Crock Pot Chicken Enchiladas

This Crock Pot Chicken Enchiladas recipe is a cheesy and comforting dish, which uses chicken thighs and enchilada sauce. It’s a no-fuss take on the classic, ready in about 7 hours and 40 minutes.

Crock Pot Chicken Enchiladas Ingredients

• 1 lb boneless skinless chicken thighs or chicken breast
• 1 teaspoon avocado oil or olive oil
• 1/2 medium onion, chopped
• 2 garlic cloves, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 2 cups homemade enchilada sauce or 16-ounce jarred
• 1/4 cup sour cream, plus more for serving
• 4 corn tortillas, cut into strips
• 1 (15-ounce) can low-sodium black beans, rinsed and drained
• 4 ounces shredded cheese (Mexican blend, Monterey Jack, or mozzarella — about 1 cup)
• Sliced jalapeño peppers and chopped fresh cilantro, for topping

Optional for topping and serving:

• Sliced avocado
• Crema or sour cream
• Cilantro lime rice

How To Make Crock Pot Chicken Enchiladas

1. Cook onion and spices: Heat oil in a skillet over medium heat. Add onion, garlic, cumin, and salt. Cook until onion softens and browns, about 5 minutes.
2. Transfer to slow cooker: Add the cooked onion mixture to the slow cooker. Stir in enchilada sauce, sour cream, and 1/4 cup water. Mix well.
3. Add chicken and beans: Nestle the chicken into the sauce and fold in the black beans until fully coated.
4. Slow cook: Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 7 hours, until the chicken is tender and fully cooked.
5. Shred and mix: Shred the chicken directly in the slow cooker using two forks.
6. Add tortillas and cheese: Stir in the tortilla strips, then top with shredded cheese. Cover and cook for another 30 minutes until the cheese melts.
7. Garnish and serve: Top with cilantro, jalapeños, and any optional toppings. Serve with rice if desired.

Recipe Tips

• Can I use rotisserie chicken instead?
  Yes, add it during the last hour of cooking and skip the shredding step.
• How to make this recipe spicier:
  Use hot enchilada sauce or add chopped jalapeños to the sauce.
• What tortillas work best?
  Corn tortillas are traditional, but flour tortillas can be used if preferred.
• Can I make it ahead of time?
  Yes, prep the sauce and chicken the night before and refrigerate. Cook the next day.
• How to keep tortilla strips from getting soggy:
  Add them just before the cheese and final cook time to keep them from over-softening.

What To Serve With Chicken Enchiladas

These crock pot enchiladas go great with Tex-Mex inspired sides:

• Cilantro lime rice
• Mexican street corn
• Refried beans or pinto beans
• Guacamole and chips
• Simple side salad with lime vinaigrette

How To Store Chicken Enchiladas

Refrigerate: Store in an airtight container for up to 4 days.

Freeze: Freeze in individual portions for up to 2 months. Reheat in the microwave or oven until hot.

Chicken Enchiladas Nutrition Facts

• Calories: 315 kcal
• Carbohydrates: 26 g
• Protein: 25.5 g
• Fat: 12 g
• Saturated Fat: 5 g
• Cholesterol: 92.5 mg
• Sodium: 862 mg
• Fiber: 7 g
• Sugar: 3.5 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use store-bought enchilada sauce?
Yes, a 16-ounce jar of your favorite brand works well.

How do I make it vegetarian?
Skip the chicken and add extra beans or veggies like zucchini and bell peppers.

Can I double the recipe?
Yes, but make sure your slow cooker is large enough to handle the extra volume.

Will flour tortillas work instead of corn?
Yes, but they may become slightly more soggy. Cut into strips just like the corn tortillas.

How spicy is this dish?
It’s mild, but spice level can be increased with jalapeños or spicy sauce.

Try More Recipes:

• Crock Pot Chicken Chili
• Crock Pot Chicken Cacciatore
• Crock Pot Chicken Barley Soup