slow cooker chicken enchilada recipe
The Best slow cooker chicken enchilada recipe
I’ve been making slow cooker chicken enchiladas for years, and there’s something about them that just feels right—like a warm hug on a chilly night. This recipe is one of those dishes that doesn’t require constant attention, which is a huge plus when you’ve got kids running around or a busy week ahead. The slow cooker does all the work, letting the flavors meld together slowly while keeping the kitchen clean. My kids love them because they’re easy to eat, and the cheesy, saucy goodness never fails to make them smile. It’s not just a meal; it’s a comfort that’s always there when you need it.
I love this recipe because it’s versatile enough for any occasion—whether it’s a family dinner, a game night, or just a lazy weekend when you want something hearty but not too heavy. The slow cooker makes it foolproof, so even if you’re not the best cook, it still turns out delicious. Plus, it’s a great way to use up extra chicken or veggies you might have on hand without wasting anything. And the health benefits? Well, it’s got protein from the chicken, fiber from the veggies, and a good dose of flavor without all the extra grease you’d find in a traditional takeout version. It’s a way to eat well without feeling like you’re sacrificing taste. My family and I have made it countless times, and it’s always a hit.
Slow Cooker Chicken Enchiladas
A comforting and easy slow cooker recipe featuring tender chicken in a rich tomato-based sauce, wrapped in flaky tortillas, and topped with melted cheese. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 lbs boneless chicken thighs
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp olive oil
- 2 cups tomato sauce
- 1 (28 oz) can crushed tomatoes
- 1 (6 oz) can tomato paste
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp oregano
- 1/2 cup chicken broth
- 1/2 cup shredded cheddar cheese
- 12 small flour tortillas
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/4 cup chopped green onions
👨🍳Directions
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1 Cut chicken thighs into bite-sized pieces. Season with salt, pepper, garlic powder, and onion powder. Heat olive oil in a skillet over medium heat, cook chicken until no longer pink (~5 mins). Set aside.
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2 In a slow cooker, combine tomato sauce, crushed tomatoes, tomato paste, cumin, chili powder, oregano, and chicken broth. Stir well.
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3 Place half of the chicken in the slow cooker. Pour sauce over chicken, ensuring it’s fully coated. Stir gently.
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4 Heat tortillas in a dry skillet or microwave for 10-15 seconds per side until pliable. Warm shredded cheese in a microwave-safe bowl for 30 seconds.
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5 Divide chicken mixture evenly among 6 greased slow cooker dishes or baking dishes. Roll each tortilla around 1/2 cup of chicken mixture, placing seam-side down. Repeat with remaining chicken.
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6 Pour remaining enchilada sauce over enchiladas. Sprinkle half of the shredded cheddar and Monterey Jack cheese on top. Cover and cook on low for 1 hour.
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7 Remove cover, top each enchilada with remaining cheese, sour cream, and green onions. Cover again and cook on low for another 30 minutes or until cheese is melted and bubbly.
🔧Equipment
- Slow cooker
- Mixing bowls
- Knife
- Cutting board
- Measuring cups
- Spice rack
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Slow Cooker Chicken Enchiladas Works
This slow cooker chicken enchiladas are always a lifesaver for busy weeknights or family gatherings because they’re hands-off yet still packed with flavor. They’re perfect for when you need a hearty meal that doesn’t require constant attention—just dump everything in, let it cook, and serve up a crowd-pleaser without stress. Plus, they’re great for meal prep too, so you can make extra and reheat easily for leftovers.
❓ Frequently Asked Questions About Slow Cooker Chicken Enchiladas
What is the best way to prepare the filling for the slow cooker chicken enchiladas to ensure it’s tender and flavorful?
To ensure your slow cooker chicken enchiladas have tender, flavorful chicken, start by marinating the chicken in a mixture of 2 cups chicken broth, 1 cup chicken or vegetable broth, 1/2 cup lime juice, 1/4 cup olive oil, 2 cloves minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, salt, and pepper for at least 30 minutes, or up to overnight. Brown the chicken in a skillet before adding it to the slow cooker to lock in juices and add extra flavor.
How long should I cook the enchiladas in the slow cooker, and what temperature should I maintain?
Cook the enchiladas on LOW for 6-7 hours or HIGH for 3-4 hours to ensure the chicken is fully cooked and the sauce thickens nicely. The slow cooker should be set to maintain a consistent temperature of around 170°F (77°C) on LOW or 190°F (88°C) on HIGH.
Can I use pre-made enchilada sauce or tortillas, and what should I be cautious about?
Yes, you can use pre-made enchilada sauce and tortillas, but be cautious about a few things: Ensure the tortillas are thawed if frozen, and check the sauce for added fillers or artificial ingredients that might affect the flavor. For the sauce, you can mix pre-made enchilada sauce with a bit of chicken broth or water to thin it out if needed. For the tortillas, use them as directed on the package, either by wrapping them in foil and heating them in the oven, or using them fresh if they are not frozen.
What ingredients should I include to make the enchiladas extra creamy and rich?
To make your slow cooker chicken enchiladas extra creamy and rich, consider adding the following ingredients: – 1 cup of heavy cream or evaporated milk – 1 cup of shredded cheese (such as Monterey Jack, cheddar, or a Mexican blend) – 1/2 cup of sour cream or Greek yogurt – 1/2 cup of crumbled queso fresco or feta cheese – 1/2 cup of corn kernels (fresh, frozen, or canned) – 1/2 cup of diced bell peppers (optional) – 1/4 cup of chopped fresh cilantro
How do you serve the enchiladas for the best presentation?
For the best presentation, follow these steps: 1. Preheat your oven to 375°F (190°C). 2. Assemble the enchiladas: Spread a layer of enchilada sauce on the bottom of a baking dish. Place the tortillas filled with chicken and cheese in a single layer, overlapping slightly. Pour more sauce over the top. 3. Bake: Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for another 10-15 minutes, until the cheese is bubbly and golden. 4. Rest: Let the enchiladas rest for 5 minutes before serving. 5. Serve: Garnish with fresh cilantro, diced tomatoes, avocado slices, and a dollop of sour cream or guacamole on the side. Serve with steamed rice and a side of salsa verde or roja.
