Slow Cooker Chicken Enchiladas
Enchiladas are always a crowd-pleaser, but making them in the slow cooker takes all the fuss out of dinner prep. These Slow Cooker Chicken Enchiladas are cheesy, flavorful, and comforting — with tender tortillas wrapped around a hearty chicken and cheesy filling, all smothered in enchilada sauce and more melted cheese. They’re a family favorite that practically makes itself!
Serve with Mexican Rice and Best Ever Black Beans for a delicious meal.
Why You’ll Love This Recipe
- Effortless Comfort Food – Classic enchiladas with minimal hands-on time. Instead of baking, they get melty, and cheesy in the slow cooker all day, making your house smell amazing.
- Hearty & Flavorful – Loaded with chicken, cheese, salsa, and green chiles.
- Cheesy Goodness – Gooey, melty cheese ties it all together.
- Family-Friendly – Mild flavors kids will love, but easy to spice up for adults.
What You Need
- Cooked Chicken – Shredded rotisserie chicken works perfectly here. But you can cook it yourself and shred it too.
- Salsa – Adds moisture and flavor to the filling.
- Corn Tortillas – Traditional base for enchiladas.
- Green Chiles – Mild, tangy heat that balances the richness.
- Enchilada Sauce – Red or green, your choice.
- Cheese – A melty Mexican blend or your favorite shredded cheese. I used a cheddar cheese blend.
- Optional Add-In – Corn for sweetness and texture, or black beans for heft.
How to Make Slow Cooker Chicken Enchiladas
- Mix the Filling – In a bowl, combine shredded chicken, salsa, green chiles, cheese and ½ cup enchilada sauce.
- Prep the Slow Cooker – Spray the inside of a 6-quart slow cooker and spread ¼ cup enchilada sauce on the bottom.
- Fill & Roll – Divide the chicken mixture between tortillas (about ¼ cup each). Roll up and place seam side down in the slow cooker. You should be able to fit 6 on the bottom.
- Layer It Up – Spread ¼ cup enchilada sauce over the first layer, and sprinkle with cheese, then repeat with the remaining tortillas, sauce, and cheese on top.
- Catch Condensation – Lay 2 paper towels under the lid (without touching the enchiladas) to absorb moisture and prevent soggy tortillas. This will also help you have crispy edges!
- Cook – Cover and cook on Low for 3–4 hours until hot and melty.
- Serve & Enjoy – Top with cilantro, sour cream, avocado, or jalapeños for the perfect finish.
Tips & Tricks
- Warm the Tortillas – Heat them briefly in the microwave or skillet to make rolling easier and prevent cracking.
- Prevent Sogginess – The paper towel trick is key — don’t skip it!
- Don’t Overstuff – Stick to about ¼ cup filling per tortilla so they roll and layer nicely.
- Don’t Skimp on the Cheese – Add some cheese inside the enchiladas for extra gooeyness.
- Customize the Spice – Use spicy salsa or hot enchilada sauce if you want more heat.
Variations & Substitutions
- Tortillas – Use flour tortillas if you prefer; they’ll hold together better but be a little less traditional.
- Beans – Add black beans, pinto beans or refried beans to the mixture.
- Sauce – Try green enchilada sauce for a tangier flavor profile.
- Protein – Swap chicken for shredded pork or beef.
- Veggie Boost – Add corn, spinach, or sautéed zucchini to the filling for extra nutrition.
- Cheese Options – Cheddar, Monterey Jack, or pepper jack all work well.
Serving Ideas
Pair your enchiladas with Cilantro Lime rice, refried beans, or a fresh salad. Don’t forget the toppings bar — sour cream, guacamole, jalapeños, cilantro, and lime wedges make these enchiladas even more irresistible.
More Crockpot Recipes
- Slow Cooker Teriyaki Pork Tenderloin
- Slow Cooker French Dip
- Slow Cooker Turkey Chili
- Slow Cooker Pepper Steak
- Slow Cooker Creamy Taco Soup
- Slow Cooker Low Country Boil
- Slow Cooker Cowboy Casserole
Slow Cooker Chicken Enchiladas
These Slow Cooker Chicken Enchiladas are the ultimate easy dinner — tender shredded chicken, flavorful sauce, and melty cheese all cooked to perfection with minimal effort. A family-friendly, no-stress meal everyone will love!
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Servings: 6
Calories: 301kcal
Equipment
- 1 slow cooker
Ingredients
- 2 cups shredded chicken cooked
- ½ cup salsa
- 12 corn tortillas 6-inch
- 4 ounces mild green chiles 1 can
- 1 ½ cups enchilada sauce divided
- 2 cups shredded cheddar cheese or your favorite blend
Instructions
- Combine shredded chicken, salsa, green chiles, 1/2 cup cheese, and ½ cup enchilada sauce. Stir together.
- Pour 1/4 cup enchilada sauce into the crock and cover bottom.
- Divide the chicken mixture between the 12 tortillas (approx. ¼ cup each), and roll them up.
- Place the tortillas seam side down in the slow cooker, you should be able to fit 6 across, per layer.
- Top the first layer with ¼ cup enchilada sauce, and a sprinkle of cheese.
- Place remaining 6 chicken enchiladas over the first layer.
- Top with remaining ½ cup enchilada sauce.
- Top everything with the remaining cheese.
- Rest two layers of paper towel over the top of the slow cooker (so they are not touching the enchiladas) and cover with the lid. This will collect the condensation, and keep them from getting soggy.
- Cook on low 3-4 hours.
Nutrition
Calories: 301kcal | Carbohydrates: 31g | Protein: 13g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 38mg | Sodium: 1007mg | Potassium: 203mg | Fiber: 5g | Sugar: 5g | Vitamin A: 906IU | Vitamin C: 8mg | Calcium: 321mg | Iron: 1mg
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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