Chicken Slow Cooker Enchiladas

Chicken Slow Cooker Enchiladas are cheesy, comforting, and packed with bold enchilada flavor. An easy dinner that lets the slow cooker do all the work.

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Shopping list:

• boneless skinless chicken breast
• taco seasoning packet or try my homemade taco seasoning
• onion
• enchilada sauce
• canned diced tomatoes & green chiles
• corn tortillas
• Mexican blend shredded cheese
• lettuce, tomato, black olives, jalapeno, avocado, for topping, optional

Chicken Slow Cooker Enchiladas are the ultimate comfort food for busy days. Chicken breasts slowly cook in enchilada sauce, taco seasoning, onions, and diced tomatoes with green chiles, creating a tender, flavorful filling with almost no effort. Toward the end of cooking, strips of corn tortillas are stirred in, soaking up all the delicious sauce and giving the dish that classic enchilada texture without the extra work of rolling individual enchiladas.

Finished with plenty of melted cheese, this easy slow cooker dinner is hearty, satisfying, and perfect for feeding a family. It's one of those recipes that tastes like you spent a lot of time in the kitchen, even though the slow cooker did most of the work. Serve it with your favorite toppings like sour cream, avocado, cilantro, green onions, or jalapeños for a simple weeknight meal everyone will love.

Looking for more slow cooker chicken recipes? Check out my Mississippi Slow Cooker Chicken or Slow Cooker Creamy Chicken and Vegetable Soup!

Does your family enjoy enchiladas for dinner? If so, try these Cream Cheese Chicken Enchiladas or Seafood Enchiladas!

Keep scrolling for the full printable recipe 💙

Recipe tips and substitution ideas:

• For the best flavor, use a good quality enchilada sauce since it forms the base of the entire dish. Be sure to cut the corn tortillas into evenly sized strips so they soften consistently while cooking. When shredding the chicken, shred it into bite sized pieces so it mixes evenly throughout the enchiladas. Freshly shredded cheese melts more smoothly than pre shredded cheese and gives the dish the best texture.

• This recipe is easy to customize based on what you have available. Boneless skinless chicken thighs, pork tenderloin or a cheap cut of steak can be used instead of chicken breasts. Feel free to swap the Mexican blend cheese for cheddar, Monterey Jack, pepper jack, or Colby Jack. You can also use green enchilada sauce instead of red for a different flavor profile. Add ins like black beans, corn, bell peppers, or sliced jalapeños make great additions or use regular canned diced tomatoes instead of tomatoes with green chiles. I've also added some cream cheese!

Our favorite kitchen equipment and supplies used with this recipe:

• Crock-Pot Programmable Slow Cooker
• Rotary Cheese Grater
• Amazon Basics Knife Set
• Epicurean Kitchen Series Cutting Board

Yield 5 servings

Author Hot Eats and Cool Reads

Prep time

15 Min

Cook time

6 Hour

Total time

6 H & 15 M

Chicken Slow Cooker Enchiladas

Tender shredded chicken, tortillas, enchilada sauce, and melted cheese come together in this simple crockpot meal. Perfect for busy weeknights and family dinners.

Ingredients

• 2 pounds boneless skinless chicken breast
• 1 - 1 ounce packet taco seasoning
• 3/4 cup diced onion
• 1 - 10 ounce can enchilada sauce
• 1 - 10 ounce can diced tomatoes & green chiles
• 10 corn tortillas, cut into strips
• 8 ounces Mexican blend shredded cheese
• lettuce, tomato, black olives, jalapeno, avocado, for topping, optional

Instructions

1. Place the chicken in the slow cooker and sprinkle the taco seasoning evenly over the top.
2. Add the onion, enchilada sauce, and diced tomatoes.
3. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and cooked through.
4. About 30 minutes before the cooking time is complete, remove the chicken from the slow cooker and shred it with two forks.
5. Return the shredded chicken to the slow cooker and stir in the tortilla strips until well combined.
6. Sprinkle the cheese evenly over the top. Cover and cook for an additional 30 minutes, or until the cheese is melted.
7. Serve warm with your favorite toppings.

Nutrition Facts

Calories

515

Fat

17 g

Sat. Fat

7 g

Carbs

37 g

Fiber

7 g

Net carbs

30 g

Sugar

8 g

Protein

53 g

Sodium

1288 mg

Cholesterol

152 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

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