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.
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Pleasantly spicy, cheesy and savory, these chicken enchiladas made in the slow cooker 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
Recipe at a Glance
- Prep Time: 20 minutes
- Total Time: 2 hours 5 minutes
- Yield: 8 servings
- Skill Level: Easy
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: Look for avocados that yield slightly to gentle pressure near the stem end.
- 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.
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.
7 Recipe Tips
- Layer order is important: Start and end with a layer of enchilada sauce to prevent sticking and ensure even flavor distribution.
- Don’t overfill your slow cooker: Leave some space at the top of your slow cooker to allow for expansion as the dish cooks.
- Make these as spicy as you like: Adjust the spiciness by choosing mild or hot green chiles and enchilada sauce to suit your taste.
- Prep the whole dish a day ahead: You can assemble the enchiladas the night before and refrigerate. Just add an extra 30 minutes to the cooking time.
- How to check for doneness: The enchiladas are ready when the cheese is fully melted and the edges are bubbling.
- Let the dish rest before serving: Allow the dish to sit for 10-15 minutes after cooking. This helps it set and makes serving easier.
- Garnish at the last minute: Add your toppings just before serving so they don’t wilt before you start to eat.
Recipe Variations:
- Add some beans: Add a layer of black beans or my Slow Cooker Pinto Beans between the tortillas and chicken for extra flavor, fiber and heft.
- Stir in corn kernels: Stir a large handful of corn kernels into the chicken mixture for little pops of sweetness.
- Try different cheese combos: Experiment with different cheeses like Monterey Jack, Pepper Jack or a combination of good melting cheeses.
- Add some spice: Add chili powder, ground cumin or a diced jalapeño to the chicken mixture for extra spicy kick.
- Try flour tortillas: Use flour tortillas instead of corn for a different texture, but know that they may become softer in the slow cooker. Pan frying them quickly in a little oil before you layer them in will make them less likely to soak up moisture.
How to Store and Reheat
Refrigerate any leftover enchiladas in an airtight container for up to 3 days. To reheat, transfer to an oven-safe dish, cover it with foil, and warm in a 350°F oven for 20-30 minutes, or until heated through.
More Amazing Enchilada recipes
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.
