Get ready to fall in love with these Slow Cooker Chicken Enchiladas! This recipe combines a flavorful filling, soft corn tortillas, and a rich enchilada sauce, all cooked to perfection right in your crockpot. The result is a delectably tender and cheesy dish perfect for those busy weeknights. With just a few steps and a bit of patience, you'll be serving up a meal that's sure to impress your family and friends.
Today, we're diving into a recipe that will truly transform your dinner table - Crockpot Enchiladas.
This dish is not only mouthwateringly delicious, but it's also incredibly easy to make. If you've ever wanted to try your hand at homemade enchiladas but felt daunted by the process, this crockpot version is perfect for you.
This recipe is perfect for the novice cook, and the end result is anything but basic.
Each bite delivers a delightful mix of tender shredded chicken, warm spices, creamy cheese, and tangy enchilada sauce, all wrapped up in soft corn tortillas. It's a symphony of flavors and textures that will have everyone coming back for seconds.
So, whether you're an experienced home cook or a newbie in the kitchen, I encourage you to give chicken enchiladas in the crockpot a try.
- Avocado Oil: Avocado oil is a great choice due to its high smoke point, but you can substitute it with other oils like olive or canola if you prefer.
- Onion: You can use any type of onion you have on hand, with the exception of green onions, which are best for topping.
- Minced Garlic: If you don't have fresh garlic, you can use garlic powder as a substitute.
- Chili Powder and Ground Cumin: These spices are key for achieving that authentic enchilada flavor. If you don't have them, you could try using a pre-made taco seasoning mix instead.
- Dried Oregano: This herb enhances the flavor profile and pairs well with the other spices.
- Sea Salt: Sea salt enhances the other flavors in the dish. You can substitute with table salt or kosher salt if necessary.
- Canned Tomato Sauce: This forms the base of the sauce for the enchiladas.
- Cream Cheese: Diced cream cheese gives the crockpot chicken enchiladas a creamy, rich texture. I recommend using full fat for the best flavor and texture.
- Cooked and Shredded Chicken: You can cook and shred your own chicken, or use pre-cooked chicken for convenience. Either chicken breast or chicken thighs will work.
- Corn Tortillas: Corn tortillas are traditionally used in enchiladas, but you could use flour tortillas if you prefer a softer texture.
- Red Enchilada Sauce: This sauce is poured over the enchiladas before baking. You can use store-bought or homemade enchilada sauce.
- Shredded Cheddar Cheese or Mexican Cheese Blend: The cheese gets sprinkled on top or your crockpot enchiladas with chicken and melts into a delicious, gooey topping. You can use any type of cheese you like or have on hand.
Step by Step
For the full recipe with measurements, see the recipe card at the end of the post.
Alright, let's get started on these delicious slow cooker enchiladas!
First, give the inner pot of your slow cooker a quick spray with cooking spray. This will make clean-up a breeze later.
Tips and Tricks
- Prep Ahead: Save time by preparing your chicken in advance. Try my Instant Pot shredded chicken or slow cooker shredded chicken. Shred it ahead of time and store it in the fridge until you're ready to cook.
- Keeping Tortillas Intact: To prevent your tortillas from breaking apart during the rolling process, warm them up first. You can do this in a microwave or on a dry skillet over low heat.
- Cheese Choices: Different types of cheese will work for chicken slow cooker enchiladas. A Mexican blend is traditional, but Monterey Jack or Colby cheese are good choices too.
- Mix Up the Protein: If you prefer, sauteed turkey or ground beef could be used. Black beans are also a great option.
- Add Some Heat: If you like a bit of spice, consider adding some diced jalapeño or chili flakes to your crock pot chicken enchiladas.
- Serving Suggestions: Serve your Slow Cooker Chicken Enchiladas with a side of sour cream, black olives, guacamole, and salsa for a complete meal. A sprinkle of fresh cilantro and a squeeze of lime juice also adds a nice touch.
Enchiladas are best enjoyed right away, but any leftovers can be stored in an airtight container in the fridge for up to 3 days. You can also freeze them for up to a month, just make sure you let them thaw overnight before reheating.
How do you keep the bottom of enchiladas from getting soggy?
The best way to prevent soggy enchiladas is to make sure your tortillas are warm before you fill them. This will help them stay intact and prevent the sauce from seeping through.
Can I use store-bought enchilada sauce?
Yes, absolutely! There are lots of great pre-made options available at most grocery stores. Just make sure it's a mild variety so you can control the spiciness of your dish.
Can I make vegetarian enchiladas in the slow cooker?
If you don't eat meat, beans or tofu would make great alternatives. You could also try cooked and shredded vegetables like zucchini or sweet potatoes for an extra nutritious twist!
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- Slow Cooker - Use a multicooker such as the Ninja Possible Cooker or Instant Pot Dutch Oven, or a CrockPot
More Crockpot Recipes to Try
- If you're a fan of comfort food, you'll love our Crockpot Chicken and Noodles recipe – it's hearty, creamy, and oh-so-satisfying.
- Check out our Crockpot Baked Ziti for a hands-off approach to this classic Italian dish, perfect for when you're craving something cheesy and delicious.
- Our Slow Cooker Sloppy Joes are a real crowd-pleaser, offering a nostalgic and flavorful twist on the traditional sandwich that's great for game day or a casual family meal.
- And for all the pizza lovers out there, don't miss our Slow Cooker Pizza Casserole. It's packed with all your favorite pizza toppings, but in a comforting casserole form that's perfect for a cozy dinner at home.
Slow Cooker Chicken Enchiladas
- 1 tablespoon avocado oil or other oil
- 1 onion diced
- 1 teaspoon minced garlic
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon sea salt
- 15 ounces canned tomato sauce
- 4 ounces cream cheese diced
- 1 ½ pounds cooked and shredded chicken
- 12 corn tortillas warmed in a skillet
- 2 cups enchilada sauce divided
- 8 ounces shredded cheddar cheese or Mexican cheese blend
- Spray the inner pot to your slow cooker with cooking spray.
- Heat the oil in a large skillet over medium heat. Add the onion, and cook for 6 minutes. Add the garlic, chili powder, cumin, oregano, and salt. Cook for another minute.
- Add the tomato sauce and cream cheese. Simmer until the cheese melts, about 5 minutes. Stir in the chicken.
- Pour ½ cup of enchilada sauce into the bottom of your slow cooker. If desired, heat the tortillas in a dry skillet.
- Divide the chicken mixture between the tortillas and roll them up. Place the seam side down in your slow cooker.
- Top with the remaining 1 ½ cups of sauce. Sprinkle with cheese.
- Cover and cook over low heat for 3 to 4 hours or high heat for 1 ½ to 2 hours.