chicken enchiladas in crock pot recipe
The Best chicken enchiladas in crock pot recipe
Chicken enchiladas in the crock pot have been a staple in our house for years, and I’ll never tire of making them. There’s something so comforting about the way the flavors meld together slowly in the slow cooker—tender chicken, rich cheese, and that perfect balance of spice from the enchilada sauce. It’s a meal that feels indulgent but isn’t too heavy, and it’s always a hit with my kids, who love how easy it is to eat with their hands. Whether it’s a weeknight dinner or a special occasion like a family gathering, this dish never disappoints. The crock pot does all the work, letting the ingredients soak up the flavors without fuss, and it’s always a crowd-pleaser.
My family loves how versatile this recipe is. We can adjust the spice level to suit everyone, and the crock pot makes it simple to serve a big batch without stress. My kids especially enjoy the cheesy, saucy filling—it’s like a warm, cozy hug in every bite. And the best part? It’s a great way to incorporate lean protein and fiber without feeling like a diet. The slow cooking process keeps the chicken moist and the vegetables soft, making it a balanced meal that’s satisfying but not too heavy. Plus, it’s always a hit at parties or family dinners because it’s easy to share and never goes to waste.
Slow Cooker Chicken Enchiladas
A comforting dish featuring tender chicken wrapped in warm, flavorful enchilada sauce, baked to perfection in a slow cooker for easy hands-off cooking. This recipe is a must-try for any occasion.
🥘Ingredients
- 6 large flour tortillas (8-inch)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup cooked chicken, shredded
- 2 cups tomato sauce
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can diced tomatoes
- 1 packet enchilada seasoning mix
- 1 cup chicken broth
- 1 cup shredded cheese (for topping)
- 1 cup sour cream
- ½ cup chopped green onions
- ½ cup chopped cilantro
- 1 jalapeño, seeded and finely chopped (optional)
👨🍳Directions
-
1 Preheat oven to 375°F (190°C) if using a baking dish for serving. In a slow cooker, combine tomato sauce, black beans, diced tomatoes, enchilada seasoning mix, and chicken broth. Stir well and cook on LOW for 2 hours.
-
2 While the sauce cooks, shred cooked chicken and set aside. Warm tortillas in a tortilla warmer or microwave for 10 seconds per side.
-
3 Fill each tortilla with a generous amount of shredded chicken and cheese. Roll up tightly and place seam-side down in the slow cooker.
-
4 After 2 hours, pour the enchilada sauce over the enchiladas. Cover and cook on LOW for another 1 hour.
-
5 Preheat oven to 375°F (190°C) if using a baking dish. Transfer enchiladas to a baking dish, pour remaining sauce over the top, and sprinkle with extra cheese. Bake for 10-15 minutes until bubbly and golden.
-
6 Prepare the topping by mixing sour cream, green onions, cilantro, and jalapeño (if using). Serve warm enchiladas topped with the sour cream mixture.
🔧Equipment
- Slow cooker
- Mixing bowls
- Knife and cutting board
- Measuring cups and spoons
- Tortilla warmer
- Baking dish (optional, for serving)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Slow Cooker Chicken Enchiladas Works
This chicken enchiladas recipe in the crock pot is always a lifesaver for family gatherings because it’s hands-off and still turns out perfectly tender meat and rich flavors without fuss. Whether you’re feeding a crowd or just making a quick weeknight meal, the slow cooking method keeps the proteins juicy and the cheese gooey, making it a reliable choice for any occasion. Plus, it’s so easy to customize with different cheeses or veggies, so you can adapt it to whatever your family likes best.
❓ Frequently Asked Questions About Slow Cooker Chicken Enchiladas
What is the best type of chicken to use in crock pot chicken enchiladas?
The best type of chicken for crock pot chicken enchiladas is boneless, skinless chicken breasts or thighs. Chicken breasts are leaner and cook faster, while thighs add more flavor and moisture. You can also use ground chicken if you prefer a quicker preparation time.
How do I prepare the chicken before adding it to the crock pot?
To prepare the chicken, cut it into bite-sized pieces and season it with salt, pepper, and any other preferred spices like garlic powder, onion powder, paprika, or cumin. For extra flavor, you can marinate the chicken in a mixture of chicken broth, lime juice, or a bit of hot sauce before cooking. Pat the chicken dry with a paper towel to ensure it browns better before adding it to the crock pot.
What kind of sauce should I use for the enchiladas?
For crock pot chicken enchiladas, you can use either a red or green enchilada sauce. Store-bought enchilada sauce works well, but you can also make your own by blending canned tomatoes, onion, garlic, and spices like cumin, chili powder, and oregano. For a creamier texture, you can mix in a little sour cream or Greek yogurt.
How do you assemble the crock pot chicken enchiladas?
To assemble the crock pot chicken enchiladas, follow these steps: 1. Layer half of the tortillas in the bottom of the crock pot. 2. Add half of the chicken mixture, followed by half of the sauce. 3. Repeat with the remaining tortillas, chicken, and sauce. 4. Top with shredded cheese, and cover with foil if desired. 5. Cook on low for 3-4 hours or high for 1.5-2 hours.
What is the best way to serve crock pot chicken enchiladas?
Crock pot chicken enchiladas can be served in several ways: – Enjoy them as a main dish with a side of rice, beans, and a fresh salad. – Serve them as a taco or enchilada bar, allowing guests to customize their plates with toppings like avocado, sour cream, salsa, and shredded lettuce. – Pair them with a side of Mexican street corn (elote) or a simple green salad for a complete meal. – You can also use them as a filling for stuffed peppers or as a topping for nachos.
