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Some nights call for easy, fun meals you can make in advance. These Slow Cooker Chicken Enchiladas are one of those meals for me, especially on busy days when convenience is key. Pleasantly spicy, cheesy and savory, they never fail to satisfy. Instead of time-consuming rolling of corn tortillas, here they’re layered with a flavorful blend of shredded chicken, roasted green chiles, green onions and a mix of cheeses. You can have them assembled and in the slow cooker in just 20 minutes—and as they cook, the aroma of them bubbling away will have everyone excited for dinner.
What I appreciate most about this recipe is its flexibility. You can use shredded rotisserie chicken or make your own with this juicy Shredded Chicken recipe. Store-bought red or green enchilada sauce works as a time-saver if you’re in a pinch, but I highly recommend making it from scratch if you have time. It’s easier than you might think, and the results are well worth it! Once the enchiladas are hot and ready to eat, I like to serve them with sour cream, sliced avocado, pico de gallo and fresh cilantro as optional toppings. This way, everyone can top their enchiladas just the way they like them.
Table of Contents
Ingredients for Slow Cooker Chicken Enchiladas
- Olive oil: Extra virgin olive oil is what I always have on hand, but any type works here.
- Corn tortillas: I prefer sturdy, good-quality corn tortillas as they hold up well in the slow cooker and offer a nice texture.
- Shredded Chicken: I love using my Shredded Chicken breasts recipe, but rotisserie chicken is a great time-saver.
- Red Enchilada Sauce: Store-bought works in a pinch, but I highly recommend trying my homemade Red Enchilada Sauce or Green Enchilada Sauce for the best flavor.
- Roasted, Diced Green Chiles: Canned chiles are convenient, but if you can get fresh Hatch or Anaheim chiles, roasting them yourself adds amazing flavor.
- Green Onions: Look for vibrant green ones with firm stalks.
- Shredded Cheddar Cheese: Freshly shredded has the best flavor and melts beautifully, but pre-shredded works too.
- Mozzarella Cheese: I like to use the whole milk version, but part skim works too. You can use pre-shredded for convenience or shred your own.
- Kosher Salt and Freshly Ground Black Pepper
Optional Toppings
- Sour Cream: Full fat gives the creamiest taste, but reduced fat is fine too.
- Sliced Avocado: Choose avocados that yield slightly to gentle pressure – not too firm, not too soft.
- Pico de Gallo: Homemade is best, but store-bought works for a quick option.
- Fresh Cilantro: Look for bright green bunches without any yellowing or wilting.
7 Recipe Tips
- Layer carefully: Start and end with a layer of enchilada sauce to prevent sticking and ensure even flavor distribution.
- Don’t overfill: Leave some space at the top of your slow cooker to allow for expansion as the dish cooks.
- Customize the heat: Adjust the spiciness by choosing mild or hot green chiles and enchilada sauce to suit your taste.
- Prep ahead: You can assemble the enchiladas the night before and refrigerate. Just add an extra 30 minutes to the cooking time.
- Check for doneness: The enchiladas are ready when the cheese is fully melted and the edges are bubbling.
- Let it rest: Allow the dish to sit for 10-15 minutes after cooking. This helps it set and makes serving easier.
- Garnish for freshness: Add your toppings just before serving to maintain their texture and flavor.
Recipe Options:
- Bean Layer: Add a layer of black beans or my Slow Cooker Pinto Beans between the tortillas and chicken for extra flavor and texture.
- Corn Kernel Boost: Toss a handful of corn kernels into the chicken mixture for a touch of sweetness.
- Bell Pepper Crunch: Mix diced bell peppers into the chicken layer for added color and crunch.
- Cheese Variety: Experiment with different cheese combinations like Monterey Jack or Pepper Jack for a flavor twist.
- Spice it Up: Add chili powder, ground cumin or a diced jalapeño to the chicken mixture for extra kick.
- Tortilla Switch: Try flour tortillas instead of corn for a different texture, but be aware they may become softer in the slow cooker.
How to Store and Reheat
These enchiladas keep well in the refrigerator for up to 3 days. To reheat, I like to transfer a portion to an oven-safe dish, cover it with foil, and warm it in a 350°F oven for about 20 minutes, or until heated through. If you’re reheating the entire batch, it might take closer to 30 minutes. The oven method helps maintain the texture better than a microwave would. If you find the enchiladas have dried out a bit, try adding a splash of enchilada sauce or a sprinkle of cheese before reheating to bring back some moisture and flavor.
These Slow Cooker Chicken Enchiladas have found a regular spot in my dinner rotation, especially on busy weeknights. There’s a simple pleasure in serving a big dish of cheesy, saucy enchiladas that everyone can share. It’s not fancy, but it gets people talking and laughing around the table. If you’re looking for an easy way to bring some warmth to your weeknight dinners, give these a try. I think you’ll find they hit the spot.
More Amazing Enchiladas
How to Make Slow Cooker Chicken Enchiladas
Start by lightly frying the corn tortillas and cutting them into quarters. Mix the shredded chicken with enchilada sauce, green chiles, and green onions.
Brush your slow cooker with oil, then begin layering: start with sauce, add tortilla quarters, spread the chicken mixture, and sprinkle with cheese. Repeat these layers, ending with tortillas on top. Pour the remaining sauce over everything and finish with a layer of cheese. Cover and cook on high for 1 1/2 to 2 hours, until the cheese is melted and bubbly.
Don’t worry if your layers aren’t perfect – they’ll all meld together as they cook. Remember, the key to great enchiladas is in the layering, so take your time with this step. Let the dish rest for a few minutes before serving to make cutting and plating easier.
Top With
Slow Cooker Chicken Enchiladas
Video
Ingredients
- 2 tablespoons olive oil plus more for brushing the inside of your slow cooker
- 10 small corn tortillas 6-inch
- 12 ounces shredded chicken ideally from this Shredded Chicken recipe
- 28 ounces red enchilada sauce divided, (recipe note #1)
- 8 ounces canned roasted and diced green chiles drained
- 4 green onions thinly sliced crosswise
- salt and freshly ground black pepper to taste
- 8 ounces shredded cheddar cheese
- 4 ounces shredded mozzarella cheese
Optional Toppings
- sour cream
- sliced avocado
- pico de gallo
- fresh cilantro
Instructions
- Heat oil in a small, non-stick skillet over medium heat until hot. Add one corn tortilla and fry for 10-15 seconds per side until lightly brown; transfer to cutting board. Repeat with remaining tortillas, stacking them as you go. (Keep an eye on the heat to keep the tortillas from browning too slow or too fast, and add more oil to the pan as necessary.) When finished, cut the stack of tortillas into quarters crosswise (you'll end up with 40 triangles). Set aside.
- In a medium bowl combine shredded chicken, 1/2 cup of the enchilada sauce, green chiles and green onions; stir to combine. Season to taste with salt and pepper.
- Brush bottom and sides of slow cooker with olive oil or coat with cooking spray. Pour in 1/2 cup of the enchilada sauce and smooth to an even layer.
- Arrange about 1/3 of the tortilla quarters in an even layer in the bottom of the slow cooker. Spread 1/2 of chicken mixture evenly over the top, followed by 1/3 of each cheese. Repeat this for a second layer (sauce, tortillas, cheese). Top with the final layer of tortillas and drizzle remaining ~1 3/4 cups enchilada sauce over all. Sprinkle evenly with remaining cheese.
- Turn slow cooker to high and cover. Cook 1 1/2 to 2 hours until cheese has melted and enchiladas are hot all the way through. Cut into portions with a sharp knife or spatula and serve with desired toppings.
Notes
- Use store bought red enchilada sauce or make it from scratch with my Homemade Red Enchilada Sauce. Or use my Green Enchilada Sauce recipe instead.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
