Easy Crockpot Chicken Enchiladas
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.
Equipment
- Crockpot (Slow Cooker)
- Tongs or Forks
- Mixing Spoon
- Measuring Spoons and Cups
- Cutting Board and Knife
- 9x13 Baking Dish
Ingredients
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
Instructions
Step 1: Cook the Chicken
- Place the chicken breasts in the bottom of your Crockpot.
- Pour in the enchilada sauce and diced tomatoes with green chilies.
- Add the garlic powder, onion powder, cumin, chili powder, salt, and black pepper.
- 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
- Once the chicken is cooked, use tongs or two forks to shred it directly in the Crockpot.
- Stir in 1 cup of shredded cheddar cheese, letting it melt into the mixture.
Step 3: Assemble the Enchiladas
- Preheat your oven to 375°F (optional, if baking after assembling).
- 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.
- Pour 1/2 cup of enchilada sauce over the top and sprinkle with Mexican cheese blend.
Step 4: Bake (Optional but Recommended!)
- Bake uncovered at 375°F for 10-15 minutes, just until the cheese is melted and bubbly.
- Remove from the oven and let cool slightly before serving.
Step 5: Add Toppings and Serve
- Garnish with your favorite toppings like sour cream, cilantro, avocado, or jalapeños.
- Enjoy your warm, cheesy, and flavorful enchiladas!
Notes
Nutritional Value (Per Serving - Approximate)
- Calories: ~450-500 kcal
- Protein: ~35g
- Carbohydrates: ~45g
- Fat: ~15-20g
- Saturated Fat: ~8g
- Fiber: ~5g
- Sugar: ~6g
- Sodium: ~900-1100mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.