Let me tell you about last Tuesday. I had one of those days where everything went wrong the car wouldn’t start, my youngest spilled juice all over my laptop, and my boss added three urgent tasks to my already packed schedule. By the time I dragged myself through the front door at 5:30, I was completely drained. But then, the most amazing smell hit me the second I walked in.
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Earlier that morning, I had thrown together my crock pot chicken enchiladas before rushing out the door. Now, the mouthwatering aroma of tender chicken, melted cheese, and those rich Mexican spices filled every corner of my home. My kids were already hovering around the kitchen island like hungry little wolves, and honestly, I felt the same way!
That’s the magic of crock pot chicken enchiladas they’re working hard while you’re working hard. In just 10 minutes of morning prep, you get to come home to a dinner that tastes like you spent hours in the kitchen. And trust me, after testing dozens of slow cooker enchilada recipes over the years (some definitely better than others!), this version has become my family’s absolute favorite chicken enchilada casserole.
What makes these crock pot chicken enchiladas different from all the others floating around online? Well, I’ve cracked the code on keeping the tortillas from getting soggy (a common slow cooker problem!) while making sure the slow cooker chicken stays impossibly tender. Plus, my special homemade enchilada sauce takes these from “pretty good” to “can I please have thirds?”
The best part? This recipe is super flexible. Whether you’re feeding picky kids, accommodating dietary restrictions, or just working with whatever’s in your pantry, I’ve got tips to make it work for your family. These enchiladas have saved my sanity on more hectic weeknights than I can count!
If you enjoyed this Recipe, you might also love my other cozy comfort food recipes:
- Crockpot Chicken and Gravy
- Crock Pot Chicken Parmesan
- Spaghetti Crock Pot Chicken
- Crock Pot Chicken Gnocchi Soup
- Crock Pot Beef and Noodles
- Chicken and Noodles Crock Pot
Why These Crock Pot Chicken Enchiladas Are a Game-Changer
- Set It and Forget It: Just 10-15 minutes of morning prep for a complete dinner ready when you are!
- Budget-Friendly: Uses simple, affordable ingredients that won’t break the bank.
- Kid-Approved: Even my pickiest eater asks for seconds of these slow cooker chicken enchiladas (a miracle in our house)!).
- Make-Ahead Magic: Prep components in advance for even faster assembly on busy mornings.
- Customizable: Easily adapt to what’s in your pantry or your family’s preferences.
- Perfect for Gatherings: Feeds a crowd with minimal effort, great for game days or casual get-togethers.
- Healthier Than Takeout: Control the ingredients while still enjoying that restaurant-quality taste.
- Freezer-Friendly: Make a double batch and freeze one for future dinner emergencies!
- No Dried-Out Chicken: The slow cooking method guarantees perfectly moist, tender meat every time.
- Layers of Flavor: Each bite delivers the perfect balance of spicy, savory, and cheesy goodness.
Ingredients Breakdown & Substitutions
The Chicken
Boneless, skinless chicken breasts (2 lbs)
- Why it works: Creates a lean protein base that stays tender and shreds easily after slow cooking.
- Substitutions: Boneless chicken thighs work beautifully for even juicier results. For a time-saver, use a rotisserie chicken (shred it and add it later in the cooking process) when making crockpot chicken enchiladas.
- Pro tip: No need to thaw frozen chicken completely partially thawed works fine, just add 30 minutes to cooking time.
The Tortillas
Corn tortillas (12-16 count)
- Why they work: Traditional choice that holds up better in the slow cooker than flour tortillas.
- Substitutions: Flour tortillas if you prefer, though they may get softer. For low-carb, try almond flour tortillas or even thinly sliced zucchini strips!
- Pro tip: Lightly toast the tortillas in a dry skillet before using to improve their texture in the final dish.
The Cheese
Mexican cheese blend (2 cups, shredded)
- Why it works: Melts beautifully and provides that stretchy, gooey texture we all crave.
- Substitutions: Monterey Jack, cheddar, or pepper jack all work great. For dairy-free, choose a plant-based cheese that melts well.
- Pro tip: Grate your own cheese instead of using pre shredded for better melting (pre shredded has anti caking agents).
The Sauce
Enchilada sauce (2 cups)
- Why it works: Provides the signature tangy, slightly spicy flavor that defines enchiladas.
- Substitutions: Store bought is convenient, but my homemade version (recipe below) takes just 10 extra minutes and tastes way better! For a twist, try salsa verde.
- Where to find it: Look in the international foods aisle I like Frontera or Hatch brands for best flavor.
The Extras
Onion (1 medium), bell pepper (1), black beans (1 can), corn (1 cup), and spices
- Why they work: Adds texture, nutrition, and flavor depth.
- Substitutions: Mix and match veggies based on what you have zucchini, spinach, or diced poblanos work great too. Pinto beans can replace black beans.
- Pro tip: For a spicier kick, add a diced jalapeño with seeds removed.
Toppings
Sour cream, avocado, cilantro, lime wedges
- Why they work: Brightens the dish and adds fresh contrast to the rich, slow-cooked flavors.
- Substitutions: Greek yogurt works great instead of sour cream. Guacamole can replace sliced avocado.
- Pro tip: Set up a “toppings bar” so everyone can customize their own serving!
Step-by-Step Crock Pot Chicken Enchiladas Instructions
- Prep Your Slow Cooker: Lightly coat your crock pot with cooking spray or a thin layer of oil. This helps prevent sticking and makes cleanup a breeze! Next, spread about 1/4 cup of enchilada sauce on the bottom.
- Season Your Chicken: Place chicken breasts in a bowl and season generously with salt, pepper, cumin, and chili powder. Don’t be shy with the seasonings here, this builds your flavor foundation!
- Create Your Flavor Base: In the bottom of your prepared slow cooker, add half your diced onions and bell peppers. These veggies on the bottom create an aromatic “bed” for your chicken to cook on.
- Add Chicken and First Layer: Place the seasoned chicken breasts on top of the vegetables, then pour 1/2 cup of enchilada sauce over the chicken. Be sure the chicken is in a single layer, not stacked, for even cooking.
- Set It and Forget It: Cover and cook on LOW for 5-6 hours or HIGH for 2-3 hours, until the chicken easily shreds with two forks. Every slow cooker runs differently, if this is your first time making this recipe, check at the minimum time to avoid overcooking.
- Shred the Chicken: Remove the cooked chicken to a plate or cutting board and shred thoroughly using two forks. For super quick shredding, you can also use hand mixers on low speed. it’s a game changer!
- Mix the Filling: In a large bowl, combine the shredded chicken with the cooked onions and peppers from the slow cooker, drained black beans, corn, half the cheese, and about 1/4 cup of enchilada sauce. Stir well to combine. This mixture should be moist but not soupy . if it seems dry, add a bit more sauce.
- Prepare Your Tortillas: If using corn tortillas, quickly warm them in the microwave wrapped in damp paper towels for 30 seconds, or pass them over an open flame on your stovetop for a few seconds per side. This makes them pliable and prevents cracking when you roll them.
- Clean and Prep Slow Cooker: Wipe out your slow cooker, then add a fresh layer of enchilada sauce to the bottom, about 1/3 cup.
- Roll Your Enchiladas with green onions for added flavor.: Take a tortilla, add about 1/3 cup of filling down the center, then roll tightly and place seam-side down in the slow cooker. Don’t overstuff or they’ll be hard to roll! Continue with remaining tortillas, arranging them snugly in the slow cooker.
- Add Final Toppings: Pour the remaining enchilada sauce over the rolled tortillas, making sure to cover all exposed areas. Any uncovered edges will get hard and chewy. Sprinkle the remaining cheese evenly over the top.
- Final Cook: Cover and cook on LOW for 1-2 hours or HIGH for 30-45 minutes, until the cheese is melted and the edges are bubbly. If you’re short on time, you can broil in the oven for 3-5 minutes instead of this final slow cook.
Troubleshooting Tips:
- Too much liquid? If your filling seems watery after shredding the chicken, don’t add all the cooking liquid back in. Or add 2 tablespoons of tomato paste to thicken things up.
- Tortillas breaking? Make sure they’re properly warmed. You can also dip each tortilla in warm enchilada sauce before filling – this adds flavor and makes them more pliable.
- Enchiladas falling apart? Pack them more tightly in the slow cooker and handle them gently when serving.
- Need it faster? Use rotisserie chicken and skip straight to the assembly steps for a 30-minute version!
Storage, Make-Ahead, & Freezing Tips
Refrigerator Storage: These crock pot chicken enchiladas keep beautifully in the fridge for 3-4 days. Store them in an airtight container to prevent them from drying out, especially if you have leftovers from the enchilada casserole. I actually think they taste even better the next day after all those flavors have had time to mingle!
Reheating Tips: For best results, reheat individual portions in the microwave for 1-2 minutes until heated through. To keep the tortillas soft, place a damp paper towel on top before microwaving. For larger portions, cover with foil and reheat in a 325°F oven for around 20 minutes
Freezing Instructions: These enchiladas freeze amazingly well! You have two options:
- Freeze After Cooking: Allow the enchiladas to cool completely, then wrap the whole batch or individual servings in foil and store them in freezer bags. They’ll keep for up to 3 months. To reheat, thaw overnight in the fridge, then bake at 350°F for 20-25 minutes until heated through and bubbly.
- Freeze Before Final Cooking: After assembling but before the final cooking step, wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator, then cook as directed, adding about 15-20 minutes to the final cooking time.
Make-Ahead Strategy: On meal prep day, you can:
- Chop all vegetables and store in containers
- Cook and shred the chicken filling
- Prepare homemade enchilada sauce
Store everything separately in the fridge for up to 2 days, then assemble and cook when you’re ready. This cuts the day of prep time down to just 10 minutes!
Creative Leftover Ideas:
- Chop leftover enchiladas and fold into scrambled eggs for an amazing breakfast burrito filling
- Layer with tortilla chips for enchilada nachos
- Stuff into bell peppers with extra cheese on top for enchilada-stuffed peppers or serve as a chicken enchilada casserole.
Creative Variations & Serving Ideas
Enchilada Variations:
Green Chile Chicken Enchiladas : Swap red enchilada sauce for green (salsa verde) and add a small can of diced green chiles to the filling for a tangier, slightly spicier version. This is my husband’s absolute favorite chicken enchilada casserole!
Creamy Enchiladas : Mix 4 oz of softened cream cheese into your filling for an extra rich and creamy texture. This version is always a hit at potlucks.
BBQ Chicken Enchiladas : Replace half the enchilada sauce with your favorite BBQ sauce for a fusion twist that kids especially love. Add some grilled corn kernels to enhance the smoky flavor.
Vegetarian Option : Skip the chicken and double up on beans and veggies. Try adding diced zucchini, mushrooms, and spinach for a nutrient-packed vegetarian version that’s just as satisfying.
Buffalo Chicken Enchiladas : Add 1/4 cup buffalo sauce to the chicken filling and use blue cheese instead of Mexican blend for a game day favorite that disappears in minutes!
Perfect Pairings:
Side Dishes:
- Simple green salad with lime vinaigrette
- Mexican rice (my quick version: add salsa and chicken broth to rice before cooking)
- Black bean and corn salad
- Creamy avocado slaw
- Roasted sweet potatoes with chili powder and lime
Drink Pairings:
- Classic margaritas (or virgin margaritas for family night)
- Mexican beer with lime
- Horchata for a non alcoholic option
- Pineapple agua fresca for something refreshing
Dessert Follow-ups:
- Churros with chocolate dipping sauce
- Tres leches cake
- Sopapillas with honey
- Mexican chocolate brownies
Nutrition Information
I know many of you are watching what you eat these days (aren’t we all?), so here’s the breakdown for my crock pot chicken enchiladas. These values are per serving, assuming the recipe makes 6 servings:
| Nutrient | Amount | % Daily Value |
| Calories | 385 | – |
| Protein | 28g | 56% |
| Carbohydrates | 34g | 11% |
| Fiber | 6g | 24% |
| Sugar | 4g | – |
| Total Fat | 16g | 21% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 75mg | 25% |
| Sodium | 650mg | 27% |
Key Micronutrients:
- Calcium: 25% of your daily value (thanks to all that yummy cheese!)
- Iron: 15% of your daily value
- Vitamin C: 35% of your daily value (from those bell peppers and tomatoes)
Serving Size: One serving is approximately 2 enchiladas, depending on how you roll them and the size of your tortillas.
These values were calculated using the USDA Food Database and may vary slightly depending on specific brands and exact measurements used. If you’re on a strict diet plan, I recommend calculating based on the specific products you use.
Dietary Considerations:
- This recipe can easily be made gluten-free by ensuring your corn tortillas are certified gluten-free
- For dairy-free needs, use dairy-free cheese and omit the sour cream topping
- This recipe is naturally high in protein and provides a good amount of fiber
- For low-carb diets, use low carb tortillas and reduce or omit the beans and corn
- For lower sodium diets, use low sodium beans and make your own enchilada sauce with reduced salt
Expert Tips & FAQs
After making these crock pot chicken enchiladas at least twice a month for the past five years (yes, my family loves them that much!), I’ve learned some tricks that make all the difference:
Expert Tips:
- Temperature matters for cheese: Let your cheese come to room temperature before sprinkling on top for the most even melting.
- Layering is key: Always start and end with sauce to prevent dry spots.
- Don’t skip the warming step for corn tortillas: Cold corn tortillas will crack and fall apart when rolled.
- Season every component: Season the chicken, veggies, and even add a pinch of salt to your cheese mixture for flavor depth.
- Slow cooker size matters: This recipe works best in a 6-quart slow cooker. If using a smaller one, you may need to reduce quantities or arrange enchiladas in more layers.
Frequently Asked Questions:
Can I use frozen chicken in my crock pot?
Yes! While it’s technically safe to use frozen chicken in the slow cooker, I recommend partially thawing it first for more even cooking. If using completely frozen chicken, add about 1 hour to your cooking time and make sure it reaches 165°F internal temperature.
Why are my enchiladas soggy?
This is a common issue with slow cooker enchiladas! Make sure you’re not adding too much sauce and try lightly toasting your tortillas first. If sogginess really bothers you, consider using the “oven method” where you cook just the chicken filling in the slow cooker, then assemble and briefly bake the enchiladas.
Can I make this recipe vegetarian?
Absolutely! Replace the chicken with an extra can of beans (black or pinto work great), and add 2 cups of diced vegetables like zucchini, mushrooms, or sweet potatoes. Cook the veggies first until they’re tender but not mushy, then mix them into the crockpot chicken enchiladas.
My enchilada sauce is too spicy/not spicy enough. What can I do?
For less heat, mix in a few tablespoons of tomato sauce to dilute the spice. For more heat, add a diced chipotle pepper in adobo sauce or a pinch of cayenne pepper. Remember, you can always serve hot sauce on the side for those who want more kick!
Can I make these in the crockpot instead?
Yes! Cook the chicken mixture on high pressure for 12 minutes with a 10-minute natural release. Then follow the same assembly instructions and use the sauté function (low) with the lid on for 5-10 minutes to melt the cheese.
Conclusion
There you have it, friends my tried and true crock pot chicken enchiladas that have saved countless weeknight dinners in our house! What I love most about this recipe is how it brings together convenience and incredible flavor. No need to choose between “easy” and “delicious” when you can have both!
I still remember the first time I made these for my mother in law (talk about pressure!). She actually asked for the recipe before leaving a true victory in my book, especially for these green enchilada sauce chicken enchiladas! These enchiladas have since become our go to meal for busy weeks, potlucks, and even when we’re entertaining guests who drop by unexpectedly.
The beauty of crock pot cooking is that it gives you the freedom to step away from the kitchen while still putting a home cooked meal on the table. And isn’t that what we’re all looking for? More time with family and friends, less time stressing over dinner.
I’d love to know what’s your favorite topping for enchiladas? Are you a purist with just cilantro and lime, or do you load them up with all the fixings like we do? Drop a comment below and let me know how these turn out for you!
Looking for more easy Mexican inspired slow cooker recipes? Check out my Slow Cooker Carnitas or my 5 Ingredient Taco Soup they use similar ingredients so you can make the most of your grocery shopping!
Don’t forget to follow me on Pinterest @tidbitrecipe for more recipes that make weeknight cooking a breeze!
Crock Pot Chicken Enchiladas
Equipment
- Slow Cooker
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 12-16 corn tortillas
- 2 cups Mexican cheese blend shredded
- 2 cups enchilada sauce store-bought or homemade
- 1 medium onion diced
- 1 bell pepper diced
- 1 can black beans 15 oz, drained and rinsed
- 1 cup corn kernels frozen, canned, or fresh
- 2 tsp cumin
- 1 tsp chili powder
- salt and pepper to taste
Optional Toppings
- sour cream
- diced avocado
- fresh cilantro
- lime wedges
Instructions
- Lightly coat slow cooker with cooking spray and spread 1/4 cup enchilada sauce on bottom.
- Season chicken breasts with salt, pepper, cumin, and chili powder.
- Add half the diced onions and peppers to bottom of slow cooker.
- Place seasoned chicken on top of vegetables and pour 1/2 cup enchilada sauce over chicken.
- Cover and cook on LOW for 5-6 hours or HIGH for 2-3 hours until chicken shreds easily.
- Remove chicken and shred with two forks.
- Combine shredded chicken with cooked vegetables from slow cooker, black beans, corn, half the cheese, and 1/4 cup enchilada sauce.
- Warm tortillas briefly (microwave wrapped in damp paper towels for 30 seconds).
- Wipe out slow cooker and add fresh layer of enchilada sauce to bottom.
- Fill each tortilla with about 1/3 cup filling, roll tightly, and place seam-side down in slow cooker.
- Pour remaining enchilada sauce over rolled tortillas and sprinkle with remaining cheese.
- Cover and cook on LOW for 1-2 hours or HIGH for 30-45 minutes until cheese is melted and edges are bubbly.
- Serve with optional toppings like sour cream, avocado, cilantro, and lime wedges.
Notes
Happy cooking!