These Slow Cooker Chicken Enchiladas are packed with chicken, veggies, corn tortillas, and ooey gooey cheese! This easy dinner recipe is a crowd favorite.
While I absolutely adore my chicken enchiladas recipe, these slow cooker chicken enchiladas might be my new favorite, because they’re made in ONE cooking vessel (the crockpot) AND there’s no stuffing and rolling tortillas!
I love this recipe, because it’s easy and packed with lean protein and nutrient dense veggies and my daughter loves this, because…CHEESE.
- Taco Sauce and Enchilada Sauce – I love using both of these because they contribute slightly different flavors. Taco sauce is thicker, spicier, slightly smoky, and tomato-based while enchilada sauce is a bit thinner, sweeter, and chile-based.
- Yellow Onion, Green Bell Pepper, and Red Bell Pepper – gives the enchiladas a bit of texture, color, and a boost of nutrition.
- Taco Seasoning – use a store-bought variety or whip up a batch of homemade taco seasoning. If you’re using homemade, use 2-3 tablespoons for every 1 packet called for. So in this case, 4-6 tablespoons!
- Chicken Breast – boneless, skinless chicken breasts get ultra-tender in the crockpot, because it’s cooked low and slow.
- Green Chiles – adds a bit of a smoky, sweet, mild flavor to complement the flavors in the enchilada and taco sauces.
- Corn Tortillas – traditional when making enchiladas. I use flour tortillas in my chicken enchilada recipe, because they’re easier to roll, but since there’s no rolling in this recipe, I suggest corn tortillas — they add an amazing corn flavor and soft, creamy texture.
- Sour Cream – gives a creamy texture and tangy flavor to the sauce.
- Cheddar Cheese – shred your own cheese. It melts better than the pre-shredded variety.
- Salt – brings out the other flavors present in the enchiladas.
- Sour Cream, Green Onions, Salsa, Red Onion, Pico de Gallo, Guacamole, etc. – for serving, if desired!
How to make
This Mexican-inspired crockpot dinner takes just 15 minutes to prep!
- Grease a crockpot with cooking spray, pour in taco sauce, then place onions and bell peppers on top. Sprinkle with one packet of taco seasoning.
- Add in chicken then cover with the second packet of taco seasoning, diced green chiles, and enchilada sauce.
- Cover and cook on HIGH for 3-4 hours or on LOW for 6-8 hours. Remove chicken, shred or cube, then return to the crockpot.
- Stir in tortillas, sour cream, and half the cheddar cheese. Season with salt then top with the remaining cheese.
- Cover and cook again until the cheese is melted (only about 10-15 minutes) on LOW then serve and enjoy!
Is it better to slow cook chicken on high or low?
I prefer to cook chicken on low, because I find the meat gets more tender, but cooking chicken on high or low in the crockpot is absolutely fine.
Cook these chicken enchiladas on low for 6-8 hours or on high for 3-4.
What kind of tortillas to use
Corn tortillas have been used in this slow cooker recipe, but flour tortillas may also work. Corn tortillas are traditionally used for enchiladas and they provide a great corn flavor and soft, creamy texture. If you’d prefer to use flour tortillas, that should be just fine. Keep in mind the flavor and texture will be affected — flour tortillas will likely produce a chewier, drier texture.
Can you use a different meat?
Any type of meat should be just fine. Try chicken thighs, leftover cooked rotisserie chicken, turkey, or even ground beef. If using ground beef, I’d suggest checking out my crockpot taco meat as a guide on how to cook raw beef in the slow cooker.
What to serve with chicken enchiladas
These chicken enchiladas are a meal on their own — protein, veggies, and carbs! But I love serving them with other Mexican inspired dishes as well:
How to store
Enchiladas are best served right away so the tortillas aren’t overly soft, but leftovers will last in the fridge for up to 3 days or in the freezer for up to 3 months.
To reheat, thaw in the fridge if frozen then place back in the slow cooker until warmed through, microwave, or bake in the oven at 350ºF until heated.
Slow Cooker Chicken Enchiladas
Equipment for this recipe
- 1 (8 oz) jar taco sauce
- 1/2 large yellow onion finely diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 2 (1 oz) packets taco seasoning
- 2 pounds boneless skinless chicken breasts
- 1 (4 oz) can diced green chiles
- 1 (10 oz) can enchilada sauce
- 15 corn tortillas cut into 8ths (about 1/2 of a 25 oz bag of tortillas)
- 1 cup sour cream
- 1 (8 oz) block cheddar cheese shredded
- Salt to taste (I used 1 teaspoon)
- Sour cream, green onions, salsa, red onion, pico de gallo, guacamole, etc. for serving
- Grease a 6 quart crockpot with cooking spray.
- Pour in taco sauce.
- Place onions and bell peppers on top, then sprinkle with 1 packet of taco seasoning.
- Place chicken on top, then pour on the remaining packet of taco seasoning, diced green chiles, and enchilada sauce.
- Cover and cook on HIGH for 3-4 hours or LOW for 6-8 hours.
- Remove the chicken breasts, shred or cube the chicken, then return to crockpot.
- Stir in tortillas, sour cream, and half the cheese.
- Taste and season with salt, to taste, if desired.
- Top the rest of the cheese.
- Cover and cook until cheese has melted, about 10-15 minutes ON LOW (you don’t want to do too much more than that or the tortillas will get too soft).
- Serve with optional toppings and enjoy!
*Note: Nutrition information is estimated and varies based on products used.