Name: Slow Cooker Chicken Enchiladas – Effortless, Flavor-Packed Comfort Food
Prep time: 10 min
Cook time: PT-484798H2M22S
Total time: 6 h 25 min
Cuisine: Mexican
Ingredients: For the Chicken Filling:; 4 boneless, skinless chicken breasts; 2 cups enchilada sauce (store-bought or homemade); 1 medium onion, diced; 3 cloves garlic, minced; 1 can (4 oz) diced green chilies; 1 tsp chili powder; 1 tsp cumin; 1 tsp smoked paprika; Salt and pepper, to taste; For the Enchiladas:; 10–12 corn or flour tortillas; 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend); For Toppings (optional):; Sour cream; Avocado, diced; Fresh cilantro, chopped; Lime wedges

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If you’re looking for an easy, set-it-and-forget-it dinner that delivers big on flavor, these Slow Cooker Chicken Enchiladas are exactly what you need. Tender, juicy chicken simmered in a rich, spiced sauce, then wrapped in soft tortillas and smothered with cheese—this is the kind of meal that makes any night feel special. Plus, it’s super simple to throw together!

Why You’ll Love This Recipe

Minimal effort, maximum flavor – The slow cooker does most of the work!
Tender, juicy chicken – Slow-cooked to perfection with bold enchilada sauce.
Customizable – Use different cheeses, tortillas, or spice levels to suit your taste.
Great for meal prep – Make a batch and enjoy leftovers all week.

Ingredients You’ll Need

Here’s a quick look at what you’ll need, but the full list is in the recipe card below:

Chicken breasts – Lean and perfect for shredding.
Enchilada sauce – Store-bought or homemade for rich flavor.
Onion and garlic – Adds depth and aroma.
Green chilies – A mild kick of spice.
Spices – Chili powder, cumin, and smoked paprika for warmth.
Tortillas – Corn or flour, depending on your preference.
Cheese – A melty, gooey topping (cheddar, Monterey Jack, or Mexican blend).
Toppings – Sour cream, avocado, and fresh cilantro for serving.

Step-by-Step Directions

Cook the Chicken

Place chicken, enchilada sauce, onions, garlic, green chilies, and spices in the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender.

Shred the Chicken

Once cooked, remove the chicken and shred it with two forks. Stir it back into the sauce to soak up all the flavors.

Assemble the Enchiladas

Spoon the chicken mixture into tortillas, roll them up, and place them in a baking dish. Pour extra sauce over the top and sprinkle generously with cheese.

Bake Until Bubbly

Pop them in a 375°F (190°C) oven for about 15 minutes, just until the cheese is melted and golden.

Serve and Enjoy

Top with sour cream, diced avocado, fresh cilantro, and a squeeze of lime for the perfect finish.

Expert Tips and Tricks

Don’t overcook the chicken – Keep an eye on it to ensure it stays juicy and tender.
Warm the tortillas first – Makes them more pliable and prevents cracking.
Add beans or veggies – Black beans, corn, or bell peppers are great additions.

Recipe Variations and Possible Substitutions

Make it creamy – Stir in a little cream cheese before assembling for extra richness.
Spice it up – Add diced jalapeños or a dash of hot sauce.
Use beef or pork – Swap chicken for slow-cooked beef or pulled pork.

Serving and Pairing Suggestions

Serve with Mexican rice, refried beans, or a fresh side salad. A margarita or horchata makes the perfect drink pairing!

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F or microwave until warm. Freeze enchiladas before baking for a convenient make-ahead meal.

Frequently Asked Questions

Can I use rotisserie chicken instead?

Yes! Just mix shredded rotisserie chicken with the sauce and assemble as usual.

What’s the best way to prevent soggy enchiladas?

Lightly toasting the tortillas before filling helps them hold up better.

Can I make this dairy-free?

Absolutely! Use dairy-free cheese or skip it altogether.

How do I make a homemade enchilada sauce?

Simmer tomato sauce with garlic, chili powder, cumin, and a little broth for an easy homemade version.

Conclusion

These Slow Cooker Chicken Enchiladas are the perfect blend of convenience and comfort. They’re packed with flavor, easy to make, and guaranteed to be a crowd-pleaser. Try them tonight and enjoy a stress-free, delicious meal!

Slow Cooker Chicken Enchiladas – Effortless, Flavor-Packed Comfort Food

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These Slow Cooker Chicken Enchiladas are the ultimate comfort food—effortless to prepare and bursting with rich, spiced flavors. Tender chicken, slow-cooked in a flavorful enchilada sauce, wrapped in tortillas, and topped with gooey cheese—what’s not to love? Perfect for busy nights or meal prep!

Author: Touria Elkoudssi
Prep Time: 10 minutes
Cook Time: 6–7 hours (slow cooker) + 15 minutes (baking)
Total Time: 6 hours 25 minutes
Yield: 10–12 enchiladas (serves 6–8 people) 1x
Category: Main Course
Method: Slow Cooking, Baking
Cuisine: Mexican

Instructions

Cook the Chicken: Place chicken breasts, enchilada sauce, onion, garlic, green chilies, chili powder, cumin, smoked paprika, salt, and pepper in the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender.
Shred the Chicken: Remove the chicken from the slow cooker and shred it using two forks. Stir the shredded chicken back into the sauce.
Assemble the Enchiladas: Warm tortillas and spoon the chicken mixture onto each tortilla. Roll them up and place them in a greased baking dish.
Bake: Pour any remaining sauce over the rolled tortillas and top with shredded cheese. Bake in a 375°F (190°C) oven for 15 minutes, until the cheese is melted and bubbly.
Serve and Enjoy: Top with sour cream, diced avocado, fresh cilantro, and a squeeze of lime.

Notes

Use rotisserie chicken – If you’re short on time, rotisserie chicken is a great shortcut.
For extra flavor, add beans or vegetables – Black beans, corn, or bell peppers are great additions to the filling.
To prevent soggy enchiladas, lightly toast the tortillas in a dry skillet before rolling.