crock pot chicken enchiladas

casserolerecipes.net

Make delicious crock pot chicken enchiladas with tender chicken, bold flavors, and easy prep. A perfect slow cooker meal for any night!

Prep Time 15

Cook Time 3

Total Time 3 15

Course Main Course

Cuisine Mexican

Servings 6 servings

Calories 350 kcal

2 large boneless skinless chicken breasts – Cooked low and slow for ultra-tender, shredded chicken.
2 cups red enchilada sauce – Adds a deep tangy, and mildly spicy flavor to the dish. Use store-bought or homemade.
1 teaspoon chili powder – Enhances the smoky spicy depth of the filling.
1 teaspoon cumin – A warm earthy spice that complements the sauce beautifully.
½ teaspoon garlic powder – Boosts the savory aromatic flavors of the chicken.
½ teaspoon onion powder – Adds a subtle natural sweetness.
Salt and black pepper to taste – Essential for balancing and enhancing flavors.

8 small flour tortillas or corn tortillas – Soft and pliable, perfect for rolling around the filling.
1 ½ cups shredded Mexican blend cheese – A delicious mix of cheddar Monterey Jack, and queso quesadilla for a melty, gooey topping.
½ cup sour cream optional – Adds a creamy, tangy element to balance the spice.
¼ cup chopped fresh cilantro – For a fresh herbaceous garnish.

1 cup black beans – Adds protein and fiber for a heartier meal.
½ cup corn kernels – A touch of natural sweetness and texture.
1 diced jalapeño – For those who love extra heat.
Sliced avocado diced tomatoes, and extra sour cream – Classic toppings for added richness and freshness.
With all your ingredients ready let’s move on to assembling and cooking these easy, slow-cooked enchiladas!

Start by adding your chicken breasts to the crockpot. You can use fresh or frozen chicken; just ensure it's fully covered by the other ingredients.
Add taco seasoning to the chicken. If you want to take it up a notch, feel free to mix in some chili powder or garlic powder for extra depth of flavor.
Pour in a bit of salsa or enchilada sauce (about a cup) to keep the chicken moist and juicy while it cooks.
Set your crockpot to low for 6–7 hours or high for about 3–4 hours. You want the chicken to be tender and easy to shred with a fork, which will give your enchiladas the right texture.

Once the chicken is fully cooked, shred it directly in the crockpot using two forks. It should pull apart easily.
Mix the shredded chicken with the sauce left in the crockpot to soak up all the wonderful flavors. If you like your enchiladas extra saucy, feel free to add more enchilada sauce at this stage.

Preheat your oven to 375°F (190°C) to prepare for the final baking step.
Lay out a baking dish and begin by placing a spoonful of the shredded chicken mixture into each tortilla. Roll them up and place them seam-side down in the dish.
Once the tortillas are all rolled up, pour additional enchilada sauce over the top and sprinkle with a generous amount of shredded cheese.
For a beautiful golden finish, cover the dish with foil and bake for 20–25 minutes. Remove the foil in the last 5 minutes to allow the cheese to get bubbly and slightly browned.

Once your crockpot chicken enchiladas are out of the oven, let them cool for a few minutes. Then, garnish with fresh cilantro, sour cream, or sliced avocados if you like.
These enchiladas are perfect for serving with a side of rice, beans, or a fresh green salad.

For a healthier twist: Use whole wheat tortillas or corn tortillas for a gluten-free option.
Adding more veggies: Throw in some diced bell peppers, onions, or even corn when preparing the chicken in the crockpot for added flavor and texture.
Make ahead: You can assemble the enchiladas and store them in the fridge overnight before baking, which makes dinner prep even easier.

Nutrition Information (Per Serving):

Keyword Crock Pot Chicken Enchiladas, Easy Chicken Enchiladas, Slow Cooker Enchiladas