chicken enchilada recipe crock pot

The Best chicken enchilada recipe crock pot

Oh, this chicken enchilada recipe in the crock pot is one of those simple, foolproof meals that just makes everything easier. There’s something about slow-cooking the chicken until it’s so tender and flavorful that it feels like a real treat, even if it’s just a regular night at home. My kids used to complain about eating dinner, but after this, they’d beg for seconds—especially the cheese sauce that gets all gooey and perfect when it melts over the enchiladas. It’s not just quick; it’s hands-off, which means I don’t have to stand over the stove the whole time, and honestly, that’s a win for everyone.

I love this recipe because it’s so versatile—you can make it with whatever you have on hand, and it always comes out great. Whether it’s for a casual family dinner or a little get-together with friends, the crock pot takes care of the heavy lifting, and the flavors just keep getting better as it simmers. Plus, it’s a great way to sneak in some protein and veggies if you’re trying to keep things balanced. My kids don’t even notice how much spinach or bell peppers we’re adding because the chicken and cheese make it all taste so good. And the best part? It reheats perfectly the next day, so you can make a big batch and have leftovers that still taste fresh. It’s that kind of recipe that feels like a lifesaver on busy weeknights or when you just want something comforting without all the stress.

Slow Cooker Chicken Enchiladas

4.5 from 1232 votes

A delicious and easy slow cooker recipe for chicken enchiladas with tender chicken, flavorful sauce, and cheesy filling. Perfect for a quick weeknight meal!

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Prep Time20 mins

Cook Time3 hours

Resting Time0 mins

Total Time3 hours 20 mins

Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chicken

• 2 lbs boneless, skinless chicken breasts or thighs
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• ½ cup chicken broth

For the Dough

• 2 cups all-purpose flour
• 1 tsp salt
• ½ cup cold water
• 1 egg
• ½ tsp baking powder

For the Sauce

• 2 cups tomato sauce
• 1 (28 oz) can crushed tomatoes
• 1 (6 oz) can tomato paste
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp oregano
• 1 cup chicken broth
• 1 cup shredded cheddar cheese

For Assembly

• 1 package (10 oz) frozen corn
• 1 package (10 oz) frozen green chiles
• ½ cup sour cream
• 1 cup shredded Monterey Jack cheese

👨‍🍳Directions

1. 1 Preheat oven to 375°F (190°C). Prepare a baking sheet with parchment paper.
2. 2 In a bowl, combine chicken with salt, pepper, garlic powder, onion powder, and paprika. Mix well. Pour chicken broth into the slow cooker.
3. 3 Place chicken in the slow cooker, cover, and cook on LOW for 2 hours or until fully cooked and shredded.
4. 4 In a separate bowl, mix flour, salt, baking powder, and water to form a dough. Roll out the dough to about ¼-inch thickness.
5. 5 Cut the dough into 8 rectangles. Place 2 tablespoons of shredded chicken in the center of each rectangle, then fold the dough over to form a half-moon shape.
6. 6 In a saucepan, combine tomato sauce, crushed tomatoes, tomato paste, cumin, chili powder, and oregano. Simmer for 5 minutes. Stir in chicken broth and let it thicken slightly.
7. 7 Transfer the enchilada dough to a baking dish. Pour the sauce over the top, then sprinkle with frozen corn, green chiles, and half of the cheddar cheese.
8. 8 Bake covered with foil for 20 minutes, then uncover and bake for another 10 minutes until bubbly and golden.
9. 9 Remove from oven, top with remaining cheese, and let sit for 2 minutes. Serve warm with sour cream.

🔧Equipment

• Slow cooker
• Mixing bowls
• Knife and cutting board
• Measuring cups and spoons
• Cooking spray
• Oven (for baking)
• Serving platter

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18💛Saturated Fat: 7❤️Cholesterol: 80🧂Sodium: 850🌾Total Carbs: 50🥦Dietary Fiber: 5🍬Sugars: 7🥩Protein: 40

📝Notes

For extra flavor, add diced bell peppers or onions to the chicken mixture.,Substitute whole wheat flour for a healthier dough option.,Ensure the chicken is fully cooked before shredding to avoid dryness.,Make ahead tip: Assemble enchiladas, cover, and refrigerate before baking for up to 24 hours.

This chicken enchilada recipe in the crock pot is always a solid choice for any family gathering because it’s hands-off and makes a big batch without extra stress. The slow cooking keeps the flavors rich and tender, so you don’t have to fuss over it while guests mingle, and it’s perfect for serving when you need a hearty, crowd-pleasing dish that’s easy to reheat and serve. Plus, it’s a go-to for busy weeknights or holidays when you want something comforting without the cleanup of stovetop cooking.

❓ Frequently Asked Questions About Slow Cooker Chicken Enchiladas

1. What ingredients do I need to make Chicken Enchiladas in the Crock Pot?

To make delicious Chicken Enchiladas in the Crock Pot, you’ll need: – 2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces – 1 packet (10 oz) enchilada sauce (red or green, depending on preference) – 1 cup shredded cheese (cheddar, Monterey Jack, or a mix) – 1 (15 oz) can black beans, drained and rinsed – 1 cup corn kernels (fresh, frozen, or canned) – 1 small onion, diced – 2 cloves garlic, minced – 1 bell pepper (any color), diced – 1 tsp ground cumin – 1 tsp chili powder – ½ tsp smoked paprika (optional) – Salt and pepper to taste – Tortillas (flour or corn, depending on preference) – Optional toppings: sour cream, fresh cilantro, avocado slices

2. How do I assemble the Chicken Enchiladas for Crock Pot cooking?

First, heat the enchilada sauce in the Crock Pot until warm. In a bowl, mix the shredded chicken with cumin, chili powder, salt, and pepper. Roll each tortilla with half the chicken mixture, then place it seam-side down in a greased Crock Pot dish. Pour half the warm sauce over the enchiladas, then sprinkle half the cheese on top. Repeat with the remaining chicken, sauce, and cheese. Cover with foil and cook on Low for 4 hours or High for 2 hours.

3. Can I use frozen ingredients like corn or tortillas in the Crock Pot recipe?

Yes! You can use frozen corn (no thawing needed) and frozen tortillas (thaw slightly if preferred). Just ensure they’re fully thawed before assembling. If using frozen corn, you may need to adjust cooking time slightly—start with Low for 3.5 hours and check for doneness.

4. What temperature and time should I set the Crock Pot for Chicken Enchiladas?

For best results: – Low setting: 4 hours (gentler cooking, better sauce absorption) – High setting: 2 hours (faster but may dry out slightly—add a splash of broth if needed) – If using frozen ingredients, reduce time by 30-60 minutes and check for doneness.

5. Can I make Chicken Enchiladas ahead of time and reheat them in the Crock Pot?

Yes! Assemble the enchiladas in a single layer in a greased baking dish (or use a small Crock Pot dish), cover tightly with foil, and refrigerate for up to 2 days. To reheat: – Place in the Crock Pot on Low for 1 hour (add a splash of water or broth if too dry). – Stir well before serving. For extra crispiness, broil for 2-3 minutes at the end.