Crock Pot Chicken Enchiladas Recipe

Let’s be real—weeknight dinners can sometimes feel like a chore. You’re tired, everyone’s hungry, and the last thing you want to do is spend an hour in the kitchen. That’s where crock pot chicken enchiladas swoop in to save the day. This recipe is an absolute lifesaver, combining all the bold, cheesy, saucy goodness of traditional enchiladas with the convenience of slow cooking

The first time I made these, I was skeptical about whether the crock pot could really deliver the same punch as oven-baked enchiladas. But boy, was I wrong. Not only did the chicken turn out ridiculously tender, but the flavors melded together perfectly in a way that only slow cooking can achieve. Plus, using the slow cooker meant I could focus on other things (hello, Netflix binge) while dinner practically made itself.

If you’re new to enchiladas or want to up your game, consider making your own sauce. I found this homemade enchilada sauce recipe incredibly easy and flavorful. Trust me, it’s worth the extra effort.

Want a creamier version? Try swapping this recipe for cheesy chicken enchiladas—you won’t regret it!

What Are Crock Pot Chicken Enchiladas?

Crock pot chicken enchiladas are a hands-off version of the Mexican-inspired classic. Imagine tender, shredded chicken infused with tangy enchilada sauce, rolled into soft tortillas, topped with cheese, and baked to golden perfection. Sounds amazing, right?

The main difference between these and the traditional oven-baked version is that the slow cooker takes care of most of the work. Instead of cooking the filling, assembling the enchiladas, and then baking them, you simply throw the chicken and sauce in the crock pot and let it do its thing. Once the chicken is cooked and shredded, you assemble the enchiladas and bake them briefly to melt the cheese.

If you’re in the mood for something just as comforting but with a twist, consider trying this Mexican casserole recipe. It’s an equally satisfying way to enjoy the same flavors in a different form.

Pro Tip: To keep your enchiladas from getting soggy, toast the tortillas lightly before rolling. It’s a game-changer!

Health Benefits of Crock Pot Chicken Enchiladas

One of the best things about this dish is how easily it can be customized to fit different dietary needs. Whether you’re aiming for something high-protein, gluten-free, or even keto-friendly, there’s a version for you.

Chicken is a fantastic source of lean protein, making this dish both satisfying and nutritious. Using chicken breasts keeps the fat content low, but if you prefer a richer flavor, chicken thighs are also an excellent choice.

Quick Tip: For perfectly shredded chicken every time, check out this guide on how to cook shredded chicken.

• Gluten-Free: Use gluten-free tortillas to make this dish suitable for those with gluten sensitivities.
• Keto-Friendly: Skip the tortillas and layer the chicken, sauce, and cheese in a casserole dish for a low-carb alternative.

Adding black beans, corn, or diced bell peppers not only enhances the flavor but also boosts the nutritional profile. Beans are an excellent source of fiber, while bell peppers are loaded with vitamin C.

Ingredients for Crock Pot Chicken Enchiladas

Here’s what you’ll need to make these enchiladas. Most of the ingredients are pantry staples, making it an easy meal to whip up on a whim.

Core Ingredients

• Chicken: 1.5 pounds of boneless, skinless chicken breasts or thighs.
• Enchilada Sauce: One large can (16 oz) of red enchilada sauce.
• Tortillas: Choose between corn, flour, or gluten-free options.
• Cheese: Shredded cheddar, Monterey Jack, or a dairy-free alternative.

Optional Add-Ins

• Diced Green Chilies: For a hint of heat.
• Black Beans and Corn: Adds texture and makes the dish even heartier.
• Sour Cream or Greek Yogurt: For a creamy topping.

How to Make Crock Pot Chicken Enchiladas

This dish is as simple as it gets. Here’s a step-by-step guide to help you nail it every time.

Step-by-Step Instructions

Pro Tip: Let the enchiladas rest for 5 minutes before serving. This makes them easier to plate and prevents the filling from spilling out. You can serve this with a side of soft fluffy buttery rolls to soak up the extra sauce.

Variations of Crock Pot Chicken Enchiladas

One of the best things about crock pot chicken enchiladas is how versatile they are. You can tweak the recipe to suit your taste preferences or dietary needs. Here are a few fun variations to try:

For a creamy twist, swap out the red enchilada sauce for a white sauce made with sour cream and green chilies.

• How to Make: Stir together 1 cup of sour cream, 1 cup of chicken broth, and a can of diced green chilies. Use this as your sauce instead of the traditional red enchilada sauce.
• Tip: Top with Monterey Jack cheese for the ultimate gooey, cheesy experience.

If you’re looking to go meatless, replace the chicken with hearty, plant-based ingredients.

• Filling Options: Roasted sweet potatoes, black beans, and sautéed spinach work beautifully together.
• Pro Tip: Add a little cumin and smoked paprika to enhance the smoky flavor.

For those who love a bit of heat, this variation is a must-try.

• Add diced jalapeños or a dash of hot sauce to the enchilada sauce.
• Use pepper jack cheese instead of cheddar for an extra layer of spice.

Short on time? Skip the rolling and make an enchilada casserole instead.

• How to Assemble: Layer tortillas, shredded chicken, enchilada sauce, and cheese in a baking dish. Repeat until you run out of ingredients, ending with cheese on top.
• Bake: Cook at 375°F for 25–30 minutes until bubbly and golden.

Serving Suggestions for Crock Pot Chicken Enchiladas

While these enchiladas are a meal in themselves, pairing them with the right sides and drinks can take your dinner to the next level.

Side Dishes

• Mexican Rice: A classic side dish that pairs perfectly with enchiladas.
• Refried Beans: Creamy and flavorful, they’re a must-have on the table.
• Fresh Salad: Try a zesty Greek cucumber salad to balance the richness of the enchiladas.

Drinks

• Margaritas: A refreshing lime margarita adds a festive touch.
• Non-Alcoholic Options: Sparkling water with a splash of lime juice or an iced hibiscus tea works beautifully.

Dessert

End your meal on a sweet note with something light and fruity, like this fall fruit salad. The fresh flavors are the perfect contrast to the rich enchiladas.

FAQs About Crock Pot Chicken Enchiladas

Can I use frozen chicken in the crock pot?

Yes, you can use frozen chicken, but you’ll need to adjust the cooking time. Cook on high for 6 hours or low for 8–10 hours, and ensure the internal temperature reaches 165°F.

How do I keep tortillas from getting soggy?

Briefly toasting the tortillas in a dry skillet before filling them can help prevent sogginess. This step also adds a subtle layer of flavor.

Can I make this dish ahead of time?

Absolutely! Assemble the enchiladas and store them covered in the refrigerator for up to 24 hours. When ready to serve, bake them in the oven as directed.

What’s the best way to reheat leftovers?

Reheat the enchiladas in the oven at 350°F for 10–15 minutes or microwave them on medium power. Covering them with foil while reheating prevents them from drying out.

Storage, Freezing, and Reheating Tips

If you’re lucky enough to have leftovers (or want to make a double batch for meal prep), here’s how to store them properly.

Refrigeration

• Storage Duration: Store cooked enchiladas in an airtight container in the refrigerator for up to 3 days.
• Tip: Keep the sauce and tortillas separate if storing before baking to maintain texture.

Freezing

• How to Freeze: Assemble the enchiladas but don’t bake them. Wrap the entire dish tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months.
• Reheating Frozen Enchiladas: Bake directly from frozen at 375°F for 40–50 minutes, covered, then uncover for the last 10 minutes to brown the cheese.

Reheating

• Oven: Place leftovers in an oven-safe dish, cover with foil, and bake at 350°F until heated through.
• Microwave: Reheat individual portions on medium power to avoid overcooking.

Final Thoughts

Crock pot chicken enchiladas are a true kitchen MVP. They’re easy to make, endlessly customizable, and guaranteed to impress your family or guests. Whether you’re meal prepping for the week or throwing together a last-minute dinner, this recipe delivers on flavor and convenience every time.

What I love most about this dish is its versatility. You can make it creamy, spicy, vegetarian, or even casserole-style depending on what you’re in the mood for. And the best part? The crock pot does most of the work, giving you more time to relax and enjoy your meal.

So, grab your slow cooker, gather your ingredients, and give this recipe a try. Pair it with a lentil salad with feta and olives or some soft fluffy buttery rolls for a complete, crowd-pleasing dinner. Happy cooking!