Crock Pot Enchiladas

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5 from 6 votes
Crock Pot Enchiladas are a weeknight savior. They are tender, delicious and the smell is heavenly. Everyone will run to the table for these incredible enchiladas.
Prep: 10 minutes
Cook: 4 hours 45 minutes
Total: 4 hours 55 minutes
Side view of chrockpot chicken enchiladas with crock pot in the background.

Crock Pot Enchiladas are a weeknight savior. They are tender, delicious and the smell is heavenly. Everyone will run to the table for these incredible enchiladas.

Side view of crockpot chicken enchiladas with crock pot in the background.

These Crock Pot Enchiladas are one of those recipes that will be added to your monthly meal planning rotation because it is quick, easy and the best part, is of course, it tastes amazing. It is so super versatile and you can adapt it to make it your own.

Who invented the crock pot? Find out here.

  • 10 Minute Meal: This is a great dump and go meal. Great for busy nights.
  • Easy Ingredients: All easily accessible ingredients for a great dinner.
  • Family Friendly: Everyone loves these tasty enchiladas.
  • Adaptable: Can make it low-carb, meat free, dairy free, etc…
  • Makes Great Leftovers: Can be reheated and eaten any time.
Fork of crockpot enchiladas.

What You Need to Make Crock Pot Enchiladas

Ingredients

  • chicken breasts
  • can of whole kernel corn
  • can of black beans
  • red enchilada sauce
  • shredded cheese
  • corn tortillas
Chicken, corn, black beans and enchiladas sauce.

Equipment

How to Make Slow Cooker Enchiladas – Step by Step

Ingredients added to crock pot in various stanges of before cooked and after.
  • Chicken:  First, place the chicken breast in the slow cooker and top with enchilada sauce. Cook on high for 4 hours or low for 6-8 hours until chicken reaches 165 degrees. (Meat thermometer)
  • Shred: Second, remove the chicken and shred the meat and next, return to slow cooker. 
  • Mix: Next, add the corn, beans, tortillas and 2 cups of cheese and stir to mix.
  • Top: Finally, top with remaining cheese and cook for 45 minutes.

LOOKING FOR MORE CROCK POT? TRY THESE FAVORITES:

Looking for more?  Check out all of the Crock Pot Recipes on It Is a Keeper.


Common Questions About Crock Pot Chicken Enchiladas

SUBSTITUTE BEEF OR PORK?

Absolutely, you can use any type of meat that you prefer in this recipe.

CAN THIS RECIPE BE DOUBLED OR HALVED?

Indeed, as long as the meat reaches the correct internal temperature. If you have a small family I recommend freezing half for later. however, I would omit the tortillas until ready to serve and then add in.

WHAT TO SERVE WITH CROCKPOT ENCHILADAS?

This is great to serve with any of your favorite Mexican inspired dishes, for example:
>Mexican Corn Salad
>Easy Mexican Rice
>Cilantro Lime Rice

SUGGESTIONS FOR TOPPINGS?

So many great things. Such as:
> Sour Cream
>Refried Beans
>Pickled Jalapenos
> Black Olives
> Homemade Pico de Gallo

Top shot of crock pot enchiladas on a clear plate with a blue and white stripped napkin.

Expert Tips for Making CrockPot Enchiladas

  • Green Enchilada Sauce: Makes a great version of this dish.
  • Short cut tip: Rotisserie chicken works well in this dish, simply decrease the cooking time by half.
  • Variation tip: Do not add the tortillas. Instead lay doritos, tortillas chips or fritos and spoon the slow cooker enchilada on top. It is so good.
  • Alternate ingredient: It is so fun to experiment with different beans or seasonings like my Homemade Taco Seasoning.
  • Alternate cooking method tip: This recipe is wonderful in the instant pot. Cook the chicken for about 8 minutes in the Instant Pot. Shred chicken and then add remaining ingredients and cook for an additional 4.
  • Fresh Finish: Top with a squeeze of fresh lime juice and/or fresh parsley or cilantro.

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Side view of chrockpot chicken enchiladas with crock pot in the background.

Crock Pot Enchiladas

5 from 6 votes
Crock Pot Enchiladas are a weeknight savior. They are tender, delicious and the smell is heavenly. Everyone will run to the table for these incredible enchiladas.
Print Pin Rate
Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 4 hours 45 minutes
Total Time: 4 hours 55 minutes

Ingredients

  • 2 chicken breasts
  • 1 can whole kernel corn drained
  • 1 can black bean drained and rinsed
  • 16 oz red enchilada sauce
  • 3 cups shredded cheese
  • 5 corn tortillas cut into strips

Instructions

  • Place the chicken breast in the slow cooker and top with enchilada sauce. Cook on high for 4 hours or low for 6 to 8 hours or until chicken reaches 165 degrees.
  • Remove the chicken and shred the meat. Return to slow cooker
  • Add the corn, beans, tortillas and 2 cups of cheese and stir to mix.
  • Top with remaining cheese and cook for 45 minutes.

Expert Tips

  • Green Enchilada Sauce: Makes a great version of this dish.
  • Short cut tip: Rotisserie chicken works well in this dish, simply decrease the cooking time by half.
  • Variation tip: Do not add the tortillas. Instead lay doritos, tortillas chips or fritos and spoon the slow cooker enchilada on top. It is so good.
  • Alternate ingredient: It is so fun to experiment with different beans or seasonings like my Homemade Taco Seasoning.
  • Alternate cooking method tip: This recipe is wonderful in the instant pot. Cook the chicken for about 8 minutes in the Instant Pot. Shred chicken and then add remaining ingredients and cook for an additional 4.
  • Fresh Finish: Top with a squeeze of fresh lime juice and/or fresh parsley or cilantro.

Estimated Nutritional Information

Calories: 629kcal | Carbohydrates: 49g | Protein: 53g | Fat: 24g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 1765mg | Potassium: 841mg | Fiber: 9g | Sugar: 9g | Vitamin A: 1363IU | Vitamin C: 5mg | Calcium: 474mg | Iron: 3mg

The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/

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This recipe is my personal adaptation of an ethnic inspired recipe. It is not intended to be an authentic recipe.  I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients and processes may have been adapted to make the recipe accessible for the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.

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