chicken enchilada slow cooker recipe

Written BySheba G Updated On
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The Best chicken enchilada slow cooker recipe

I love this chicken enchilada slow cooker recipe because it makes dinner so easy. You just throw everything in the slow cooker and let it do the work. My family loves the rich flavor and how tender the chicken gets. It is perfect for busy weeknights when you want a hearty meal without spending hours in the kitchen. I also like that it uses simple ingredients and is a great way to get everyone around the table. The slow cooking makes the chicken really moist and the enchilada sauce soaks in beautifully. My kids ask for this all the time and it is a hit at family gatherings too.

Slow Cooker Chicken Enchiladas

4.8 from 723 votes

This slow cooker chicken enchilada recipe is a set it and forget it meal. The chicken cooks low and slow in a flavorful enchilada sauce until it is perfectly tender.

Prep Time15 mins
Cook Time6 hours
Resting Time0 mins
Total Time6 hours 15 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chicken Filling

1.5 lbs boneless skinless chicken breasts
1 (15 oz) can black beans, drained and rinsed
1 cup frozen corn kernels
1 (10 oz) can red enchilada sauce
1 (4 oz) can diced green chiles
1 tsp ground cumin
1 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper

For the Enchiladas

8-10 flour tortillas (6-8 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. In a small bowl, mix the enchilada sauce, green chiles, cumin, chili powder, salt, and pepper. Pour the mixture over the chicken.
2Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and shreds 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 black beans and corn.
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. 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 shredded cheese evenly over the top.
7Bake for 15-20 minutes, until the cheese is melted and bubbly. Let stand for 5 minutes before serving. Garnish with sour cream and cilantro if desired.

🔧Equipment

Slow cooker (6 quart)
Mixing bowl
Cutting board
Knife
9×13 inch baking dish
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 9g❤️Cholesterol: 95mg🧂Sodium: 980mg🌾Total Carbs: 38g🥦Dietary Fiber: 6g🍬Sugars: 5g🥩Protein: 35g

📝Notes

You can use corn tortillas instead of flour for a gluten free option. Warm them slightly before rolling to prevent cracking. This recipe freezes well; assemble the enchiladas but do not bake, then freeze for up to 3 months.

Watch Video Of How Slow Cooker Chicken Enchiladas Works

This slow cooker chicken enchilada recipe is a keeper because it is so simple and always turns out delicious. It is perfect for a family dinner or for feeding a crowd at a potluck. I love that I can prep it in the morning and have a warm, comforting meal ready when we are.

❓ Frequently Asked Questions About Slow Cooker Chicken Enchiladas

1. Can I use chicken thighs instead of breasts?

Yes, you can use boneless skinless chicken thighs. They will be just as tender and flavorful. You may need to cook them a little longer, about 6 to 7 hours on low.

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

To avoid soggy tortillas, do not overfill them and make sure to drain any excess liquid from the chicken mixture before rolling. You can also lightly toast the tortillas in a dry pan before filling to give them a bit more structure.

3. Can I make this recipe dairy free?

Absolutely. Use a dairy free cheese alternative and skip the sour cream or use a vegan version. The rest of the ingredients are naturally dairy free.

4. How do I store leftovers?

Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave. You can also freeze them for up to 3 months.

5. Can I add other vegetables?

Yes, you can add diced bell peppers, onions, or zucchini to the slow cooker with the chicken. They will cook down and add more flavor and nutrition to the dish.

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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