Enchiladas are a favorite at my house. This Crockpot Chicken Enchiladas recipe grew from the idea that many dishes improve when cooked low and slow. These chicken slow cooker enchiladas became a family staple during testing because they’re easy to assemble yet taste homemade. Add this to your weekly rotation for an effortless weeknight dinner everyone will love.
Crockpots are one of my favorite tools — I love leaving the house and coming home to the aroma of a home-cooked meal. This recipe is full of savory flavor and easily adapts to your preferences. Use different cuts of chicken, swap in turkey, adjust the heat level — this dish is very versatile and forgiving.
Why We Love Chicken for Enchiladas in Crock Pot
- Convenience: Assemble the night before, refrigerate, and dump everything in the slow cooker in the morning for a no-fuss dinner.
- Easy cleanup: The recipe uses a skillet to sauté onions and spices for extra flavor, but overall cleanup is quick.
- Make ahead and freeze: Double the recipe and freeze half for an easy future meal.
Ingredients and Substitutions
- Chicken: Boneless skinless breasts or thighs both work. Turkey tenderloins or leftover shredded turkey are fine too.
- Enchilada sauce: Use your favorite store-bought brand or about 2 cups homemade sauce. For a tangier version, swap in strained salsa verde.
- Sour cream: Plain Greek yogurt or Mexican crema are good substitutes.
- Tortillas: Thicker corn tortillas hold up best; flour tortillas can get soggy. For a saucier result, omit tortillas or add crushed tortilla chips near the end.
- Beans: Black beans, pinto beans, or refried beans all work; corn can be added as well.
- Cheese: Use any good-melting cheese. Monterey Jack or a Mexican blend are great; pepper jack adds heat, queso fresco can be sprinkled at serving.
- Green chiles: Swap diced jalapeños for more heat or jarred bell peppers for milder sweetness.
Equipment
- Small skillet
- 4-quart (or larger) slow cooker
- Meat thermometer
- Two forks (for shredding)
- Serving spoon
How to make Crockpot Chicken Enchiladas
- Heat 1 teaspoon olive oil in a small skillet over medium heat. Cook 1 chopped small onion for 3–4 minutes until softened. Stir in 2 minced garlic cloves and 1 teaspoon ground cumin; cook 1 more minute until fragrant.
- Pour one can of enchilada sauce into the bottom of the slow cooker. Place 1 pound boneless skinless chicken (breasts or thighs) on top, spoon the sautéed onion mixture over the chicken, then pour the remaining can of enchilada sauce over everything.
- Cover and cook on HIGH for 2–3 hours or LOW for 4–6 hours, until the chicken reaches 165°F and shreds easily.
- Remove the lid and shred the chicken with two forks directly in the slow cooker. Stir in ½ cup sour cream, 1 can (4 oz) chopped green chiles, 15 ounces rinsed and drained black beans, and six corn tortillas cut into 2″ strips until combined. Sprinkle 8 ounces (about 2 cups) shredded cheese over the top, reserving some for serving.
- Cover and cook on HIGH an additional 20–30 minutes until the cheese melts and tortilla strips soften into the sauce. Spoon into bowls or over rice and top with reserved cheese and desired garnishes.
🎯 Pro Tip
Check the chicken at the minimum cook time. Overcooking makes chicken dry and stringy, even in a slow cooker. When possible, cook on LOW for the most tender results.
Recipe FAQs
Use a meat thermometer: the internal temperature should be 165°F (74°C) in the thickest part.
Low yields a juicier result. If you’re short on time, cooking on high will finish the recipe in about 2–3 hours.
No—flipping isn’t necessary since the chicken sits in sauce and the slow cooker heats fairly evenly.
Chicken can dry out if overcooked. Monitor with a thermometer and a fork; once it shreds easily and has reached 165°F, it’s done.
More Slow Cooker Recipes to Make
- Crock Pot Smothered Chicken
- Crockpot Honey Mustard Chicken
- 15 Bean Soup (Crock Pot with Ham)
- Crockpot Cheesy Hashbrown Casserole
If you try this chicken slow cooker enchiladas recipe, please leave a star rating and comment to let me know how it turned out. Thanks for visiting!
Crockpot Chicken Enchiladas
Renae Gerhardstein
Ingredients
- 1 pound boneless skinless chicken breast or thighs
- 1 teaspoon olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 can (4 oz) green chiles, chopped
- 2 cans (10 oz each) red enchilada sauce (mild recommended)
- ½ cup sour cream
- 6 corn tortillas, taco-sized, cut into 2″ strips
- 15 ounces black beans, rinsed and drained
- 8 ounces shredded cheese (about 2 cups), divided
Instructions
- Heat the olive oil in a small skillet over medium heat. Add the chopped onion and cook 3–4 minutes until softened. Stir in minced garlic and ground cumin and cook 1 minute more.
- Pour one can of enchilada sauce into the slow cooker. Add the chicken and spoon the onion mixture over the top. Pour the second can of enchilada sauce over everything.
- Cover and cook on HIGH 2–3 hours or LOW 4–6 hours, until the chicken reaches 165°F and shreds easily. Slow cookers vary — start checking at the minimum time.
- Remove the lid and shred the chicken with two forks. Stir in sour cream, green chiles, black beans, and tortilla strips. Sprinkle most of the cheese on top, reserving some for serving.
- Cover and cook on HIGH another 20–30 minutes until the cheese melts and the tortillas soften into the sauce.
- Spoon into bowls or over rice and top with reserved cheese and favorite garnishes.
Notes
- Timing matters: Check chicken at the minimum cook time to avoid drying it out.
- Don’t skip sautéing the onions and toasting the cumin — it adds depth of flavor.
- Use thicker yellow corn tortillas for the best texture.
- Mix two-thirds of the cheese into the dish and reserve the rest for a melted topping.
- To prevent sour cream curdling, let it come to room temperature or temper it with a few spoonfuls of hot sauce before adding.
Substitutions & variations: Swap turkey for chicken, use salsa verde for a white enchilada version, add chipotle for heat, or stir in veggies like corn or bell pepper during the last 30 minutes. Double the recipe for meal prep or freeze portions for up to 3 months.
Nutrition
