Why I Love This Recipe

Some days you just need dinner to make itself, and this is one of those recipes I come back to again and again. It has all the flavors you’d expect from classic chicken enchiladas, but the slow cooker does all the hard work for you. Just shred the chicken, stir everything together, add your favorite toppings, and dinner is ready with almost no effort.

Enjoying The Leftovers

The flavors only get better after a night in the fridge, making this a great recipe to meal prep or enjoy for easy lunches throughout the week.

Storing

Store the chicken mixture in an airtight container in the refrigerator for up to 4 days. For the best texture, keep the tortilla strips and fresh toppings separate until you’re ready to serve.

Reheating

Warm the chicken mixture in the microwave or on the stovetop until heated through. Add the tortilla strips just before serving so they stay crisp, then finish with cheese, avocado, sour cream, cilantro, jalapeños, or any of your favorite toppings.

A bowl being held with chicken enchiladas with sliced avocados, sour cream, Jalapeños & cilantro on top.
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Crockpot Chicken Enchiladas

Skip the rolling and still get all the flavors you love. This Crockpot Chicken Enchiladas recipe is packed with tender shredded chicken, enchilada sauce, black beans, green chiles, and melty cheese for an easy slow cooker dinner that's perfect for busy weeknights and delicious as leftovers.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
US M
Servings 6

Ingredients

  • 1 1/2 lbs chicken breasts
  • 16 oz red enchilada sauce
  • 4 oz diced green chilies
  • 1, 15 oz can black beans, drained & rinsed
  • 1/2 small onion, diced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 8 small corn tortillas sliced into strips
  • 2 cups shredded Mexican blend cheese
Optional toppings
  • Avocado, sliced
  • Sour cream
  • Cilantro, chopped
  • Jalapeños, sliced
US – M

Instructions

  • Place the enchilada sauce, green chilis, chopped onion, black beans, and seasoning in the crockpot. Mix well.
  • Add the chicken to the crockpot making sure to cover it with the sauce.
  • Cook on high for about 2 1/2 hours or until the chicken is fully cooked.
  • Once the chicken is cooked, remove it from the crockpot and shred it. Place the chicken back in the crockpot and give it a good stir.
  • To the top of the enchilada mixture add the sliced tortilla strips and shredded cheese.
  • Cook for another 30 minutes on high until the cheese is melted.
  • Serve with your choice of toppings. Enjoy!

Equipment

crockpot

Nutrition Per Serving

Calories: 451kcal | Carbohydrates: 43g | Protein: 44g | Fat: 12g | Fiber: 11g