Crockpot Chicken Enchiladas
Crockpot Chicken Enchiladas are the ultimate one-pot meal. With tender shredded chicken, flavorful enchilada sauce, and melty cheese, these enchiladas are sure to be a crowd-pleaser. The best part? They can be easily made in a crockpot for busy weeknights.
You’re going to want to add this slow cooker chicken recipe to your meal plan!
Next time you are craving Mexican food skip the drive to your local Mexican restaurant and make these easy slow cooker chicken enchiladas at home. Does your family prefer beef instead of chicken? Then these shredded beef enchiladas are the recipe for you!
These easy enchiladas are a great way to liven up your Taco Tuesday meal. But, don’t worry there’s no need to wait for Tuesday, because these slow cooker chicken enchiladas are easy to make and you can enjoy them any night of the week.
🧂 Ingredients
This is meant to be a brief overview of this great recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below.
- pulled chicken – you can use boneless skinless chicken breasts or chicken thighs in this recipe.
- red enchilada sauce
- green chilies
- small onion – I recommend using a yellow onion, but a white onion can also be used.
- garlic cloves – fresh garlic will give the best flavor however you can also use the prepared garlic in a jar.
- ground cumin
- chili powder
- Salt and black pepper
- shredded Mexican blend cheese
- small corn tortillas
- fresh cilantro
- sliced green onions
🔪 Instructions
- Combine the shredded chicken and the rest of the filling ingredients in a large bowl until mixed through.
- Add a small amount of red sauce to the bottom of the slow cooker, then fill the tortillas and place them seam-side down in the slow cooker.
- Pour the remaining enchilada sauce over the tortillas.
- Top with shredded cheese and cook on low for 4 hours or until cheese melts.
🥄Equipment
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Here is what you will need to make this easy recipe:
- Slow Cooker
- Mixing Bowls
- Spatula
For a list of some of my favorite items to use when cooking, and why I chose them, please visit my Kitchen Resource page.
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💭 Frequently Asked Questions
Here are some questions (and answers!) readers often ask about this recipe.
In my opinion, corn tortillas are better for enchiladas because flour tortillas will become soggy, whereas corn tortillas will not.
This is purely a matter of opinion, in our household, we prefer red enchilada sauce with chicken but the green sauce works just as well.
⭐ Tips
✔️ If you are in a hurry and forgot to prep the pulled chicken in advance you can use a rotisserie chicken to save a little time.
✔️ Before I use corn tortillas I like to lightly fry them in a skillet on the stove to help them stay firm while in the slow cooker.
🍲 Storage
To Store: Leftover chicken enchiladas in an airtight container in the fridge for 2-3 days. (These are my favorite airtight containers.)
To Reheat: Microwave individual portions in 30 second intervals until heated throughout. Or, you can also reheat them in the oven at 350 degrees for about 10-15 minutes.
✏️ Make Ahead
I don’t recommend assembling these ahead, so they don’t become soggy. However, if you need to save a little time in the kitchen for dinner, you can go ahead and mix the chicken filling the night before and store it in the fridge until you are ready to use it the next day.
📖 Variations
The first time you try any new recipe we recommend that you make it just as it is written on the recipe card since that is how the recipe has been tested. However, the next time you make our recipe, you might want to try one of these ideas:
- Want to stretch your filling to feed even more people? You can add other fillings such as refried beans, pinto beans, or corn kernels to the chicken mixture.
- Does your family enjoy spicy food? Add a pinch of red pepper flakes, or sliced jalapeno peppers to the filling for a little spice.
- For additional garnishes, you can top these enchiladas with a squeeze of fresh lime juice, sour cream, or even black olives depending on your taste buds.
Out of something you need? Check out our free ingredient substitutions printable!
🍴 Serving Suggestions
For more ideas on what to serve with this delicious crockpot chicken recipe, check out these delicious side dish recipes.
😋 Similar Recipes
Next time, try one of these delicious recipes:
- slow cooker chicken chili
- crockpot chicken Caesar pasta
- honey garlic chicken
- slow cooker Buffalo chicken
- crock pot angel chicken
Love Tex-Mex any time of day? Be sure to pin this breakfast enchilada casserole for later!
And if you love chicken casserole recipes, check out this collection of casseroles using cream of chicken soup.
Not ready to make this easy chicken recipe yet?
When you do make it, please come back and comment and leave me a 5-star rating below! ⭐⭐⭐⭐⭐
Crockpot Chicken Enchiladas
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Ingredients
- 1.5 pounds boneless skinless chicken breasts cooked and shredded
- 10 ounces red enchilada sauce
- 4 ounces green chilies chopped
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and black pepper to taste
- 2 cups shredded Mexican blend cheese
- 12 small corn tortillas
- fresh cilantro
- sliced green onions
Instructions
- In a large bowl mix the shredded chicken, half of the enchilada sauce, green chilies, diced onion, minced garlic, cumin, chili powder, salt and black pepper until well combined. Set aside.1.5 pounds boneless skinless chicken breasts, 10 ounces red enchilada sauce, 4 ounces green chilies , 1 small onion, 2 cloves garlic, 1 teaspoon ground cumin, 1 teaspoon chili powder, Salt and black pepper to taste
- Spread a small amount of the remaining enchilada sauce on the bottom of the slow cooker. Make sure to reserve enough sauce for the top of the enchiladas.10 ounces red enchilada sauce
- Fill each corn tortilla with about one tablespoon of the chicken mixture. Then roll it up, and place seam side down in the slow cooker.12 small corn tortillas
- Repeat this process until all the tortillas are filled. You may need to stack them to fit them in the crockpot.
- Pour the remaining enchilada soup over the top of the enchiladas, and sprinkle with shredded cheese.10 ounces red enchilada sauce, 2 cups shredded Mexican blend cheese
- Place the lid on the crockpot and cook on low heat for 4 hours or until the cheese is melted.
- Once the cooking time has finished remove from the slow cooker with a spatula and garnish with chopped cilantro and sliced green onions.fresh cilantro , sliced green onions
Equipment
- Spatula
