Are you in the mood for chicken enchiladas, but not in the mood to the work in making them? Give this super simple, Slow Cooker Chicken Enchiladas a try. Using just a few simple ingredients, and you have a no fuss dinner the whole family will love.
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Tender chicken, gooey cheese, and zesty enchilada sauce all coming together in this glorious dish. Best part? You can let your trusty slow cooker do all the work. These easy chicken slow cooker enchiladas are a perfect meal for busy weeknights. Plus, since it is a one-pot meal, clean up is simple.
Other slow cooker recipes you might enjoy are these pulled chicken sandwiches and this delicious sesame chicken.
Another enchilada inspired recipe are these lazy enchiladas made with frozen taquitos!
Table of contents
Recipe Ingredients
To make this easy enchilada recipe you will need: Chicken Breast, Diced Tomatoes, Corn Tortillas, Salt & Pepper, Shredded Cheese, Enchilada Sauce, and Taco Seasoning.
Additional Toppings
Some topping ideas are:
- Sour Cream
- Green Onions
- Jalapenos
- Black Olives
Green Sauce Enchilada Variation
Does your family prefer green sauce chicken enchiladas? Follow the recipe as written except for these minor variations:
- Use green enchilada sauce in place of the red sauce.
- Omit the diced tomatoes and add a couple of teaspoons of diced green chilis. More if you like a bit more heat.
- Use either the Mexican Blend shredded cheese, or try Monterey Jack cheese.
- Add about 1 cup of sour cream when you add the shredded cheese and tortilla wedges.
Cook the slow cooker enchilada casserole as directed. Delicious!
Step-by-Step Recipe Directions
Spray non-stick cooking spray on the slow cooker insert. Place the chicken breasts on the bottom of the bowl and sprinkle with the taco seasoning, salt, and pepper.
Add the diced tomatoes.
Cover the chicken and tomatoes with the enchilada sauce. Place the lid on the slow cooker and cook the chicken on low for 4 to 5 hours.
Chicken is done when it reaches 165 degrees F. internally. When the chicken is ready, use two forks and shred the chicken.
Cut the tortillas into wedges and place them over the shredded chicken.
Add half of the shredded cheese. Stir everything together and press down to an even layer.
Add the rest of the cheese. Cover the slow cooker and continue to cook on low for about 30 minutes.
Serve the chicken enchiladas with your favorite toppings!
This easy slow cooker chicken enchilada casserole is filled with melty cheese, yummy chicken, all in a delicious enchilada sauce. A perfect, simple dinner!
Store any leftovers in the refrigerator in an airtight container.
Recipe FAQ's
This recipe uses corn tortillas. Flour tortillas can be a bit doughy when cooked in the slow cooker.
There should be no problem with that. Remember, always cook chicken until it reaches 165 degrees F.
Yes! Please see my recipe suggestion under Recipe Ingredients.
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Recipe
Slow Cooker Chicken Enchiladas
Equipment
- 1 Slow Cooker
Ingredients
- 1.5 pound Chicken Breasts boneless skinless
- 1 tablespoon Taco Seasoning
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 20 ounces Red Enchilada Sauce
- 10 ounces Diced Tomatoes with Green Chiles drained
- 12 ounce Corn Tortillas cut into wedges
- 2 cups Mexican Blend Cheese shredded
Instructions
- Spray non-stick cooking spray on the slow cooker insert. Place the chicken breasts on the bottom of the insert and sprinkle with the taco seasoning, salt, and pepper.
- Cover the chicken with the diced tomatoes and the enchilada sauce. Place the lid on the slow cooker and cook the chicken on low for 4 to 5 hours.
- Chicken is done when it reaches 165 degrees F. internally. When the chicken is ready, use two forks and shred the chicken.
- Cut the tortillas into wedges and place them over the shredded chicken.
- Add half of the shredded cheese. Stir everything together and press down to an even layer.
- Add the rest of the cheese. Cover the slow cooker and continue to cook on low for about 30 minutes.
- Serve the slow cooker chicken enchiladas with your favorite toppings!
Notes
-
- Use green enchilada sauce in place of the red sauce.
-
- Omit the diced tomatoes and add a couple of teaspoons of diced green chilis. More if you like a bit more heat.
-
- Use either the Mexican Blend shredded cheese, or try Monterey Jack cheese.
-
- Add about 1 cup of sour cream when you add the shredded cheese and tortilla wedges.
- Sour Cream
- Green Onions
- Jalapenos
- Black Olives
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