Easy Crockpot Chicken Enchiladas

A Delicious Set-It-and-Forget-It Meal!

There’s nothing better than coming home to the smell of a warm, delicious meal that’s been cooking all day. That’s why I love making Crockpot Chicken Enchiladas! This recipe is perfect for busy weeknights, lazy weekends, or anytime you’re craving something cheesy, comforting, and packed with flavor.

The best part? You don’t have to stand over the stove for hours. Just toss everything in the slow cooker, let it work its magic, and in a few hours, you have tender, flavorful chicken ready to be wrapped in tortillas and smothered in sauce and cheese. It’s one of those meals that tastes like you put in a ton of effort, but really, your Crockpot did all the work.

Whether you’re cooking for your family, meal-prepping for the week, or hosting a fun taco night, these enchiladas will be a hit. Plus, they’re easy to customize—add extra spice if you love heat, throw in some veggies for extra nutrition, or switch up the cheese for a different flavor twist. Let’s get started!

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Why You’ll Love This Recipe

• Effortless Cooking – Just dump everything in the Crockpot and let it cook! No complicated steps or babysitting the stove.
• Incredibly Flavorful – The slow cooking process makes the chicken super tender and allows the flavors to blend beautifully.
• Perfect for Meal Prep – Make a big batch and enjoy leftovers for lunch or dinner throughout the week.
• Crowd-Pleaser – Whether you’re feeding picky eaters or spice lovers, this recipe can be customized to fit everyone’s tastes.
• Less Mess – Since most of the cooking happens in one pot, cleanup is a breeze!

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Ingredients

Here’s everything you’ll need to make these delicious Crockpot Chicken Enchiladas:

For the Chicken Filling

• 2 large boneless, skinless chicken breasts (or 3 small ones)
• 1 can (10 oz) red enchilada sauce
• 1 can (10 oz) diced tomatoes with green chilies (like Rotel)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin
• 1/2 teaspoon chili powder (add more if you like extra spice!)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar cheese (for mixing into the filling)

For Assembling the Enchiladas

• 8 small flour tortillas (or corn tortillas if preferred)
• 1 1/2 cups shredded Mexican cheese blend (for topping)
• 1/2 cup additional enchilada sauce (for pouring over the top)

Optional Toppings

• Sour cream
• Chopped fresh cilantro
• Diced avocado
• Sliced jalapeños
• Salsa or pico de gallo

Now that you have everything ready, let’s get cooking!

Kitchen Tools Needed

Before we start cooking, make sure you have these kitchen tools ready:

• Crockpot (Slow Cooker) – The star of the show! A 4-6 quart slow cooker works best.
• Tongs or Forks – For shredding the cooked chicken.
• Mixing Spoon – To stir ingredients together.
• Measuring Spoons and Cups – For accurate seasoning and portioning.
• Cutting Board and Knife – If you want to chop fresh toppings like cilantro or avocado.
• 9×13 Baking Dish – If you plan to bake the enchiladas after assembling for an extra melty finish.

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Cooking Instructions

Step 1: Cook the Chicken

1. Place the chicken breasts in the bottom of your Crockpot.
2. Pour in the enchilada sauce and diced tomatoes with green chilies.
3. Add the garlic powder, onion powder, cumin, chili powder, salt, and black pepper.
4. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is tender and easy to shred.

Step 2: Shred the Chicken

5. Once the chicken is cooked, use tongs or two forks to shred it directly in the Crockpot.
6. Stir in 1 cup of shredded cheddar cheese, letting it melt into the mixture.

Step 3: Assemble the Enchiladas

7. Preheat your oven to 375°F (optional, if baking after assembling).
8. Scoop some of the chicken mixture into the center of a tortilla. Roll it up and place it seam-side down in a greased baking dish. Repeat for all tortillas.
9. Pour 1/2 cup of enchilada sauce over the top and sprinkle with Mexican cheese blend.

Step 4: Bake (Optional but Recommended!)

10. Bake uncovered at 375°F for 10-15 minutes, just until the cheese is melted and bubbly.
11. Remove from the oven and let cool slightly before serving.

Step 5: Add Toppings and Serve

12. Garnish with your favorite toppings like sour cream, cilantro, avocado, or jalapeños.
13. Enjoy your warm, cheesy, and flavorful enchiladas!

More Recipes >>>>>>> Spaghetti Aglio e Olio Recipe

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Tips and Tricks for Success

• Use Rotisserie Chicken for a Quick Shortcut – If you’re short on time, use pre-cooked shredded chicken and mix it with the enchilada sauce and seasonings before assembling.
• Don’t Overfill the Tortillas – Too much filling can cause them to break or unroll. A few spoonfuls per tortilla works best.
• Want Extra Crispy Edges? – Lightly spray the tops of the enchiladas with oil before baking for a slightly crispy finish.
• Make it Spicier – Add diced jalapeños to the filling or use a spicier enchilada sauce.
• Freeze for Later – These enchiladas freeze well! Just assemble them in a freezer-safe dish, cover tightly, and freeze. When ready to eat, bake straight from frozen at 375°F for about 30-40 minutes.
• Try a Green Sauce Variation – Swap the red enchilada sauce for green salsa verde for a tangy, flavorful twist.

Ingredient Substitutions and Variations

One of the best things about this recipe is how flexible it is! Here are some great swaps and variations to try:

Ingredient Substitutions

• Chicken → Swap with shredded beef, ground turkey, or even black beans for a vegetarian version.
• Flour Tortillas → Use corn tortillas for a more authentic flavor or low-carb tortillas for a lighter option.
• Red Enchilada Sauce → Try green enchilada sauce or even salsa verde for a tangy, slightly different taste.
• Mexican Cheese Blend → Use cheddar, Monterey Jack, or pepper jack for different flavors.

Variations

• Creamy Enchiladas – Stir in ½ cup of cream cheese or sour cream into the shredded chicken for extra creaminess.
• Spicy Kick – Add chopped jalapeños or a dash of hot sauce to the filling.
• Extra Veggies – Mix in bell peppers, corn, or spinach for added nutrition and texture.
• Breakfast Enchiladas – Use scrambled eggs and breakfast sausage instead of chicken for a fun morning twist!

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Serving Suggestions

These enchiladas are super satisfying on their own, but if you want to turn them into a full meal, here are some tasty sides:

• Mexican Rice – A classic pairing that soaks up all the extra sauce.
• Refried Beans or Black Beans – Adds protein and makes the meal even heartier.
• Guacamole & Chips – The creamy avocado balances the spices perfectly.
• Corn Salad or Mexican Street Corn – A fresh, slightly sweet contrast to the cheesy enchiladas.
• Side Salad – A simple lettuce, tomato, and avocado salad with a lime vinaigrette keeps things light.

Don’t forget to serve with lime wedges for an extra fresh squeeze of flavor!

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Storage and Reheating Instructions

Storing Leftovers

• Fridge – Store leftover enchiladas in an airtight container for up to 4 days.
• Freezer – Freeze enchiladas in a tightly sealed dish for up to 3 months. Wrap each individually for easy grab-and-go meals.

Reheating

• Oven – Cover with foil and bake at 350°F for 15-20 minutes until heated through.
• Microwave – Heat on medium power for 1-2 minutes (covered) to prevent drying out.
• Air Fryer – Reheat at 350°F for 5-7 minutes for crispy edges.

For frozen enchiladas, bake directly from frozen at 375°F for 30-40 minutes.

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FAQ

Can I make these ahead of time?

Yes! Assemble the enchiladas up to 24 hours in advance, cover them, and store in the fridge. Bake when ready to eat.

Can I use rotisserie chicken instead of cooking in the Crockpot?

Absolutely! Just shred about 3 cups of rotisserie chicken, mix with the sauce and seasonings, and assemble as usual.

Do I have to bake them, or can I just eat them straight from the Crockpot?

You can eat them right away! Baking is optional but helps melt the cheese and makes them extra delicious.

Can I make this in the Instant Pot?

Yes! Cook the chicken with enchilada sauce on High Pressure for 12 minutes, then shred and proceed as usual.

How do I keep my tortillas from getting soggy?

Lightly warm them in a pan before filling or dip them in enchilada sauce before rolling to help them hold their shape better.

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Now you have everything you need to make these Crockpot Chicken Enchiladas a success! Whether you’re making them for a family dinner or meal prep, they’re sure to be a hit. Let me know how they turn out, and enjoy every cheesy, saucy bite!

Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub. I’d love to see your creations!