Name: Slow Cooker Chicken Enchiladas
Prep time: 10 min
Cook time: PT-484051H57M31S
Total time: PT-484051H57M31S
Cuisine: Mexican
Ingredients: Boneless, skinless chicken breasts or thighs: 4 large breasts (about 1.5 – 2 lbs) or 6-8 thighs; Enchilada sauce: 2 cups (about 16 oz) (store-bought or homemade); Tortillas: 8-10 flour or corn tortillas (depending on size, for 6-8 servings); Shredded cheese (cheddar or Mexican blend): 2 cups (about 8 oz); Onion, diced: 1 medium onion; Garlic, minced: 3 cloves; Black beans (optional): 1 can (15 oz), drained and rinsed; Corn (optional): 1 cup (fresh, frozen, or canned); Ground cumin: 1 tsp; Chili powder: 1 tbsp; Salt and pepper: to taste (about 1 tsp salt, 1/2 tsp pepper)

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If you’re looking for a cozy, flavorful meal that practically makes itself, then these Slow Cooker Chicken Enchiladas are a must-try! Imagine tender, shredded chicken wrapped in soft tortillas, smothered in a rich enchilada sauce, and topped with melted cheese—all cooked to perfection in your slow cooker. It’s the kind of dinner that everyone will love and will have you coming back for seconds (or thirds!).

Why You’ll Love This Recipe?

This recipe is a total game-changer for busy weeknights or when you’re craving comfort food but don’t want to spend hours in the kitchen. The slow cooker does all the hard work for you, giving you time to relax while the flavors meld together. These enchiladas are packed with tender chicken, a zesty sauce, and plenty of cheese, making them the perfect crowd-pleaser. Plus, it’s so easy to assemble—simply toss everything into the slow cooker and let it work its magic!

Ingredients

Here’s a sneak peek at the ingredients you’ll need to make this delicious dish. For the full list, check below!

Boneless, skinless chicken breasts or thighs
Enchilada sauce
Tortillas (flour or corn)
Shredded cheese (cheddar or a Mexican blend)
Onion
Garlic
Black beans (optional)
Corn (optional)
Ground cumin
Chili powder
Salt and pepper

For the full list of ingredients and measurements, scroll down below!

Directions

Step 1: Layer the Chicken and Seasonings

Start by placing your chicken breasts (or thighs) at the bottom of the slow cooker. Season the chicken with salt, pepper, chili powder, and ground cumin. Add in the diced onions and garlic for extra flavor. Pour the enchilada sauce over the chicken and seasonings, making sure it’s all nicely covered.

Step 2: Cook the Chicken

Set your slow cooker on low and cook the chicken for 4-6 hours, or until it’s tender and easily shreds with a fork. If you’re in a rush, you can cook it on high for about 2-3 hours, but low and slow gives the best results for the most tender chicken.

Step 3: Shred the Chicken

Once the chicken is cooked through, take it out of the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir it into the sauce to soak up all the flavorful juices.

Step 4: Assemble the Enchiladas

Now it’s time to assemble! Start by spooning a bit of the chicken mixture onto each tortilla. If you’re using black beans and corn, you can add those in as well for extra texture and flavor. Roll up the tortillas and place them seam-side down in the slow cooker. Pour any remaining sauce over the top of the tortillas.

Step 5: Add Cheese and Cook

Top the rolled enchiladas with a generous amount of shredded cheese. Cover the slow cooker and cook on low for an additional 30-45 minutes, just until the cheese is melted and bubbly. You’ll know they’re ready when the cheese is golden and gooey.

Step 6: Serve and Enjoy

Once done, serve the enchiladas hot with your favorite toppings—sour cream, guacamole, salsa, or even a sprinkle of cilantro. These enchiladas are packed with flavor and are sure to be a hit with the whole family!

Expert Tips and Tricks

Use Thighs for Extra Flavor: While chicken breasts are great, chicken thighs add extra flavor and juiciness. Feel free to swap them in for a richer taste.
Make it Spicy: If you love a little heat, toss in some sliced jalapeños or a few dashes of hot sauce along with the seasonings.
Don’t Skip the Cheese: Adding cheese on top is key to getting that melty, golden goodness you expect from enchiladas. Don’t skimp on the cheese!
Double the Recipe: This dish can be easily doubled for a crowd or for leftovers. It stores beautifully for a quick meal the next day.

Recipe Variations and Possible Substitutions

Vegetarian Enchiladas: Use a mix of black beans, corn, and bell peppers instead of chicken for a delicious vegetarian version. You can also add roasted sweet potatoes for extra heartiness.
Different Tortillas: Feel free to use flour tortillas, corn tortillas, or even gluten-free tortillas if you have dietary restrictions.
Add Veggies: If you like, you can add more veggies like spinach, zucchini, or bell peppers to the chicken mixture for added flavor and nutrition.

Serving and Pairing Suggestions

These Slow Cooker Chicken Enchiladas are perfect on their own, but you can take them up a notch by serving them with a side of Mexican rice, refried beans, or a fresh salad. Top with a dollop of sour cream, salsa, and guacamole for that classic enchilada experience. If you’re looking for a drink to pair, a chilled margarita or a cold glass of iced tea would complement this dish beautifully.

Storage and Reheating Tips

If you have leftovers (which is rare), store them in an airtight container in the fridge for up to 3 days. To reheat, place them in the microwave for a quick option, or pop them in the oven at 350°F (175°C) for 10-15 minutes to get that fresh-baked feel. You can also freeze the enchiladas for up to 2-3 months—just make sure to wrap them tightly in plastic wrap or foil before freezing.

4 FAQs

Can I use frozen chicken?
Yes, you can use frozen chicken, but you’ll need to cook it a little longer—about 6-7 hours on low. Just make sure to check that the internal temperature of the chicken reaches 165°F (74°C).
Can I make these enchiladas ahead of time?
Absolutely! You can prepare everything up until the point of adding the cheese. Then, store the enchiladas in the fridge overnight. The next day, just add the cheese and cook them in the slow cooker as usual.
What kind of enchilada sauce should I use?
You can use store-bought enchilada sauce, or you can make your own! A mild red enchilada sauce works great, but if you prefer something spicier, go for a hot version.
Can I use shredded rotisserie chicken instead of cooking it myself?
Yes, shredded rotisserie chicken is a great shortcut. Simply skip the slow cooking step, and add the pre-cooked chicken to the slow cooker along with the sauce for 30 minutes on low to heat everything through.

Conclusion

These Slow Cooker Chicken Enchiladas are the perfect dish for busy nights when you still want something hearty, flavorful, and comforting. The slow cooker does all the work, and you get a meal that’s packed with tender chicken, melty cheese, and rich enchilada sauce. Plus, they’re totally customizable based on your preferences. Give them a try—your family will thank you!

Why You’ll Love This Recipe?

Ingredients

Directions

Step 1: Layer the Chicken and Seasonings

Step 2: Cook the Chicken

Step 3: Shred the Chicken

Step 4: Assemble the Enchiladas

Step 5: Add Cheese and Cook

Step 6: Serve and Enjoy

Expert Tips and Tricks

Recipe Variations and Possible Substitutions

Serving and Pairing Suggestions

Storage and Reheating Tips

4 FAQs

Conclusion

Slow Cooker Chicken Enchiladas

Description

Ingredients

Instructions

Notes

Nutrition