chicken enchiladas crockpot recipe
The Best chicken enchiladas crockpot recipe
Oh, I just love making chicken enchiladas in the crockpot—it’s one of those recipes that feels like a total game-changer. There’s something so comforting about the slow-cooked chicken breaking down into tender, fall-apart pieces, and the way the flavors meld together over time? That’s just magic. My kids swear they’d rather eat this than anything else, and honestly, I don’t blame them. It’s got that perfect balance of smoky, savory, and a little bit of heat, and it’s so easy to customize—spices, cheese, even the way you serve it. Whether it’s a casual weeknight dinner or a make-ahead meal for a big family gathering, this stuff never disappoints. Plus, the crockpot does all the work for you, so you can actually sit down and enjoy something other than chopping veggies or stirring sauce.
I also really appreciate how this dish is actually pretty good for you, even if it’s not some fancy salad. The chicken is lean, and you can load it up with veggies if you want—bell peppers, onions, corn—whatever you’ve got on hand. And the enchilada sauce? It’s got a little bit of everything—tomatoes, garlic, spices—that gives it depth without being heavy. My husband always says it’s the only thing he’ll eat when he’s not feeling well, and honestly, I get it. It’s hearty but not too much, and it’s got that cozy, homey feel that makes you feel like you’re eating something special every time. Plus, it’s a great way to use up leftovers—just reheat and serve with rice or a side salad, and it’s practically foolproof. My kids have grown up eating this, and honestly, I think it’s one of those recipes that just gets better with time. You can’t go wrong with it.
Slow Cooker Chicken Enchiladas
A delicious and easy slow cooker recipe for chicken enchiladas, featuring tender chicken in a rich, flavorful sauce wrapped in homemade or store-bought tortillas. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 1 (28 oz) can crushed tomatoes
- 1 (6 oz) can tomato sauce
- 1 (6 oz) can tomato paste
- 1 cup chicken broth
- 1 (15 oz) can black beans, drained and rinsed
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp dried oregano
- ½ tsp cayenne pepper (optional)
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ cup sour cream
- 1 tbsp chopped fresh cilantro (optional)
- 2 cups all-purpose flour
- 1 tsp salt
- ½ tsp baking powder
- ½ cup warm water
- 1 egg, beaten
👨🍳Directions
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1 Preheat oven to 375°F (190°C) if serving with a baked topping. In a slow cooker, combine diced chicken, olive oil, cumin, smoked paprika, garlic powder, salt, and black pepper. Cook on low for 4-5 hours or until chicken is tender and easily shreds.
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2 While chicken cooks, in a large bowl, sauté diced onion and minced garlic in a bit of oil until soft. Stir in crushed tomatoes, tomato sauce, tomato paste, chicken broth, black beans, chili powder, oregano, cayenne pepper, salt, and pepper. Cook on high in the slow cooker for 1 hour.
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3 Shred the cooked chicken and mix it into the sauce. Stir well to combine. If using homemade tortillas, mix flour, salt, baking powder, warm water, and beaten egg to form a dough. Roll out tortillas and store in a tortilla warmer.
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4 To assemble enchiladas, fill each tortilla with a generous portion of the chicken mixture. Roll them up tightly and place seam-side down in a greased slow cooker dish. Pour the remaining sauce over the enchiladas.
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5 If baking: Transfer enchiladas to a baking dish, top with shredded cheeses, and bake at 375°F (190°C) for 15-20 minutes until bubbly and golden. If slow cooking: Cover and cook on low for 1 more hour. Uncover, sprinkle with cheeses, and cook on high for 30-45 minutes until bubbly.
🔧Equipment
- Slow cooker
- Mixing bowls
- Cutting board
- Sharp knife
- Tortilla warmer
- Mixing spoon
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Slow Cooker Chicken Enchiladas Works
This chicken enchiladas recipe is a total lifesaver for any family gathering because it’s hands-off, flavorful, and always comes out perfectly—no last-minute stress. It’s the kind of dish that feels special without needing fancy techniques, so you can focus on enjoying the company instead of worrying about the meal. Plus, it’s simple to double or triple, so it’s perfect for feeding a crowd without the cleanup headaches.
❓ Frequently Asked Questions About Slow Cooker Chicken Enchiladas
1. What is the best type of chicken to use for crockpot chicken enchiladas? The best type of chicken for this recipe is boneless, skinless chicken breasts or thighs. Chicken breasts are leaner and easier to shred, while thighs add more flavor and moisture. You can also use rotisserie chicken for convenience, just shred it thoroughly before adding it to the crockpot.
2. How do I prevent the enchiladas from getting soggy or falling apart in the slow cooker? To avoid sogginess or falling apart, use a sturdy crockpot with a tight-fitting lid. Cut the chicken into bite-sized pieces before shredding to ensure even cooking. Layer the enchiladas in the crockpot in a single layer, adding a bit of cornstarch or flour to the shredded chicken to help it hold together. Additionally, avoid overfilling the crockpot to allow for proper heat circulation.
3. Can I make chicken enchiladas ahead of time and reheat them later? Yes, you can prepare the shredded chicken mixture ahead of time and store it in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Assemble the enchiladas in the crockpot, cover, and cook on low for about 4-6 hours. Once cooked, you can reheat them in the crockpot on low for 1-2 hours or in the oven at 350°F (175°C) for about 20-30 minutes, covered with foil.
4. What are some good substitutions for the tortillas in this recipe? If you prefer to use corn tortillas, they work well in this recipe. Corn tortillas are gluten-free and add a different texture compared to flour tortillas. For a more traditional taste, you can also use flour tortillas. Additionally, you can use low-carb tortillas made from almond flour or cauliflower if you are following a low-carb or keto diet.
5. What can I add to the chicken enchiladas to make them extra flavorful? To enhance the flavor of your crockpot chicken enchiladas, consider adding a mix of spices like cumin, smoked paprika, garlic powder, onion powder, and oregano. You can also incorporate fresh ingredients such as diced tomatoes, bell peppers, or onions into the shredded chicken mixture. Adding a splash of chicken broth or a bit of Worcestershire sauce can also help tie the flavors together. Lastly, don’t forget to add a dollop of sour cream or a sprinkle of shredded cheese on top before serving for added richness and flavor.
