These crock pot chicken enchiladas have everything you love about classic enchiladas, but they're way easier to make. They're super cheesy, saucy, filled with chicken, and a whole lot of flavor. This is the ideal busy weeknight recipe your whole family love!
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The Best Crock Pot Chicken Enchiladas
These crockpot chicken enchiladas are just what you need if you've been looking for an easy meal that tastes amazing. It literally tastes like something you'd get from a Mexican restaurant, but it takes just 5 minutes to prepare!
Every bite of this crock pot chicken enchiladas casserole is stuffed with tangy, spicy enchilada sauce and juicy shredded chicken, wrapped in corn tortillas that soak up every bit of sauce. If they weren't already delicious enough, the chicken enchiladas are topped with loads of melted shredded cheddar cheese.
I love to make this crock pot meal during a busy week when I don't have enough energy to make an involved dinner. It's seriously so simple that you could even make this Mexican street corn casserole to serve with the enchiladas!
Why This Recipe Works
Family favorite. I was so happy when my family told me how much they loved these slow cooker chicken enchiladas because I love how easy they are to make. With flavors this delicious, they're bound to be a hit with your family and even your pickiest eater!
Restaurant-worthy. This crock pot chicken enchiladas casserole is effortless to make, yet it tastes like something you'd get at a restaurant. Your family will think you got dinner catered!
4 ingredients. Yes, that's all you need to make the most delicious chicken enchiladas ever.
Ingredients
As I just mentioned, this slow cooker chicken enchiladas recipe is only made with a handful of ingredients, and those ingredients are:
- 1.25lb. boneless skinless chicken breasts
- 21oz. red or green enchilada sauce
- 6 corn tortillas
- 1 ½ cup grated cheddar cheese
- Black olives (optional for garnishing)
If you have these ingredients, you have everything you need to make my chicken tortilla casserole, so give that a try next!
For something a little different, you can use sauce, tortillas, and cheese to make these pork enchiladas.
How To Make Crock Pot Chicken Enchiladas
1. Cook chicken: Add the chicken and enchilada sauce of your choice to a crock pot. Close the lid and cook on high for 4 hours or on low for 6-8 hours.
2. Shred the chicken: As soon as the chicken is cooked and tender, shred the chicken with two forks. Give it a mix to coat the shredded chicken in the enchilada sauce.
3. Add the tortilla shells: Cut the tortillas in half, then into strips, around ½-inch wide. Layer the tortilla strips on top of the chicken mixture and stir to combine everything.
4. Add the cheese: Sprinkle ½ cup of the cheddar cheese into the crock pot and stir everything again. Add the remaining cheese and a few black olives on top if you want.
5. Cook the enchiladas: Put the lid back on the crock pot and cook the enchiladas on low heat for 50-60 minutes until the cheese is melted. Serve warm with your favorite toppings, and enjoy!
Tips To Make The Best Recipe
- Use chicken thighs instead of chicken breasts for a different flavor.
- Use pre-cooked rotisserie chicken to save time. Just mix the chicken with the enchilada sauce in the crock pot, add the rest of the ingredients, and cook until the cheese melts.
- Use flour tortillas if you like the taste of flour tortillas better than corn tortillas.
- Feel free to use green enchilada sauce or red enchilada sauce, depending on your taste preference. You can use a canned enchilada sauce or homemade enchilada sauce.
- Make a quick avocado crema with sour cream, avocado, and lime juice. Mix those ingredients and add a bit of water until you get a thin consistency. Serve the enchiladas with the crema on top.
- Serve with your favorite toppings like sour cream, avocado crema, chopped green onions, or tortilla chips.
How To Store Crock Pot Chicken Enchiladas
In the fridge: Store leftover chicken enchiladas in the fridge in an airtight container for up to 4 days.
In the freezer: Transfer the leftovers to a freezer-safe container and place a layer of parchment paper over the enchiladas. The chicken enchilada casserole will keep for up to 3 months.
Reheating: Reheat the leftover chicken enchiladas in a baking dish in the oven at 350°F for about 10-20 minutes until it's heated through. To reheat frozen chicken enchilada casserole, let it thaw in the fridge overnight before baking again or add more reheating time.
More Slow Cooker Recipes
- Crock pot taco casserole
- Crockpot salsa chicken
- Sirloin tip roast crock pot
- Crockpot Buffalo chicken dip
Crock Pot Chicken Enchiladas
These crock pot chicken enchiladas have everything you love about classic enchiladas, but they're way easier to make. They're super cheesy, saucy, filled with chicken, and a whole lot of flavor. This is the ideal busy weeknight recipe your whole family love!
Ingredients
- 1.25lb. boneless skinless chicken breasts
- 21oz. red or green enchilada sauce
- 6 corn tortillas or flour tortillas
- 1 ½ cup grated cheddar cheese
- Black olives (optional for garnishing)
Instructions
- Add chicken and enchilada sauce to a Crock Pot.
- Close with lid and cook on HIGH for 4 hours or on LOW for 6-8 hours.
- Shred the chicken with two forks once it is cooked through and tender. Mix with the sauce.
- Cut the tortillas into half, then into strips, around ½-inch wide.
- Add the tortilla strips into the Crock Pot and stir well. Add ½ cup of the cheddar cheese and stir again.
- Add the rest of the cheese and black olives on top if you want.
- Cook the enchiladas on LOW for 50-60 minutes.
- Serve warm.
Nutrition Information:
Serving Size:
1 enchiladaAmount Per Serving: Calories: 308Total Fat: 12gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 915mgCarbohydrates: 16gFiber: 3gSugar: 0gProtein: 35g
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