Why I Love This Recipe

Some of the best dinners are the ones that practically cook themselves, and this is one of them. The slow cooker does all the heavy lifting, leaving you with tender shredded chicken in a creamy white enchilada sauce that’s packed with salsa verde, green chiles, garlic, cumin, and just the right amount of richness. Stirring the tortillas into the sauce at the end is my favorite part because they soften into cozy, casserole-like layers that soak up every bit of flavor. Finish everything with plenty of melted cheese, and you have the kind of comforting dinner everyone goes back for seconds.

Enjoying The Leftovers

The leftovers are just as cozy the next day. Reheat a bowl for an easy lunch, scoop it into warm tortillas for traditional enchiladas or burritos, or serve it over rice for another simple meal.

Storing

Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze individual portions for up to 3 months. Let them thaw overnight in the refrigerator before reheating.

Reheating

Warm leftovers gently on the stovetop over medium-low heat or microwave individual portions until heated through. If the sauce thickens after chilling, stir in a splash of milk or chicken broth to bring it back to a creamy consistency.

No ratings yet

Crockpot White Chicken Enchiladas

These Crockpot White Chicken Enchiladas combine tender shredded chicken, salsa verde, green chiles, creamy white enchilada sauce, soft tortillas, and plenty of melted cheese into an easy slow cooker dinner. It's a comforting, family-friendly recipe that's perfect for busy weeknights, meal prep, or feeding a crowd.
Print Pin Watch Video
Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes
US M
Servings 8

Ingredients

  • 2 ½ lbs thinly sliced chicken breast
  • 2 cans of diced green chilis, hot or mild
  • 8-10 small tortillas cut into strips
  • 2 cups cheddar Jack cheese
  • ½ cup shredded mozzarella cheese
For the white enchilada sauce
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 1 cup chicken broth
  • 1 cup whole milk
  • ½ cup sour cream
  • 1 cup salsa verde
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 tsp black pepper
Optional toppings
  • Sliced jalapenos
  • Chopped cilantro
  • Extra salsa verde
  • Sour cream
  • Hot sauce
US – M

Instructions

  • In a small saucepan over medium heat, melt the butter.
  • Whisk in the flour and cook for 1 minute, whisking constantly, until smooth and lightly bubbly.
  • Gradually whisk in the chicken broth and milk until smooth and thickened, adjusting the heat to maintain a gentle simmer.
  • Reduce the heat to low and stir in the sour cream, salsa verde, garlic powder, onion powder, cumin, salt, and pepper.
  • Remove from the heat once the sauce is silky, smooth, and thoroughly combined. When properly thickened, it should lightly coat the back of a spoon without immediately dripping off.
  • Place the chicken in the crockpot in an even layer, then sprinkle the diced green chiles over the top.
  • Pour the sauce over the chicken, making sure it’s evenly coated. Cook on low for 3½ – 4 hours, or until the chicken is fully cooked and tender. Check it at 3 ½ hours as everyone’s crockpot is different.
  • Shred the chicken directly in the crockpot, then stir in the tortilla strips.
  • Top with the Cheddar Jack and cheddar cheeses, cover, and cook for an additional 10-15 minutes, until the cheese is fully melted.
  • Turn off the crockpot and let it sit for about 10 minutes to allow the sauce to thicken slightly. Top with your favorite toppings, such as hot sauce, sour cream, freshly sliced jalapeños, or cilantro. Enjoy!

Equipment

crockpot
cutting board
small pot

Nutrition Per Serving

Calories: 493kcal | Carbohydrates: 22g | Protein: 43g | Fat: 25g | Fiber: 1g