Slow Cooker Chicken Enchiladas Recipe for Easy Dinner
Slow Cooker Chicken Enchiladas are the ultimate easy dinner solution. After making this recipe dozens of times, I’ve discovered the trick to keeping the tortillas from getting soggy. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Mediterranean Baked Eggs with Spiced Tomato Sauce and Easy Honey Garlic Shrimp Recipe Ready in 30 Minutes.
Why This Slow Cooker Chicken Enchiladas Recipe for Easy Dinner Is Pure Comfort
- Easy to make with just a few ingredients
- Cozy and comforting, perfect for busy weeknights
- Better than takeout, saves you money
- Freezes well for meal prep
What You'll Need for Slow Cooker Chicken Enchiladas Recipe for Easy Dinner
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Boneless, skinless chicken breasts
- Canned black beans
- Canned corn
- Shredded cheese
- Tortillas
- Chili powder
- Cumin
- Garlic powder
- Onion powder
- Salt
- Pepper
- Green onions
- Optional: Sour cream
- Optional: Guacamole
- Optional: Salsa
- Optional: Fresh cilantro
đź“ť Ingredient Notes
- Chicken breasts: You can also use boneless, skinless chicken thighs.
- Tortillas: Use flour or corn tortillas, depending on your preference.
đź›’ Tools & Equipment I Recommend
- Slow cooker — Cooks food evenly and keeps it warm until ready to serve → See on Amazon
- Mixing bowls — Makes prep work easier and keeps ingredients organized → See on Amazon
How to Make Slow Cooker Chicken Enchiladas Recipe for Easy Dinner
- Step 1: Place chicken breasts in the slow cooker. Top with black beans, corn, and seasonings.
- Step 2: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Step 3: Shred the chicken and mix it with the other ingredients in the slow cooker.
- Step 4: Wrap tortillas in a damp paper towel and microwave for 30 seconds to make them pliable.
- Step 5: Fill each tortilla with the chicken mixture, roll it up, and place it seam-side down in the slow cooker.
- Step 6: Top with shredded cheese and cook for an additional 15-30 minutes until the cheese is melted and bubbly.
Cook's Tips for Perfect Slow Cooker Chicken Enchiladas Recipe for Easy Dinner
- Common mistake and fix: Don't overstuff the tortillas. This can cause them to break apart and become soggy.
- Pro tip: For even more flavor, try adding a can of diced green chiles to the slow cooker with the chicken.
- Pro tip: To make these enchiladas spicy, add some diced jalapeños to the slow cooker or serve with your favorite hot sauce.
Storing & Reheating Slow Cooker Chicken Enchiladas Recipe for Easy Dinner
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: You can assemble the enchiladas up to 24 hours in advance. Store them in the fridge until ready to cook.
Freezing Slow Cooker Chicken Enchiladas Recipe for Easy Dinner
Freeze individual portions in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes or until heated through. Microwave: Reheat in the microwave for 2-3 minutes or until heated through. Add a little water to the container to prevent the enchiladas from drying out.
Recipe Notes
- Chef tip: For a quicker meal, you can cook the chicken in the slow cooker and then shred it and mix it with the other ingredients in a large skillet on the stove.
- Best substitution: If you don't have a slow cooker, you can make this recipe in the oven. Just cover the dish with foil and bake at 375°F (190°C) for 20-25 minutes or until the cheese is melted and bubbly.
- Make-ahead: These enchiladas can be made ahead of time and frozen. Just thaw them overnight in the fridge and then reheat in the oven or microwave.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If your enchiladas are still cold in the middle, you can try cooking them in a baking dish in the oven at 375°F (190°C) for 15-20 minutes or until heated through.
Want to level up this recipe?
Tortilla warmer — Keeps tortillas warm and pliable while you assemble the enchiladas → Check price on Amazon
Slow Cooker Chicken Enchiladas Recipe for Easy Dinner
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Canned black beans
- Canned corn
- Shredded cheese
- Tortillas
Seasonings
- Chili powder
- Cumin
- Garlic powder
- Onion powder
- Salt
- Pepper
- Green onions
Optional Toppings
- Sour cream
- Guacamole
- Salsa
- Fresh cilantro
Instructions
- Step 1: Place chicken breasts in the slow cooker. Top with black beans, corn, and seasonings.
- Step 2: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Step 3: Shred the chicken and mix it with the other ingredients in the slow cooker.
- Step 4: Wrap tortillas in a damp paper towel and microwave for 30 seconds to make them pliable.
- Step 5: Fill each tortilla with the chicken mixture, roll it up, and place it seam-side down in the slow cooker.
- Step 6: Top with shredded cheese and cook for an additional 15-30 minutes until the cheese is melted and bubbly.
Notes
- Chef tip: For a quicker meal, you can cook the chicken in the slow cooker and then shred it and mix it with the other ingredients in a large skillet on the stove.
- Best substitution: If you don't have a slow cooker, you can make this recipe in the oven. Just cover the dish with foil and bake at 375°F (190°C) for 20-25 minutes or until the cheese is melted and bubbly.
- Make-ahead: These enchiladas can be made ahead of time and frozen. Just thaw them overnight in the fridge and then reheat in the oven or microwave.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If your enchiladas are still cold in the middle, you can try cooking them in a baking dish in the oven at 375°F (190°C) for 15-20 minutes or until heated through.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze individual portions in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes or until heated through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes or until heated through. Add a little water to the container to prevent the enchiladas from drying out.
- Make ahead: You can assemble the enchiladas up to 24 hours in advance. Store them in the fridge until ready to cook.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 18g
- Carbs: 38g
- Fiber: 7g
- Sugar: 4g
- Sodium: 1200mg
- Cholesterol: 105mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Slow Cooker Chicken Enchiladas Recipe for Easy Dinner FAQs
Yes, you can assemble the enchiladas up to 24 hours in advance. Store them in the fridge until ready to cook.
Your enchiladas may be soggy if you overstuffed the tortillas or didn't wrap them in a damp paper towel before microwaving. To fix this, try using fewer ingredients in each tortilla and wrapping them in a damp paper towel before microwaving.
Yes, you can freeze individual portions in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
To make these enchiladas spicy, add some diced jalapeños to the slow cooker or serve with your favorite hot sauce.
Yes, you can use canned enchilada sauce instead of making your own. Just pour it over the enchiladas before cooking.
A Warm Final Note
I can’t wait for you to try Slow Cooker Chicken Enchiladas Recipe for Easy Dinner and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
