enchilada crock pot recipe

Written ByJenny Smyth Posted on
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The Best enchilada crock pot recipe

I’m so excited to share this enchilada crock pot recipe with you. As a busy mom, I’m always looking for ways to make mealtime easier and healthier. This recipe is a game-changer.

It’s easy to make, delicious, and perfect for a quick weeknight dinner or a special occasion. I’ve been making it for years, and my family loves it. We’re talking kids, picky eaters, the whole crew.

They devour this dish in seconds. And the best part? It’s packed with nutrients and healthy ingredients that make me feel good about what we’re putting in our bodies.

The origins of this recipe are unclear, but I do know that it’s a staple in many Mexican households. The slow-cooked flavors and tender chicken are simply divine. When I first made this recipe, I was blown away by how well the crock pot worked its magic on the ingredients.

It’s like a flavor bomb just waiting to happen. The key to this recipe is using high-quality ingredients and letting the crock pot do its thing. Don’t be afraid to get creative with the toppings – it’s all part of the fun!

My kids love helping me assemble the final touches, and it’s become a fun family activity we can all enjoy together.

Slow Cooker Chicken Enchiladas

4.9 from 1306 votes

A set-it-and-forget-it meal that combines tender shredded chicken with a rich, homemade enchilada sauce. These enchiladas are layered in a slow cooker for a comforting, hands-off dinner.

Prep Time20 mins
Cook Time4 hours
Resting Time0 mins
Total Time4 hours 20 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken Filling

1.5 lbs boneless skinless chicken breasts
1 cup chicken broth
1 tsp ground cumin
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper

For the Enchilada Sauce

2 tbsp olive oil
2 tbsp all-purpose flour
2 tbsp chili powder
1 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper (optional)
2 cups chicken broth
1 (8 oz) can tomato sauce
1/2 tsp salt
1/4 tsp black pepper

For Assembling

10-12 corn tortillas
2 cups shredded cheddar cheese
1/2 cup chopped fresh cilantro
1/2 cup sour cream (for serving)

👨‍🍳Directions

1Place the chicken breasts in the slow cooker and add 1 cup of chicken broth, 1 teaspoon cumin, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
2Cover and cook on low for 4 hours, or until the chicken reaches an internal temperature of 165°F and shreds easily with a fork.
3About 30 minutes before the chicken is done, make the enchilada sauce.
4In a medium saucepan over medium heat, warm the olive oil.
5Whisk in the flour and cook for 1 minute, stirring constantly, until the mixture is bubbly and golden.
6Add the chili powder, cumin, garlic powder, onion powder, and cayenne pepper if using.
7Whisk continuously for 30 seconds until fragrant.
8Slowly pour in the 2 cups of chicken broth while whisking to prevent lumps.
9Stir in the tomato sauce, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
10Bring the sauce to a simmer over medium heat, then reduce the heat to low.
11Cook for 5 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
12Remove from heat and set aside.
13Once the chicken is cooked, remove it from the slow cooker and shred it using two forks.
14Discard the cooking liquid.
15In a large bowl, combine the shredded chicken with 1 cup of the enchilada sauce and 1/2 cup of the shredded cheese.
Mix well.
16Lightly grease the bottom of the slow cooker with cooking spray.
17Spread a thin layer of enchilada sauce (about 1/4 cup) on the bottom.
18Place a tortilla on a flat surface, spoon about 1/4 cup of the chicken mixture down the center, and roll it up tightly.
19Place the rolled enchilada seam-side down in the slow cooker.
20Continue filling and rolling tortillas, arranging them snugly in a single layer in the slow cooker.
21Pour the remaining enchilada sauce over the top, spreading it evenly.
22Sprinkle the remaining 1 1/2 cups of cheese over the sauce.
23Cover the slow cooker and cook on low for 30 minutes, or until the cheese is fully melted and the sauce is bubbly around the edges.
24Garnish with fresh cilantro and serve with sour cream on the side.

🔧Equipment

Slow cooker (6 quart)
Medium saucepan
Whisk
Cutting board
Chef’s knife
Measuring cups and spoons
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 95mg🧂Sodium: 780mg🌾Total Carbs: 32g🥦Dietary Fiber: 4g🍬Sugars: 4g🥩Protein: 34g

📝Notes

For a spicier dish, add an extra teaspoon of chili powder or a diced jalapeno to the sauce. You can also use flour tortillas if preferred, but corn tortillas hold up better in the slow cooker. Leftovers can be refrigerated for up to 3 days.

Watch Video Of How Slow Cooker Chicken Enchiladas Works

This enchilada crock pot recipe is a staple in our household. It’s perfect for busy weeknights when we need something quick and easy.

And because it’s made in the crock pot, it’s incredibly easy to reheat for future meals. Simply store any leftovers in an airtight container in the fridge for up to 5 days or freeze them for later use.

❓ Frequently Asked Questions About Slow Cooker Chicken Enchiladas

Q: What is an enchilada?

An enchilada is a type of Mexican dish consisting of corn tortillas filled with meat or cheese, covered in a spicy sauce, and baked or fried.

Q: What is the difference between an enchilada and a taco?

Tacos are typically served open-faced with various toppings, while enchiladas are rolled up with fillings inside and covered in sauce.

Q: Can I use leftover chicken or beef for this recipe?

Yes, you can use leftover cooked chicken or beef in place of raw meat for added convenience.

Q: How long does it take to cook an enchilada in a crock pot?

The cooking time will depend on your crock pot model and desired level of doneness; typically 3-6 hours on low or 1-3 hours on high.

Q: Are enchiladas gluten-free?

This recipe can be adapted to be gluten-free by substituting traditional tortillas with gluten-free alternatives.

Q: Can I freeze leftover enchiladas for later?

Yes, let them cool completely before freezing for up to 3 months; reheat as needed.

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