If you’re craving a Mexican-inspired dish that’s both comforting and easy to prepare, this Slow Cooker Chicken Enchiladas recipe is just what you need.
The beauty of this dish lies in its simplicity—tender chicken, a zesty enchilada sauce, and a perfect mix of spices, all cooked together in the slow cooker for maximum flavor with minimal effort. The slow cooker makes it even better by keeping the chicken moist and soaking it in all the delicious sauce, creating the ultimate comfort food.
With just a few ingredients, you can make a satisfying meal that will surely have your family and friends coming back for seconds. These enchiladas are hearty, flavorful, and super easy to make—whether you serve them with a side of rice, beans, or a fresh salad, they’re sure to be a hit at your dinner table.
Why You’ll Love This Slow Cooker Chicken Enchiladas
This recipe delivers bold Mexican flavors while being incredibly easy to make. Here’s why it’s perfect for any night of the week:
- Tender Shredded Chicken – The slow cooker does all the work, leaving you with chicken that’s incredibly tender and easy to shred.
- Flavorful Enchilada Sauce – The zesty sauce infuses every layer of the chicken, making each bite full of bold flavor.
- Minimal Prep – Just add the ingredients to the slow cooker, and let it cook while you focus on other things.
- Cheesy and Comforting – A sprinkle of melted cheese on top of the enchiladas adds that perfect finishing touch.
This dish combines convenience, flavor, and comfort, making it ideal for a busy weeknight or when you want a hearty dinner with little effort.
Key Ingredients for Slow Cooker Chicken Enchiladas
These ingredients come together to create the perfect enchilada meal that’s packed with flavor:
- Boneless, Skinless Chicken Breasts – These are the base of your enchiladas and will cook down beautifully in the slow cooker, shredding easily.
- Enchilada Sauce – This adds all the rich flavor. Use your favorite store-bought sauce or make your own for an extra homemade touch.
- Cheese – A blend of cheddar or Mexican cheese works best for melting and topping the enchiladas.
- Tortillas – Soft corn or flour tortillas are a great option for making the enchiladas.
- Spices – Cumin, garlic powder, chili powder, and onion powder help create a deep, rich flavor profile that complements the chicken and sauce perfectly.
- Onion – Adds a savory depth to the sauce and pairs well with the chicken.
These ingredients combine to create a dish that’s rich, flavorful, and full of satisfying textures.
How to Make Slow Cooker Chicken Enchiladas
Making these enchiladas is easy! Here’s how to do it:
- Prepare the Chicken – Season the chicken breasts with salt, pepper, and garlic powder. Place them in the slow cooker.
- Add the Enchilada Sauce – Pour the enchilada sauce over the chicken, making sure it’s evenly coated.
- Slow Cook – Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is cooked through and easy to shred.
- Shred the Chicken – Remove the chicken from the slow cooker, shred it with two forks, and return it to the sauce. Stir to combine.
- Assemble the Enchiladas – Fill each tortilla with the shredded chicken mixture and place them in a baking dish.
- Top with Cheese – Sprinkle cheese on top of the enchiladas and bake at 350°F (175°C) for 10 minutes until the cheese is melted and bubbly.
- Serve – Serve the enchiladas with your favorite toppings, like sour cream, guacamole, or cilantro.
It’s that simple! The slow cooker does all the work, and you’ll end up with a meal that’s full of flavor and ready to eat in no time.
What to Serve with Slow Cooker Chicken Enchiladas
These enchiladas are great on their own, but they pair wonderfully with a variety of sides. Here are some ideas to complete your meal:
| Side Dish | Why It Works |
|---|---|
| Mexican Rice | Fluffy, flavorful rice perfectly complements the saucy enchiladas. |
| Refried Beans | Creamy refried beans are a classic side that pairs perfectly with enchiladas. |
| Guacamole | Fresh guacamole adds a creamy, tangy contrast to the spicy enchiladas. |
| Sour Cream | A dollop of sour cream cools down the spice and adds richness. |
| Fresh Salad | A light, crisp salad with lime dressing balances the richness of the enchiladas. |
How to Store and Reheat Slow Cooker Chicken Enchiladas
These enchiladas make great leftovers. Here’s how to store and reheat them:
How to Store Leftovers
- Let the enchiladas cool to room temperature before transferring them to an airtight container.
- Store them in the fridge for up to 3 days.
How to Reheat
- Oven: Preheat the oven to 350°F (175°C). Cover the enchiladas with foil and bake for 10-15 minutes, until heated through.
- Microwave: Reheat individual portions in the microwave in 30-second intervals, stirring in between, until heated.
- Slow Cooker: Reheat the enchiladas in the slow cooker on low for about 1 hour.
Tips for the Best Slow Cooker Chicken Enchiladas
Follow these tips to make your enchiladas even better:
- Use chicken thighs for a richer, more flavorful dish. Chicken breasts work just as well and are leaner.
- Add some heat with chopped jalapeños or a few dashes of hot sauce in the sauce.
- Top with fresh toppings like cilantro, sour cream, or avocado to add freshness to the dish.
- Make ahead by preparing the chicken and sauce the night before, and then assemble the enchiladas when you’re ready to bake.
Frequently Asked Questions
1. Can I make this recipe without tortillas?
Yes, you can serve the chicken mixture over rice or corn chips to make a casserole-style dish.
2. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken. Just be sure to add an extra 30-60 minutes of cooking time.
3. Can I make this recipe spicier?
Absolutely! Add some jalapeños, chili flakes, or a dash of hot sauce to the sauce for some extra heat.
4. Can I use a different type of sauce?
Yes, feel free to swap the enchilada sauce for green chili sauce or chipotle sauce for a different flavor profile.
5. How can I make this dish vegetarian?
Replace the chicken with black beans, corn, and bell peppers for a delicious vegetarian version.
This slow cooker chicken enchiladas recipe is sure to become a staple in your home, combining all the flavors you love in a no-fuss meal.
Slow Cooker Chicken Enchiladas
Equipment
- Slow Cooker For slow cooking the chicken and enchilada sauce
- Large Skillet For preparing the sauce and adding the chicken
- Wooden Spoon For stirring the sauce
Ingredients
- 2 pounds boneless skinless chicken breasts
- 2 cups enchilada sauce red or green
- 1 cup sour cream
- 1 8 ounce cream cheese softened
- 1 clove garlic minced
- 1 cup Parmesan cheese grated
- 1 cup mushrooms sliced
- 1 teaspoon salt adjust to taste
- 1 teaspoon black pepper freshly ground
Instructions
- Season the chicken breasts with salt and pepper. Place the chicken in the slow cooker.
- In a separate bowl, combine the enchilada sauce, sour cream, cream cheese, garlic, and Parmesan cheese. Stir well and pour over the chicken in the slow cooker.
- Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is cooked through and tender.
- Once the chicken is cooked, remove it from the slow cooker and shred with two forks. Stir the shredded chicken into the sauce in the slow cooker.
- While the chicken is cooking, warm the tortillas and set aside.
- Fill the tortillas with the shredded chicken mixture and place them in a baking dish. Top with additional cheese and bake at 350°F (175°C) for 10-15 minutes, until the cheese is melted and bubbly.
Notes
- Use **chicken thighs** for a richer flavor and juicier texture.
- If you prefer a spicier version, add some **jalapeños** to the sauce.
- For a **vegetarian version**, use **black beans** or **vegetables** in place of chicken.
- Leftovers can be stored in the fridge for up to **3 days** and reheated easily on the stove or microwave.
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