Slow cooker chicken enchilada has become my absolute go-to for busy weeknights. I remember the first time I tried making them, I was a bit intimidated by the whole enchilada process, but this recipe changed everything. The aroma of the spices and simmering sauce filling my kitchen was just incredible, and the resulting tender, flavorful chicken was pure comfort. You’ll quickly see how easy slow cooker chicken enchiladas are to prepare, and soon you’ll be asking yourself ‘how to make slow cooker chicken enchiladas’ from memory. Let’s get cooking!
Why You’ll Love This Slow Cooker Chicken Enchilada Recipe
This recipe is a total game-changer for busy nights!
- Incredible flavor that’s both comforting and satisfying.
- Minimal prep time means you can get dinner started in minutes.
- It’s a healthier option compared to traditional fried enchiladas.
- Super budget-friendly, using common pantry staples.
- This is a fantastic kid-friendly slow cooker chicken enchilada meal.
- Seriously, it’s a true dump and go chicken enchiladas slow cooker dream.
- The ease of making crock pot chicken enchiladas means less stress for you.
- It’s perfect for meal prepping or feeding a crowd.
Ingredients for Your Best Slow Cooker Chicken Enchilada Recipe
Gathering your ingredients is the first step to making these delicious slow cooker shredded chicken enchiladas. You’ll need the basics for that authentic enchilada flavor.
- 2 pounds boneless, skinless chicken breasts – the star of our dish!
- 1 (15 ounce) can red enchilada sauce – choose your favorite brand for that classic taste
- 1 (10 ounce) can diced tomatoes and green chilies, undrained – adds a little kick and moisture
- 1 (4 ounce) can chopped green chilies – for an extra layer of mild heat
- 1/2 cup chicken broth – helps create a moist sauce
- 1 teaspoon chili powder – essential for that deep enchilada flavor
- 1/2 teaspoon cumin – adds warmth and earthiness
- 1/4 teaspoon garlic powder – for a savory punch
- Salt and pepper to taste – season it just right
- 8-10 corn tortillas, torn into pieces – they’ll soak up all that amazing flavor
- 1 cup shredded Monterey Jack cheese – for that perfect creamy melt
- 1 cup shredded cheddar cheese – adds sharpness and color
How to Make Easy Slow Cooker Chicken Enchiladas
Making slow cooker chicken enchiladas couldn’t be simpler, and the result is pure comfort food bliss. These easy slow cooker chicken enchiladas come together with minimal fuss, perfect for those busy weeknights when you crave something delicious without the hassle.
- Step 1: Start by placing your 2 pounds boneless, skinless chicken breasts directly into your slow cooker. Make sure they’re in a single layer for even cooking.
- Step 2: In a separate bowl, whisk together the 1 (15 ounce) can red enchilada sauce, the undrained 1 (10 ounce) can diced tomatoes and green chilies, and the 1 (4 ounce) can chopped green chilies. Stir in the 1/2 cup chicken broth, 1 teaspoon chili powder, 1/2 teaspoon cumin, and 1/4 teaspoon garlic powder. Season with salt and pepper to your liking. Pour this flavorful mixture evenly over the chicken in the slow cooker. The aroma alone will start to make your mouth water!
- Step 3: Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours. You’ll know the chicken is ready when it’s cooked through and shreds easily.
- Step 4: Carefully remove the cooked chicken breasts from the slow cooker. Place them on a cutting board and use two forks to shred the chicken. Return the shredded chicken to the slow cooker, mixing it into the sauce.
- Step 5: Now, stir in the 8-10 corn tortillas, torn into pieces. Cover and cook for another 30 minutes. This allows the tortillas to soften and absorb the delicious sauce, contributing to that wonderfully creamy slow cooker chicken enchiladas texture.
- Step 6: Finally, stir in the 1 cup shredded Monterey Jack cheese and 1 cup shredded cheddar cheese. Continue to cook, uncovered, until the cheese is completely melted and gloriously gooey, creating the most inviting and creamy slow cooker chicken enchiladas.
- Step 7: Serve your amazing slow cooker chicken enchiladas hot, perhaps with your favorite toppings for an extra special touch. Enjoy this simple, flavorful meal!
Pro Tips for the Best Slow Cooker Chicken Enchilada Casserole
Want to elevate your slow cooker chicken enchilada game? Here are a few tricks I’ve picked up that make all the difference for this chicken enchilada casserole slow cooker meal.
- Don’t overstuff your slow cooker; leave room for the ingredients to cook evenly.
- For a richer flavor, consider using a mix of chicken breasts and thighs.
- Taste and adjust seasonings before adding the cheese to ensure perfect flavor balance.
- If you want a thicker sauce, you can remove the lid for the last 30 minutes of cooking.
What’s the secret to perfect slow cooker chicken enchiladas?
The secret to truly perfect slow cooker chicken enchiladas lies in the sauce and letting the flavors meld. Using a good quality enchilada sauce and letting the shredded chicken soak in it for a bit really makes it taste more authentic. For more information on authentic enchilada sauce, you can check out resources on how to make enchilada sauce.
Can I make chicken enchilada casserole slow cooker ahead of time?
Yes, you absolutely can prepare your chicken enchilada casserole slow cooker mix ahead of time. Combine all ingredients except the cheese and tortillas in the slow cooker insert, cover, and refrigerate overnight. Add the tortillas and cheese when you’re ready to cook.
How do I avoid common mistakes with slow cooker shredded chicken enchiladas?
A common pitfall with slow cooker shredded chicken enchiladas is overcooking the chicken, which can make it dry. Also, ensure you tear the tortillas into smaller pieces so they soften and distribute well throughout the dish.
Best Ways to Serve Your Slow Cooker Chicken Enchiladas
Once your slow cooker chicken enchiladas are ready, the fun really begins with how you serve them! I love topping mine with a dollop of cool sour cream or a generous amount of creamy avocado slices. For a wonderful crunch, a sprinkle of chopped cilantro and a few jalapeño slices add a fresh, zesty finish. These are fantastic served alongside a simple side of Mexican rice or a fresh, crisp green salad. They’re also a guaranteed hit at family gatherings, making them a truly kid-friendly slow cooker chicken enchiladas option that even picky eaters will devour!
Nutrition Facts for Slow Cooker Chicken Enchilada Casserole
Let’s break down what makes these slow cooker chicken enchiladas so satisfying. Per serving, this dish is packed with flavor and nutrients.
- Calories: 450
- Fat: 20g
- Saturated Fat: 8g
- Protein: 35g
- Carbohydrates: 30g
- Fiber: 4g
- Sugar: 5g
- Sodium: 800mg
Nutritional values are estimates and may vary based on specific ingredients used in your slow cooker chicken enchilada casserole.
How to Store and Reheat Creamy Slow Cooker Chicken Nachos
One of the best things about this recipe is how well the leftovers hold up, making it perfect for meal prep. To store your delicious creamy slow cooker chicken nachos, first let any remaining portions cool down completely. I like to transfer mine into airtight containers, which keeps them fresh for about 3 to 4 days in the refrigerator. If you want to keep them even longer, these healthy slow cooker chicken enchiladas freeze beautifully! Just portion them into freezer-safe bags or containers, making sure to remove as much air as possible. They’ll stay good in the freezer for up to 3 months.
When you’re ready to reheat, you have a couple of great options. For a quick thaw and reheat, you can microwave individual portions in 30-second intervals, stirring in between, until heated through. If you have a bit more time, gently reheat the slow cooker chicken enchiladas in a skillet over medium-low heat, adding a splash of broth or water if needed to loosen it up. It’s a fantastic way to enjoy this dish again!
Frequently Asked Questions About Crock Pot Chicken Enchiladas
What are slow cooker chicken enchiladas?
Slow cooker chicken enchiladas are a simplified version of the classic Mexican dish. Instead of rolling tortillas and baking, all the ingredients are layered or mixed in a slow cooker, allowing the chicken to become incredibly tender and flavorful as it cooks. It’s a fantastic way to get all the delicious enchilada taste with minimal effort.
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are actually a great alternative for crock pot chicken enchiladas because they tend to stay moister and more flavorful during the longer cooking time. Just use the same amount, and they’ll shred beautifully.
How do I make cheesy slow cooker chicken enchiladas even cheesier?
To amp up the cheese factor for your cheesy slow cooker chicken enchiladas, you can add an extra half cup of cheese over the top during the last 15-20 minutes of cooking. You could also mix some cheese directly into the shredded chicken before serving for an extra gooey bite.
What kind of tortillas work best for slow cooker chicken enchiladas?
Corn tortillas are generally preferred for these slow cooker chicken enchiladas because they soften nicely and absorb the sauce without becoming mushy or dissolving completely, unlike flour tortillas which can sometimes get too soft. Tearing them into pieces helps them distribute and cook evenly throughout the dish.
Variations of Slow Cooker Chicken Enchiladas You Can Try
Once you’ve mastered the basic slow cooker chicken enchilada, there are so many fun ways to switch things up! For those who love a kick, try making spicy slow cooker chicken enchiladas by adding a pinch of cayenne pepper or a diced jalapeño to the sauce mixture. If you’re looking for a lighter option, consider using healthier ingredients like low-sodium enchilada sauce and plenty of veggies for healthy slow cooker chicken enchiladas. You could even experiment with different types of cheese, like pepper jack for extra heat, or a blend of Mexican cheeses for a more complex flavor profile. For a quick weeknight meal, make sure to check out the dump and go chicken enchiladas slow cooker version, which minimizes prep even further!
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Slow Cooker Chicken Enchilada: 2 lbs of Amazing Flavor
- Total Time: 3 hours 15 minutes to 8 hours 15 minutes
- Yield: 6-8 servings 1x
- Diet: Gluten Free
Description
This slow cooker chicken enchilada recipe is simple and delicious. You can make easy slow cooker chicken enchiladas with minimal effort. This crock pot chicken enchiladas recipe is perfect for a weeknight dinner.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 (15 ounce) can red enchilada sauce
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 1 (4 ounce) can chopped green chilies
- 1/2 cup chicken broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 8–10 corn tortillas, torn into pieces
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
Instructions
- Place chicken breasts in the slow cooker.
- In a bowl, mix together enchilada sauce, diced tomatoes and green chilies, chopped green chilies, chicken broth, chili powder, cumin, garlic powder, salt, and pepper. Pour over chicken.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through.
- Remove chicken from the slow cooker and shred it with two forks. Return shredded chicken to the slow cooker.
- Stir in torn tortillas and cook for an additional 30 minutes, or until tortillas are tender.
- Stir in Monterey Jack cheese and cheddar cheese until melted.
- Serve your slow cooker chicken enchiladas warm.
Notes
- For a spicier dish, add a pinch of cayenne pepper to the sauce mixture.
- You can serve this over rice or with your favorite toppings like sour cream or avocado.
- This recipe makes great leftovers and can be reheated easily.
- This is a kid-friendly slow cooker chicken enchilada option that can be adjusted for spice preference.
- Prep Time: 15 minutes
- Cook Time: 3-8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg
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