🌮🍗 Slow Cooker Chicken Enchiladas
This slow cooker version makes enchiladas incredibly easy—tender shredded chicken cooks in enchilada sauce, then is rolled in tortillas and topped with cheese for a comforting meal.
🧾 Ingredients
- 2 lbs boneless chicken breasts or thighs
- 1 can (10 oz) enchilada sauce (red or green)
- 1 can (10 oz) diced tomatoes with green chilies (optional)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 8–10 corn or flour tortillas
- 1½ cups shredded cheddar or Mexican blend cheese
- Optional toppings: sour cream, cilantro, avocado, jalapeños
👩🍳 Instructions
1. Cook the Chicken
- Place chicken in the slow cooker.
- Add enchilada sauce, tomatoes, onion, garlic, cumin, chili powder, salt, and pepper.
- Cook:
- Low: 6–7 hours
- High: 3–4 hours
2. Shred the Chicken
- Remove chicken and shred with two forks.
- Return shredded chicken to the sauce and mix well.
3. Assemble Enchiladas
- Spoon chicken mixture into tortillas.
- Roll and place in a baking dish.
- Pour a little extra sauce from the slow cooker over the top.
- Sprinkle with shredded cheese.
4. Bake
- Bake at 375°F (190°C) for 15–20 minutes until cheese is melted and bubbly.
5. Serve
Top with sour cream, cilantro, avocado, or jalapeños and serve with rice or beans.
⭐ Pro Tips
- Use corn tortillas for a more traditional flavor.
- Add black beans or corn to the filling for extra texture.
- For a creamy version, stir ½ cup cream cheese into the shredded chicken before assembling.
If you’d like, I can also show you a true one-pot slow cooker chicken enchilada casserole (no rolling tortillas, everything layers in the slow cooker). 🌮
