Enchiladas are a staple dinner in my home, this Crockpot Chicken Enchiladas recipe was developed after I had the idea that most meals can be made even better by using a slow cooker. Chicken slow cooker enchiladas became a new family favorite during recipe testing because it is one of those easy throw-together type of meals that still has a made from scratch taste. Add this recipe to your weekly lineup to make those weeknight dinners just a little easier!
Crockpots are one of my favorite ways to cook, I love being able to leave the house and come home to the smell of a home cooked meal. This recipe is full of savory flavor but easily adaptable for your tastes. You can use a variety of different cuts of chicken for enchiladas in crock pot, making this meal very versatile. Spice up or spice down- you get to make it your own!
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Why We Love Chicken for Enchiladas in Crock Pot
- We love slow cooker meals– what could be better than assembling everything and coming home to an amazing smelling meal. The answer? You can prep and assemble everything the night before, place it in your refrigerator and dump it all in the crock pot in the morning.
- Easy cleanup– our chicken slow cooker enchiladas recipe does use a skillet for sautéing onions but we still feel this crock pot meal qualifies for quick cleanup. Sautéing garlic and cumin adds incredible flavor to this recipe and is worth the extra step.
- Easy to double and freeze half- cook once and eat twice by doubling the recipe and putting a portion in the freezer. You’ll thank yourself later when you have a dinner ready in the freezer.
Love enchiladas but don’t have a slow cooker? We have a recipe for you! Try our creamy enchiladas recipe.
Ingredients and Substitutions
- Chicken: We recommend both white and dark meat chicken for enchiladas in crock pot. Turkey tenderloins can also replace the chicken, or use leftover shredded turkey and shorten the cooking time. Have extra chicken to cook? Try our two most popular chicken recipes Ruth Chris stuffed chicken copycat and sheet pan chicken thighs.
- Enchilada sauce: use your favorite store bought brand or 2 cups homemade enchilada sauce. You can also substitute with 1 jar of strained salsa verde for a tangier version.
- Sour cream: Plain, unsweetened greek yogurt or Mexican crema work equally well.
- Tortillas: The thicker, corn tortillas work best for this recipe. We don’t recommend flour tortillas as they tend to get soggy. You can also leave them out entirely for a saucier dish. Or mix with corn chips towards the end of cooking.
- Beans: Pinto beans, refried beans, or even corn kernels all work for this recipe.
- Cheese: Use whatever melts well. Pepper jack adds nice heat, queso fresco adds tang (add it at serving, not during cooking).
- Green chiles: Swap with diced jalapeños for more heat, or jarred bell peppers for mild sweetness.
Equipment
- small skillet
- 4 quart or larger slow cooker
- meat thermometer
- two forks
- serving spoon
How to make Crockpot Chicken Enchiladas
- Heat the olive oil in a small skillet. Add onion and cook for 3-4 minutes. Stir in garlic and ground cumin, cook for another minute.
- Pour enchilada sauce into the bottom of your slow cooker. Place the chicken for enchiladas in crock pot-breasts on top of the sauce.
- Spoon the sautéed onion mixture over the chicken, then pour the remaining enchilada sauce over everything.
- Cover and cook on HIGH for 2-3 hours or LOW for 4-6 hours
- Use two forks to shred the chicken directly in the slow cooker. Stir in the sour cream, green chiles, black beans, and tortilla strips until well combined. Sprinkle the shredded cheese over the top. Cover and cook on HIGH for an additional 20-30 minutes.
- Spoon the enchiladas into bowls. Top with reserved shredded cheese and your favorite garnishes.
🎯 TFN Pro Tip
Timing matters for chicken for enchiladas in crock pot: Check the chicken after 2 hours on high or 4 hours on low. Overcooked chicken becomes dry and stringy, even in a slow cooker. I recommend cooking the chicken on low, if possible.
Recipe FAQs
We always recommend using a meat thermometer to ensure meat is completely cooked through. Chicken is ready when the internal temperature is 165°F (74°C) in the thickest part.
Low is generally better for a tender and juicy chicken, however, if you are in a rush to shred chicken cooking on high will ensure this recipe is done in 2-3 hours.
No, flipping is not necessary since this recipe is submerged in fluid. Also, the heat rises to the top to cook relatively evenly in the crock pot.
Generally speaking, high fat meats or cuts with a lot of connective tissue do better with long and slow cooking times. For tender chicken monitor the chicken with both a thermometer (to ensure it is fully cooked) and with a fork to ensure it is fork-tender.
More Slow Cooker Recipes to Make
If you tried this chicken slow cooker enchiladas recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Crockpot Chicken Enchiladas
Equipment
- 4-quart or larger slow cooker
- small skillet (8-10 inch)
- meat thermometer (to check chicken doneness)
- 2 forks (for shredding chicken)
- serving spoon
Ingredients
- 1 pound boneless skinless chicken breast or thighs
- 1 teaspoon olive oil
- 1 small onion chopped
- 2 garlic cloves minced
- 1 teaspoon ground cumin
- 1 can green chiles 4 oz can, chopped
- 2 cans red enchilada sauce 10 ounce cans, I recommend mild sauce for a family-friendly version
- ½ cup sour cream
- 6 corn tortillas taco sized, cut into 2” strips
- 15 ounces black beans rinsed and drained
- 8 ounces shredded cheddar cheese, 2 cups, Monterey Jack, or Mexican cheese blend, divided
Instructions
- Heat olive oil in a small skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic and ground cumin, cooking for another minute until fragrant.
- Pour 1 can of enchilada sauce into the bottom of your slow cooker. Place the chicken breasts (or thighs) on top of the sauce. Spoon the sautéed onion mixture over the chicken, then pour the remaining can of enchilada sauce over everything.
- Cover and cook on HIGH for 2-3 hours or LOW for 4-6 hours, until the chicken reaches an internal temperature of 165°F and shreds easily with a fork.NOTE: My 7 quart Crock-pot cooks this recipe in 4 hours on LOW setting. I recommend using LOW setting if you are cooking it for the first time as slow cookers can vary in cooking times and temperatures.
- Remove the lid and use two forks to shred the chicken directly in the slow cooker, mixing it into the sauce. Stir in the sour cream, green chiles, black beans, and tortilla strips until well combined. Sprinkle the shredded cheese over the top, reserving some for serving.
- Cover and cook on HIGH for an additional 20-30 minutes, until the cheese is melted and the tortilla strips have softened into the sauce.
- Spoon the enchilada mixture over rice, if desired, or into bowls. Top with reserved shredded cheese and your favorite garnishes.
Notes
- Timing matters: Check your chicken at the minimum cook time. Overcooked chicken becomes dry and stringy, even in a slow cooker. I recommend cooking the chicken on low, if possible.
- Don’t skip the sauté: Those few extra minutes caramelizing the onions and toasting the cumin make a huge flavor difference.
- Tortillas: I recommend using thicker yellow corn tortillas for the best taste and texture.
- Cheese: Mix 2/3 of the cheese into the dish and reserve the other half for topping to get that gorgeous melted layer on top.
- Prevent curdling: Let the sour cream come to room temperature before adding it, or temper it by mixing a few spoonfuls of the hot sauce into the sour cream first.
- Chicken: Turkey tenderloins can replace the chicken, or use leftover shredded turkey and a shortened cooking time.
- Enchilada sauce: Use 2 cups homemade enchilada sauce, or substitute with 1 jar of strained salsa verde for a tangier version.
- Sour cream: Greek yogurt or Mexican crema work equally well.
- Tortillas: Flour tortillas or even stale tortilla chips can replace corn tortillas. You can also leave them out entirely for a saucier dish.
- Beans: Pinto beans, refried beans, or even corn kernels work nicely.
- Cheese: Use whatever melts well. Pepper jack adds nice heat, queso fresco adds tang (add it at serving, not during cooking).
- Green chiles: Swap with diced jalapeños for more heat, or jarred bell peppers for mild sweetness.
- This recipe doubles easily for meal prep or feeding a crowd. Use a 6-quart slow cooker for a double batch.
- Chicken for enchiladas in crock pot: to make chicken for enchiladas, follow steps 1-3, then shred chicken. Use the shredded chicken to make an enchilada casserole.
- Enchilada Casserole Style: Double the tortillas and layer them like lasagna noodles between the chicken mixture.
- White Chicken Enchiladas: Use salsa verde instead of red enchilada sauce and white beans instead of black beans.
- Spicy Version: Add 1-2 teaspoons chipotle peppers in adobo sauce with the green chiles.
- Veggie-Packed: Stir in 1 cup frozen corn, 1 diced bell pepper, or 1 cup chopped zucchini during the last 30 minutes.
- Breakfast Version: Top with fried eggs and serve with breakfast potatoes.
- Refrigerator: Store in an airtight container for up to 4 days. The flavors actually improve the next day.
- Freezer: Freeze in portion-sized containers for up to 3 months. The texture holds up well to freezing.
- Reheating: Warm gently on the stovetop with a splash of water or broth to loosen the sauce. Microwave individual portions for 2-3 minutes, stirring halfway through.
- Prep the onion mixture and measure out all ingredients the night before. Store in the fridge, then dump everything in the slow cooker in the morning.
Nutrition
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