chicken enchilada crock pot recipe

Written BySheba G Updated On
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The Best chicken enchilada crock pot recipe

I love making chicken enchiladas in the crock pot because it is so easy and the whole family enjoys it. The slow cooker does all the work, and the chicken comes out perfectly tender and full of flavor. My kids ask for this dish all the time, and it is a great choice for busy weeknights or casual get togethers. It is also a healthier option since you can control the ingredients and skip the heavy frying.

Slow Cooker Chicken Enchiladas

4.8 from 866 votes

These chicken enchiladas are made in the crock pot for a simple and delicious meal. The chicken is cooked low and slow with enchilada sauce, then rolled in tortillas with cheese and baked until bubbly.

Prep Time15 mins
Cook Time4 hours
Resting Time0 mins
Total Time4 hours 15 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken Filling

1.5 lbs boneless skinless chicken breasts
1 (10 oz) can red enchilada sauce
1 (4 oz) can diced green chiles
1/2 cup chicken broth
1 tsp ground cumin
1/2 tsp garlic powder
Salt and pepper to taste

For the Enchiladas

8-10 flour tortillas (6 inch)
2 cups shredded Mexican blend cheese
1/2 cup sour cream
1/4 cup chopped fresh cilantro
Additional enchilada sauce for topping

👨‍🍳Directions

1Place the chicken breasts in the slow cooker. Pour the enchilada sauce, diced green chiles, chicken broth, cumin, garlic powder, salt, and pepper over the chicken.
2Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is tender and can be shredded easily.
3Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker and stir in the sour cream and half of the cilantro.
4Preheat the oven to 375 degrees F. Spread a thin layer of enchilada sauce on the bottom of the baking dish.
5Spoon about 1/3 cup of the chicken mixture down the center of each tortilla. Roll up the tortillas and place them seam side down in the baking dish.
6Pour the remaining enchilada sauce over the top of the rolled tortillas and sprinkle with the shredded cheese.
7Bake for 20-25 minutes, until the cheese is melted and bubbly. Garnish with the remaining cilantro before serving.

🔧Equipment

Slow cooker
Mixing bowl
9×13 inch baking dish
Tongs
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 9g❤️Cholesterol: 95mg🧂Sodium: 820mg🌾Total Carbs: 32g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 34g

📝Notes

You can use corn tortillas for a gluten free option. For extra heat, add a chopped jalapeno to the slow cooker.

Watch Video Of How Slow Cooker Chicken Enchiladas Works

This chicken enchilada crock pot recipe is a reliable dish that always works well for family dinners or casual get togethers. It is simple to put together and the slow cooker makes the chicken incredibly tender. I think you will find it becomes a go to meal in your home too.

❓ Frequently Asked Questions About Slow Cooker Chicken Enchiladas

1. Can I use frozen chicken breasts for this recipe?

Yes, you can use frozen chicken breasts. Just add them to the slow cooker frozen and increase the cooking time by about an hour on low. Make sure the chicken reaches an internal temperature of 165 degrees F before shredding.

2. How do I prevent the tortillas from getting soggy?

To keep tortillas from getting soggy, lightly toast them in a dry skillet for about 30 seconds per side before filling. This helps them hold up better to the sauce and baking.

3. Can I make this recipe ahead of time?

Absolutely. You can prepare the chicken filling in the slow cooker up to 2 days ahead and keep it in the fridge. Then assemble the enchiladas and bake them when you are ready to serve. You may need to add a few extra minutes to the baking time if the filling is cold.

4. What can I use instead of sour cream?

You can substitute plain Greek yogurt for sour cream to cut down on fat and add protein. It will give a similar tangy flavor and creamy texture.

5. How do I store leftovers?

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350 degrees F for about 15 minutes, or in the microwave until heated through.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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