Effortless Crockpot Chicken Enchiladas: A Flavorful Family Favorite

Tired of complicated weeknight dinners? These Crockpot Chicken Enchiladas are the answer! Imagine coming home to the irresistible aroma of a home-cooked meal, all thanks to the magic of your slow cooker. This recipe has quickly become a family favorite, offering a “made from scratch” taste with minimal effort. Say goodbye to dinner stress and hello to delicious, easy enchiladas!

Slow cookers are a lifesaver, especially on hectic days. There’s nothing quite like leaving the house and returning to a fully cooked, flavorful dinner. This Crockpot Chicken Enchiladas recipe is incredibly versatile, allowing you to customize it to your liking. Whether you prefer white meat or dark, a mild spice or a fiery kick, this recipe is your blank canvas.

Why Crockpot Chicken Enchiladas are a Winner

Hands-Off Cooking: Simply combine the ingredients and let the slow cooker do its thing. Perfect for busy schedules!
Easy Cleanup: While a quick sauté of onions is involved, the majority of the cooking happens in the crockpot, minimizing dishes.
Freezer-Friendly: Double the recipe and freeze half for a future meal. A convenient option for those nights when you just don’t have time to cook.
Customizable: Easily adjust the ingredients and spice level to suit your family’s taste.

No slow cooker? No problem! We also have a Creamy Chicken Enchiladas recipe that you can bake in the oven.

Ingredients and Substitutions for the Best Chicken Enchiladas

Chicken: Both white and dark meat work well. Consider using chicken thighs for extra flavor and tenderness. Turkey tenderloins or leftover shredded turkey are also great options.
Enchilada Sauce: Use your favorite store-bought brand or homemade. Salsa verde can be used for a tangy twist.
Sour Cream: Plain Greek yogurt or Mexican crema are excellent substitutes.
Tortillas: Corn tortillas are recommended as they hold up better in the slow cooker. Flour tortillas tend to get soggy. For a saucier dish, omit the tortillas altogether or serve with tortilla chips.
Beans: Pinto beans, refried beans, or even corn kernels add great flavor and texture.
Cheese: Use your favorite melting cheese. Pepper jack adds a nice kick, while queso fresco adds a tangy flavor (add it at serving time).
Green Chiles: Diced jalapeños can be used for extra heat, or jarred bell peppers for a mild, sweet flavor.

Essential Equipment for Perfect Enchiladas

Small Skillet
4-Quart or Larger Slow Cooker
Meat Thermometer
Two Forks (for shredding chicken)
Serving Spoon

How to Make Crockpot Chicken Enchiladas: Step-by-Step Instructions

Follow these simple steps to create the ultimate Crockpot Chicken Enchiladas:

Heat olive oil in a small skillet over medium heat. Add the onion and cook for 3-4 minutes until softened. Stir in the garlic and cumin, cooking for another minute until fragrant.
Pour one can of enchilada sauce into the bottom of the slow cooker. Place the chicken breasts on top of the sauce.

Spoon the sautéed onion mixture over the chicken, then pour the remaining enchilada sauce over everything.
Cover and cook on HIGH for 2-3 hours or LOW for 4-6 hours, or until the chicken is cooked through and shreds easily.

Use two forks to shred the chicken directly in the slow cooker. Stir in the sour cream, green chiles, black beans, and tortilla strips until well combined. Sprinkle the shredded cheese over the top.
Cover and cook on HIGH for an additional 20-30 minutes, or until the cheese is melted and bubbly.
Spoon the enchiladas into bowls and top with your favorite garnishes, such as extra cheese, cilantro, or avocado.

Pro Tip

Check the chicken after 2 hours on high or 4 hours on low. Overcooked chicken can become dry, even in a slow cooker. Cooking on low is recommended for optimal tenderness.

Frequently Asked Questions about Crockpot Chicken Enchiladas

How do I know if the chicken is done in the crockpot?

The best way to ensure the chicken is fully cooked is to use a meat thermometer. Chicken should reach an internal temperature of 165°F (74°C) in the thickest part.

Is it better to cook chicken on high or low in the crockpot?

Cooking on low generally results in more tender and juicy chicken. However, if you’re short on time, cooking on high will cook the chicken faster.

Do I need to flip the chicken in the crockpot?

No, flipping is not necessary as the chicken is submerged in liquid and the heat rises to cook it evenly.

Does crockpot chicken get more tender the longer it cooks?

While slow cooking can tenderize tougher cuts of meat, overcooking chicken can lead to dryness. Monitor the chicken with a thermometer and check for fork-tenderness to avoid overcooking.

More Slow Cooker Recipes You’ll Love

Crock Pot Smothered Chicken
Crockpot Honey Mustard Chicken
15 Bean Soup (Crock Pot Recipe with Ham)
Crockpot Funeral Potatoes

If you enjoyed this Crockpot Chicken Enchiladas recipe, please leave a star rating and comment below! I’d love to hear how it turned out.

Crockpot Chicken Enchiladas Recipe

Description: These crockpot chicken enchiladas deliver all the cheesy, saucy goodness you crave in half the time. Tender shredded chicken mingles with black beans, green chiles, and corn tortilla strips in a creamy enchilada sauce that practically makes itself. Just 10 minutes of prep in the morning means dinner is waiting for you at the end of a busy day.

Prep Time: 10 minutes

Cook Time: 2 hours 30 minutes

Total Time: 2 hours 40 minutes

Servings: 6

Calories: 458 kcal

Ingredients:

1 pound boneless, skinless chicken breasts or thighs
1 teaspoon olive oil
1 small onion, chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1 can (4 ounces) green chiles, chopped
2 cans (10 ounces each) red enchilada sauce
1/2 cup sour cream
6 corn tortillas, taco-sized, cut into 2-inch strips
15 ounces black beans, rinsed and drained
8 ounces shredded cheddar cheese, Monterey Jack, or Mexican cheese blend, divided

Instructions:

Heat olive oil in a small skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic and ground cumin, cooking for another minute until fragrant.
Pour 1 can of enchilada sauce into the bottom of your slow cooker. Place the chicken breasts (or thighs) on top of the sauce. Spoon the sautéed onion mixture over the chicken, then pour the remaining can of enchilada sauce over everything.
Cover and cook on HIGH for 2-3 hours or LOW for 4-6 hours, until the chicken reaches an internal temperature of 165°F and shreds easily with a fork.
NOTE: My 7 quart Crock-pot cooks this recipe in 4 hours on LOW setting. I recommend using LOW setting if you are cooking it for the first time as slow cookers can vary in cooking times and temperatures.
Remove the lid and use two forks to shred the chicken directly in the slow cooker, mixing it into the sauce. Stir in the sour cream, green chiles, black beans, and tortilla strips until well combined. Sprinkle the shredded cheese over the top, reserving some for serving.
Cover and cook on HIGH for an additional 20-30 minutes, until the cheese is melted and the tortilla strips have softened into the sauce.
Spoon the enchilada mixture over rice, if desired, or into bowls. Top with reserved shredded cheese and your favorite garnishes.

Notes:

Timing matters: Check your chicken at the minimum cook time. Overcooked chicken becomes dry and stringy, even in a slow cooker. I recommend cooking the chicken on low, if possible.
Don’t skip the sauté: Those few extra minutes caramelizing the onions and toasting the cumin make a huge flavor difference.
Tortillas: I recommend using thicker yellow corn tortillas for the best taste and texture.
Cheese: Mix 2/3 of the cheese into the dish and reserve the other half for topping to get that gorgeous melted layer on top.
Prevent curdling: Let the sour cream come to room temperature before adding it, or temper it by mixing a few spoonfuls of the hot sauce into the sour cream first.

Ingredient Substitutions:

Chicken: Turkey tenderloins can replace the chicken, or use leftover shredded turkey and a shortened cooking time.  
Enchilada sauce: Use 2 cups homemade enchilada sauce, or substitute with 1 jar of strained salsa verde for a tangier version. 
Sour cream: Greek yogurt or Mexican crema work equally well. 
Tortillas: Flour tortillas or even stale tortilla chips can replace corn tortillas. You can also leave them out entirely for a saucier dish. 
Beans: Pinto beans, refried beans, or even corn kernels work nicely. 
Cheese: Use whatever melts well. Pepper jack adds nice heat, queso fresco adds tang (add it at serving, not during cooking). 
Green chiles: Swap with diced jalapeños for more heat, or jarred bell peppers for mild sweetness.

Meal Prep Instructions:

This recipe doubles easily for meal prep or feeding a crowd. Use a 6-quart slow cooker for a double batch.

Recipe Variations:

Chicken for enchiladas in crock pot: to make chicken for enchiladas, follow steps 1-3, then shred chicken. Use the shredded chicken to make an enchilada casserole.
Enchilada Casserole Style: Double the tortillas and layer them like lasagna noodles between the chicken mixture. 
White Chicken Enchiladas: Use salsa verde instead of red enchilada sauce and white beans instead of black beans. 
Spicy Version: Add 1-2 teaspoons chipotle peppers in adobo sauce with the green chiles. 
Veggie-Packed: Stir in 1 cup frozen corn, 1 diced bell pepper, or 1 cup chopped zucchini during the last 30 minutes. 
Breakfast Version: Top with fried eggs and serve with breakfast potatoes.

Storage Instructions:

Refrigerator: Store in an airtight container for up to 4 days. The flavors actually improve the next day. 
Freezer: Freeze in portion-sized containers for up to 3 months. The texture holds up well to freezing. 
Reheating: Warm gently on the stovetop with a splash of water or broth to loosen the sauce. Microwave individual portions for 2-3 minutes, stirring halfway through.

Make-Ahead Instructions:

Prep the onion mixture and measure out all ingredients the night before. Store in the fridge, then dump everything in the slow cooker in the morning.

Nutrition Facts: