Slow Cooker Chicken Enchiladas – Easy Weeknight Crockpot Meal
Delicious and comforting slow cooker chicken enchiladas, made with tender shredded chicken, rich enchilada sauce, and melty cheese. A family-friendly, budget-friendly weeknight meal that requires minimal prep and delivers maximum flavor.
Equipment
- Slow Cooker
- Forks
- Cutting board and knife
Ingredients
- 2 lbs boneless skinless chicken breasts or thighs
- 1 medium onion diced
- 2 cloves garlic minced
- 2 cups red enchilada sauce divided
- 1 tsp chili powder
- 1 tsp cumin
- 0.5 tsp paprika
- 0.5 tsp oregano
- salt and pepper to taste
- 8–10 tortillas corn or flour, warmed
- 1.5 cups shredded cheddar cheese or Mexican cheese blend
- 1 cup black beans optional
- 1 cup corn kernels optional
- Fresh cilantro, avocado, sour cream, or jalapeños for topping (optional)
Instructions
- Prepare Chicken – Place chicken breasts into the slow cooker. Add diced onion, garlic, half the enchilada sauce, chili powder, cumin, paprika, oregano, salt, and pepper.
- Cook – Cover and cook on low for 6–7 hours or high for 3–4 hours until the chicken is fork-tender.
- Shred – Remove chicken, shred with two forks, and return to the crockpot. Stir in optional black beans or corn.
- Assemble Enchiladas – Spoon the filling onto warmed tortillas, roll them, and place seam-side down in the slow cooker. Pour remaining enchilada sauce over the top and sprinkle with cheese.
- Melt and Serve – Cover and cook on low for 20–30 minutes until the cheese melts. Let rest for 10 minutes before serving.
- Garnish – Top with cilantro, avocado, sour cream, or jalapeños. Serve warm with rice or beans.
Notes
Use corn tortillas for a traditional touch or flour tortillas for easier rolling.
For a casserole-style version, layer tortillas, filling, sauce, and cheese instead of rolling.
Freeze leftovers by wrapping enchiladas individually in foil.