slow cooker chicken enchilada recipe

4.7 from 1911 votes

This slow cooker chicken enchilada recipe is a simple and delicious meal. Shredded chicken is cooked in a flavorful enchilada sauce and then rolled into tortillas with cheese.

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Prep Time15 mins

Cook Time4 hours

Resting Time0 mins

Total Time4 hours 15 mins

Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chicken

1.5 lbs boneless skinless chicken breasts

1 can (28 oz) red enchilada sauce

1 can (4 oz) diced green chiles

1/2 cup chicken broth

1 tsp ground cumin

1/2 tsp garlic powder

1/2 tsp onion powder

Salt and pepper to taste

For the Enchiladas

8-10 flour tortillas (8 inch)

2 cups shredded Mexican blend cheese

1/2 cup sour cream (optional for serving)

Fresh cilantro for garnish

👨‍🍳Directions

1Place the chicken breasts in the slow cooker. Pour in the enchilada sauce, green chiles, chicken broth, cumin, garlic powder, onion powder, salt, and pepper. Stir to combine.

2Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is tender and shreds easily.

3Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir it into the sauce.

4Preheat your oven to 375 degrees F. Lightly grease a 9×13 inch baking dish.

5Spoon about 1/3 cup of the chicken mixture down the center of each tortilla. Sprinkle with a little cheese. Roll up the tortillas and place them seam side down in the prepared baking dish.

6Pour any remaining sauce from the slow cooker over the top of the enchiladas. Sprinkle the remaining cheese over the sauce.

7Bake for 20-25 minutes, until the cheese is melted and bubbly. Let stand for 5 minutes before serving.

8Serve with a dollop of sour cream and fresh cilantro if desired.

🔧Equipment

Slow cooker (6 quart or larger)

Mixing bowl

Cutting board

Knife

9×13 inch baking dish

Tongs

Fork

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 15g💛Saturated Fat: 7g❤️Cholesterol: 95mg🧂Sodium: 850mg🌾Total Carbs: 30g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 32g

📝Notes

For a spicier version, use hot enchilada sauce or add a chopped jalapeno. You can also use corn tortillas, but warm them first so they don’t crack. To make ahead, assemble the enchiladas without baking, cover, and refrigerate for up to 24 hours. Add 10 minutes to the baking time if baking from cold.

Watch Video Of How Slow Cooker Chicken Enchilada Recipe Works

This slow cooker chicken enchilada recipe is a go to for any occasion because it is so easy and always a hit. It works perfectly for family dinners or when you have guests over. I know you will love how simple and tasty it is.

❓ Frequently Asked Questions About Slow Cooker Chicken Enchilada

1. Can I use chicken thighs instead of chicken breasts?

Yes, you can substitute boneless skinless chicken thighs for the breasts. They will be just as tender and flavorful. Cooking time may be slightly longer, so check for doneness.

2. Can I make this recipe gluten free?

Absolutely. Use gluten free corn tortillas and make sure your enchilada sauce and other ingredients are certified gluten free. The recipe works great with corn tortillas.

3. How do I store leftovers?

Store any leftover enchiladas in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through.

4. Can I freeze this dish?

Yes, you can freeze the assembled uncooked enchiladas or the cooked leftovers. Wrap the dish tightly in plastic wrap and foil before freezing. Thaw in the refrigerator overnight before baking or reheating.

5. What can I serve with these enchiladas?

These enchiladas go well with Mexican rice, refried beans, a simple green salad, or some fresh guacamole and chips.

slow cooker chicken enchilada recipe

The Best slow cooker chicken enchilada recipe

Slow Cooker Chicken Enchilada Recipe