Packed with bold flavors and melt-in-your-mouth texture, these Slow Cooker Chicken Enchiladas are a comforting and convenient dish you’ll want to make on repeat. Juicy shredded chicken is simmered in a rich enchilada sauce, then rolled in tortillas, topped with cheese, and slow-cooked to perfection. This recipe brings all the flavors of classic enchiladas with a fraction of the effort.
Why You’ll Love This Recipe
This slow cooker version simplifies the traditional enchilada process, making it ideal for busy days or weeknight dinners. There’s minimal prep involved, and the slow cooking infuses the chicken with deep flavor while keeping it incredibly tender. It’s also highly customizable—perfect for adding your favorite toppings or adjusting the spice level to your taste. Plus, it’s a great make-ahead meal for meal prep or potlucks.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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Boneless, skinless chicken breasts or thighs
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Red enchilada sauce (store-bought or homemade)
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Diced green chilies (optional)
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Garlic powder
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Onion powder
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Ground cumin
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Salt and black pepper
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Corn or flour tortillas
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Shredded Mexican blend cheese or cheddar cheese
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Optional toppings: sour cream, chopped cilantro, diced avocado, jalapeños, chopped onions
directions
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Place the chicken breasts or thighs in the bottom of the slow cooker.
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Pour in enchilada sauce, diced green chilies (if using), garlic powder, onion powder, cumin, salt, and pepper. Stir to combine.
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Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is cooked through and tender.
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Remove the chicken, shred it with two forks, then return it to the sauce in the slow cooker and mix well.
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Preheat your oven to 375°F (190°C), or keep the enchiladas in the slow cooker for a soft texture.
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Spoon the shredded chicken mixture into tortillas, roll them up, and place them seam-side down in a lightly greased baking dish or back in the slow cooker insert.
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Pour additional enchilada sauce over the top, sprinkle with cheese, and cover.
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If baking, place in the oven for 15–20 minutes until the cheese is melted and bubbly. If keeping in the slow cooker, cook on high for an additional 20–30 minutes.
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Serve with your favorite toppings.
Servings and timing
This recipe makes approximately 6 servings.
Prep time: 15 minutes
Cook time: 6–7 hours on low or 3–4 hours on high
Finish time (bake or slow cook assembled enchiladas): 20–30 minutes
Total time: 6.5 to 7.5 hours
Variations
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Spicy Kick: Add chipotle peppers in adobo sauce or hot enchilada sauce for more heat.
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Vegetarian: Substitute chicken with black beans, roasted vegetables, or a meat substitute.
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Creamy Version: Mix in cream cheese or sour cream with the chicken before rolling.
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Low-Carb: Use low-carb tortillas or wrap the filling in cabbage leaves.
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Sauce Options: Try green enchilada sauce or mole sauce for a different flavor profile.
storage/reheating
Store leftover enchiladas in an airtight container in the refrigerator for up to 4 days. To reheat, place in a baking dish covered with foil and warm in the oven at 350°F (175°C) for 15–20 minutes, or microwave individual portions until heated through. Enchiladas can also be frozen before or after baking. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use rotisserie chicken instead of raw chicken?
Yes, use shredded rotisserie chicken and skip the initial slow cooking. Mix it with enchilada sauce and proceed with assembly.
Should I use corn or flour tortillas?
Either works. Corn tortillas are more traditional, while flour tortillas are softer and easier to roll.
Can I cook the assembled enchiladas entirely in the slow cooker?
Yes. After rolling, place them back in the slow cooker, top with sauce and cheese, and cook on high for 20–30 minutes.
How do I keep corn tortillas from breaking?
Warm them briefly in a skillet or microwave wrapped in a damp paper towel to make them more pliable.
Is enchilada sauce spicy?
It can be. Choose mild, medium, or hot based on your preference or make a homemade version with adjustable spice levels.
Can I add vegetables to the filling?
Absolutely. Sautéed bell peppers, onions, or spinach make great additions to the chicken mixture.
What cheese is best for enchiladas?
A Mexican blend, cheddar, Monterey Jack, or a combination works well for melting and flavor.
Can I make these ahead of time?
Yes. Assemble the enchiladas and refrigerate for up to 24 hours before baking or finishing in the slow cooker.
How do I prevent soggy enchiladas?
Lightly toast or briefly fry tortillas before filling to help them hold up better, especially when using corn tortillas.
What sides go well with chicken enchiladas?
Serve with Mexican rice, refried beans, guacamole, a fresh salad, or tortilla chips and salsa.
Conclusion
Slow Cooker Chicken Enchiladas offer the perfect blend of flavor, convenience, and comfort. Whether you’re feeding a crowd or prepping meals for the week, this dish delivers rich, authentic taste with minimal effort. It’s a recipe that adapts to your preferences while always turning out deliciously satisfying.
Print
Slow Cooker Chicken Enchiladas
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Description
These Slow Cooker Chicken Enchiladas are a crowd-pleasing, cheesy, and satisfying meal made with tender shredded chicken, flavorful enchilada sauce, and melty cheese—all slow-cooked for maximum flavor with minimal effort. A perfect weeknight dinner or make-ahead meal!
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 2 cups red enchilada sauce (divided)
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp chili powder
- Salt and pepper to taste
- 8 small flour or corn tortillas
- 2 cups shredded Mexican cheese blend
- 1 can (4 oz) diced green chilies (optional)
- Fresh cilantro, sour cream, and sliced jalapeños for garnish (optional)
Instructions
- Place chicken in the slow cooker. Add 1 cup enchilada sauce, cumin, garlic powder, onion powder, chili powder, salt, and pepper.
- Cook on low for 6-7 hours or high for 3-4 hours until chicken is tender.
- Shred chicken with two forks. Mix in diced green chilies if using.
- Preheat oven to 375°F.
- Fill tortillas with chicken, roll them, and place seam side down in a baking dish.
- Pour remaining enchilada sauce over enchiladas, sprinkle with cheese.
- Bake for 15-20 minutes until cheese is melted and bubbly.
- Garnish with cilantro, sour cream, and jalapeños. Serve hot.
Notes
- or a gluten-free version, use corn tortillas.
- Add black beans or corn to the filling for extra texture.
- This recipe is freezer-friendly—assemble ahead and freeze before baking.
Nutrition
- Calories: 315 kcal
- Sugar: 3.5 g
- Sodium: 862 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g (estimated)
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 7 g
- Protein: 25.5 g
- Cholesterol: 92.5 mg
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