If you’re craving a delicious, comforting meal but don’t have the time to prepare a complicated dish, Crock Pot Chicken Enchiladas are the perfect solution. These slow-cooked enchiladas are filled with tender, shredded chicken, wrapped in tortillas, smothered in sauce, and topped with gooey cheese. The best part? The crock pot does most of the work, making this a hands-off recipe ideal for busy weeknights or casual weekends. By the time the enchiladas are ready, your kitchen will be filled with the irresistible aroma of spices and melted cheese.
Enchiladas have been a staple in Mexican cuisine for centuries, and while they’re traditionally baked, using a slow cooker is a game-changer. This recipe simplifies the process while preserving the rich, bold flavors you love. If you’re a fan of Mexican-inspired dishes, you might also enjoy this creamy Chicken Broccoli Pasta Casserole for another easy-to-make, comforting meal. And if you’re wondering how to store and reheat leftovers, check out how to reheat chicken broccoli bake to keep your dish fresh and flavorful.
Now, let’s get started on making the best Crock Pot Chicken Enchiladas you’ve ever tasted.
Ingredients for Crock Pot Chicken Enchiladas
The key to a great dish is using fresh, flavorful ingredients. This recipe is simple, but the combination of tender chicken, tangy enchilada sauce, and melted cheese creates a satisfying, restaurant-quality meal.
For the Chicken:
- 2 lbs boneless, skinless chicken breasts: The chicken will become tender and easy to shred after slow cooking.
- 1 can (15 oz) diced tomatoes with green chilies: Adds moisture and a spicy kick to the chicken.
- 1 cup chicken broth: Keeps the chicken moist and flavorful while cooking.
- 1 packet taco seasoning: Provides a perfect blend of spices, or you can use homemade taco seasoning.
- 1 small onion, diced: Adds sweetness and depth to the filling.
- 2 cloves garlic, minced: Enhances the flavor with a touch of robust garlic.
For the Enchiladas:
- 8-10 flour tortillas: Flour tortillas hold up best in the slow cooker, but you can also use corn tortillas for a more traditional flavor.
- 1 can (10 oz) red enchilada sauce: A tangy and spicy base for the enchiladas.
- 1 can (10 oz) green enchilada sauce: Milder than red sauce, providing a balanced flavor.
- 2 cups shredded cheddar cheese: Adds sharpness and richness to the dish.
- 2 cups shredded Monterey Jack cheese: Melts smoothly for a creamy texture.
- 1/2 cup sour cream: Adds richness and creaminess to the enchiladas.
- 1/4 cup fresh cilantro (optional): For garnish, adding a fresh pop of flavor.
Optional Toppings:
- Sliced avocado: Adds creaminess and a mild, buttery flavor.
- Extra sour cream: For even more creamy richness.
- Sliced jalapeños: Adds a spicy kick for heat lovers.
- Diced tomatoes: Provides freshness and vibrant color.
How to Make Crock Pot Chicken Enchiladas: Step-by-Step
These Crock Pot Chicken Enchiladas are incredibly easy to make, with the slow cooker doing most of the work. Follow this guide to create a flavorful, satisfying meal.
Step 1: Prepare the Chicken Filling
The chicken filling is the heart of these enchiladas, and it’s packed with flavor from the tomatoes, spices, and garlic.
- Prepare the Chicken: Place the chicken breasts in the bottom of your crock pot. Add the diced tomatoes with green chilies, chicken broth, taco seasoning, diced onion, and minced garlic on top.
- Slow Cook the Chicken: Cover and cook the chicken on low for 6-7 hours or high for 3-4 hours, until the chicken is fully cooked and tender.
- Shred the Chicken: Once cooked, remove the chicken from the crock pot and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine with the flavorful juices.
Step 2: Assemble the Enchiladas
Once the chicken is ready, it’s time to assemble the enchiladas.
- Prepare the Crock Pot: Lightly grease the bottom of the crock pot with non-stick spray or oil to prevent sticking.
- Fill the Tortillas: Lay out your flour tortillas. Place about 2-3 tablespoons of the shredded chicken in the center of each tortilla. Roll them up tightly and place them seam-side down in the crock pot.
- Add the Sauces and Cheese: Pour the red enchilada sauce and green enchilada sauce over the rolled tortillas, making sure they’re evenly coated. Then, sprinkle half of the cheddar and Monterey Jack cheese over the top.
Step 3: Final Slow Cook and Serve
Let the crock pot do the rest of the work, allowing the flavors to meld together.
- Slow Cook the Enchiladas: Cover the crock pot and cook the enchiladas on low for another 1-2 hours, or until the cheese is melted and bubbly.
- Serve and Garnish: When the enchiladas are ready, use a spatula to carefully lift them out of the slow cooker. Garnish with fresh cilantro, sliced avocado, sour cream, and jalapeños as desired.
Tips for the Best Crock Pot Chicken Enchiladas
1. Perfect Shredded Chicken Every Time
- Use Fresh Ingredients: Fresh chicken breasts work best, as they become tender and absorb the flavors of the spices and broth.
- Shred the Chicken Finely: For finer shredded chicken, use a hand mixer to quickly break it down into small, tender pieces.
2. Prevent Soggy Tortillas
- Lightly Toast the Tortillas: If you prefer a bit of texture, lightly toast the tortillas in a dry skillet before rolling them. This helps them maintain their structure during cooking.
- Don’t Overfill the Crock Pot: Layering too many enchiladas can cause them to become soggy. Aim for no more than two layers, with plenty of sauce between each.
3. Get the Perfect Cheese Melt
- Use a Cheese Blend: Combining cheddar and Monterey Jack creates the perfect balance of sharpness and creaminess. For extra flavor, consider adding a touch of smoked gouda or pepper jack to the mix.
Substitutions and Variations
One of the best things about Crock Pot Chicken Enchiladas is how versatile they are. Here are a few substitutions and variations you can try:
Substitutions:
- Vegetarian Version: Swap the chicken with black beans, pinto beans, or a medley of sautéed vegetables like zucchini and bell peppers for a hearty vegetarian option.
- Gluten-Free Version: Use gluten-free tortillas or large zucchini slices as a low-carb alternative to flour tortillas.
- Dairy-Free Option: Replace the cheese and sour cream with dairy-free alternatives like vegan cheese and coconut yogurt.
Flavor Variations:
- Chipotle Chicken Enchiladas: Add chipotle peppers in adobo sauce to the chicken mixture for a smoky, spicy flavor profile.
- Creamy Green Chile Enchiladas: Stick with only green enchilada sauce and mix in cream cheese for an extra creamy version.
- BBQ Chicken Enchiladas: For a unique twist, swap out the enchilada sauce for BBQ sauce and add a drizzle of ranch dressing.
Serving Suggestions for Crock Pot Chicken Enchiladas
While these enchiladas are a meal in themselves, pairing them with the right sides can make the experience even better.
Side Dishes:
- Mexican Rice: A traditional rice dish with tomatoes, garlic, and onions is the perfect side for enchiladas.
- Refried Beans: Creamy, seasoned beans are a delicious complement to the cheesy enchiladas.
- Chips and Guacamole: Fresh, homemade guacamole with tortilla chips adds a refreshing contrast to the rich, cheesy enchiladas.
Beverages:
- Classic Margarita: A lime margarita pairs beautifully with the richness of the enchiladas, offering a bright citrus flavor to balance the dish.
- Horchata: This creamy, sweet rice milk drink is the perfect cooling beverage to enjoy alongside spicy enchiladas.
- Mexican Beer: A cold, light beer like Modelo or Corona is an easy pairing that enhances the overall experience.
Nutritional Information for Crock Pot Chicken Enchiladas
Here’s a general breakdown of the nutritional content for one serving of Crock Pot Chicken Enchiladas:
- Calories: 450-500 per serving
- Fat: 25-30 grams (from the cheese, sour cream, and avocado)
- Protein: 30-35 grams, primarily from the chicken and cheese.
- Carbohydrates: 35-40 grams, depending on the tortillas used.
- Fiber: 3-5 grams, depending on the optional vegetables and toppings.
Frequently Asked Questions
Can I Make Crock Pot Chicken Enchiladas Ahead of Time?
Yes, you can assemble the enchiladas ahead of time. Store them in the refrigerator for up to 24 hours before cooking. When you’re ready, simply pop them in the crock pot and follow the cooking instructions.
Can I Freeze Crock Pot Chicken Enchiladas?
Absolutely! To freeze, assemble the enchiladas but don’t add the sauce or cheese yet. Wrap the dish tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before adding the sauce and cheese, and then cook as directed.
What Can I Substitute for Enchilada Sauce?
If you don’t have enchilada sauce on hand, you can use tomato sauce mixed with spices like chili powder, cumin, garlic powder, and a bit of vinegar for a homemade version. Salsa also works well in a pinch!
Can I Use Leftover Chicken?
Yes! Leftover rotisserie chicken or any cooked chicken can be used for this recipe. Just shred the cooked chicken and mix it with the taco seasoning, tomatoes, and broth before assembling the enchiladas.
Conclusion
These Crock Pot Chicken Enchiladas are the perfect balance of convenience and flavor. The slow cooker does all the heavy lifting, making this dish perfect for busy weeknights or family gatherings. With tender, shredded chicken, flavorful sauces, and melty cheese, these enchiladas are sure to become a staple in your home. Pair them with Mexican Rice and a margarita, and you’ve got a meal that’s hard to beat!
Enjoy this easy, delicious, and satisfying meal!