These Slow Cooker Chicken Enchiladas are about to become your new weeknight crush. Imagine juicy chicken wrapped in soft corn tortillas, smothered in enchilada sauce, and cooked low and slow until everything is irresistibly tender and cheesy. The best part? Your crockpot does the heavy lifting while you go about your day. With just a few simple steps, you’ll have a family-pleasing dinner that tastes like you spent all afternoon in the kitchen (but we both know you didn’t).
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.
Ingredient Notes
- 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.
- Minced Garlic: If you don't have fresh garlic, you can use garlic powder as a substitute.
- Chili Powder and Ground Cumin: If you don't have them, you could try using a pre-made taco seasoning mix instead.
- Cream Cheese: I recommend using full fat for the best flavor and texture.
- Cooked and Shredded Chicken: Either chicken breast or chicken thighs will work. 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.
- Corn Tortillas: Corn tortillas are traditionally used in enchiladas, but you could use flour tortillas if you prefer a softer texture.
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
- 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.
- 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.
- Prevent Soggy Enchiladas: 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.
- Make it Vegetarian: 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 a twist!
Tools
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- Slow Cooker - Use a multicooker such as the Ninja Possible Cooker or Instant Pot Dutch Oven, or a CrockPot
- Skillet
Slow Cooker Chicken Enchiladas
Equipment
Ingredients
- 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
Instructions
- 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.
Notes
Storage
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.Nutrition
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.
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