Slow Cooker Chicken Enchiladas
This Slow Cooker Chicken Enchiladas recipe transforms a classic Mexican comfort food into a weeknight-friendly, hands-off dish without sacrificing any of its bold, saucy flavor. Tender shredded chicken is slow-simmered in rich red enchilada sauce until it’s infused with spice and depth, then layered with soft corn tortillas and melty cheddar cheese for that irresistible, casserole-style finish.
The slow cooker does all the heavy lifting, delivering the comfort of baked enchiladas with none of the hassle—no rolling, no oven, just hearty, cheesy perfection in every scoop.
It’s a cozy, crowd-pleasing meal that feels both homey and satisfying, perfect for busy nights, game day, or any time you’re craving a taste of Southwest soul.
Why People Will Love the Slow Cooker Chicken Enchiladas recipe:
Hands-Off Cooking with Big Flavor: The slow cooker makes this dish nearly effortless, allowing you to create bold, slow-simmered flavors without constant attention—perfect for busy weeknights.
Comfort Food with a Twist: It captures everything you love about traditional enchiladas—tender chicken, warm tortillas, savory sauce, and melty cheese—without the need to roll or bake.
Deeply Seasoned & Saucy: Long, slow cooking lets the chicken absorb every note of the enchilada sauce and chili spice, resulting in deeply flavorful, fall-apart meat.
One-Pot Convenience: Everything cooks in one appliance—less mess, easy cleanup, and no need to preheat an oven. It’s a full meal built layer by layer in a single pot.
Crowd-Pleaser with Customizable Toppings: Whether you’re feeding a family or hosting guests, it’s easy to top with sour cream, avocado, green onions, or fresh cilantro for a personalized finish.
Budget-Friendly and Filling: With affordable pantry staples like tortillas, canned sauce, and cheese, it stretches simple ingredients into a hearty, satisfying dish for multiple servings.
Key Ingredients:
Boneless Skinless Chicken Breasts: Lean yet protein-rich, the chicken becomes irresistibly tender after hours in the slow cooker, soaking up all the spice and flavor of the enchilada sauce.
Red Enchilada Sauce: This deeply spiced, tomato-based sauce is the soul of the dish—infusing every layer with smoky chili warmth, a hint of tang, and rich, savory depth.
Corn Tortillas: Earthy and slightly chewy, these tortillas break down just enough in the sauce to create a soft, comforting texture—acting almost like noodles in a casserole, but with a distinctly Mexican character.
Cheddar Cheese: Bold and melty, cheddar brings sharpness, body, and creamy richness that balances the acidity of the sauce and binds the dish together as it bubbles on top.
Black Olives: Their briny, mildly bitter flavor cuts through the richness, adding contrast and a pop of umami in each bite.
Chili Powder, Salt & Pepper: Simple seasonings that layer flavor right at the base, waking up the chicken and enhancing the enchilada sauce with a touch of heat and warmth.
Expert Tips:
Sear the Chicken First (Optional): While not required, quickly browning the chicken in a skillet before adding it to the slow cooker enhances the flavor by creating caramelized edges that deepen the overall taste of the dish.
Use Warm Tortillas for Better Texture: If your tortillas feel stiff or crumbly, warm them slightly before cutting. This prevents them from breaking apart and ensures they integrate more smoothly into the enchilada layers.
Cut Tortillas Strategically: Slice tortillas into wide strips rather than small squares. Larger pieces help maintain a heartier texture and prevent the mixture from turning overly mushy after slow cooking.
Stir in Cheese Gradually: Mixing in just a portion of the cheese before the final cook helps bind the mixture from the inside, while adding the rest on top creates that gooey, golden finish everyone loves.
Use High-Quality Enchilada Sauce: Not all canned sauces are equal. A good-quality red enchilada sauce can make or break this recipe—look for one with a rich flavor and minimal added sugar.
Customize with Add-Ins: Stir in extras like black beans, corn, or sautéed peppers with the tortillas for added texture, flavor, and nutrition without complicating the cooking process.
Finish with Fresh Toppings: A scoop of sour cream, chopped green onions, fresh cilantro, or even pickled jalapeños right before serving brightens the dish and balances the richness.
Cook Low for Best Results: While high-heat cooking is faster, slow cooking on low for 6–8 hours develops better flavor and helps the chicken become more fork-tender and moist.
Slow Cooker Chicken Enchiladas
Ingredients:
1 1/2 lb boneless skinless chicken breasts
1/2 teaspoon chili powder
1 (28 oz) can red enchilada sauce
10 corn tortillas
2 cups cheddar cheese, grated
1 (4 oz) can black olives, drained
Kosher salt and freshly ground black pepper, to taste
Instructions:
Prep the Chicken Base:
Place the boneless, skinless chicken breasts into the bottom of your slow cooker.
Season with chili powder, kosher salt, and freshly cracked black pepper.
Add the Sauce and Cook:
Pour the red enchilada sauce over the chicken, ensuring it’s fully coated.
Cover with the lid and cook on low for 6–8 hours or high for 4 hours, until the chicken is tender and fully cooked.
Shred and Stir:
Once the chicken is done, use two forks to shred it directly in the slow cooker.
Stir well to mix the meat evenly into the sauce.
Incorporate the Tortillas:
Slice the corn tortillas in half, then cut into wide strips.
Stir them into the chicken and sauce mixture, letting them soak up the flavors.
Add Cheese and Press Down:
Mix in about one-third of the grated cheddar cheese.
Lightly press the mixture down with a spoon to create an even surface.
Top and Finish Cooking:
Sprinkle the remaining cheese and sliced olives on top.
Cover again and cook on low for 45 minutes, or until the cheese is melted and bubbly.
Serve and Garnish:
Scoop into bowls and top with sour cream, chopped green onions, or fresh cilantro if desired.
Enjoy your cheesy, saucy enchilada bowl!
Nutrition Information
(Yields: 6 | Per Serving, Approximate)
Calories: ~420 kcal | Protein: ~36g | Total Fat: ~18g | Saturated Fat: ~9g | Trans Fat: 0g | Cholesterol: ~100mg | Carbohydrates: ~28g | Dietary Fiber: ~4g | Sugars: ~3g | Sodium: ~950mg | Calcium: ~250mg (≈ 20% DV) | Iron: ~2.2mg (≈ 12% DV) | Vitamin A: ~12% DV | Vitamin C: ~4% DV
Nutrition Notes:
High-Protein & Filling: With over 35 grams of protein per serving, this dish is very satisfying and great for active or high-protein diets.
Moderate in Carbs: The corn tortillas provide complex carbohydrates and fiber, keeping it balanced for those monitoring carb intake.
Rich in Calcium & Iron: The cheese and olives contribute calcium and iron, supporting bone health and energy metabolism.
Watch the Sodium: Canned enchilada sauce and cheese bring sodium levels up. You can lower this by choosing a low-sodium sauce or reducing added salt.
Fat Content Can Be Adjusted: Use reduced-fat cheese or less cheese overall to cut saturated fat without sacrificing too much flavor.
Frequently Asked Questions:
Can I use flour tortillas instead of corn tortillas?
Yes, but be aware that flour tortillas will become softer and may break down more during slow cooking.
Corn tortillas hold their texture better and offer a more traditional enchilada flavor, but flour can work in a pinch if you prefer the taste or already have them on hand.
How can I make this recipe spicier?
To add more heat, consider mixing in diced jalapeños, a pinch of cayenne pepper, or a chopped chipotle pepper in adobo sauce when seasoning the chicken.
You can also use a spicy red enchilada sauce or top with hot sauce before serving.
Can I make this dish ahead of time?
Yes! You can cook the chicken and sauce mixture in advance, shred it, and refrigerate it overnight.
When ready to serve, stir in the tortillas and cheese, then finish the final cook (45 minutes on low) before serving.
What’s the best way to store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the microwave or on the stovetop with a splash of water or extra enchilada sauce to prevent drying out.
Can I freeze this recipe?
Yes, it freezes well! Let it cool completely, then portion into freezer-safe containers.
Freeze for up to 2 months.
Thaw overnight in the fridge and reheat gently for best texture and flavor.
Should I cut the tortillas before or after adding them to the slow cooker?
Cut the corn tortillas into strips before adding them.
This helps them blend evenly into the chicken mixture, creating a texture similar to layered enchiladas or a casserole without needing to roll them.
Do I need to cook the enchilada sauce before adding it to the slow cooker?
No, there’s no need to pre-cook the sauce.
Canned red enchilada sauce is ready to use and will develop richer flavor as it simmers slowly with the chicken in the cooker.
Can I use frozen chicken breasts directly in the slow cooker?
For food safety, it’s best to thaw frozen chicken before placing it in the slow cooker.
Starting with frozen meat can keep it in the “danger zone” temperature for too long, increasing the risk of bacterial growth.
Is it better to cook this on low or high?
Cooking on low for 6–8 hours is preferred, as it results in more tender chicken and allows the flavors to meld slowly.
High works in a pinch, but low delivers better texture and depth.
How do I keep the cheese from becoming greasy or rubbery?
Stir in just a portion of the cheese during mixing, then sprinkle the rest on top near the end of cooking.
Avoid stirring once the final cheese layer is added—this helps it melt gently and stay creamy instead of separating.