauce works just as well as homemade, saving time without compromising flavor.

Can I use corn tortillas instead of flour?

• Yes, corn tortillas can be used for a gluten-free version, and they bring a slightly different texture and flavor.

How do I prevent the tortillas from getting soggy?

• To prevent sogginess, layer the tortillas with the chicken mixture and cheese carefully, and don’t soak them too much in the sauce.

Can I make this recipe with frozen chicken?

• Yes, you can use frozen chicken in the Crockpot. Just be sure to cook it for the full recommended time to ensure it’s fully cooked.

Can I add more cheese?

• Absolutely! Feel free to add extra cheese inside the tortillas and on top for an extra cheesy dish.

Can I add vegetables to the enchiladas?

• Yes, you can add vegetables like bell peppers, corn, or zucchini to make it more nutritious and flavorful.

What can I use instead of sour cream?

• Greek yogurt is a great substitute for sour cream if you’re looking for a healthier option.

Can I adjust the spice level?

• You can adjust the spice level by adding more chili powder, diced jalapeños, or using a milder enchilada sauce.

Conclusion

This Crockpot Chicken Enchiladas recipe is easy, flavorful, and perfect for busy weeknights or a casual family dinner. The slow-cooked chicken, cheese, and enchilada sauce blend perfectly to create a delicious and comforting meal.

Crockpot Chicken Enchiladas

Recipe by Wasian CookeryCourse: MainCuisine: MexicanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

6

hours 

Total time

6

hours 

10

minutes

This Crockpot Chicken Enchiladas recipe is a great way to enjoy a hearty, flavorful meal with minimal effort. With tender shredded chicken and melted cheese wrapped in warm tortillas, it’s a comforting dish that everyone will love!

Ingredients

• 2 lbs boneless, skinless chicken breasts

• 1 can (10 oz) red enchilada sauce

• 1 can (4 oz) diced green chilies (optional for added heat)

• 1 onion, chopped

• 2 cloves garlic, minced

• 1 teaspoon cumin

• 1 teaspoon chili powder

• Salt and pepper to taste

• 8 small flour tortillas (or corn tortillas for gluten-free)

• 2 cups shredded Mexican cheese (cheddar, Monterey Jack, or a blend)

• 1/2 cup sour cream (optional for serving)

• Fresh cilantro for garnish (optional)

Directions

• Place the chicken breasts in the Crockpot. Pour the enchilada sauce and green chilies (if using) over the chicken. Add the chopped onion, garlic, cumin, chili powder, salt, and pepper. Stir to combine the ingredients.
• Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and shreds easily with a fork.
• Once the chicken is cooked, remove it from the Crockpot and shred it using two forks. Return the shredded chicken to the sauce and mix it well.
• Lightly warm the tortillas to make them easier to roll. Scoop the chicken mixture into each tortilla, roll them up, and place them back in the Crockpot (if your Crockpot is large enough to hold them).
• Top the rolled tortillas with the shredded cheese. If using a Crockpot, cook on low for an additional 20-30 minutes until the cheese is melted. Alternatively, you can bake the enchiladas in a 350°F oven for about 15-20 minutes.
• Serve the enchiladas with a dollop of sour cream and a sprinkle of fresh cilantro for extra flavor.