Crockpot Chicken Enchiladas are a great delicious dinner that your whole family is going to love. My homemade enchilada sauce and great tips will make this a recipe you fall back on over and over.
One of my favorite kinds of recipes to share with you is the ones that are kid approved. I make my kids eat everything. But! Not everything I love gets a winning endorsement gold star seal of approval from my three.
These Crock Pot Chicken Enchiladas do!
What is even more rare is when ALL THREE love a dinner recipe. This slow cooker dinner recipe gets that box checked!
If you are struggling with what to make for your family this week, make this! I have everything you need in this post to make this recipe turn out perfectly, including different ideas for making shredded chicken .
Crock Pot Chicken Enchilada Ingredients
This recipe requires only a few ingredients, making it a great weeknight dinner. Please refer to the recipe card for the full amounts and instructions at the bottom of the post.
- Enchilada Sauce (more on that below)
- Diced tomatoes
- Shredded Chicken (more on that below)
- Diced Green Chiles
- Taco Seasoning
- Tortillas
- Cheese
If you keep shredded chicken in the freezer, you can keep almost everything to make this in your pantry. That way you only need to add tortillas and cheese to your grocery list.
How to Make Slow Cooker Chicken Enchiladas
This is a brief overview of this delicious recipe. See the recipe card at the bottom of the post for the full recipe.
- Make the enchilada filling. In a large bowl mix together the chicken, 3/4 cup of cheese, green chiles, diced tomatoes, and taco seasoning.
- Prep the slow cooker. Spray it with cooking spray. Then add a small amount of enchilada sauce to the bottom.
- Put it all together. Put a little filling in each tortilla, roll them tightly and place them in the bottom of the crockpot. Top with a little more enchilada sauce and then make a second layer of enchiladas. Top with the remaining sauce and cheese.
- Cook the enchiladas. Cook on low for 2 to 4 hours.
Tips and Tricks
- Use homemade enchilada sauce. This homemade enchilada sauce is the bomb and is totally worth the time to make it. You can even make it the night before you make this recipe.
- Keep shredded chicken on hand. I love keeping shredded chicken in my freezer . It thaws really really fast and is perfect for a recipe like this.
- Boil your chicken. To quickly cook chicken, place the chicken in enough water to cover it and simmer it for 4 to 10 minutes. Make sure it registers 165 degrees with an instant read thermometer.
- Bake your chicken. To quickly bake chicken, place chicken in a baking dish and cover with foil. Bake for 15 to 20 minutes at 400 degrees.
- Make the chicken in the Instant Pot. You can also make shredded chicken in the instant pot. Learn how to make shredded chicken in the instant pot .
What to Serve with Crockpot chicken Enchiladas
- Spanish Rice
- Instant Pot Pinto Beans
- Guacamole
If you make these Crock Pot Chicken Enchiladas or any of my other recipes, leave me a comment and let me know what you think.
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Ingredients
- 1 pound chicken cooked and shredded (see notes in the post about making shredded chicken )
- 15 ounces diced tomatoes drained
- 4 ounces diced green chiles
- 1 tablespoon taco seasoning
- 2 cups enchilada sauce
- 12 6 inch flour tortillas (see note about using corn tortillas)
- 8 ounces cheddar cheese shredded
Instructions
- Spray your crockpot with cooking spray.
- In a medium bowl, mix together the chicken, drained diced tomatoes, chiles, taco seasoning, and 3/4 a cup of the cheese.
- Pour a small amount of the enchilada sauce – just enough to coat the bottom – into bottom of the slow cooker.
- Add 1/3 a cup of the chicken mixture to each tortilla and roll tightly. Place seam side down in the preparred slow cooker.
- After filling the bottom of the slow cooker with a layer of chicken enchiladas, add a little bit of sauce and cheese. Now add another layer of enchiladas.
- When all 12 tortillas have been added to the baking dish, top with the remaining sauce and then the reamining cheese.
- Cook on low for 2 to 3 hours. Please note that all crock pots are different and yours may need a little less or a little more time. All of the ingredients in this recipe are fully cooked, you are just looking to heat it all up and combine flavors.
Recipe Video
Notes
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Slow Cooker Chicken Enchiladas
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Crockpot Lasagna
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Slow Cooker Chicken Enchiladas
Ingredients
- 1 pound chicken cooked and shredded (see notes in the post about making shredded chicken )
- 15 ounces diced tomatoes drained
- 4 ounces diced green chiles
- 1 tablespoon taco seasoning
- 2 cups enchilada sauce
- 12 6 inch flour tortillas (see note about using corn tortillas)
- 8 ounces cheddar cheese shredded
Instructions
- Spray your crockpot with cooking spray.
- In a medium bowl, mix together the chicken, drained diced tomatoes, chiles, taco seasoning, and 3/4 a cup of the cheese.
- Pour a small amount of the enchilada sauce - just enough to coat the bottom - into bottom of the slow cooker.
- Add 1/3 a cup of the chicken mixture to each tortilla and roll tightly. Place seam side down in the preparred slow cooker.
- After filling the bottom of the slow cooker with a layer of chicken enchiladas, add a little bit of sauce and cheese. Now add another layer of enchiladas.
- When all 12 tortillas have been added to the baking dish, top with the remaining sauce and then the reamining cheese.
- Cook on low for 2 to 3 hours. Please note that all crock pots are different and yours may need a little less or a little more time. All of the ingredients in this recipe are fully cooked, you are just looking to heat it all up and combine flavors.
Video
Notes
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