There’s something incredibly comforting about a warm plate of enchiladas. The combination of tender, flavorful chicken wrapped in soft tortillas and smothered in a rich, zesty sauce makes for the perfect cozy meal. These Slow Cooker Chicken Enchiladas bring all the bold flavors of classic enchiladas but with the ease of a slow cooker.

Using a slow cooker means you can let the chicken simmer to perfection, absorbing all the delicious spices and seasonings while you go about your day. When dinnertime rolls around, all you have to do is assemble, bake, and enjoy. Whether you’re making this for a busy weeknight, a family gathering, or meal prep, this recipe is sure to become a household favorite.

Why You’ll Love This Recipe

• Effortless Cooking – Let the slow cooker do most of the work, leaving you with juicy, flavorful chicken.
• Family-Friendly – A dish everyone will love, from kids to adults.
• Customizable – Easily adjust the spice level and toppings to suit your taste.
• Great for Meal Prep – Make a batch ahead of time and enjoy delicious leftovers all week.

Ingredients You’ll Need

For the Chicken:

• 2 boneless, skinless chicken breasts
• 1 teaspoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 can (10 ounces) diced tomatoes with green chilies
• 1 can (10 ounces) enchilada sauce
• ½ cup low-sodium chicken broth

For Assembling the Enchiladas:

• 8 small corn tortillas
• 1 ½ cups shredded cheddar cheese
• ½ cup shredded mozzarella cheese

Toppings (Optional but Highly Recommended!):

• Chopped fresh cilantro
• Sliced green onions
• Diced avocado
• Sour cream or Greek yogurt

How to Make Slow Cooker Chicken Enchiladas

Step 1: Cook the Chicken

Start by placing the chicken breasts in the slow cooker. Drizzle with olive oil and add the diced onion, garlic, cumin, chili powder, smoked paprika, salt, and black pepper. Pour in the diced tomatoes with green chilies, enchilada sauce, and chicken broth.

Set your slow cooker to low for 6 hours or high for 3-4 hours. As the chicken cooks, it will soak up all the delicious flavors and become incredibly tender.

Step 2: Shred the Chicken

Once the chicken is done, use two forks to shred it directly in the slow cooker. Stir everything together so the chicken is coated in the flavorful sauce.

Step 3: Assemble the Enchiladas

Preheat your oven to 375°F (190°C). Lightly grease a baking dish.

Warm the corn tortillas slightly so they’re more pliable (you can do this by microwaving them for 20-30 seconds). Spoon a generous amount of the shredded chicken mixture into each tortilla, roll them up, and place them seam-side down in the baking dish.

Step 4: Add the Cheese and Bake

Once all the enchiladas are snug in the dish, sprinkle the shredded cheddar and mozzarella cheese over the top. Pour any remaining sauce from the slow cooker over the enchiladas for extra flavor.

Bake uncovered for 15-20 minutes or until the cheese is melted and bubbly.

Step 5: Garnish and Serve

Remove from the oven and let them cool for a few minutes. Garnish with your favorite toppings like fresh cilantro, green onions, avocado, and a dollop of sour cream. Serve warm and enjoy!

Helpful Tips

• Make It Spicier – Add a pinch of cayenne pepper or diced jalapeños to the chicken mixture for an extra kick.
• Use Flour Tortillas – If you prefer, you can use flour tortillas instead of corn. Keep in mind they’ll be softer and slightly different in texture.
• Prevent Soggy Tortillas – Lightly toasting the tortillas before rolling them can help them hold up better in the sauce.
• Short on Time? – Use rotisserie chicken instead of slow-cooking the chicken from scratch. Simply mix it with the enchilada sauce and seasonings before assembling the enchiladas.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 6 hours (slow cooker) + 20 minutes (baking)
• Total Time: About 6 hours 30 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Slow Cooker & Baking
• Cuisine: Mexican
• Diet: Gluten-Free (if using corn tortillas)

Notes

• Tortilla Choice Matters – Corn tortillas hold up best in enchiladas, but if you prefer flour tortillas, just be aware they will have a softer texture.
• Easier Assembly Tip – Warming the tortillas before rolling prevents them from cracking. You can do this by microwaving them for about 20-30 seconds or lightly toasting them in a dry skillet.
• Want to Save Even More Time? – You can prepare the shredded chicken a day in advance and store it in the fridge until you’re ready to assemble and bake.
• Extra Cheesy Goodness – If you’re a cheese lover, sprinkle a little more on top before baking or add a mix of cheeses like Monterey Jack or Pepper Jack for extra flavor.
• Sauce Preference – If you like your enchiladas extra saucy, double the enchilada sauce and pour more over the top before baking.
• Make it Lighter – Reduce the cheese or use a lighter cheese option to cut down on calories without sacrificing taste.
• Serving Suggestion – Pair with a side of Mexican rice, refried beans, or a fresh salad for a complete meal.

Storage Instructions

• Refrigeration: Store leftover enchiladas in an airtight container in the fridge for up to 4 days.
• Freezing: Place assembled (but unbaked) enchiladas in a freezer-safe dish. Cover tightly and freeze for up to 3 months. When ready to bake, thaw overnight in the fridge and bake as directed.
• Reheating: Warm in the oven at 350°F (175°C) for about 10-15 minutes, or microwave individual portions for about 1-2 minutes.

Frequently Asked Questions

Can I use chicken thighs instead of chicken breasts?
Yes! Chicken thighs are a great alternative and will be even more tender and flavorful.

What’s the best enchilada sauce to use?
You can use store-bought enchilada sauce, or make your own from scratch for an even richer flavor.

Can I make this ahead of time?
Absolutely! You can prep the chicken in the slow cooker earlier in the day and assemble the enchiladas just before baking.

Related Recipes

If you loved these Slow Cooker Chicken Enchiladas, here are a few other delicious dishes to try:

• Cheesy Ground Beef Enchilada Chili
• Crack Chicken Chili
• Chicken Enchilada Soup
• Creamy White Chicken Chili

Conclusion

These Slow Cooker Chicken Enchiladas are everything you want in a homemade meal—easy, delicious, and full of flavor. The slow cooker does all the heavy lifting, giving you tender, seasoned chicken that’s perfect for rolling up in tortillas and baking with gooey cheese. Whether you’re feeding your family, hosting friends, or just treating yourself, this dish is a guaranteed winner.

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