Slow Cooker Chicken Enchiladas

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Hot and cheesy Slow Cooker Chicken Enchiladas to feed your family any day of the week! So easy to throw all the ingredients in and let the crock pot do the work for you.

Crock pot recipes are a life saver for busy weeknight dinners! We especially love this version of a favorite Mexican classic—Chicken Enchiladas!

Crockpot Enchiladas topped with olives and cilantro

Crockpot Enchiladas

If you’ve never made enchiladas in the crockpot, now is your chance! All of the tasty flavors and ingredients of enchiladas cooked perfectly with the help of your slow cooker. Easy, delicious, and almost no clean up. What more could you ask for?

These “enchiladas” might a little different than what you expect—the filling isn’t wrapped up in tortillas, but 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 you love.

These crockpot enchiladas are great for feeding a crowd. Make them for game days, dinner parties, or any night of the week. This recipe is definitely on rotation at our house. I love being able to quickly throw this together in the morning and have dinner ready by the afternoon. SO simple!

Chicken breasts in crock pot with green enchilada sauce

How to Make Crock Pot Enchiladas

COOK. 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 & MIX. After it’s cooked, 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 1/2 cup of olives and stir to combine. Sprinkle the remaining cheese and olives over the top.

COOK AGAIN. 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!

Enchilada Sauce

This recipe uses green enchilada sauce. We like to use the Las Palmas brand, or you can make your own with this delicious green recipe.  

You can also use red enchilada sauce for a spicier taste. We have a great red enchilada sauce recipe you can use as well. The red sauce doesn’t seem to be as runny as the green, so you can reduce the amount of tortilla strips used. 

Slow cooker enchiladas with shredded chicken

Tips, Toppings + Sides

I had to add extra tortillas because the green enchilada sauce was a little thin. It was still pretty runny at the end of the cooking time, but it set up a little more after it stood for about 10 minutes.

Our favorite enchilada toppings:

Which sides go best with this?

Slow cooker chicken enchiladas in the crock pot

enchilada Recipe FAQs

How to store? If you have any leftover enchiladas, keep it in the fridge in an airtight container for up to 3 days. You can also keep it in the freezer for up to 3 months. Thaw overnight in the fridge before reheating. 

How to reheat leftovers? There are a few ways to reheat your slow cooker chicken enchiladas.

  • Slow cooker: Throw it back into the slow cooker. Set to High if you would like it warmed quicker or set to low if you have time to let it heat. 
  • Oven: Preheat the oven to 350 degree. Place the leftovers in an oven safe dish and cover with tin foil. Heat until warm. The time will vary depending on the amount.  
  • Microwave: This is the quickest way reheat. Heat in 30 second increments, stirring in between, until warm. 

Close up of crock pot chicken enchiladas topped with olives and cilantro

For more enchilada recipes, try:

Slow Cooker Chicken Enchiladas Recipe

Hot and cheesy Slow Cooker Chicken Enchiladas to feed your family any day of the week! So easy to throw all the ingredients in and let the crock pot do the work for you.

Course Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 4 hours 40 minutes
Total Time 4 hours 45 minutes
Servings 8
Calories 417 kcal

Ingredients

  • 1 1/2 pounds boneless skinless chicken breasts
  • 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

  1. 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.
  2. 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 1/2 cup of olives and stir to combine. Sprinkle the remaining cheese and olives over the top.
  3. 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.

Author

Alicia Skousen

Hi! I’m Alicia and I blog at The Baker Upstairs. I am in love with all things food! I love to bake bread, cupcakes, cookies… you name it! When I’m not baking, I am running after my two adorable little girls, working as an RN, knitting, reading, and trying to squeeze in time with my husband every day.

More by Alicia

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