chicken enchilada recipe crockpot
The Best chicken enchilada recipe crockpot
Oh, this chicken enchilada recipe in the crockpot is one of those rare meals that just makes everything easier—no stress, no last-minute scrambles, and still ends up being delicious. I’ve been making it for years, and it’s always a hit, whether we’re serving it for a casual family dinner or a little get-together with friends. The slow cooking means the chicken stays tender and flavorful without needing to be flambéed or stuffed with too much sauce, and the tortillas stay soft and pliable. My kids—especially my picky little one—always ask for seconds because it’s so simple to customize. I’ll add extra cheese for them, or skip the sour cream if they’re not a fan, and it still turns out perfect. Plus, it’s a great way to use up whatever chicken we have on hand, whether it’s from last night’s roast or some leftover grilled pieces.
What I love most about this recipe is how it’s just as good for everyday meals as it is for special occasions. There’s no fuss, no complicated steps, and it still feels like a real, home-cooked meal—something that makes everyone feel comfortable. My husband and I have been eating it almost every week now, and my kids have grown up on it. It’s that kind of dish that doesn’t require a lot of effort but still makes a big impression. And the health benefits? Well, it’s got lean protein from the chicken, fiber from the veggies if we add them, and complex carbs from the tortillas. It’s not too heavy, but it’s still satisfying, and it keeps us full without feeling like we’re eating something too processed. Plus, the crockpot does all the work while we’re at work or just relaxing, so it’s a win-win for busy families.
Easy Crockpot Chicken Enchiladas
A comforting, hands-off dish featuring tender chicken in a savory tomato-based sauce, wrapped in flaky tortillas, and baked to perfection in the crockpot. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 lbs boneless, skinless chicken breasts/thighs
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion 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
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp dried oregano
- ½ tsp cayenne pepper (optional)
- 1 cup chicken broth
- ½ cup shredded cheddar cheese
- 12 small flour tortillas (6-inch)
- 1 cup shredded Monterey Jack cheese
👨🍳Directions
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1 Preheat oven to 350°F if using a baking dish for serving. Season chicken with cumin, paprika, garlic powder, onion powder, salt, and pepper. Heat olive oil in a pan over medium heat, then cook chicken until no longer pink (~6-8 mins per side). Remove and set aside.
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2 In a large bowl, mix crushed tomatoes, tomato sauce, tomato paste, minced garlic, chili powder, oregano, cayenne, and chicken broth. Pour into the crockpot.
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3 Cut cooked chicken into bite-sized pieces and add to the sauce. Stir in shredded cheddar cheese.
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4 Heat tortillas according to package instructions. Warm the sauce in the crockpot on low for 1 hour. Divide tortillas among 6 greased baking dishes or crockpot-safe containers.
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5 Spoon chicken mixture evenly over tortillas. Top each with shredded Monterey Jack cheese.
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6 Cover and cook on low for 2 hours. Uncover, increase heat to high, and cook for an additional 15-20 mins until bubbly and cheese is melted.
🔧Equipment
- Crockpot
- Mixing bowls
- Cutting board
- Knife
- Measuring cups/spoons
- Baking dish (optional, for serving)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Crockpot Chicken Enchiladas Works
This crockpot chicken enchiladas recipe is always a solid choice for family gatherings because it’s hands-off, flavorful, and never fails to please. Whether it’s a casual weeknight meal or a bigger crowd, the tender chicken and melted cheese make it easy to serve without extra fuss. Plus, it’s perfect for those times when you want something hearty and comforting without the stress of last-minute cooking.
❓ Frequently Asked Questions About Crockpot Chicken Enchiladas
What is the best way to prepare chicken enchiladas in a crockpot for a flavorful and tender result?
To make delicious chicken enchiladas in a crockpot, start by marinating the chicken in a mixture of lime juice, garlic, cumin, paprika, salt, and a bit of olive oil for about 30 minutes. Cook the chicken in the crockpot on low for 2 hours or high for 1 hour. Once cooked, shred the chicken and mix it with a little cornstarch or flour to help it hold its shape when rolled.
How do I make the enchilada sauce without using tortillas?
For a tortilla-free version, you can use a mix of shredded chicken, corn tortillas (or even lettuce wraps), and a homemade or store-bought enchilada sauce. For a crockpot-friendly sauce, combine enchilada sauce with a little chicken broth, shredded chicken, and a bit of cheese. Simmer on low for 1 hour to blend flavors. Alternatively, use a pre-made sauce and add extra cheese and chicken for a hearty dish.
Can I add other ingredients to my crockpot chicken enchiladas for variety?
Absolutely! You can customize your crockpot chicken enchiladas with ingredients like black beans, bell peppers, onions, jalapeños, or even a sprinkle of cheese like Monterey Jack or cheddar. For extra flavor, add diced tomatoes, a pinch of oregano, or a dash of cayenne pepper. You can also incorporate cooked rice or quinoa for a heartier dish.
What is the best temperature and time to cook the chicken in the crockpot for the enchiladas?
For best results, cook the chicken in the crockpot on low heat for 2 hours or high heat for 1 hour. This ensures the chicken is fully cooked and tender. After cooking, you can shred it and mix it with the enchilada sauce and cheese to use for filling. Make sure to check the chicken’s internal temperature—it should reach 165°F (74°C) to be safe to eat.
How do you assemble and bake the crockpot chicken enchiladas to achieve a crispy top layer?
After filling the tortillas (or lettuce wraps) with the chicken mixture, roll them tightly and place them seam-side down in a greased baking dish or directly in the crockpot if you’re baking them. For a crispy top, you can transfer the enchiladas to an oven at 375°F (190°C) for 10-15 minutes, or broil for 2-3 minutes to melt the cheese and crisp the tortillas. Alternatively, you can bake them in the crockpot on high for 30-40 minutes, covered initially, then uncovered for the last 10 minutes to let the cheese brown.
