Crock Pot Green Enchilada Chicken

This Crock Pot Green Enchilada Chicken is a cheesy and flavorful recipe, which uses chicken breast and green enchilada sauce. It’s a comforting Mexican-inspired dinner that’s ready in about 4 hours and 10 minutes

Crock Pot Green Enchilada Chicken Ingredients

• 1.5 lbs chicken breast
• 1 can black beans, rinsed and drained
• 1 cup yellow onion, diced
• 1 can (4 oz) mild green chiles
• 2 garlic cloves, minced
• 1 jar (15 oz) green enchilada sauce
• 3 corn tortillas, chopped
• 1 cup frozen roasted corn
• ½ cup chicken broth
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp garlic powder
• ½ tsp sea salt
• 1 cup shredded Mexican cheese
• ¼ cup grated cotija cheese
• 3 tbsp cilantro
• Optional: sour cream for topping

How To Make Crock Pot Green Enchilada Chicken

1. Add ingredients to crock pot: Place chicken breast, onion, garlic, green chiles, black beans, corn, enchilada sauce, chicken broth, and seasonings in the crock pot.
2. Cook the mixture: Cover and cook on HIGH for 3–4 hours, until chicken is cooked through.
3. Shred chicken: Remove chicken, shred with a fork, and return to crock pot. Stir to combine with sauce and vegetables.
4. Add tortillas and cheese: Stir in chopped tortillas, then sprinkle Mexican cheese over the top. Cover and let cheese melt for 3–4 minutes.
5. Finish and serve: Top with cotija cheese and cilantro. Serve with sour cream if desired.

Recipe Tips

• Can I use flour tortillas instead of corn?
  Corn tortillas hold up better in the sauce, but flour can work if you prefer.
• How do I make it spicier?
  Use hot green chiles or add diced jalapeños.
• Can I make it creamy?
  Stir in sour cream or cream cheese before serving for a creamier texture.
• What’s the best cheese for topping?
  A mix of Mexican blend and cotija gives melty and tangy flavors.

What To Serve With Green Enchilada Chicken

Pair this dish with:

• Mexican rice or cilantro lime rice
• Tortilla chips and guacamole
• A fresh tomato and avocado salad
• Refried beans or pinto beans

How To Store Green Enchilada Chicken

Refrigerate:
Store leftovers in an airtight container for 3–4 days. Reheat on stove or microwave.

Freeze:
Freeze in portions for up to 2 months. Add fresh cheese and tortillas after thawing for best texture.

Green Enchilada Chicken Nutrition Facts

• Calories: ~385 kcal
• Protein: ~32 g
• Carbohydrates: ~28 g
• Fat: ~15 g
• Saturated Fat: ~6 g
• Cholesterol: ~90 mg
• Sodium: ~850 mg
• Fiber: ~6 g
• Sugar: ~4 g
• Calcium: ~200 mg
• Iron: ~2 mg

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

FAQs

Can I double the recipe?
Yes, use a larger crock pot and extend cooking time slightly if needed.

Do I need to pre-cook the chicken?
No, raw chicken cooks directly in the sauce.

Can I use leftover shredded chicken?
Yes, cook everything else, then stir in cooked chicken during the last 20 minutes to heat through.

What can I substitute for cotija cheese?
Feta or Parmesan can be used as a substitute.

Try More Recipes:

• Crock Pot French Onion Chicken
• Crock Pot Dr. Pepper Pulled Chicken
• Crock Pot Dijon Chicken

Crock Pot Green Enchilada Chicken

Recipe by Robert Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

5

servings

Prep time

10

minutes

Cooking time

4

hours 

Calories

385

kcal

Tender shredded chicken slow-cooked with green enchilada sauce, beans, corn, and spices, topped with cheese and tortillas.

Ingredients

• 1.5 lbs chicken breast

• 1 can black beans, rinsed
  

• 1 cup diced onion
  

• 1 can mild green chiles
  

• 2 cloves garlic, minced
  

• 1 jar green enchilada sauce
  

• 3 chopped corn tortillas
  

• 1 cup roasted corn
  

• ½ cup chicken broth
  

• 1 tsp cumin
  

• 1 tsp chili powder
  

• ½ tsp garlic powder
  

• ½ tsp sea salt
  

• 1 cup shredded Mexican cheese
  

• ¼ cup cotija cheese
  

• 3 tbsp cilantro

Directions

• Add chicken, beans, onion, chiles, garlic, corn, enchilada sauce, broth, and seasonings to crock pot.
  
• Cook on HIGH 3–4 hrs.
  
• Remove chicken, shred, and return to pot.
  
• Stir in tortillas, top with shredded cheese, and cover until melted.
  
• Garnish with cotija and cilantro; serve with sour cream if desired.