Slow Cooker Chicken Enchiladas – Effortless, Flavor-Packed Comfort Food
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!
- 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
Ingredients
Scale
- 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
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.
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg