Slow Cooker Chicken Enchiladas

Easy and delicious chicken enchiladas are an affordable meal that the whole family is sure to love. These slow cooker chicken enchiladas can be made in advance and even frozen for later use. 

Suitable for gluten free diets.

This recipe for slow cooker chicken enchiladas is sure to become a family favorite! Just 5 ingredients and a minimal amount of prep time are all that’s needed to make delicious and flavorful chicken enchiladas in the crockpot.

Slow Cooker chicken enchilada casserole really is a breeze to make. This cheesy enchilada casserole recipe can easily be doubled so you can feed a crowd now or freeze a casserole for later.

Plus, this enchilada filling can also be used in other recipes (like tacos), so you can enjoy takeout-style meals at home without spending a lot of money. 

Why Make This Recipe

• Flavorful – slow cooking chicken in the enchilada sauce allows it to absorb all of that great flavor. 
• Crowd-Pleaser – Adults and kids alike go crazy for chicken and cheese enchiladas.
• Better Than Take-Out – No need to spend extra for Mexican take-out when you can make delicious homemade enchiladas at a fraction of the cost. 
• Make-Ahead – Double the recipe so you can cook once and eat twice! 

Ingredient Notes

• Chicken – Chicken breast is what we’re using, but you can also use boneless, skinless chicken thighs. 
• Taco Seasoning – It’s easy to make your own taco seasoning blend using chili powder, cayenne pepper, paprika, garlic, and oregano. 
• Enchilada Sauce – Green enchilada sauce works just as well as red.
• Tortillas – Make with either corn tortillas to keep this gluten free. 
• Cheese – Use a Mexican blend, Monterey Jack, cheddar, or whatever you happen to have on hand. 

How To Make Chicken Enchiladas in the Slow Cooker

Get full ingredients list and instructions from the recipe card below.

1. Place chicken, 2 cups of enchilada sauce, and taco seasoning inside the slow cooker. 
2. Cover and cook on high for 3-4 hours, or on low for 6-8 hours. 
3. When done, shred the chicken using two forks.
4. Assemble the enchiladas by placing about ⅓ cup chicken and 2 tablespoons of shredded cheese in each tortilla. Roll up and then arrange in a baking dish. When all are assembled, top with the remaining enchilada sauce and cheese.
5. Bake in a 400F / 204C oven for 20-25 minutes, or until the cheese is bubbly. 

Tips For Success

• Don’t open the slow cooker. This releases a lot of heat and can affect cooking time. 
• To make it easier to roll the tortillas, warm them up in the microwave.
• Double the recipe to feed a crowd or to use in other recipes. 

Variations

• Add Some Heat – Like it hot? Add a little cayenne pepper, crushed red pepper flakes, a dash of your favorite hot sauce, or use a spicy enchilada sauce. 
• More Mexican Meals – Instead of assembling the enchiladas you can make shredded chicken tacos, quesadillas, burritos, rice bowls, and more.
• Italian Enchiladas – Just swap the taco seasoning for Italian seasoning, replace enchilada sauce with tomato sauce, use lasagna noodles instead of tortillas, and mozzarella instead of Mexican style cheese. 

Budget-Friendly Tips 

• Buy Chicken In Bulk – Stock up on chicken in bulk packages when it’s on sale, then freeze individual breasts for easy portioning later on.
• Taco Seasoning – It’s less expensive to purchase larger containers of taco seasoning than individual packets. It’s also easy to make your own with spices you already have in the pantry. 
• Shred Your Own Cheese –  Block cheese is often less expensive than buying it pre-shredded, and it’s easy to shred it yourself. 

Make Ahead And Storage

Crockpot Chicken Enchiladas are such a great make-ahead meal or freezer meal.

Prep Ahead – Cook the chicken and assemble as directed, then cover and store inside the fridge for up to 2 days before baking. You may need to add a few minutes to the cooking time if the casserole is cold. 

• Store – Leftovers can be covered and stored in the fridge for up to 4 days.
• Freeze – Chicken enchiladas freeze really well. Make a double batch and enjoy one now and save the other for later. Assemble the casserole and let it cool for about 45 minutes. Wrap tightly in plastic wrap and then a layer of foil. Freeze up to 3 months. 
• Defrost – let it thaw overnight in the fridge and then bake according to the instructions. 

Meal Prep

• Make an extra batch of slow cooker shredded chicken for enchiladas so you can turn these into other meals throughout the week.
• This recipe will keep in the fridge for 4 days, so you can eat it on the day you cook it plus 4 more days.
• Separate leftovers in single portions, place in airtight meal prep containers, and allow to cool completely with the lids off before sealing and storing.
• To make different meals throughout the week, serve the enchiladas with salads, salsa, coleslaw, Mexican rice, and beans, and top with guacamole, Pico De Gallo, sour cream, etc.
• Use the cooked shredded chicken to make enchilada bowls, quesadillas, tacos, tostadas, and enchilada-style burritos.

FAQs

Can I Make Chicken Enchiladas in the Instant Pot Instead?

Yes! This recipe works well in the Instant Pot. Check out the Instant Pot Chicken Enchiladas post for the complete instructions plus some helpful tips. 

What Kind Of Tortillas Should I Use?

You can use your favorite kind of tortillas in this recipe. Enchiladas are traditionally made with corn tortillas, but my family happens to prefer flour tortillas.  

More Recipes You May Like

• Instant Pot Fajita Pasta.
• Melon Agua Fresca.
• Chicken Fajita Foil Pack.

Tools To Make This

• A Slow Cooker.
• Measuring cups and spoons.
• Spatula.

Get The Chicken Enchiladas Slow Cooker Recipe: