If you’ve never made enchiladas in the crockpot, now’s your chance! They’re EASY, delicious, and almost no cleanup. What more could you ask for?
These crock pot chicken enchiladas might be a little different than what you expect because the filling isn’t wrapped up in tortillas. The tortillas are actually cut into strips and mixed in with the chicken/sauce. It makes one hot and savory concoction of all the enchilada flavors we love.
They are also GREAT for feeding a crowd and are definitely on rotation at our house. We love being able to quickly throw this together in the morning and have dinner ready by the afternoon. Now that’s a weeknight hero!
Just add our famous Spanish Rice and Refried Beans for a complete meal.
Why we think you’ll love it:
- For ANY night! Enchiladas in the crockpot are perfect for busy weeknights. This favorite Mexican dish is prepped in the morning for a no-fuss dinner!
- Just 5 minutes to prep. Then they cook low and slow while the crock pot does all of the work!
- The flavors you love. With all of the deliciousness of enchiladas in one easy crock pot dinner, you can’t go wrong!
Crock Pot Chicken Enchiladas Ingredients
- Boneless skinless chicken breasts (1½ pounds)- Chicken cooks up tender in the slow cooker and is shredded into the perfect saucy bite for every scoop. You can also use chicken thighs, or an equal amount of shredded turkey, shredded beef, or shredded pork.
- Las Palmas mild green enchilada sauce (28-ounce can)- Green sauce brings tangy, savory heat that keeps the dish flavorful without being too spicy. We like to use the Las Palmas brand, or you can use homemade Green Enchilada Sauce.
- Corn tortillas, cut into one inch strips (12)- Tortillas soak up the sauce and turn the mix into a hearty enchilada style casserole. Use white or yellow corn tortillas, not flour tortillas, to cut into strips.
- Grated cheddar cheese, divided (3 cups) – Cheese melts through the filling for creaminess and blankets the top for a bubbly, golden finish. or Colby Jack cheese or Mexican cheese blend
- Black olives, sliced (1 cup)- Olives add a briny pop that balances the rich cheese and savory chicken.
- Sour cream (for serving)- Sour cream cools the spice and adds a creamy finish on each portion
- extra spice – chili powder, cumin, garlic powder, salt, or black pepper
- optional toppings – Guacamole, Pico de Gallo, Salsa, sour cream, avocado, green onion, chopped cilantro, diced tomatoes, or green chiles
How to Make Crock Pot Chicken Enchiladas
CHICKEN. Add 1½ pounds of chicken breasts to a crock pot, and pour a 28-ounce can of enchilada sauce over the top. Cook on high for 4 hours, or low for 8 hours.
- After it’s cooked, shred the chicken in the crock pot using two forks.
ASSEMBLE. Stir 12 corn tortillas cut into strips into the chicken and enchilada sauce. Add 1 cup of cheese and ½ cup of olives and stir to combine. Sprinkle the remaining 2 cups of cheese and olives over the top of the chicken mixture.
COOK. Cover the crockpot and continue to cook on low for 40-60 minutes. Remove the cover and let the enchiladas stand for 10 minutes before serving.
- Serve hot with sour cream on top. Add any of your favorite enchilada toppings!
Kristyn’s Recipe Tips
- Use white or yellow corn tortillas. Do not use flour tortillas as they become too soggy.
- To keep this dish from being too spicy, use mild green enchilada sauce, not green chili sauce.
- For a twist of flavor, use enchilada sauce. Since red sauce tends to be thicker, add ¼-½ cup chicken broth.
- Top with Guacamole, Pico de Gallo, Salsa, sour cream, avocado, green onion, chopped cilantro, diced tomatoes, or green chiles.
Slow Cooker Chicken Enchiladas
Video
Ingredients
- 1½ pounds boneless skinless chicken breasts
- 1 (28-ounce) can Las Palmas mild green enchilada sauce
- 12 corn tortillas, cut into one inch strips
- 3 cups grated cheddar cheese, divided
- 1 cup black olives, sliced
- sour cream, for serving
Instructions
- Add the chicken breasts to a crock pot, and pour the enchilada sauce over the top. Cook on high for 4 hours, or low for 8 hours.
- Shred the chicken in the crock pot using two forks. Stir the tortilla strips into the chicken and enchilada sauce. Add 1 cup of cheese and ½ cup of olives and stir to combine. Sprinkle the remaining cheese and olives over the top.
- Cover and continue to cook on low for 40-60 minutes. Remove the cover and let stand 10 minutes before serving. Serve hot with sour cream on top.
Notes
- Use white or yellow corn tortillas. Do not use flour tortillas as they become too soggy.
- To keep this dish from being too spicy, use mild green enchilada sauce, not green chili sauce.
- For a twist of flavor, use enchilada sauce. Since red sauce tends to be thicker, add ¼-½ cup chicken broth.
- Top with Guacamole, Pico de Gallo, Salsa, sour cream, avocado, green onion, chopped cilantro, diced tomatoes, or green chiles.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Double the recipe and cook the chicken and sauce as directed. Allow to cool and divide into 2 freezer bags and store in the freezer for up to 3 months.
To cook, thaw one bag of chicken in the fridge, layer in the crock pot as directed with the other ingredients, and cook until heated through about 2-3 hours on high heat or 4-6 hours on low heat.
Store leftovers in the fridge in an airtight container(s) for up to 3 days or freeze them for up to 3 months.
Thaw overnight in the fridge before reheating. Large portions can be heated in the oven. Use the microwave for smaller portions.
Complete The Meal
Sides
Cilantro Lime Rice
30 mins
Mexican Street Corn Recipe
13 mins
Refried Black Beans
15 mins
How to Make Guacamole
10 mins
Desserts
Chicken Enchiladas
Collecitons
This recipe was originally published May 2020.
So easy and delicious! Definately a new family favorite and a go-to meal idea when I know I’ve got a busy day ahead of me.
This one is a keeper. Checked all of our boxes – easy, cheesy, delicious. We will be making this one over and over, I’m sure. Pulled it up to avoid using the oven, and I am so glad I did!!! Didn’t change a thing – the consistency was great.
The green chille sauce is to hot for me. Is there any substitutes?
The recipe calls for mild green enchilada sauce, maybe try that instead of green chili sauce? They are literally two different things. Green enchilada sauce is not spicy at all, and you can control the heat with the spices you add. I hope this helps!
Yes, make sure you are using that mild enchilada sauce… that should help. You can also add an extra dollop of sour cream on top which will help with any heat.
Easy and delicious. Freezes well.
This is a great recipe. I used Chicken Thighs and Salsa Verde instead of Enchilada sauce and that works.
Yummy! Thanks for sharing what you did. I’m so glad you enjoyed the recipe!
Simply delicioso!!
Thank you! So glad you enjoyed!
Wow so easy so yummy and easily customizable! Added black beans in place of olives … keeper for sure
Sounds like a yummy substitution! So glad you enjoyed the dish.
This recipe is great! My family gobbled it up. I wish I would have come across this recipe sooner. Enchiladas are one of our favorite dinners. Now I can even make them in the heat of summer without turning on the oven!
So stinking easy and very good. I used frozen chicken and it turned out perfect. My youngest son ate his like a dip with chip and I have to agree that it’s darn good that way. Im already planning on adding this to our Super bowl supper line up!
Yay! I’m so glad to hear it was a hit. Dipping chips with it sounds delicious. I’ll have to give it a try!
Can I use frozen chicken breasts?
Yes, should be fine 😉