It is 6pm and you are tired. Dinner needs to happen fast without any stress. These Slow Cooker Chicken Enchiladas are the perfect solution for your busy schedule.
There is nothing better than coming home to a warm, cheesy meal. This recipe delivers tender shredded chicken with almost zero effort from you. It is a hearty winter favorite that warms the whole house.
Why You Will Love This Recipe
This dish is a total winner for busy families. You can prep it in the morning and forget about it. It uses simple pantry staples that you likely already have on hand.
The chicken stays incredibly juicy because it slow-cooks in the sauce. Even picky eaters will love the gooey melted cheese. It is a budget-friendly meal that feeds a large group easily.
Simple Cooking Method
Making these enchiladas is very straightforward and beginner-friendly. You start by letting the slow cooker do the heavy lifting. Shredding the chicken is quick and easy with just two forks.
Rolling the tortillas is a fun task the kids can help with. You do not need any special culinary skills here. Just assemble, top with cheese, and let it melt to perfection.
Ingredients You Will Need
Most of these items are probably in your pantry right now. Fresh ingredients like cilantro add a bright pop of color at the end.
- 1.5 lbs boneless skinless chicken breasts
- 28 oz red enchilada sauce, divided
- 1 can (4 oz) diced green chiles
- 1/2 cup finely diced yellow onion
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 12 small flour tortillas
- 2 cups shredded Mexican blend cheese
- 1/4 cup chopped fresh cilantro
Step-by-Step Instructions
- Place chicken breasts, 1.5 cups of enchilada sauce, and green chiles into your slow cooker.
- Add the diced onion, garlic powder, cumin, salt, and pepper to the pot.
- Cook on high for 4 hours or low for 8 hours until chicken is tender.
- Remove the chicken and shred it using two forks on a clean surface.
- Return the shredded meat to the slow cooker to mix with the sauce.
- Lay out tortillas and fill each with the chicken mixture and a little cheese.
- Roll them tightly and place them back in the slow cooker or a baking dish.
- Top with the remaining sauce and the rest of the shredded cheese.
- Heat on high for 20-30 minutes until the cheese is bubbling and melted.
- Garnish with fresh cilantro and serve while warm.
Best Ways to Enjoy It
Serve these enchiladas warm with a big dollop of cool sour cream. They pair perfectly with a side of simple Mexican rice or beans. Add some sliced avocado on top for a creamy finish.
For a cozy winter night, serve them right out of the pot. Set the table and enjoy a stress-free meal with your family. Everyone will be asking for seconds of this dish.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. These enchiladas actually taste even better the next day as flavors mingle.
To reheat, use the microwave for a quick lunch. For better texture, use a 350°F oven for 15 minutes. This keeps the edges nice and crispy while melting the cheese again.
Recipe Tips
- Do not skip the cumin because it provides that classic smoky flavor.
- Warm your tortillas slightly before rolling to prevent them from cracking.
- Use a high-quality enchilada sauce for the best overall taste.
- Shred the cheese yourself for a much smoother and better melt.
- Double the recipe if you are feeding a very large crowd.
- Add extra green chiles if your family likes a bit more heat.
- Make sure the chicken reaches 165°F before you start shredding it.
Variations & Swaps
- Swap flour tortillas for corn tortillas for a more traditional texture.
- Use pepper jack cheese if you want a spicy kick.
- Substitute black beans for half the chicken for a fiber boost.
- Try green enchilada sauce for a tangy and bright flavor change.
Common Questions
Can I make this ahead of time?
Yes, you can cook and shred the chicken a day early. Just assemble and melt the cheese when you are ready to eat. This makes weeknight entertaining much easier for you.
Will my kids enjoy this?
Most kids love the mild flavor and the stretchy melted cheese. It is a very picky-eater friendly meal for the whole family. You can leave out the cilantro if they prefer.
Can I use frozen chicken?
It is best to thaw your chicken before putting it in the slow cooker. This ensures the meat cooks evenly and safely. It also helps the sauce stay thick and flavorful.
I hope these cozy enchiladas make your busy weeknights a little brighter. Give them a try tonight and enjoy the extra time with your family. Happy cooking!
— Lidia
Slow Cooker Chicken Enchiladas
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 28 oz red enchilada sauce, divided
- 1 can (4 oz) diced green chiles
- 1/2 cup finely diced yellow onion
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 12 small flour tortillas
- 2 cups shredded Mexican blend cheese
- 1/4 cup chopped fresh cilantro
Instructions
- Place chicken breasts, 1.5 cups of enchilada sauce, green chiles, onion, garlic powder, cumin, salt, and pepper into a slow cooker.
- Secure the lid and cook on high for 4 hours or low for 8 hours until the internal temperature reaches 165 degrees Fahrenheit.
- Remove the chicken to a clean work surface and shred using two forks, then return the shredded meat to the slow cooker to incorporate with the sauce.
- Lay out tortillas and distribute the chicken mixture evenly among them, adding a tablespoon of cheese to each before rolling tightly.
- Layer the rolled tortillas in the slow cooker or a baking dish, topping with the remaining sauce and cheese.
- Heat on high for an additional 20-30 minutes until the cheese is fully melted and the edges are bubbling.
- Garnish with fresh cilantro and serve immediately.
