Imagine coming home after a long day. The delicious smell of seasoned chicken and melted cheese fills your kitchen. That is the magic of this recipe. It is a family-favorite meal, made easily. Forget the stress of dinner-making. Today, we are making Slow Cooker Chicken Enchiladas. This dish brings comfort, flavor, and much less trouble.
Why Make This Recipe
You will love these enchiladas because they are easy to make. You put everything in, set it, and forget it! This recipe almost makes itself. This gives you more time for other things. They are full of flavor and satisfying. Layers of tender chicken, rich sauce, and cheesy goodness make your belly happy. They please everyone. They are perfect for family dinners or parties. You can also make them ahead for the week. You can change them easily to fit what you like and what you have.
Table of Contents
Table of Contents
Slow Cooker Chicken Enchiladas: How to Make 10x Better
- Total Time: 4 hours 15 minutes
- Yield: 6 servings 1x
Description
These Slow Cooker Chicken Enchiladas are comforting, cheesy, and full of flavor. Tender shredded chicken, rich enchilada sauce, and melted cheese are layered in tortillas for an easy, family-friendly meal.
Ingredients
2 pounds boneless, skinless chicken breasts or thighs
1 (19-ounce) can enchilada sauce (red or green)
1 (14.5-ounce) can diced fire-roasted tomatoes
1 (4-ounce) can diced green chiles
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon dried oregano
Salt and black pepper, to taste
12 corn or flour tortillas (6-inch)
2 cups shredded cheese blend (Cheddar, Monterey Jack, or Mexican blend)
Optional toppings: fresh cilantro, sour cream, avocado, jalapeños, lime wedges
Instructions
1. Place chicken, onion, garlic, cumin, chili powder, oregano, salt, pepper, half of the enchilada sauce, fire-roasted tomatoes, and green chiles in the slow cooker. Cover and cook on low 4-6 hours or high 2-3 hours until chicken shreds easily.
2. Remove chicken and shred with two forks. Return shredded chicken to the slow cooker and stir into the sauce.
3. Warm tortillas briefly to soften. Fill each with chicken mixture and a little shredded cheese. Roll tightly and place seam-side down in a greased baking dish.
4. Pour remaining enchilada sauce over rolled tortillas. Top with remaining cheese.
5. Bake at 375°F (190°C) for 20-25 minutes until cheese is melted and bubbly.
Notes
Serve with rice, beans, salad, chips, salsa, or guacamole.
Always warm tortillas before filling to prevent tearing.
Do not overfill tortillas for easier rolling.
Let enchiladas rest a few minutes after baking for easier serving.
Store leftovers in the fridge up to 3-4 days or freeze for later.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker, Oven-Baked
- Cuisine: Mexican
How to Make Slow Cooker Chicken Enchiladas
This dish is simple to make and tastes great. Follow these steps for perfect enchiladas.
Ingredients of Slow Cooker Chicken Enchiladas:
- For the Chicken & Sauce
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 (19-ounce) can enchilada sauce (red or green)
- 1 (14.5-ounce) can diced fire-roasted tomatoes
- 1 (4-ounce) can diced green chiles
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- Salt and black pepper to taste
- For Assembling & Topping
- 12 corn or flour tortillas (6-inch)
- 2 cups shredded cheese blend (Cheddar, Monterey Jack, or Mexican blend)
- Optional Toppings: Fresh cilantro, sour cream, avocado, jalapeños, lime wedges
Directions of Slow Cooker Chicken Enchiladas:
- Prepare the Chicken: Put chicken breasts or thighs into the slow cooker. Sprinkle diced onion, minced garlic, cumin, chili powder, oregano, salt, and pepper over the chicken. Pour in half of the enchilada sauce, fire-roasted tomatoes, and green chiles. Cover and cook on low for 4-6 hours or on high for 2-3 hours. Cook until the chicken shreds easily.
- Shred & Combine: Carefully take the cooked chicken out of the slow cooker. Shred it using two forks. Put the shredded chicken back into the slow cooker. Stir it to mix with the flavorful sauce.
- Assemble the Enchiladas: Warm tortillas quickly in the microwave or a dry pan. This makes them soft. Spoon a lot of chicken mixture down the middle of each tortilla. Sprinkle a little shredded cheese on top. Roll tightly and put it seam-down in a greased baking dish. Pour the rest of the enchilada sauce over the rolled enchiladas. Sprinkle a lot of the remaining shredded cheese on top.
- Bake to Golden Perfection: Heat your oven to 375°F (190°C). Bake for 20-25 minutes. Bake until the cheese melts and bubbles, and the enchiladas are hot all the way through.
How to Serve Slow Cooker Chicken Enchiladas
Serve your enchiladas with classic sides like Mexican rice, refried beans, or black beans. For a fresh and zesty touch, add a simple green salad with a lime dressing. Include tortilla chips with fresh salsa and guacamole for a crunchy extra. A dollop of sour cream or a drizzle of crema adds a cooling touch.
How to Store Slow Cooker Chicken Enchiladas
Store cooled leftover enchiladas in a sealed container in the refrigerator. They will stay good for up to 3-4 days. They reheat well in the microwave or oven.
Tips to Make Slow Cooker Chicken Enchiladas
Do not overfill your tortillas. This makes them hard to roll and can make them messy. Always warm tortillas. This stops them from tearing and makes them easier to handle. Let the enchiladas rest for a few minutes after baking. This lets the flavors mix and makes them easier to serve. Cooked Slow Cooker Chicken Enchiladas freeze well for a quick meal later.
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Variation
You can add bell peppers, corn, or black beans to the chicken mixture for more vegetables. For a spicy kick, add diced jalapeños or a little cayenne pepper. For a creamy twist, stir a block of cream cheese into the shredded chicken mixture. This makes them extra rich. Try different cheese blends like pepper jack or cotija for different cheesy tastes.
FAQs
Q1: Can I use frozen chicken for these Slow Cooker Chicken Enchiladas?
A1: Yes, you can use frozen chicken breasts or thighs. You may need to cook them longer, an hour or two more on low, to make sure they are cooked through before shredding.
Q2: How do I store leftover Slow Cooker Chicken Enchiladas?
A2: Put cooled leftovers in a sealed container in the refrigerator for up to 3-4 days. They warm up wonderfully in the microwave or oven.
Q3: Can I make these Slow Cooker Chicken Enchiladas ahead of time?
A3: You can make the chicken mixture in the slow cooker and keep it in the refrigerator for one or two days. Then, put together and bake the enchiladas closer to when you want to eat them.