Crock Pot Chicken Enchiladas

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5 from 14 votes
Prep: 10 minutes
Cook: 4 hours 45 minutes
Total: 4 hours 55 minutes

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

Crock Pot Chicken Enchiladas

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.

These are some of the best crock recipes.


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Mongolian pork on plate
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What We Love About This Recipe

Crockpot recipes have really made my life easier. Being able to through ingredients in the pot in the morning and come home to a cooked meal is a real game changer and this is by far one of the best recipes. 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.
Crock Pot Chicken Enchiladas top shot with a fork and knife.

Ingredient Notes

  • Chicken Breast: Boneless chicken thighs can be used too
  • Corn: Of course you can use a fancy fire roasted corn for this recipe but this recipe is just a normal can of corn or any other veggies that you like.
  • Black Beans: Or bean of your choice.
  • Red Enchilada Sauce: Make this recipe linked or a jarred sauce.
  • Shredded Cheese: Cheddar cheese, Jack cheese or a blend.
  • Corn Tortillas: Also you can use flour tortillas.
Chicken, corn, enchilada sauce, cheese etc.

Equipment Needed for Chicken Enchiladas in a Crock Pot

How to Make Slow Cooker Chicken Enchilada Casserole

These are the basic steps for making Crock Pot Chicken Enchilada Casserole. Please refer to the recipe card below for more detailed instructions and nutrition information.

STEP 1: Cook Chicken

 First, spray the instant pot with cooking spray, place the boneless skinless chicken breast in the slow cooker and pour in enchilada sauce. Cook on high for 4 hours or low for 6-8 hours until chicken reaches 165 degrees

STEP 2: Shred

Second, remove the chicken and shred the meat with two forks and next, return to slow cooker. Next, add the corn, beans, tortillas and 2 cups of cheese to the chicken mixture and stir to mix.

STEP 3: Top

Finally, sprinkle with remaining cheese and cook for 45 minutes.

Prep and Storage Tips for this Crock Pot Enchilada Casserole

HOW TO MAKE THIS RECIPE AHEAD OF TIME

Truly, there is not a lot of prep needed for this dish. Prep your toppings ahead of time and you can also do the chicken in advance and then have it ready to finish.

HOW TO STORE THIS RECIPE

Store any leftovers in an airtight container or wrapped well with plastic wrap in the fridge.

HOW TO FREEZE THIS RECIPE

Place in a single layer in an airtight container in the freezer for up to six months.

HOW TO REHEAT THIS ENCHILADAS CROCK POT RECIPE

Reheat in the microwave oven or on the stovetop in a large skillet. It will still have a great texture.

Frequently Asked Questions

HOW TO MAKE THIS RECIPE HEALTHIER?

Indeed, it is easy to make these delicious recipes healthier by adding low fat cheese or low sodium sauce.

CAN I SUBSTITUTE A DIFFERENT PROTEIN IN THIS CROCK POT CHICKEN ENCHILADAS?

Absolutely, you can use any type of meat that you prefer in this recipe, ground beef, turkey, or pork.

CAN THIS SLOW COOKER CHICKEN ENCHILADAS RECIPE BE DOUBLED OR HALVED?

Of course, however make at least the full batch and freeze what you don’t eat for a future meal.

WHAT TOPPINGS CAN I USE FOR THESE ENCHILADAS?

Really anything goes, however, try diced tomatoes, onions, green chiles, sour cream, black olives, Jalapenos, Easiest Homemade Guacamole and Homemade Pico de Gallo.

A fork Crock Pot Chicken Enchiladas.

Expert Tips for Making This Chicken Enchiladas in a Crock Pot Recipe

  • 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. Or make your own mix with a teaspoon or two of cumin, chili powder, salt etc.
  • 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 chicken crock pot enchiladas with a squeeze of fresh lime juice and/or fresh parsley or cilantro or chopped green onions.

What to Serve with Crock Pot Chicken Enchiladas

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Crock Pot Chicken Enchiladas
5 from 14 votes

Crock Pot Enchiladas

Yield: 4 servings
Prep: 10 minutes
Cook: 4 hours 45 minutes
Total: 4 hours 55 minutes
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.
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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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Course: Main Dish
Cuisine: Mexican
Keyword: crock pot, enchiladas

This recipe is my personal adaption 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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4 thoughts on “Crock Pot Chicken Enchiladas”

  1. 5 stars
    Thank you so much for sharing this amazing enchiladas recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!

    Reply

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