Slow Cooker Chicken Enchiladas

about the recipe

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.


– 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 – 1 cup canned tomato sauce – ¾ cup chicken broth – 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, broth, 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.