Name: Crockpot Chicken Enchiladas
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 lbs boneless skinless chicken breasts; 2 cups red enchilada sauce; 8 small corn tortillas; 1 ½ cups shredded cheddar cheese; 1 cup canned black beans, drained and rinsed; 1 cup frozen corn kernels; 1 teaspoon ground cumin; ½ teaspoon garlic powder; ½ teaspoon salt; ¼ cup chopped fresh cilantro (optional, for garnish)

Hey y'all! If you're craving a crowd-pleasing, ultra-comforting meal that's easy to throw together, these Crockpot Chicken Enchiladas are sure to become a family staple. The crockpot does all the heavy lifting, infusing tender chicken with bold, Tex-Mex flavors and gooey cheese. Whether it's a weeknight dinner, potluck party, or game day feast, this cheesy recipe hits the spot every single time. Let's get cooking!

Why You'll Love This Crockpot Chicken Enchiladas Recipe

Effortless Cooking: Set it and forget it goodness—let the slow cooker do all the work!
Family-Friendly: Mild, comforting flavors make this dish a crowd-pleaser for all ages.
Highly Customizable: Easily swap ingredients to suit your tastes or dietary needs.
Great for Leftovers: Tastes even better the next day, making meal prep a breeze.
Perfect Texture: The chicken comes out juicy and tender, packed with enchilada flavor.

Ingredients for Crockpot Chicken Enchiladas

2 lbs boneless, skinless chicken breasts
2 cups red enchilada sauce (homemade or store-bought)
1 (10 oz) can diced tomatoes with green chiles, undrained
1 (15 oz) can black beans, drained and rinsed
1 cup frozen corn
1 small yellow onion, finely chopped
2 cloves garlic, minced
2 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon salt
8 (6-inch) corn or flour tortillas, torn into strips
2 cups shredded Mexican cheese blend
Optional garnishes: fresh cilantro, sour cream, diced avocado, sliced jalapeños

Step-by-Step Directions for Crockpot Chicken Enchiladas

Prep the Chicken and Sauce

Spray the inside of your slow cooker insert with nonstick cooking spray.
Place chicken breasts in the bottom of the crockpot.
In a large bowl, combine enchilada sauce, diced tomatoes, onion, garlic, cumin, chili powder, smoked paprika, and salt. Stir well and pour over the chicken.

Slow Cook Until Tender

Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is cooked through and easily shreds with a fork.
Remove the chicken to a plate and shred with two forks.

Combine and Layer

Return shredded chicken to the crockpot. Stir in black beans, corn, and tortilla strips. Mix until everything is evenly coated in sauce.
Top with shredded cheese, cover, and cook on HIGH for another 25-30 minutes, until cheese is melted and bubbly.

Serve Up!

Scoop Crockpot Chicken Enchiladas into bowls and garnish with your favorite toppings. Enjoy!

Notes & Helpful Cooking Tips

For a richer flavor, use fire-roasted diced tomatoes—learn about the best canned tomatoes for your recipes.
If you prefer a spicier kick, add a chopped chipotle chili in adobo sauce to the mixture.
Swap the cheese blend for Monterey Jack or pepper jack for an extra punch—visit Serious Eats’ guide to Mexican cheese for inspiration.

Variations: Crockpot Chicken Enchilada Twists

Low-Carb Option: Replace tortilla strips with low-carb wraps or skip them for a chicken enchilada bowl.
Vegetarian Version: Swap chicken for extra beans and add bell peppers or zucchini.
Creamy Style: Stir in ½ cup sour cream or cream cheese before adding the final cheese layer for ultra creamy enchiladas.

Required Equipment

6-quart slow cooker
Mixing bowls
Measuring cups and spoons
Cutting board and sharp knife
Forks for shredding chicken

Storage Instructions for Crockpot Chicken Enchiladas

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave or on the stovetop until heated through.
Freeze individual portions for up to 2 months—thaw overnight in the fridge before reheating.

Serving Suggestions & Pairings

Serve with Spanish rice, fresh guacamole, or a crisp green salad for a complete meal.
Add extra toppings like sliced black olives, pickled onions, or hot sauce to customize each bowl.
Pair with a refreshing limeade, iced tea, or classic margarita for festive flair.

Pro Tips for Perfect Crockpot Chicken Enchiladas

For the juiciest chicken, avoid overcooking—always check early, especially if using smaller chicken breasts.
Layered tortillas soak up that tangy enchilada sauce beautifully; don’t skip this step!
Try making your own enchilada sauce from scratch for unbeatable flavor (see recipe here).

FAQ: Crockpot Chicken Enchiladas

Can I use rotisserie chicken instead of raw chicken breasts?: Absolutely! Skip the initial slow cook—stir in shredded rotisserie chicken with the other ingredients and heat until warmed through.
Is it okay to use flour tortillas instead of corn?: Yes, flour tortillas work well and create a slightly softer texture—just cut them into strips as you would with corn tortillas.
Can this recipe be made ahead?: You bet. Prepare up to adding the cheese, refrigerate overnight, then cook the final 30 minutes before serving.

Prep Time: 15 minutes | Cook Time: 6.5 hours | Total Time: 6 hours 45 minutes | Serves: 6

Crockpot Chicken Enchiladas