Irresistible Slow Cooker Chicken Enchiladas Recipe

Creamy slow cooker chicken enchiladas offer a mouthwatering twist on classic Mexican comfort food.

Families adore this simple yet satisfying meal that comes together with minimal kitchen effort.

Tender shredded chicken mingles with rich, spicy sauce and melted cheese.

Perfectly seasoned ingredients create a delightful blend of flavors that dance across your palate.

Weeknight dinners become extraordinary with this convenient and delicious recipe.

Minimal prep means maximum enjoyment, letting you spend more time connecting around the dinner table.

Dive into this crowd-pleasing dish that promises to become your new favorite go-to meal.

Storing Chicken Enchiladas for Freshness

Store leftover enchiladas in an airtight container for up to 3-4 days. Seal tightly to prevent moisture and maintain freshness.

Transfer enchiladas to a freezer-safe dish, cover with plastic wrap and aluminum foil. Freeze for up to 2 months. Label with the date for easy tracking.

Place individual portions on a microwave-safe plate. Heat in 30-second intervals, stirring between each interval. Stop when the chicken is steaming hot and cheese is melted.

Preheat oven to 350°F. Cover enchiladas with foil to prevent drying. Warm for 15-20 minutes until heated through. Remove foil for the last 5 minutes to crisp the top.

FAQs

• Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work great and can be even more flavorful and tender than chicken breasts in slow cooker recipes.

• Is this recipe spicy?

The recipe has mild spice from chili powder, but you can adjust the heat by using more or less chili powder, or adding hot sauce according to your preference.

• Do I need to pre-cook the tortillas?

No, the tortilla strips will cook and soften directly in the slow cooker with the chicken mixture, absorbing the delicious enchilada sauce.

• Can I make this recipe gluten-free?

Simply use corn tortillas instead of flour tortillas to make this dish gluten-free while maintaining the same great taste and texture.

Reasons to Love Slow Cooker Chicken Enchiladas

• Hands-Off Cooking: Slow cooker method eliminates constant monitoring, letting you enjoy stress-free meal preparation while the chicken cooks perfectly.
• One-Pot Wonder: Minimal dishes and simple assembly mean less cleanup, making this recipe a dream for busy home cooks who want delicious meals without kitchen chaos.
• Customizable Comfort: Easily adapt the recipe by adding extra toppings like jalapeños, fresh cilantro, or switching up cheese types to match family preferences and taste buds.
• Family-Friendly Feast: Tender shredded chicken, melted cheese, and familiar Mexican-inspired flavors create a crowd-pleasing dish that both kids and adults will love without complicated ingredients.

Ingredients for Slow Cooker Chicken Enchiladas

• Chicken Breasts: A tender and lean protein that absorbs the rich enchilada sauce and seasonings.

• Salt, Black Pepper, Chili Powder: Essential spices that enhance the chicken's flavor and add a mild heat to the dish.

• Enchilada Sauce: A flavorful tomato-based sauce that provides moisture and traditional Mexican-inspired taste to the chicken.

• Tortillas: Soft corn or flour tortillas that break down and create a hearty, stew-like texture in the slow cooker.
• Cheese: Melts and binds the ingredients together, adding creamy richness to the enchilada mixture.

• Black Olives: Adds a briny, salty contrast to the rich dish.
• Sour Cream, Green Onions: Optional garnishes that provide fresh, cool, and tangy finishing touches.

How to Prepare Slow Cooker Chicken Enchiladas

Step 1: Prepare Slow Cooker Chicken

Place chicken breasts into the slow cooker. Generously sprinkle chili powder, salt, and black pepper over the chicken.

Drench the chicken completely with enchilada sauce. Slow cook on high temperature for 4 hours or low temperature for 6-8 hours until the meat becomes incredibly tender and easily falls apart.

Step 2: Shred and Combine Ingredients

Using two forks, shred the cooked chicken directly inside the slow cooker. Slice tortillas into large strips and gently fold them into the shredded chicken mixture.

• Shredded cheese
• Diced black olives

Press the mixture down firmly with the back of a wooden spoon to create an even layer.

Step 3: Finish and Garnish

• Remaining cheese
• Black olives

Cover the slow cooker and continue cooking on low setting for 45 minutes until cheese melts completely.

• Sour cream
• Chopped green onions
• Fresh cilantro

Tips for Tender Slow Cooker Chicken Enchiladas

• Cook chicken on low heat for maximum moisture and fall-apart texture, preventing dry meat.
• Cut tortillas into strips to help them absorb more sauce and create a casserole-like consistency.
• Add cheese in layers for even distribution and a gooey, rich final dish.
• Season chicken generously with chili powder and salt to enhance the overall taste profile.
• Use two forks directly in the slow cooker to shred chicken, saving time and reducing dish cleanup.

Delicious Variations for Chicken Enchiladas

• Tex-Mex Fusion: Replace chili powder with taco seasoning and add diced green chilies for a spicier, more robust flavor profile.
• Vegetarian Comfort: Swap chicken with black beans and plant-based protein, using vegetable enchilada sauce for a meat-free version.
• Creamy Green Enchiladas: Incorporate cream cheese and green salsa verde into the chicken mixture for a richer, tangy alternative.
• Southwestern Spinach Boost: Mix chopped spinach and pepper jack cheese into the chicken for added nutrition and zesty kick.

Best Pairings with Slow Cooker Enchiladas

• Sizzling Salsa Sidekick: Pair these enchiladas with a zesty fresh pico de gallo that cuts through the rich, cheesy chicken.
• Drink Harmony: Serve an ice-cold Mexican lager like Modelo Especial or Corona, whose crisp, light flavor perfectly balances the spicy, hearty dish.
• Cool Cream Complement: Top with tangy sour cream and chopped green onions to add a refreshing contrast to the warm, melted cheese and spiced chicken.
• Fiesta Fresh Side: Add a bright, crisp side salad with lime vinaigrette to lighten the meal and provide a clean, citrusy counterpoint to the robust enchiladas.

Low Cooker Chicken Enchiladas Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 19 reviews

• Total Time: 5 hours
• Yield: 10 1x

Print Recipe

Pin Recipe

Description

Savory Mexican Slow Cooker Chicken Enchiladas bring zesty southwestern flavors straight to your dinner table. Rich chicken fills warm tortillas with spicy charm, delivering comfort and bold taste in one delicious meal you’ll crave again and again.

---

Ingredients

Scale 1x2x3x

Main Protein:

• 1.5 pounds (680 grams) boneless, skinless chicken breasts

Sauce and Spices:

• 1 (28 ounces / 794 grams) can red enchilada sauce
• 1/2 teaspoon chili powder
• Kosher salt, to taste
• Black pepper, to taste

Additional Ingredients:

• 10 corn tortillas
• 2 cups (226 grams) cheddar cheese, grated
• 1 (4 ounces / 113 grams) can black olives, drained

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the slow cooker by placing chicken breasts inside and seasoning with salt, black pepper, and chili powder. Drench the chicken with enchilada sauce, ensuring complete coverage.
2. Set the slow cooker to high for 4 hours or low for 6-8 hours until the chicken becomes fork-tender and easily pulls apart.
3. Using two forks, shred the cooked chicken directly within the slow cooker, creating a uniform mixture.
4. Slice tortillas into large strips and gently fold them into the shredded chicken, creating a cohesive blend.
5. Incorporate one-third of the cheese into the chicken and tortilla mixture, pressing down with a spoon to create an even layer.
6. Sprinkle the remaining cheese over the top of the mixture, ensuring complete coverage. Scatter black olives across the surface.
7. Cover the slow cooker and continue cooking on low for 45 minutes until the cheese melts completely and creates a golden, bubbly top.
8. Serve the enchiladas piping hot, garnishing with a dollop of sour cream and freshly chopped green onions for added flavor and presentation.

Notes

• Enhance chicken flavor by adding garlic powder or cumin to the initial seasoning for deeper, more complex taste profiles.
• Swap chicken breasts for thighs to create a more tender, juicier texture that absorbs sauce more effectively.
• Reduce sodium by using low-sodium enchilada sauce and selecting reduced-fat cheese options without compromising delicious results.
• Create gluten-free version by using corn tortillas instead of traditional wheat varieties, ensuring everyone can enjoy this hearty meal.

• Prep Time: 15 minutes
• Cook Time: 4 hours 45 minutes
• Category: Lunch, Dinner
• Method: Slow Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 10
• Calories: 334 kcal
• Sugar: 3 g
• Sodium: 550 mg
• Fat: 15 g
• Saturated Fat: 7 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.2 g
• Carbohydrates: 21 g
• Fiber: 3 g
• Protein: 28 g
• Cholesterol: 70 mg