These Crockpot Chicken Enchiladas are cheesy, flavorful, and ridiculously easy. Tender shredded chicken cooked in enchilada sauce, wrapped in soft tortillas, baked until bubbly, and perfect for weeknight dinners or feeding a crowd. Save this slow cooker chicken enchiladas recipe for a fuss-free Mexican-inspired meal your family will love.
Why You’ll Love This Recipe
- Quick & easy dump-and-go crockpot meal
- Family-friendly—kids and adults love it
- Budget-friendly using pantry staples
- Customizable—swap cheeses, tortillas, or add veggies
- Make extra for leftovers or freezer meals
Ingredients
For the Chicken Filling
- 2 lbs boneless, skinless chicken breasts
- 1 (10 oz) can diced tomatoes with green chilies
- 1 (10 oz) can red enchilada sauce
- 1 packet taco seasoning
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper, to taste
For the Enchiladas
- 8–10 flour tortillas
- 2 cups shredded Mexican blend cheese
- ½ cup chopped cilantro (optional, for garnish)
- Sour cream (optional, for serving)
Step-by-Step Instructions
- Place chicken breasts in the crockpot.
- Add diced tomatoes, enchilada sauce, taco seasoning, garlic powder, onion powder, salt, and pepper. Stir to combine.
- Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until chicken is cooked through.
- Remove chicken and shred with two forks. Return shredded chicken to the sauce and stir.
- Preheat the oven to 375°F (190°C).
- Spoon chicken mixture onto tortillas, roll up, and place seam-side down in a greased baking dish.
- Pour remaining enchilada sauce over the top and sprinkle with shredded cheese.
- Bake uncovered for 20–25 minutes, until cheese is melted and bubbly.
- Garnish with cilantro and serve with sour cream if desired.
Equipment
- Slow cooker/crockpot
- Baking dish (9×13 inch)
- Forks for shredding chicken
- Mixing spoon
- Knife and cutting board
- Measuring cups and spoons
Tips & Variations
- Cheese swaps: Cheddar, Monterey Jack, or Pepper Jack
- Tortilla swaps: Corn tortillas for a gluten-free option
- Extra veggies: Add bell peppers, onions, or zucchini to the filling
- Make-ahead: Assemble enchiladas and refrigerate for a few hours before baking
- Freezing: Bake fully, cool, and freeze in an airtight container for up to 3 months
Serving Suggestions
- Serve with Mexican rice or refried beans
- Top with avocado slices or sliced jalapeños
- Pair with a simple green salad for a complete meal
Nutrition Facts (Approximate)
- Calories: 460
- Protein: 36g
- Fat: 18g
- Carbohydrates: 35g
(Nutrition varies depending on cheese and tortilla choice.)
Conclusion
These Crockpot Chicken Enchiladas are perfect for busy nights or meal prep days, rich, cheesy, and packed with flavor, without the stress. Save this recipe, print it, and share it with friends and family for a Mexican-inspired dinner everyone will love.
FAQ
Can I make these enchiladas ahead of time?
Yes! Assemble them and refrigerate for a few hours, then bake when ready.
Can I use shredded rotisserie chicken?
Absolutely, just skip the slow cooker step and mix with enchilada sauce.
Can I make these gluten-free?
Use corn tortillas or gluten-free flour tortillas.
Can I freeze assembled enchiladas before baking?
Yes, cover tightly and freeze up to 3 months. Bake from frozen, adding an extra 10–15 minutes.
Can I add more veggies?
Yes! Bell peppers, onions, or zucchini work great in the filling.