crock pot chicken enchilada recipe
The Best crock pot chicken enchilada recipe
I’ve been making this crock pot chicken enchilada recipe for years, and it’s one of those dishes that just feels right every time. There’s something so comforting about slow-cooked chicken wrapped in warm tortillas, smothered in rich, tangy enchilada sauce, and topped with melted cheese—it’s the kind of meal that makes you want to sit down with a glass of milk and a side of buttered corn. My kids will eat this straight from the crock pot, and honestly, I don’t even have to remind them to clean their plates. It’s that good. Plus, it’s perfect for busy nights when you need something hearty but still easy to prepare. No last-minute scrambling in the kitchen, no stressing over perfecting a stovetop dish—just dump it in the pot, set the timer, and let it do its thing.
My family loves this recipe because it’s filling without being heavy, and the flavors are always balanced—savory, slightly sweet, and just enough heat to make it exciting. It’s not just dinner, though; it’s a meal that works for any occasion. Bring it to a potluck, serve it at a family gathering, or just eat it straight from the crock pot with a side of rice and beans. The kids adore it because it’s familiar yet different—no boring chicken nuggets, just real, tasty food. And for me, there’s something satisfying about feeding my family something that’s not only delicious but also packed with nutrients. The chicken is lean, the tortillas add fiber, and the cheese provides calcium. It’s a simple way to make sure everyone gets a balanced meal without any fuss. Plus, the slow cooker makes it so easy to make ahead—just reheat and serve, and you’re done. No stress, no mess, just good food.
Slow Cooker Chicken Enchiladas
A comforting and flavorful dish featuring tender chicken in a rich tomato-based sauce, wrapped in homemade or store-bought tortillas, and topped with melted cheese. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 lbs boneless, skinless chicken breasts/thighs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp cumin
- ½ tsp chili powder
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 2 cups tomato sauce
- 1 (28 oz) can crushed tomatoes
- 1 (6 oz) can tomato paste
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup chicken broth
- 1 (15 oz) can corn, drained
- 1 red bell pepper, diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp cayenne pepper (optional)
- Salt and pepper to taste
- 12 small flour tortillas (6-inch)
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- ½ cup chopped green onions
- 1 tbsp butter
- 1 tbsp flour
👨🍳Directions
-
1 In a pot, heat olive oil over medium heat. Season chicken with garlic powder, onion powder, smoked paprika, cumin, chili powder, salt, and pepper. Cook chicken for 5-7 minutes per side until golden and cooked through. Remove chicken and set aside.
-
2 In the same pot, sauté diced red bell pepper and onion until softened. Add minced garlic and cook for 30 seconds. Pour in crushed tomatoes, tomato sauce, tomato paste, black beans, corn, chicken broth, oregano, thyme, and cayenne pepper. Stir well and bring to a simmer. Cook for 10 minutes. Remove from heat and let it cool slightly.
-
3 Preheat oven to 375°F (190°C). Warm tortillas by heating in a dry skillet or microwave for 20-30 seconds per side.
-
4 Divide the chicken among the tortillas, leaving about 1-inch border. Pour about ½ cup of enchilada sauce over each tortilla. Roll up tightly and place seam-side down in a greased slow cooker or baking dish. Pour remaining sauce over the top.
-
5 Cover the slow cooker with foil and cook on low for 3 hours. Remove foil and cook for another 1 hour on low or until cheese is melted and bubbly.
-
6 Remove enchiladas from the slow cooker and place on a serving platter. Top each with shredded cheese, sour cream, and chopped green onions. Return to the slow cooker for 10-15 minutes to melt the cheese further, if desired.
🔧Equipment
- Slow cooker
- Mixing bowls
- Cutting board
- Knife
- Measuring cups and spoons
- Pot
- Oven
- Serving platter
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Slow Cooker Chicken Enchiladas Works
This Crock Pot Chicken Enchilada recipe is always a solid choice for family dinners because it’s hands-off, flavorful, and never fails to bring everyone together. Whether you’re short on time or just want a comforting meal that doesn’t require last-minute stress, this slow-cooked version keeps the chicken tender and the sauce rich, making it perfect for casual weeknights or when you’re hosting a crowd. It’s that kind of dish that feels like a hug in every bite—no fuss, just good food.
❓ Frequently Asked Questions About Slow Cooker Chicken Enchiladas
What is the best way to prepare the crock pot chicken enchiladas for a crowd?
To prepare the crock pot chicken enchiladas for a crowd, use a large crock pot (about 6-quart size) and double the recipe of the ingredients. Preheat the oven to 375°F (190°C) to ensure even cooking. Layer the enchilada ingredients in the crock pot, starting with the shredded chicken, followed by the tortillas, cheese, and sauce. Cover and cook on low for 6-8 hours or high for 3-4 hours. Once done, transfer the mixture to a baking dish, cover with foil, and bake for 15-20 minutes to melt the cheese further.
—
Can I use any type of tortillas for crock pot chicken enchiladas?
Yes, you can use various types of tortillas, but the most common choices are flour tortillas and corn tortillas. Flour tortillas are typically softer and hold together better when stuffed, while corn tortillas can be slightly crispier. For an authentic touch, use a mix of both if preferred.
—
How do I make sure the chicken is fully cooked and tender in the slow cooker?
To ensure the chicken is fully cooked and tender in the slow cooker, start by cooking the chicken separately on the stovetop or in the microwave until fully cooked (165°F internal temperature). Shred or chop it finely before adding it to the crock pot. Cooking the chicken first prevents it from becoming dry or rubbery in the slow cooker. Additionally, using chicken thighs instead of breasts can add more moisture and tenderness.
—
What can I substitute for the enchilada sauce if I don’t have any?
If you don’t have traditional enchilada sauce, several substitutes can work well: – Tomato-based sauce: Use a can of crushed tomatoes, tomato sauce, or even a base of tomato paste mixed with a bit of water, spices (like cumin, chili powder, and garlic powder), and a splash of chicken broth. – Chili sauce: A simple chili sauce made with canned chili beans, tomato sauce, and spices works well. – Creamy sauce: A mixture of sour cream, shredded cheese, and spices can also create a rich and flavorful sauce. – Homemade roux: Cook butter and flour together to make a roux, then add tomato paste and spices to thicken and flavor the sauce.
—
How do you keep the crock pot chicken enchiladas warm and fresh after cooking?
To keep crock pot chicken enchiladas warm and fresh after cooking: – Portion and reheat: Divide the enchiladas into individual portions in baking dishes or containers, cover with foil or plastic wrap, and reheat in the oven at 300°F (150°C) for 10-15 minutes. – Use an insulated container: If serving at a later time, transfer the enchiladas to an insulated container and keep them warm in a slow cooker set to warm (low setting) or a chafing dish. – Keep covered: Store the enchiladas in an airtight container in the refrigerator and reheat gently before serving to maintain freshness. – Add a blanket of warm liquid: Pour a small amount of warm chicken broth or enchilada sauce over the top to help retain moisture and warmth.
