Why You’ll Love This Recipe

Slow Cooker Chicken Enchiladas are the perfect blend of convenience and flavor. Tender shredded chicken simmered in enchilada sauce, wrapped in soft tortillas, and topped with cheese, these enchiladas are effortlessly delicious. With minimal prep and maximum taste, they’re ideal for busy weeknights or cozy weekend dinners.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breasts
enchilada sauce (red or green)
corn or flour tortillas
shredded cheddar cheese
shredded Monterey Jack cheese
chopped onion
minced garlic
chili powder
ground cumin
salt
black pepper
chopped fresh cilantro (optional for garnish)

directions

Place the chicken breasts in the slow cooker and season with chili powder, cumin, salt, pepper, onion, and garlic.

Pour 1 cup of enchilada sauce over the chicken. Cover and cook on low for 6-7 hours or high for 3-4 hours.

Once the chicken is cooked through and tender, shred it with two forks directly in the slow cooker. Mix the shredded chicken into the sauce.

Preheat your oven to 375°F (190°C) if you plan to finish the enchiladas in the oven for a melted cheese topping.

Spoon a portion of the chicken mixture into each tortilla, roll it up, and place it seam-side down in a greased baking dish.

Pour the remaining enchilada sauce over the top, then sprinkle generously with both cheeses.

Cover with foil and bake for 15-20 minutes until heated through. Uncover and bake an additional 5-10 minutes to melt and slightly brown the cheese.

Garnish with chopped cilantro before serving if desired.

Servings and timing

This recipe yields approximately 6 servings.
Preparation time: 15 minutes
Slow cooking time: 6-7 hours on low or 3-4 hours on high
Baking time: 20-30 minutes
Total time: 6.5 to 7.5 hours

Variations

Use green enchilada sauce for a tangier flavor.

Add canned black beans or corn to the filling for added texture and nutrition.

Top with sliced jalapeños or diced avocado for extra kick or creaminess.

Use rotisserie chicken to save time on cooking.

Make it gluten-free by using certified gluten-free tortillas and sauce.

storage/reheating

Store leftover enchiladas in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave individual portions for 1-2 minutes or bake in a covered dish at 350°F (175°C) for 15-20 minutes until heated through.
For longer storage, freeze before baking for up to 2 months, then thaw and bake as directed.

FAQs

Can I use pre-cooked chicken?

Yes, simply skip the slow cooking step and mix shredded chicken with enchilada sauce and seasonings before assembling.

Do I have to bake the enchiladas?

Not necessarily. You can serve them directly from the slow cooker with melted cheese on top if you prefer.

Can I use beef or pork instead?

Absolutely, this method works great with shredded beef or pulled pork.

What type of tortillas work best?

Corn tortillas are traditional, but flour tortillas work well and are easier to roll.

Can I add vegetables?

Yes, sautéed bell peppers, spinach, or zucchini make great additions to the filling.

How do I keep tortillas from breaking?

Warm them slightly in the microwave or on a skillet to make them more pliable before rolling.

Can I make this recipe dairy-free?

Use your favorite dairy-free cheese or skip the cheese altogether.

Can I prepare this ahead of time?

Yes, you can assemble the enchiladas ahead and refrigerate for up to 24 hours before baking.

Can I make these spicier?

Add diced green chilies, hot sauce, or extra chili powder for more heat.

Are these kid-friendly?

Yes, especially with mild enchilada sauce and a cheesy topping.

Conclusion

Slow Cooker Chicken Enchiladas bring together the comfort of a classic Mexican dish with the ease of slow cooking. With juicy chicken, flavorful sauce, and gooey cheese, they’re sure to satisfy every craving. Whether for a family dinner or a potluck, this is one recipe you’ll want to make again and again.