These crock pot chicken enchiladas are everything you love about classic comfort food—bold, cheesy, and full of Mexican-inspired flavor—but made the easy way in your slow cooker.
This easy chicken enchilada recipe layers tender shredded chicken, melty cheese, and saucy tortillas into one irresistible one-pot meal. Whether you’re meal-prepping or feeding the whole family, it’s a high-protein comfort food that feels indulgent but couldn’t be simpler to make.
If you love cozy slow-cooker dinners like my white chili chicken crockpot or crockpot marry me chicken, this recipe will quickly earn a spot in your weekly rotation.
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Why You’ll Love This Crock Pot Chicken Enchilada Recipe
I still remember my first taste of real enchiladas in my mom’s food truck back in San Antonio—melty cheese, spicy sauce, and that warm tortilla scent filling the air. Years later, when I was juggling work and family life outside Austin, I wanted those same Mexican-inspired flavors but without the fuss of oven baking.
That’s how these crock pot chicken enchiladas were born—a slow-cooked spin on a family favorite that delivers all the comfort, none of the stress.
Here’s why you’ll love it:
- Easy weeknight dinner that practically cooks itself.
- High-protein comfort food that satisfies every craving.
- Freezer-friendly and meal prep–friendly, so you can make it ahead.
- Minimal ingredients, maximum flavor in one pot.
- A cozy, Mexican-inspired dish the whole family will love.
For more easy dinners like this, try my chicken spaghetti recipe with Rotel or the creamy chicken pesto pasta salad.
Ingredients You’ll Need
You don’t need much to make these crock pot chicken enchiladas — just a few pantry staples and some fresh toppings. This recipe layers everything right in your slow cooker, letting it bubble into cheesy, saucy perfection while you go about your day.
Main Ingredients:
- Boneless, skinless chicken breasts or thighs – tender, juicy protein that shreds beautifully.
- Red enchilada sauce (or green enchilada sauce for a milder flavor).
- Black beans and corn – hearty add-ins for extra texture and nutrition.
- Diced green chiles – mild spice and Southwest flair.
- Shredded Monterey Jack cheese or Mexican blend cheese – creamy, melty goodness.
- Corn tortillas or flour tortillas – your choice for layering.
- Onion and garlic – the flavor foundation.
For a full Mexican-style dinner, pair your enchiladas with creamy chicken spaghetti with Velveeta — it add comfort and balance to the plate.
How to Make Crock Pot Chicken Enchiladas (Step-by-Step)
These slow cooker chicken enchiladas come together with minimal effort — just layer, cook, and enjoy. The crock pot does all the heavy lifting while you get that warm, saucy comfort food ready for dinner.
Step 1: Layer Ingredients in the Crock Pot
Spray the inside of your slow cooker with nonstick spray. Add a thin layer of enchilada sauce to the bottom, then place chicken breasts on top. Season with cumin, chili powder, and salt.
Pour in the black beans, corn, and diced green chiles, then cover everything with the remaining enchilada sauce.
Step 2: Cook Low and Slow
Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and easy to shred.
Step 3: Shred the Chicken
Use two forks to shred chicken directly in the crock pot. Stir everything together so the meat soaks up all the saucy flavor.
Step 4: Layer Tortillas and Cheese
Cut corn tortillas into halves or strips, then layer them over the shredded chicken mixture. Add a generous sprinkle of Monterey Jack or Mexican blend cheese between layers.
Step 5: Melt and Serve
Cover again and cook for 30 more minutes, just until the cheese melts and bubbles like an enchilada casserole. Top with fresh cilantro, sour cream, or avocado slices.
For more set-and-forget dinners, try my crockpot marry me chicken — creamy, savory perfection — or the white chili chicken crockpot for a lighter slow-cooked favorite.
Optional Add-Ins and Substitutions
One of the best parts about these crock pot chicken enchiladas is how flexible they are. You can easily swap ingredients, adjust the spice, or sneak in a few veggies without losing that rich, saucy flavor.
Protein & Sauce Swaps:
- Swap chicken breasts for chicken thighs if you prefer darker, juicier meat.
- Use salsa verde or a homemade enchilada sauce for a fresh twist.
- For a vegetarian option, skip the chicken and add extra black beans, pinto beans, or zucchini.
Dairy & Gluten-Free Options:
- Use dairy-free cheese or coconut milk cheese to make it lactose-free.
- Go gluten-free with corn tortillas or cassava flour tortillas.
Low-Carb & Keto Modifications:
- Replace tortillas with thin zucchini slices or cauliflower rice for a lighter version.
- Skip the beans and corn to lower the carbs while keeping flavor high.
If you like experimenting with flavorful spins, my chipotle honey chicken recipe adds smoky depth, while the baked boneless chicken thighs are perfect for a protein-packed twist on family dinners.
What to Serve with Chicken Enchiladas
Every batch of crock pot chicken enchiladas deserves sides that bring out their smoky, cheesy, and saucy goodness. Whether you’re hosting a weeknight dinner or a weekend fiesta, these pairings round out the perfect plate.
Flavor-Packed Sides:
- Hibachi fried rice – swap cilantro rice for this savory stir-fried version to soak up all that enchilada sauce.
- Mexican meatloaf recipe – adds a hearty, spicy companion for a full Tex-Mex comfort spread.
- Loaded tater tots – crispy, cheesy, and perfect for scooping up leftover sauce.
- Air fryer roasted sweet potatoes – a naturally sweet balance to all that savory spice.
- Chicken salad recipe – light, cool, and refreshing next to hot, cheesy enchiladas.
Toppings & Extras:
- Add sour cream or Mexican crema to mellow the spice.
- Top with pickled red onions for tang and crunch—grab my pickled red onions recipe for a quick homemade batch.
- Finish with a sprinkle of fresh cilantro and a squeeze of lime for that bright, authentic touch.
Together, these sides turn your slow cooker chicken enchiladas into a full comfort feast with restaurant-quality balance and freshness.
Storage, Freezing & Reheating Tips
One of the biggest perks of crock pot chicken enchiladas is how well they hold up for meal prep and leftovers. This recipe is perfect for batch cooking, busy weeks, or freezing ahead for a quick, comforting dinner down the line.
Here’s how to keep them fresh and flavorful:
- Store in an airtight container: Let enchiladas cool completely, then refrigerate for up to 3–4 days.
- Freeze for later: Wrap individual portions or full servings tightly in foil, then place in freezer bags. They’ll keep well for up to 2 months.
- Reheat in the oven: Warm covered enchiladas at 350°F (175°C) for 20–25 minutes. Uncover for the last 5 minutes to melt and brown the cheese.
- Microwave option: For a single serving, heat on medium power for 1–2 minutes, then in 30-second intervals until warmed through.
- Air fryer method: Reheat at 350°F for 5–6 minutes for a crisp edge on your tortillas.
- Meal prep tip: Portion into containers with sides like air fryer taquitos or air fryer turkey meatballs for a balanced grab-and-go lunch.
These reheating methods keep your enchiladas saucy, cheesy, and just as comforting as day one — without the soggy leftovers.
Crock Pot vs Oven or Instant Pot: What’s Best?
When it comes to making chicken enchiladas, each cooking method has its perks. Whether you prefer hands-off convenience or a quick dinner turnaround, here’s how crock pot, oven, and Instant Pot enchiladas stack up.
Crock Pot (Slow Cooker):
- Pros: The easiest method—just layer, set, and forget. It develops rich, slow-simmered Mexican-inspired flavors and tender, fall-apart chicken.
- Cons: The tortillas get softer and more casserole-style (which is perfect if you love saucy comfort food).
Oven-Baked Enchiladas:
- Pros: Classic crispy edges with a gooey center; you can broil at the end for a golden cheese crust.
- Cons: Requires pre-cooked filling and active baking time, so not quite as effortless as a crock pot chicken enchilada recipe.
Instant Pot Enchiladas:
- Pros: Fastest option—ready in about 30 minutes with great flavor.
- Cons: Less layering control; cheese can overcook if you’re not careful.
If you love slow-cooked depth, the slow cooker beef short ribs use the same low-and-slow approach for tender, saucy perfection. Or, if you want a quick stovetop option, the hibachi chicken recipe brings bold flavor fast—perfect for busy weeknights.
Frequently Asked Questions
1. How do you cook chicken enchiladas in a slow cooker?
Layer enchilada sauce, seasoned chicken, beans, and corn in the crock pot. Cook on low for 6–7 hours or high for 3–4, shred the chicken, then layer in tortillas and cheese. Let it melt into a saucy, cheesy enchilada casserole.
2. Is it okay to put raw chicken in a crock pot?
Yes! Slow cookers are designed for raw meat. Just make sure you cook long enough for the chicken to reach an internal temperature of 165°F (74°C). The low-and-slow heat keeps it juicy and tender.
3. What are common mistakes when making enchiladas?
The biggest mistakes are overcooking tortillas or using too little sauce. Always add plenty of enchilada sauce between layers, and avoid stirring once you’ve layered in the tortillas to keep texture.
4. What is the secret to good enchiladas?
The secret? Balance. Use fresh spices like cumin and chili powder, plenty of sauce for moisture, and melty cheese for richness. Slow cooking allows all those Mexican-inspired flavors to blend perfectly.
Final Tips for the Best Crock Pot Chicken Enchiladas
At the end of the day, these crock pot chicken enchiladas are all about comfort—melty cheese, tender chicken, and that rich, smoky sauce that fills the kitchen with warmth. Every layer tells a story of slow-simmered flavor, the kind of meal that brings everyone to the table without any stress.
To make sure every batch turns out perfect, keep these final tips in mind:
- Use plenty of sauce: It keeps the tortillas soft and the filling flavorful.
- Shred chicken right in the pot: This way, it soaks up every bit of that spicy enchilada goodness.
- Layer smart: Alternate sauce, chicken, tortillas, and cheese for that perfect enchilada casserole texture.
- Finish with fresh garnishes: Cilantro, avocado, and a squeeze of lime make the flavors pop.
Whether you’re making it for Sunday dinner or prepping weekday lunches, this easy slow cooker chicken enchilada recipe is pure comfort in a pot. It’s the kind of high-protein comfort food that fits any mood—warm, flavorful, and made with heart.
If you’re in the mood for more slow-cooked goodness, don’t miss my london broil crock pot for a tender beef classic, or the creamy crockpot chicken spaghetti for another cozy, family-style favorite.
Crock Pot Chicken Enchiladas
Ingredients
Equipment
Method
- Spray the inside of a crock pot with nonstick spray. Add a thin layer of enchilada sauce at the bottom, then layer in chicken. Season with cumin, chili powder, and salt.
- Add black beans, corn, green chiles, onion, garlic, and the remaining enchilada sauce over the chicken.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.
- Shred the chicken in the crock pot using two forks. Stir to combine with sauce and veggies.
- Layer in tortilla halves or strips over the chicken, adding cheese between layers.
- Cover and cook for an additional 30 minutes until cheese is melted and bubbly.
- Top with cilantro, sour cream, and avocado slices before serving.
Nutrition
Notes
- Use green enchilada sauce for a milder flavor.
- Make dairy-free by substituting cheese with coconut-based alternatives and gluten-free using corn or cassava tortillas.
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