Slow Cooker Chicken Enchiladas

Slow Cooker Chicken Enchiladas are a delicious, hassle-free way to enjoy a comforting and flavorful meal. Juicy, tender shredded chicken is slow-cooked in a rich enchilada sauce, then wrapped in soft tortillas and topped with melted cheese. This easy, hands-off recipe is perfect for busy weeknights, meal prepping, or feeding a crowd.

Why You’ll Love This Recipe

• Set It & Forget It: The slow cooker does all the work, making meal prep easy.
• Tender & Juicy Chicken: Cooking the chicken low and slow ensures a flavorful and moist filling.
• Customizable: Add beans, veggies, or extra spices to make it your own.
• Great for Meal Prep: Make ahead and enjoy leftovers throughout the week.

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts (or thighs)
• Enchilada sauce (red or green)
• Diced tomatoes with green chilies (Rotel)
• Onion (diced)
• Garlic (minced)
• Taco seasoning
• Corn or flour tortillas
• Shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
• Sour cream (for serving)
• Fresh cilantro (for garnish)

Directions

1. Prepare the Chicken: Place the chicken breasts in the slow cooker and season with taco seasoning, diced onion, and garlic.
2. Add the Sauce: Pour the enchilada sauce and diced tomatoes over the chicken. Stir to combine.
3. Cook Low & Slow: Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and shreds easily.
4. Shred the Chicken: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the sauce and mix well.
5. Assemble the Enchiladas: Preheat the oven to 375°F (190°C). Fill each tortilla with a scoop of the chicken mixture and a sprinkle of cheese. Roll them up and place them seam-side down in a greased baking dish.
6. Top with Sauce & Cheese: Pour some of the extra sauce from the slow cooker over the enchiladas and sprinkle with more cheese.
7. Bake: Bake uncovered for 15-20 minutes until the cheese is melted and bubbly.
8. Serve & Enjoy: Garnish with sour cream, cilantro, and any other toppings you love.

Servings and Timing

• Servings: 4-6
• Prep Time: 10 minutes
• Cook Time: 6-8 hours (slow cooker) + 20 minutes (oven)
• Total Time: 6-8 hours 30 minutes

Variations

• Spicy Version: Add diced jalapeños or hot sauce for extra heat.
• Vegetarian Option: Substitute chicken with black beans, lentils, or sautéed mushrooms.
• Creamy Chicken Enchiladas: Mix in a little sour cream or cream cheese before rolling the enchiladas.
• Low-Carb Option: Use low-carb tortillas or serve the chicken filling over cauliflower rice.
• Different Sauces: Use green enchilada sauce for a tangy twist.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezing: Freeze assembled but unbaked enchiladas for up to 3 months. Thaw in the fridge overnight before baking.
• Reheating: Reheat in the oven at 350°F for 15 minutes or microwave for 1-2 minutes until warm.

FAQs

Can I use rotisserie chicken instead?

Yes! Shred pre-cooked rotisserie chicken and mix it with enchilada sauce. Reduce slow cooker time to 1-2 hours on low to let the flavors meld.

What’s the best tortilla to use?

Both corn and flour tortillas work. Corn tortillas give a more authentic flavor, while flour tortillas are softer and easier to roll.

How do I prevent my tortillas from breaking?

Warm the tortillas before rolling by microwaving them for 15-20 seconds or lightly heating them in a skillet.

Can I skip baking the enchiladas?

Yes! If you prefer, serve the shredded chicken mixture inside warm tortillas and top with cheese, sour cream, and fresh toppings.

Can I make this dish in advance?

Yes! Assemble the enchiladas, cover, and refrigerate for up to 24 hours before baking.

Can I add beans to the filling?

Absolutely! Black beans, pinto beans, or refried beans make a great addition to the chicken mixture.

What cheese works best for enchiladas?

Cheddar, Monterey Jack, or a Mexican blend are great options for melty, flavorful enchiladas.

How do I make the enchiladas extra crispy?

Lightly pan-fry the tortillas before filling them to create a crispier texture.

Can I double the recipe for a crowd?

Yes! Simply double the ingredients and use a larger slow cooker or cook in batches.

What can I serve with chicken enchiladas?

Serve with Mexican rice, refried beans, a fresh salad, or chips and guacamole.

Conclusion

Slow Cooker Chicken Enchiladas are an easy, flavorful, and crowd-pleasing meal perfect for any night of the week. With minimal effort and maximum taste, this dish delivers tender, juicy chicken wrapped in soft tortillas, topped with cheesy goodness. Whether you’re making it for a family dinner or meal prepping for the week, these enchiladas will be a guaranteed hit!

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