These easy Crock Pot chicken enchiladas gives you all of the Tex-Mex flavors you love in enchiladas without all of the effot required to make them! Simply weeknights dinners with this easy slow cooker recipe.

slow cooker with cheesy Crock Pot Chicken Enchiladas


 

If you’re looking for a tasty and easy-to-make Mexican-inspired dish, crock pot chicken enchiladas are a great option. This popular dish combines tender shredded chicken, a spicy tomato sauce, and melty cheese in soft corn tortillas.

This easy enchilada recipe is perfect for a weeknight dinner or a weekend get-together with family and friends. We’ll show you how to make crock pot chicken enchiladas step-by-step, and we’ll share some tips and tricks to help you get the best results.

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ingredients for Crock Pot Chicken Enchiladas

Ingredients You’ll Need

  • Chicken – We prefer boneless skinless chicken breasts for this dish but you can also use chicken thighs if you prefer dark meat. Ifyou want to use a different meat we suggest pulled pork for a Crock Pot version of our pulled pork enchilada casserole.
  • Red enchilada sauce – This mild sauce gives enchiladas their distinct flavor. Buy it at the store or make your own homemade enchilada sauce.
  • Spices – Chili powder, cumin, garlic powder, onion powder, kosher salt, and black pepper give this dish a little boost of Tex-Mex flavor. You could also substitute with 2 tablespoons of our homemade taco seasoning.
  • Corn tortillas – Traditionally enchiladas are made with corn tortillas. If you’ve made our chicken enchilada casserole or beef enchiladas casserole you know we don’t always follow tradition BUT in this case you’re going to want to stick with corn tortillas because we find they hold up better (flour tortillas tend to become mushy).
  • Cheddar cheese – Every Tex-Mex dish needs cheddar cheese! It brings everything together for a delicious slow cooker meal.

Optional – Your favorite toppings. Add some sour cream, salsa, black olives, green onions, pickled jalapenos, or pickled red onions. Whatever you like!

Instructions

Step 1 – Cook the chicken. Add the enchilada sauce, chili powder, cumin, garlic powder, onion powder, salt, and pepper to the Crock Pot and stir together. Place the chicken breasts in the sauce pressing them down so they are mostly covered. 

Place the lid on the slow cooker and cook on HIGH for 4 hours or LOW for 6 hours. 

Step 2 – Shred the chicken. Once the chicken is cooked through remove the chicken from the sauce and place it on a cutting board. Use two forks to shred the meat then return it to the slow cooker and stir it together with the sauce. 

how to shred chicken using forks

Step 3 – Prepare the tortillas. Stack the tortillas together and cut them in half. Then turn the knife 90 degrees and cut the halves into 4 pieces. 

tortillas cut for Crock Pot Chicken Enchiladas

Step 4 – Assemble the casserole. Add the cut corn tortillas and 4 ounces of shredded cheddar cheese to the slow cooker and stir all of the ingredients together. 

how to make Crock Pot Chicken Enchiladas

Press down lightly on the mixture to create a flat surface and top with the remaining 4 ounces of cheese. 

topping Crock Pot Chicken Enchiladas with shredded cheddar cheese

Step 5 – Cook casserole. Cover with the lid and cook on HIGH for 60 minutes. Once the cheese is melted and the dish is warmed through serve with your favorite toppings.

Crock Pot Chicken Enchiladas in black slower cooker garnished with chopped parsley

What to Serve With Chicken Enchiladas

When serving chicken enchiladas, there are various side dishes that pair well with them. Here are some tasty options:

Mexican Rice: A classic side dish, Mexican rice complements the flavors of the enchiladas with its seasoned and fluffy texture.

Beans: Black beans, pinto beans, or refried beans make an excellent side dish to serve alongside enchiladas.

Cowboy Caviar: This is a refreshing corn salad with ingredients like corn kernels, bell peppers, red onions, black beans and a zesty dressing adds a vibrant and crunchy element to the meal.

Cilantro Lime Rice: Fragrant and citrusy cilantro lime rice adds a burst of freshness and complements the flavors of the enchiladas. Make our easy Instant Pot white rice and toss with chopped fresh cilantro and a squeeze of lime.

Grilled Vegetables: A side of grilled vegetables, such as zucchini, bell peppers, and onions, offers a healthy and flavorful option that pairs well with the chicken enchiladas.

Tomato Avocado Salad: A simple salad with diced avocados, tomatoes, cucumbers, onions, and a lime dressing provides a creamy and refreshing contrast to the enchiladas.

Chips and salsa: Crispy tortilla chips and the salsa of your choice are an excellent side dish. Make our easy fresh tomato salsa or 5 minute restaurant-style salsa for the perfect meal.

Mixed Green Salad: A light and crisp mixed green salad with your favorite dressing can balance out the richness of the enchiladas.

Choose one or a combination of these sides to create a well-rounded and satisfying meal alongside your chicken enchiladas.

black plates with Crock Pot Chicken Enchiladas with parsley and tomatoes

Frequently Asked Questions

Can I use a different type of meat instead of chicken in this recipe?

Yes, you can use a different type of meat if you prefer. You could try using ground beef, shredded pork, or even tofu as a vegetarian option. Just keep in mind that the cooking time may vary depending on the type of meat you use.

How spicy is this recipe with the recommended amount of chili powder and enchilada sauce?

The level of spiciness can vary depending on the brand of enchilada sauce and chili powder you use. However, with the recommended amount of these ingredients, the dish should have a medium level of spice. If you prefer a spicier dish, you could add more chili powder or use a spicier brand of enchilada sauce.

Can I use flour tortillas instead of corn tortillas in this recipe?

We don’t recommend using flour tortillas for this recipe. The flour tortillas break down in the sauce more quickly than the corn tortillas creating a mushy texture.

serving Crock Pot Chicken Enchiladas

How to Store It

To store crock pot chicken enchiladas, follow these steps:

  1. Allow the enchiladas to cool to room temperature before storing them.
  2. Use an airtight container or cover the baking dish with foil or plastic wrap to store the enchiladas.
  3. Label the container with the date and contents.
  4. Place the container in the refrigerator and store for up to 3-4 days.

To reheat the stored enchiladas, follow these steps:

  1. Preheat the oven to 350°F (175°C).
  2. Remove the enchiladas from the container and place them in a baking dish.
  3. Cover the dish with foil and bake for 15-20 minutes or until heated through.
  4. Remove the foil and bake for an additional 5-10 minutes or until the cheese is melted and bubbly.
  5. Serve with your favorite toppings and enjoy!

How to Freeze It

To freeze crock pot chicken enchiladas, follow these steps:

  1. Allow the enchiladas to cool to room temperature before placing them in the freezer.
  2. Use an airtight container or freezer bag to store the enchiladas.
  3. Label the container with the date and contents.
  4. Place the container in the freezer and freeze for up to 3 months.

To reheat the frozen enchiladas, follow these steps:

  1. Remove the enchiladas from the freezer and thaw them in the refrigerator overnight.
  2. Preheat the oven to 350°F (175°C).
  3. Remove the enchiladas from the container and place them in a baking dish.
  4. Cover the dish with foil and bake for 20-25 minutes or until heated through.
  5. Remove the foil and bake for an additional 5-10 minutes or until the cheese is melted and bubbly.
  6. Serve with your favorite toppings and enjoy!

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Servings: 6
Prep Time: 15 minutes
Cook Time: 7 hours
Total Time: 7 hours 15 minutes

Crock Pot Chicken Enchiladas

All of the Tex-Mex flavors you love without all of the work. Crock Pot chicken enchiladas are a great way to simplify weeknight dinners!
slow cooker with cheesy Crock Pot Chicken Enchiladas
Print Recipe
5 from 2 votes

Ingredients

Instructions

  • Add the enchilada sauce, chili powder, cumin, garlic powder, onion powder, salt, and pepper to the Crock Pot and stir together.
  • Place the chicken breasts in the sauce pressing them down so they are completely covered.
  • Place the lid on the slow cooker and cook on HIGH for 4 hours or LOW for 6 hours.
  • Once the chicken is cooked through remove the chicken from the sauce and place it on a cutting board. Use two forks to shred the meat then return it to the slow cooker and stir it together with the sauce.
  • Stack the tortillas together and cut them in half. Then turn the knife 90 degrees and cut the halves into 4 pieces.
  • Add the cut corn tortillas and 4 ounces of shredded cheddar cheese to the slow cooker and stir all of the ingredients together.
  • Press down lightly on the mixture to create a flat surface and top with the remaining 4 ounces of cheese.
  • Cover with the lid and cook on HIGH for 60 minutes.
  • Once the cheese is melted and the dish is warmed through serve with your favorite toppings.

Nutrition

Calories: 422kcal, Carbohydrates: 29g, Protein: 37g, Fat: 17g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 110mg, Sodium: 1423mg, Potassium: 559mg, Fiber: 5g, Sugar: 7g, Vitamin A: 1246IU, Vitamin C: 3mg, Calcium: 315mg, Iron: 2mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Author: Kat Jeter & Melinda Caldwell
Course: Main
Cuisine: American
Keyword: crock pot chicken enchiladas, crock pot enchiladas recipes
Handwritten signature for Kat & Melinda