Slow Cooker Chicken Enchiladas

Why You’ll Love This Recipe

Slow Cooker Chicken Enchiladas are the ultimate set-it-and-forget-it comfort meal. Tender shredded chicken simmered in zesty enchilada sauce, wrapped in soft tortillas, and smothered with melty cheese—this dish delivers all the bold, savory flavors of traditional enchiladas with minimal effort. Perfect for busy weeknights, meal prep, or feeding a crowd, it’s a no-stress way to enjoy a Mexican-inspired favorite.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless skinless chicken breastsenchilada saucetaco seasoninggarlic powderonion powdersaltpeppercorn or flour tortillasshredded Mexican blend cheese (or cheddar cheese)chopped cilantro (optional for garnish)sour cream (optional for serving)

directions

Place chicken breasts in the slow cooker and season with taco seasoning, garlic powder, onion powder, salt, and pepper.

Pour about half of the enchilada sauce over the chicken, cover, and cook on low for 6-7 hours or high for 3-4 hours until chicken is tender.

Shred the chicken with two forks directly in the slow cooker and stir to coat with the sauce.

Preheat oven to 375°F (190°C) if baking enchiladas after rolling.

Lightly grease a baking dish and pour a few spoonfuls of enchilada sauce on the bottom.

Fill each tortilla with a scoop of shredded chicken and a sprinkle of cheese. Roll up and place seam-side down in the baking dish.

Pour remaining enchilada sauce over the rolled tortillas and top with the rest of the cheese.

Bake uncovered for 15-20 minutes, or until cheese is melted and bubbly.

Garnish with chopped cilantro and serve with sour cream if desired.

Servings and timing

This recipe serves 6 people (makes about 8 enchiladas).Preparation time: 15 minutesSlow cooking time: 6-7 hours on low or 3-4 hours on highBaking time: 15-20 minutesTotal time: 6.5-7.5 hours

Variations

Use shredded rotisserie chicken to cut down on slow cooker time.

Add black beans, corn, or sautéed bell peppers to the filling.

Make it spicy with diced jalapeños or hot enchilada sauce.

Use green enchilada sauce and Monterey Jack cheese for a twist.

Make it a layered enchilada casserole instead of rolling tortillas.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in the microwave or oven until warmed through.To freeze, assemble enchiladas but do not bake—wrap tightly and freeze for up to 2 months. Bake from frozen at 375°F for 30-35 minutes, covered, then uncover to finish.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless thighs work great and stay very juicy.

Do I have to bake the enchiladas after slow cooking?

Baking gives the best texture, but you can serve the chicken over rice or in tortillas without baking.

Can I use store-bought enchilada sauce?

Yes, your favorite brand will work well for convenience.

What type of tortillas work best?

Corn for a more traditional flavor, flour for easier rolling and softer texture.

Can I make this dish ahead of time?

Yes, assemble and refrigerate up to a day in advance, then bake before serving.

Is this freezer-friendly?

Absolutely—perfect for meal prep.

How do I prevent soggy enchiladas?

Lightly toast tortillas before rolling or drain excess sauce from the chicken.

Can I double the recipe?

Yes, just use a larger slow cooker and baking dish.

Are these spicy?

Not unless you use hot enchilada sauce or add extra heat.

Can kids eat this?

Yes—use mild seasoning and cheese for a kid-friendly version.

Conclusion

Slow Cooker Chicken Enchiladas offer everything you love about classic enchiladas with half the work. Flavorful, cheesy, and perfectly tender, this dish transforms simple ingredients into a comforting, satisfying meal the whole family will love. Whether you’re feeding a crowd or stocking the freezer, this easy enchilada recipe is a guaranteed hit.

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