Crockpot Chicken Enchiladas

Introduction

Crockpot Chicken Enchiladas take the bold, zesty flavors of classic Mexican cuisine and make them effortless with the convenience of a slow cooker. Traditionally, enchiladas require assembling, rolling, and baking tortillas stuffed with chicken, cheese, and sauce. But with this recipe, the crockpot does the heavy lifting, infusing the chicken with enchilada sauce and spices until it’s juicy, tender, and ready to be rolled up or layered with tortillas and cheese.

This dish delivers all the comfort of homemade enchiladas but saves you time in the kitchen. Perfect for busy weeknights, potlucks, or when you want a hearty, crowd-pleasing meal with minimal effort.

Why I Love This Recipe

I love this recipe because it’s versatile and comforting. The crockpot ensures the chicken stays moist and absorbs all the enchilada flavors. Once ready, you can use the filling in enchiladas, tacos, burritos, or even as a topping for nachos. It’s a recipe that feels indulgent yet is simple to prepare, and I especially enjoy how customizable it is—you can keep it mild or make it spicy, use red or green sauce, and load up on your favorite toppings.

Why It’s a Must-Try Dish

• Minimal Effort: Let the slow cooker handle the work.
• Rich Flavor: Slow cooking enhances the smoky, tangy enchilada taste.
• Flexible: Works for family dinners, parties, or meal prep.
• Comfort Food at Its Best: Cheesy, saucy, and hearty.
• Kid-Approved: Mild enough for children but easy to spice up for adults.

Preparation and Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 4–6 hours on low OR 2–3 hours on high
• Total Time: About 4–6 hours

Servings and Nutrition Info

• Servings: 6
• Calories per Serving: ~350–380 kcal (with tortillas, cheese, and sauce, toppings excluded)
• Course: Main Course
• Cuisine: Mexican / Tex-Mex

Ingredients

For the Crockpot Chicken:

• 2 lbs boneless, skinless chicken breasts (or thighs)
• 2 cups red enchilada sauce (store-bought or homemade)
• 1 can (10 oz) diced tomatoes with green chilies (like Rotel)
• 1 medium onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Salt & black pepper, to taste

For the Enchiladas:

• 8 flour or corn tortillas
• 1 ½ cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• 1 cup extra enchilada sauce (for topping)

Optional Toppings:

• Sour cream
• Avocado or guacamole
• Jalapeños
• Salsa
• Fresh cilantro

Cooking Directions

1. Layer Ingredients: Place chicken in the crockpot. Add onion, peppers, tomatoes, enchilada sauce, and spices.
2. Cook: Cover and cook on low 4–6 hours or high 2–3 hours, until chicken is tender.
3. Shred Chicken: Remove chicken, shred with two forks, then return it to the crockpot and stir with sauce.
4. Assemble Enchiladas: Preheat oven to 375°F (190°C). Spoon filling into tortillas, roll up, and place seam-side down in a greased baking dish.
5. Top and Bake: Pour extra enchilada sauce over tortillas and sprinkle with cheese. Bake 15 minutes until cheese is melted and bubbly.

Step-by-Step Preparation Method

1. Dice onions and bell peppers.
2. Place chicken in crockpot, add diced vegetables, tomatoes, and sauce.
3. Sprinkle with cumin, chili powder, paprika, garlic powder, salt, and pepper.
4. Cook (low 4–6 hrs / high 2–3 hrs).
5. Shred chicken and mix back into sauce.
6. Fill tortillas with chicken mixture, roll tightly, and place in baking dish.
7. Top with more sauce and cheese.
8. Bake 15 minutes at 375°F.
9. Serve hot with toppings.

How to Serve

• Serve enchiladas straight from the oven with warm tortillas and your favorite toppings.
• Pair with Mexican rice, refried beans, or a fresh side salad.
• For parties, set up a toppings bar with guacamole, salsa, cheese, and sour cream.

Recipe Tips

• Warm tortillas before rolling to avoid tearing.
• For saucier enchiladas, add an extra cup of enchilada sauce.
• Mix cheese into the chicken filling for even more richness.
• Use corn tortillas for a more authentic Mexican version.

Variations

• Green Enchiladas: Use green enchilada sauce instead of red.
• Creamy Enchiladas: Stir in ½ cup sour cream or cream cheese into the filling.
• Spicy Enchiladas: Add chipotle peppers in adobo or extra chili powder.
• Vegetarian: Replace chicken with black beans, corn, and zucchini.
• Low-Carb: Use low-carb tortillas or serve filling in lettuce wraps.

Freezing and Storage

• Refrigerator: Store cooked enchiladas in an airtight container for up to 4 days.
• Freezer (unbaked): Assemble, wrap tightly in foil, and freeze for up to 3 months.
• Freezer (cooked): Freeze leftovers for up to 2 months.
• Reheating: Thaw overnight in fridge, then reheat in oven at 350°F until hot.

Special Equipment Needed

• Crockpot / Slow Cooker
• Baking dish
• Mixing bowls
• Forks (for shredding chicken)

Frequently Asked Questions (FAQ)

Q: Can I make this without baking?
A: Yes, serve shredded chicken straight from the crockpot as an “enchilada bowl” over rice or in tortillas.

Q: Can I use rotisserie chicken?
A: Definitely. Skip crockpot cooking—just mix shredded rotisserie chicken with enchilada sauce and heat for 30 minutes.

Q: Corn or flour tortillas?
A: Both work! Corn tortillas give authentic flavor, while flour tortillas are softer and easier to roll.

Q: Can I double this recipe?
A: Yes, just layer ingredients in a larger crockpot and use 2 baking dishes.

Conclusion

Crockpot Chicken Enchiladas are the ultimate combination of convenience and comfort. The crockpot makes the chicken tender and flavorful, while baking with cheese and sauce gives you that classic enchilada experience. Whether you’re cooking for family, meal prepping, or hosting a Tex-Mex night, this dish is a guaranteed winner. With so many ways to customize it—red, green, creamy, or spicy—it’s a recipe that belongs in every home cook’s collection.