These Slow Cooker Chicken Enchiladas are creamy, cheesy, and so easy to make! Made with chicken, enchilada sauce, cheese, and tortillas, this is my number one requested crockpot recipe that my family asks on repeat! Great for meal prep, and easy weeknight meals!
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EASY CROCKPOT CHICKEN ENCHILADAS
These slow cooker chicken enchiladas are the ultimate comfort mexican cuisine with minimal effort. This recipe has minimal ingredients, but only takes five minutes to prep, and is full of flavor. I love a good slow cooker dinner that I can simply throw everything into the crockpot on a busy weeknight, and have dinner ready for my family with minimal effort.
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WHY YOU'LL LOVE SLOW COOKER CHICKEN ENCHILADAS
Family-Friendly: Every member of my family LOVES this meal! It's one of those dinners that rarely has leftovers, because it is just THAT good.
Easy Prep: One of my favorite things about these chicken enchiladas is that it truly only takes five minutes to put together. Adding all of the ingredients into the crockpot really takes the stress out of having to prep a family dinner, especially on a busy weeknight. Great for meal prep as well!
Delicious: The flavor combination is truly a 10/10! It's creamy, cheese and so filling! I love adding a combination of green chilis with red enchilada sauce to give it that extra spice! It's the perfect level of spice that is kid approved.
INGREDIENTS
- Chicken breast: Boneless, skinless chicken breast keeps this meal lean and high in protein. You can also substitute for chicken thighs.
- Red enchilada sauce: The bold, smoky red enchilada sauce brings just enough warmth without overpowering the dish.
- Green chilies: The mildly spicey chilies provide that subtle heat to this recipe to really bring out the flavor.
- Cheese: For this recipe, I like to use monterey jack and sharp cheddar cheese. However, you can substitute for others, based on preference.
- Seasonings: The seasonings used for this recipe include taco seasoning, salt, pepper, garlic powder, cumin, and onion powder.
- Yellow onion: The diced yellow onion softens in the crockpot, adding a subtle sweetness that balances the spice.
- Tortillas: White corn tortillas provide a great texture similar to a traditional chicken enchiladas. You can also substitute for yellow corn tortillas.
HOW TO MAKE EASY SLOW COOKER ENCHILADAS
First, Add chicken breast, diced onion, red enchilada sauce, taco seasoning, green chilis and additional seasonings into the crockpot.
Cook on high for 2-3 hours or low for 3-4 hours.
Next, once chicken is cooked, remove from crockpot and shred chicken. Place crockpot temperature on low setting, and place chicken back in crockpot.
Then, add shredded monterey jack and cheddar cheese and diced tortillas to crockpot stir together. Stir in the tortilla pieces and top with more cheese.
Finally, let it cook for another 20-30 minutes until the cheese is melted, and tortillas are softened.
TIPS AND TRICKS
Leftovers: Leftovers can be kept in an airtight, sealed container in the refrigerator for up to 4 days. It can be reheated in microwave.
Cooking: This slow cooker recipe can be cooked on low for 3-4 hours or high for 2-3 hours. I like to cook it on low if I have additional time, because it helps really enchance the flavors.
Meal prep: These slow cooker chicken enchiladas is a great option to meal prep for the week. I love making this, especially when I have busy days planned.
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Slow Cooker Chicken Enchiladas
Equipment
- 1 Slow Cooker
Ingredients
- 2 lb chicken breast
- 2 10 oz jars red enchilada sauce
- 1 packet taco seasoning or 1-2 tablespoon homemade taco seasoning
- 7 oz diced green chilies
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼-1/2 cup diced yellow onion
- 8-10 white corn diced tortillas
- 1 cup freshly shredded monterrey jack cheese
- 1 cup freshly cheddar cheese
Instructions
- in a crockpot, add chicken breast, diced onion, red enchilada sauce, taco seasoning, green chilis and additional seasonings.
- cook on high for 2-3 hours or low for 3-4 hours.
- once chicken is cooked, remove from crockpot and shred chicken.
- place crockpot temp on low if on high and put chicken back in crockpot.
- cut 8-10 white corn tortillas into ¼ pieces.
- add shredded monterrey jack and cheddar cheese to crockpot and top with white corn tortillas on top of chicken & cheese. Stir in the tortilla pieces and top with more cheese.
- let it cook for another 20-30 minutes until the cheese is melted and tortillas are softened.
- serve with rice, chips, sour cream, lettuce.
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