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Crock Pot Chicken Enchiladas

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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. 

If you love Mexican food, you will definitely want to try our Mexican Ground Beef Casserole, our Instant Pot Mexican Rice, and our Mexican Street Corn Salad. 

Crock Pot Chicken Enchiladas

Crock Pot Chicken Enchiladas

I love Mexican food! I think I could eat it every single night and never get sick of it! Of all the Mexican dishes I make, these Crock pot chicken enchiladas are one of my favorites. They are perfect for weeknights that are busy or if you are looking for a one pot fix it and forget it dish. Top with your favorite toppings and serve. They are full of so much flavor that they whole family will love. 

Crock Pot Chicken Enchiladas

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. 
Crock Pot Chicken Enchiladas

Tips Tricks and FAQs

  • Be sure to start with your layer of sauce in the crockpot. This helps prevent the enchiladas from sticking. I will sometimes even spray the crockpot with non-stick spray prior to adding the sauce for easier cleanup. 
  • When you are short on time, use a rotisserie chicken rather than waiting for your chicken to cook and shred. 
  • This recipe calls for corn tortillas but you can easily swap them out for flour tortillas if you prefer. 
  • If you are worried about the cheese overcooking, you can add it for the last hour of cooking.
  • The more you take the lid off to check on your enchiladas the longer your enchiladas will take.  Everytime you open the lid it lets heat out which increases cooking time. 
  • If you want the enchilada sauce to be rich with flavor, warm it up prior to using it in this crockpot chicken enchilada dish. 
  • If you are in a hurry, you can cook these for 2-3 hours on high. 
Crock Pot Chicken Enchiladas

Storage

Allow your crockpot chicken enchiladas to completely cool to room temperature before storing. 

Place leftovers in an airtight container and place in the fridge. These will keep for up to 4 days. 

Crock Pot Chicken Enchiladas

Freezer

If you would like to freeze your enchiladas, it is best to freeze them in individual servings. Place them in a freezer-safe container and place them in the freezer. These will keep for up to 3 months. When you are ready to enjoy thaw in the fridge overnight. 

Crock Pot Chicken Enchiladas

Reheating

Reheat your crockpot chicken enchiladas in the microwave to your desired temperature and enjoy. 

Crock Pot Chicken Enchiladas

Breakfast enchiladas

Mexican Cornbread

Taco Bell Crunchwrap

Instant Pot Mexican Rice

White Chicken Enchiladas

Crock Pot Chicken Enchiladas
Crock Pot Chicken Enchiladas

Crock Pot Chicken Enchiladas

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

  1. 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.
  2. Spread a thin layer of the remaining enchilada sauce on the bottom of the crock pot, leaving enough enchilada sauce for topping the enchiladas. 
  3. 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.
  4. 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.
  5. Carefully remove the enchiladas from the crock pot using a spatula. Garnish with chopped cilantro and/or sliced green onions.

Nutrition Information:

Yield:

6

Serving Size:

1

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

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