There’s something magical about enchiladas — soft tortillas filled with tender chicken, smothered in sauce, and topped with melty cheese. They’re a comfort food classic, but many people skip making them at home because they think it takes too much time. That’s where the slow cooker comes in. With minimal prep, you can let your crockpot do the heavy lifting while you go about your day. By dinnertime, you’ll have juicy, flavorful chicken ready to be rolled into tortillas and baked into irresistible enchiladas.
This recipe is perfect for busy weeknights, meal prep, or even casual gatherings where you want something that looks impressive but doesn’t require hours in the kitchen. The slow cooker locks in moisture, infuses the chicken with flavor, and ensures every bite tastes as good as the first.
Ingredients You’ll Need
To make these enchiladas, you’ll need:
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 can (10 oz) enchilada sauce (red or green)
- 1 can (10 oz) diced tomatoes with green chilies (like Rotel)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt & pepper, to taste
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack or Mexican blend cheese
- 8 small flour or corn tortillas
- Fresh cilantro, sour cream, and avocado for garnish
How to Make Slow Cooker Chicken Enchiladas
Step 1: Slow Cook the Chicken
Place the chicken, enchilada sauce, tomatoes, onion, garlic, and spices into the slow cooker. Cook on LOW for 6–7 hours or HIGH for 3–4 hours until the chicken is tender enough to shred.
Step 2: Shred the Meat
Remove the chicken, shred it with two forks, and then return it to the sauce, stirring well. This ensures every piece is coated in that flavorful mixture.
Step 3: Roll the Enchiladas
Preheat your oven to 375°F (190°C). Lay tortillas flat, spoon some shredded chicken down the center, sprinkle with cheese, and roll them tightly. Place seam-side down in a baking dish.
Step 4: Add Sauce & Cheese
Pour any leftover sauce from the slow cooker over the rolled tortillas, then cover generously with more cheese.
Step 5: Bake to Perfection
Bake for 15–20 minutes until the cheese is melted and bubbling. Garnish with fresh cilantro, sour cream, or sliced avocado before serving.
Tips for the Best Enchiladas
- Make it saucier: Add an extra half-can of enchilada sauce if you like them extra juicy.
- Customize the spice level: Use mild, medium, or hot enchilada sauce depending on your taste.
- Healthier swaps: Try whole-wheat tortillas and reduced-fat cheese for a lighter version.
- Freezer-friendly: Assemble, wrap tightly, and freeze for up to 2 months.
Final Thoughts
These Slow Cooker Chicken Enchiladas strike the perfect balance between convenience and flavor. With just a little prep, you can enjoy cheesy, saucy, restaurant-quality enchiladas right at home. They’re hearty enough for family dinners yet flexible enough to serve at gatherings. Once you try them, they’ll quickly become a staple in your weeknight rotation.