Crock Pot Chicken Enchiladas are a quick and easy way to make a family (or crowd!) favorite! You can literally ‘set it and forget it!’.
Juicy shredded chicken & black beans are tossed with classic enchilada ingredients and layered or wrapped in corn tortillas. Everything is topped with cheese and homemade enchilada sauce and cooks in the slow cooker so dinner is ready when you are!
Crock Pot Enchiladas take the usual enchiladas to a whole new level of convenience! Making enchiladas in a crock pot is as easy as any kind of enchiladas could be and serves up like your favorite enchilada casserole recipe!
How to Make Crock Pot Enchiladas
Prepping this recipe is super simple, especially when using leftover grilled chicken breast or a rotisserie chicken. Depending on the size of your crock pot you may need more or less layers, I use a 6-quart slow cooker and was able to fit 2 yummy layers in mine!
- Prep: Mix all the ingredients with just enough enchilada sauce to combine everything together.
- Roll: Scoop a bit of the chicken mixture in the center of each tortilla and roll. Place seam side down in the slow cooker (or crock pot).
- Layer: Layer the enchiladas with about a quarter of a cup of enchilada sauce and cheese then repeat!
Serve Casserole Style: These enchiladas may look like the regular, rolled chicken enchiladas, but this cut- and-scoop style is a casserole style enchilada for the ease of preparation and service. You can even skip the step of rolling the tortillas and layer your enchilada ingredients in the slow cooker similar to this beef casserole enchilada. The reason I roll them is because, believe it or not, the edges still get a little crisp on them!
Tips for Crock Pot Enchiladas
To Keep Corn Tortillas From Cracking they must be heated first. You can heat them wrapped in plastic wrap but I always heat them either on the grill or directly on my gas stove for a few seconds. If you don’t heat the corn tortillas they will crack as you roll them. You can use flour tortillas in this recipe. Keep in mind they do get soft.
To Save Time when making these, start with cooked rotisserie chicken or leftover baked chicken breasts. Instead of rolling, create lasagna style layers.
To Prevent Soggy Enchiladas: Once the enchiladas are rolled and placed in the slow cooker/crock pot, rest 2 layers of paper towels over the top before placing the lid on. The paper towels shouldn’t touch the enchiladas but will absorb a lot of moisture. This will help your crock pot chicken enchiladas from getting soggy!
Serve Like a Casserole
While this slow cooker recipe looks like typical rolled enchiladas, it can’t be served the same way and we serve it as a casserole using a large spoon. Simply scoop onto a plate and serve with your favorite toppings!
Enchilada Toppings: When ready to serve, we love topping our enchiladas with some fresh ingredients! You can top with any of your favorites, some we love are:
- Veggies: olives, sliced jalapeños, diced bell peppers, tomatoes, avocados or cilantro.
- Sauces: sour cream, guacamole, Pico de Gallo, or salsa!
Set all these toppings in bowls on the table and create an enchilada station when serving a crowd or even just a fun family meal! Muy Bueno!
More Mexican Inspired Favorites
- Ground Beef Tacos – 30 minute meal!
- Creamy Chicken Enchiladas – My personal favorite!!
- Easy Taco Salad – Weeknight go to, great to make ahead for lunches.
- Slow Cooker Chicken Enchilada Soup – About 10 minute of prep.
- Shrimp Tacos – Stove top or grill.
- Chicken Tortilla Soup – No need to precook chicken, so easy.
Slow Cooker Chicken Enchiladas
- 2 cups shredded cooked chicken
- 1/2 cup salsa
- 12 6 inch flour tortillas
- 1 4 oz can mild green chiles
- 1 15 oz can black beans
- 1 cup corn defrosted
- 1 10 oz can enchilada sauce divided
- 2 cups cheddar cheese or your favorite blend
Spray the inside of a 6qt slow cooker with cooking spray. Pour 1/4 cup enchilada sauce to cover bottom.
Combine shredded chicken, salsa, corn, beans, chiles and about 1/2 cup of the enchilada sauce.
Divide the chicken mixture over the tortillas (approx. 1/4 cup each). Roll each tortilla and place seam side down in your slow cooker (I was able to fit 6 per layer) topping each layer with the remaining enchilada sauce.
Top everything with 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.
Cook on low 3-4 hours.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)