If you love enchiladas, then these Crock Pot Chicken Enchiladas are about to become your new favorite dinner! This easy slow cooker recipe delivers all the bold, cheesy, and comforting flavors of classic enchiladas with the convenience of hands-off cooking. Simply let the slow cooker work its magic, and you’ll come back to a warm, melty, and downright delicious meal that’s perfect for any night of the week.

Crock Pot Chicken Enchiladas

Perfect for busy weeknights, meal prep, or feeding a crowd, this recipe is as simple as it gets. Tender shredded chicken is coated in zesty enchilada sauce, mixed with flavorful spices, and wrapped in soft corn tortillas. Everything cooks together in the crockpot, allowing the flavors to meld beautifully. And let’s not forget the cheese—because what’s an enchilada without a gooey, cheesy topping?

Whether you serve them straight from the slow cooker or with your favorite sides like Mexican rice, beans, or guacamole, these crockpot enchiladas are guaranteed to be a hit at the dinner table. Let’s dive in!

What You Will Love About This Recipe

✔ Easy & Hands-Off – The slow cooker does all the work! No need to bake or pan-fry.

✔ Packed with Flavor – Seasoned shredded chicken, green chilies, and enchilada sauce make this dish irresistible.

✔ Perfect for Meal Prep – Make a big batch and enjoy leftovers throughout the week.

✔ Family-Friendly – Everyone loves cheesy enchiladas, and you can customize the spice level to your liking.

Ingredients:

1.5 lbs boneless, skinless chicken breasts, cooked and shredded

1 can (10 oz) red enchilada sauce

1 can (4 oz) chopped green chilies

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and black pepper to taste

2 cups shredded Mexican blend cheese

12 small corn tortillas

Chopped fresh cilantro and sliced green onions for garnish

How to Make Crock Pot Chicken Enchiladas

In a large mixing bowl, combine the shredded chicken, half of the enchilada sauce, green chilies, chopped onion, minced garlic, ground cumin, chili powder, salt, and black pepper. Mix well to combine.

Spread a thin layer of the remaining enchilada sauce on the bottom of the crock pot, leaving enough enchilada sauce for topping the enchiladas.

Place a spoonful of the chicken filling in the center of each corn tortilla, roll it up, and place it seam side down in the crock pot. Repeat until all tortillas are filled and arranged snugly in the crock pot, stacked if needed.

Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle the shredded cheese evenly over the top. Cover and cook on low for 4 hours or until the cheese is melted and bubbly.

Carefully remove the enchiladas from the crock pot using a spatula. Garnish with chopped cilantro and/or sliced green onions.

Tips & Tricks

Warm the Tortillas – To prevent them from cracking, microwave the tortillas for about 20 seconds before rolling.
Use Pre-Cooked Chicken – Rotisserie chicken or leftover shredded chicken makes this even easier.
Don’t Skip the Cheese – The more cheese, the better! Feel free to add extra for an extra gooey finish.
Stack if Needed – If your crockpot is small, layer the enchiladas instead of rolling them tightly in a single layer.
Garnish for Freshness – Add fresh cilantro, sliced green onions, diced tomatoes, or even a dollop of sour cream before serving.

FAQs

Yes! Flour tortillas work just as well and will give you a softer texture. However, they can get a little soggy, so be sure to use smaller, thicker flour tortillas.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through.

Absolutely! Add extra chili powder, diced jalapeños, or a dash of hot sauce to kick up the heat.

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Crock Pot Chicken Enchiladas

Name: Crock Pot Chicken Enchiladas
Prep time: 20 min
Total time: 20 min
Ingredients: 1.5 lbs boneless, skinless chicken breasts, cooked and shredded; 1 can (10 oz) red enchilada sauce; 1 can (4 oz) chopped green chilies; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon chili powder; Salt and black pepper to taste; 2 cups shredded Mexican blend cheese; 12 small corn tortillas; Chopped fresh cilantro and sliced green onions for garnish

Prep Time: 20 minutes

Total Time: 20 minutes

Crock pot chicken enchiladas are so easy to make and only take a few minutes of prep. They are full of so much flavor thanks to the tender chicken combined with spices and seasonings that are all rolled in a corn tortilla and topped with a zesty red sauce and cheese. It is the perfect meal to enjoy on a busy night that everyone will love.

Ingredients

1.5 lbs boneless, skinless chicken breasts, cooked and shredded
1 can (10 oz) red enchilada sauce
1 can (4 oz) chopped green chilies
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and black pepper to taste
2 cups shredded Mexican blend cheese
12 small corn tortillas
Chopped fresh cilantro and sliced green onions for garnish

Instructions

In a large mixing bowl, combine the shredded chicken, half of the enchilada sauce, green chilies, chopped onion, minced garlic, ground cumin, chili powder, salt, and black pepper. Mix well to combine.
Spread a thin layer of the remaining enchilada sauce on the bottom of the crock pot, leaving enough enchilada sauce for topping the enchiladas.
Place a spoonful of the chicken filling in the center of each corn tortilla, roll it up, and place it seam side down in the crock pot. Repeat until all tortillas are filled and arranged snugly in the crock pot, stacked if needed.
Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle the shredded cheese evenly over the top. Cover and cook on low for 4 hours or until the cheese is melted and bubbly.
Carefully remove the enchiladas from the crock pot using a spatula. Garnish with chopped cilantro and/or sliced green onions.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 443Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 132mgSodium: 430mgCarbohydrates: 26gFiber: 4gSugar: 3gProtein: 47g

Melissa

I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!

Crock Pot Chicken Enchiladas – Easy, Cheesy & Full of Flavor!