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Slow Cooker Chicken Enchiladas

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Slow Cooker Chicken Enchiladas are an easy, 7 ingredient dinner that takes only 20 minutes to prep. Skip the takeout and make this crock pot Mexican dish at home, even on busy weeknights!

slow cooker with enchiladas

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I’m a big fan of Mexican food but sometimes life gets busy and I may not have the time (or motivation!) to make dishes like White Chicken Enchiladas. Those are the days I break out the slow cooker!

These slow cooker chicken enchiladas have all the same flavor as traditional baked enchiladas but I can set them and forget them until dinnertime. It’s a great meal option when I have after school errands or I’m ferrying kids around to practices in the afternoons.

Ingredients

slow cooker enchilada ingredients on marble countertop
  • cooked chicken or rotisserie chicken
  • diced tomatoes
  • green chiles
  • taco seasoning
  • enchilada sauce
  • corn tortillas
  • shredded cheddar or Mexican blend cheese

Step by step

  1. Spray the inside of your slow cooker with nonstick spray or use a crock pot liner.
  2. Mix together shredded chicken, tomatoes, chiles, taco seasoning, and 3/4 cup of cheese in a medium bowl.
  3. Pour enchilada sauce in the bottom of the slow cooker, just enough to coat the bottom.
  4. Microwave the corn tortillas to help them roll better. Add 1/3 cup of the chicken mixture to each tortilla and roll tightly. Place seam side down in the slow cooker.
  1. Once you have lined the slow cooker with the rolled tortillas, top with enchilada sauce and cheese. Repeat to make a second layer.
  2. Top the second layer with remaining enchilada sauce and cheese. Cook on low for 3 hours.
  3. Serve with your favorite toppings.
slow cooker enchiladas on white plate with pico de gallo

Serving Suggestions

You can serve this with any of your favorite toppings, here are some of our favorites:

  • shredded cheese
  • pico de gallo
  • cilantro
  • sour cream
  • lime wedges
  • chopped avocado
  • sliced black olives
  • salsa
  • guacamole
  • cowboy caviar
  • diced tomatoes
  • diced red onion

FAQs

Can I use flour tortillas?

I don’t recommend flour tortillas in this recipe, they tend to mushy when prepared in the slow cooker. If you prefer flour tortillas, try this white chicken enchilada recipe instead.

Can I substitute ground beef/ground chicken/turkey?

Feel free to substitute out the protein of your choice for the shredded chicken in this recipe. As long as it is fully cooked it should work fine.

How long do leftovers last?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

If you try this recipe please comment and rate it below, I love hearing from you!

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slow cooker enchiladas on white plate with pico de gallo

Slow Cooker Chicken Enchiladas


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5 from 1 review

  • Author: Melissa Riker
  • Total Time: 3 hours 15 minutes
  • Yield: 6 1x

Description

Slow Cooker Chicken Enchiladas are an easy, 7 ingredient dinner that takes only 20 minutes to prep. Skip the takeout and make this crock pot Mexican dish at home, even on busy weeknights!


Ingredients

Units Scale
  • 1 pound cooked chicken or 1 rotisserie chicken, shredded
  • 15 ounce can diced tomatoes, drained
  • 4 ounce can diced green chiles
  • 1 tablespoon taco seasoning
  • 28 ounce can enchilada sauce
  • (12) 6-inch corn tortillas
  • 8 ounce shredded cheddar or Mexican blend cheese

Instructions

  1. Spray the inside of your slow cooker with nonstick spray or use a crock pot liner.
  2. Mix together shredded chicken, tomatoes, chiles, taco seasoning, and 3/4 cup of cheese in a medium bowl.
  3. Pour enchilada sauce in the bottom of the slow cooker, just enough to coat the bottom.
  4. Microwave the corn tortillas 30 seconds to help them roll better. Add 1/3 cup of the chicken mixture to each tortilla and roll tightly. Place seam side down in the slow cooker.
  5. Once you have lined the slow cooker with the rolled tortillas, top with half of the remaining enchilada sauce and half of the remaining cheese. Repeat to make a second layer of enchiladas.
  6. Top the second layer with remaining enchilada sauce and cheese. Cook on low for 3 hours.
  7. Serve with your favorite toppings.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.

  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Category: main course
  • Method: slow cooker
  • Cuisine: Mexican

Nutrition

  • Serving Size:
  • Calories: 404
  • Sugar: 12.5 g
  • Sodium: 1700.2 mg
  • Fat: 15.8 g
  • Carbohydrates: 35 g
  • Fiber: 6.1 g
  • Protein: 30.7 g
  • Cholesterol: 92.6 mg

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