Crockpot Chicken Enchiladas

two plate of chicken slow cooker enchiladas.

5 from 1 vote

These crockpot chicken enchiladas deliver all the cheesy, saucy goodness you crave in half the time. Tender shredded chicken mingles with black beans, green chiles, and corn tortilla strips in a creamy enchilada sauce that practically makes itself. Just 10 minutes of prep in the morning means dinner is waiting for you at the end of a busy day.

Prep Time10

Cook Time2 30

Total Time2 40

Course: Dinner, Entree

Cuisine: American

Keyword: crock pot chicken, chicken recipes, slow cooker chicken, Thanksgiving leftover recipes, Creamy Chicken Enchiladas, sour cream chicken enchiladas

Servings: servings

Calories: 458kcal

Author: Renae Gerhardstein

Equipment

crock pot (slow cooker)
skillet large
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.

Ingredient Substitutions:

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.

Meal Prep Instructions:

This recipe doubles easily for meal prep or feeding a crowd. Use a 6-quart slow cooker for a double batch.

Recipe Variations:

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.

Storage Instructions:

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.

Make-Ahead Instructions:

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.

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