Oh my goodness, you have to try these slow cooker chicken enchiladas! They’re my go-to when I’m craving that rich Mexican flavor but don’t want to babysit dinner all evening. Just toss everything in the crockpot and let the magic happen while you tackle your to-do list (or let’s be real – binge your favorite show). The chicken comes out so tender, and that enchilada sauce soaks into every delicious bite. Trust me, your family will beg for these again and again!
Why You’ll Love These Slow Cooker Chicken Enchiladas
Listen, I don’t just make these slow cooker chicken enchiladas because they’re easy—though, wow, are they ever!—I make them because they’re downright irresistible. Let me count the ways:
- Minimal prep, maximum flavor: 15 minutes of tossing ingredients together, then your slow cooker does the rest. Perfect for those “I can’t even” weeknights.
- Hands-off magic: No oven babysitting! Set it, forget it, and come home to a kitchen that smells like your favorite taqueria.
- Spice it your way: Mild for the kids? Add jalapeños for heat? This recipe bends to your mood—I’ve made it every which way.
- Crowd-pleaser alert: The combo of tender chicken, melty cheese, and that tangy enchilada sauce? Yeah, good luck having leftovers.
Ingredients for Slow Cooker Chicken Enchiladas
Okay, let’s talk ingredients! Here’s everything you’ll need for those amazing slow cooker chicken enchiladas – and I promise, no weird grocery store runs required. This is the kind of recipe where you might already have half this stuff in your pantry!
- 2 cups cooked shredded chicken: My secret? Grab a rotisserie chicken from the deli – it’s juicy and saves so much time. But if you’re boiling chicken, just make sure it’s well-seasoned and tender enough to shred easily with two forks.
- 1 can (10 oz) enchilada sauce: That standard red can you see everywhere works perfectly here. I like the medium spice level, but mild works great too if you’re feeding little ones.
- 1 cup shredded cheddar cheese: Sharp cheddar gives the best flavor punch – don’t skimp here! I sometimes do half cheddar, half Monterey Jack when I’m feeling fancy.
- 6 corn tortillas: The 6-inch size fits perfectly in most slow cookers. Pro tip: keep them wrapped in a damp towel so they don’t dry out before assembly.
- 1/2 cup finely diced onions: White or yellow onions both work – just chop them small so they soften nicely during cooking.
- 1/2 cup sour cream: For that cool, creamy topping that balances the spices perfectly.
- 1 tsp cumin + 1 tsp chili powder: These two spices make the whole dish sing! Measure with your heart though – I usually add an extra pinch.
See? Nothing complicated – just good, simple ingredients that come together into something magical. Now let’s get cooking!
Equipment Needed
Don’t worry – you won’t need any fancy gadgets for these slow cooker chicken enchiladas! Here’s all you’ll need:
- A 6-quart slow cooker: The perfect size for fitting all those delicious rolled enchiladas snugly.
- One mixing bowl: Just big enough to toss your chicken filling together.
- A spatula or spoon: For spreading sauce and assembling like a pro.
That’s it – see? Told you this recipe was easy!
How to Make Slow Cooker Chicken Enchiladas
Alright, let’s get to the fun part – making these incredible slow cooker chicken enchiladas! Don’t let the steps intimidate you – I promise this comes together like a dream. Just follow along and soon you’ll be scooping up that cheesy, saucy goodness.
Step 1: Prepare the Filling
First things first – grab that big mixing bowl we talked about earlier. Now toss in your shredded chicken, half the enchilada sauce (save the rest for later!), cumin, and chili powder. Get in there with your hands or a spoon and mix until every shred of chicken is coated in that beautiful red sauce. Don’t rush this part – you want every bite packed with flavor!
Step 2: Assemble the Enchiladas
Okay, here’s where the magic starts! Pour about 1/4 cup of your reserved enchilada sauce into the bottom of your slow cooker and spread it around evenly – this prevents sticking and adds extra yummy flavor. Now take your tortillas one at a time and spoon about 1/3 cup of the chicken mixture down the center. Roll them up tightly (careful not to overfill!) and place them seam-side down in the cooker. Fit them snugly – they’ll cozy up together as they cook!
Step 3: Cook and Serve
Almost done! Pour the remaining enchilada sauce over your rolled tortillas, making sure to cover each one. Sprinkle that glorious cheese evenly across the top. Pop the lid on and cook on LOW for 2 hours – no peeking! You’ll know they’re done when the cheese is completely melted and bubbly. Garnish with sour cream and those fresh diced onions right before serving – the cool crunch is perfection against the warm enchiladas.
See? I told you this was easy! Now try not to eat the whole batch in one sitting – though I won’t judge if you do!
Tips for Perfect Slow Cooker Chicken Enchiladas
After making these slow cooker chicken enchiladas more times than I can count, I’ve picked up some tricks that make them foolproof every time. Here are my can’t-live-without tips:
- Warm your tortillas first: Give them a quick zap in the microwave (10 seconds wrapped in a damp paper towel) to prevent cracking when rolling. Cold corn tortillas are way too stubborn!
- Be generous with sauce: That extra layer on the bottom and top keeps everything moist – nobody likes dry enchiladas. I sometimes add an extra splash between layers too.
- Check early: At 1.5 hours, peek to see if the cheese is melted and bubbly. Some slow cookers run hot, and overcooked enchiladas turn mushy.
- Rest before serving: Let them sit 10 minutes after cooking – they’ll hold their shape better when you scoop them out.
Follow these simple tricks, and you’ll get restaurant-quality enchiladas with minimal effort. My family never guesses how easy they really are!
Variations for Slow Cooker Chicken Enchiladas
One of my favorite things about these slow cooker chicken enchiladas is how easily you can mix them up! Here are some of my go-to twists when I’m feeling adventurous (or just cleaning out the fridge):
- Flour tortilla fans? Swap the corn for flour – they roll easier and get extra pillowy soft in the slow cooker.
- Cheese lovers unite: Try Monterey Jack or pepper jack instead of cheddar for a creamier melt. Or go wild with a Mexican blend!
- Boost the protein: Stir in 1/2 cup black beans with the chicken filling – they add great texture and make the meal stretch further.
- Green sauce magic: Use verde enchilada sauce instead of red for a tangy change of pace.
The best part? However you tweak them, these enchiladas always come out delicious. That’s the beauty of a great base recipe!
Serving Suggestions
Oh, let me tell you how I love to serve these slow cooker chicken enchiladas – they’re practically begging for some tasty sides! My absolute must-have is cilantro lime rice – that fresh, zesty flavor cuts through the richness perfectly. A scoop of creamy refried beans makes it a complete meal. Sometimes I’ll add a simple chopped salad or roasted corn if I’m feeling fancy. And don’t forget the extras – extra sour cream, sliced avocado, or pickled jalapeños for those who want some kick!
Storage and Reheating
Here’s the great news – if you somehow have leftovers (big if in my house!), these slow cooker chicken enchiladas keep like a dream. Just pop them in an airtight container and they’ll stay fresh in the fridge for about 3 days. When you’re ready to eat, I usually reheat individual portions in the microwave for 1-2 minutes until warmed through. If you’ve got more time, the oven works beautifully too – cover with foil and bake at 350°F for 15-20 minutes. The cheese gets all melty again and they taste just-made!
Nutrition Information
Here’s the skinny on what you’re getting in each serving of these slow cooker chicken enchiladas (because let’s be real, we all want to know how many we can eat guilt-free!):
- Serving Size: 1 enchilada
- Calories: 320
- Total Fat: 12g (5g saturated)
- Cholesterol: 65mg
- Sodium: 450mg
- Total Carbohydrates: 28g
- Fiber: 3g
- Sugar: 2g
- Protein: 22g
Just remember – these numbers are estimates and can vary based on your specific ingredients. Did you use extra cheese? Different tortillas? More sauce? It all makes a difference! But hey, with stats like these, you can enjoy these enchiladas knowing they’re a pretty balanced meal all on their own.
FAQs About Slow Cooker Chicken Enchiladas
I get asked about these slow cooker chicken enchiladas ALL the time – so let me answer the most common questions before you even have to ask!
Can I use raw chicken?
Oh honey, I know it’s tempting to toss raw chicken in and let the slow cooker do its thing, but DON’T! Food safety first – raw chicken needs to reach a safe internal temperature quickly, and slow cookers just don’t get hot enough fast enough. Always use fully cooked, shredded chicken. My favorite shortcut? Grab a rotisserie chicken from the store – already juicy, flavorful, and ready to roll!
How do I prevent soggy tortillas?
Okay, soggy tortillas are the WORST, right? Here’s my foolproof method: first, go light with that initial sauce layer in the bottom – just enough to coat, not swim. Then, don’t overfill your tortillas! Too much filling makes them burst open during cooking. And here’s my secret weapon – warming the tortillas first makes them more pliable so they hold their shape better. Trust me, follow these tips and you’ll get perfect texture every time!
Can I freeze these enchiladas?
Absolutely! Freezing is my go-to meal prep move. But here’s the trick – assemble the slow cooker chicken enchiladas completely (rolled, sauced, cheesed), but DON’T cook them. Wrap the whole insert in plastic wrap and freeze. When you’re ready? Thaw overnight in the fridge, then cook as usual. The texture stays perfect – just add an extra 15 minutes cooking time since everything’s cold. You’re welcome!
Try this recipe and share your results! Tag me so I can see your beautiful enchilada creations!
Print6-Ingredient Slow Cooker Chicken Enchiladas That Wow
Easy and flavorful slow cooker chicken enchiladas. Perfect for busy days.
- Prep Time: 15 mins
- Cook Time: 2 hours
- Total Time: 2 hours 15 mins
- Yield: 6 enchiladas 1x
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Low Lactose
Ingredients
- 2 cups cooked shredded chicken
- 1 can (10 oz) enchilada sauce
- 1 cup shredded cheddar cheese
- 6 corn tortillas
- 1/2 cup diced onions
- 1/2 cup sour cream
- 1 tsp cumin
- 1 tsp chili powder
Instructions
- Mix chicken, half the enchilada sauce, cumin, and chili powder in a bowl.
- Spread a thin layer of sauce in the slow cooker.
- Fill tortillas with chicken mixture, roll, and place in the slow cooker.
- Top with remaining sauce and cheese.
- Cook on low for 2 hours.
- Serve with sour cream and onions.
Notes
- Use rotisserie chicken for faster prep.
- For spicier enchiladas, add jalapeños.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg
