I love Mexican food and we usually get it at least once a week, but sometimes it’s nice to just stay home. I love that I can still enjoy the flavors I love with these easy Crock Pot Chicken Enchiladas! Since they’re made in the crockpot, you can enjoy them even on the busiest of days!
CROCK POT CHICKEN ENCHILADAS
Taco Tuesday is a thing in our house because I’m a huge fan of tacos. But sometimes we need a change of pace when it comes to Mexican at home. I remember my mom making enchiladas in the oven when I was a kid. I adore our Crockpot slow cookers, so finding a way to put it all in the Crockpot and have the dinner I remembered was my goal!
INGREDIENTS FOR SLOW COOKER CHICKEN ENCHILADAS
This recipe calls for shredded chicken. You can make some before using my favorite Crockpot Shredded Chicken recipe or you can even use rotisserie chicken to make this recipe even easier! If you don’t make your own chicken, one whole rotisserie chicken should give just about enough to make 12 enchiladas!
- 3 cups cooked, shredded chicken
- 1 can tomatoes with chilies (Rotel)
- 2 cans enchilada sauce
- 12 6-inch flour tortillas
- 2 cups of shredded Mexican blend cheese
Here are a few things that I recommend for making this recipe:
Slow cooker liners make it easy to clean up after any Crockpot recipe you make! I highly recommend them! You won’t see them in my photos here, but know that I use them ALL the time when making dinner for my family!
HOW TO MAKE CROCK POT ENCHILADAS
In a large bowl, add the cooked chicken, tomatoes with chilies, and 1 can of enchilada sauce. Stir to combine.
Spoon the chicken mixture into the center of a tortilla and roll up. Repeat with all of the tortillas.
Place each filled tortilla in the greased bowl of the Crockpot until the bottom of the crock is covered. (If you use slow cooker liners, you don’t need to grease your Crockpot.)
Top the first row of tortillas with half the remaining enchilada sauce. Continue adding more rolled tortillas in another layer until all tortillas are in the slow cooker. (If you use a smaller Crockpot, you may end up with more layers and fewer tortillas in each layer. I use a 6-Quart to get the two layers of enchiladas.)
Top the final row of tortillas with the remaining enchilada sauce.
Cover the enchiladas with cheese and place the lid on the Crockpot.
Cook on LOW for 4 hours or HIGH for 2 hours.
Serve warm with your favorite Mexican side dish!
CROCKPOT CHICKEN ENCHILADA RECIPE FAQ
Should I use flour or corn tortillas?
This is a personal preference. I’m the only one in our family that really likes corn tortillas so I usually make ours with flour tortillas, but either will work!
What side dishes go well with this recipe?
You can serve this with anything that your family loves. Here are some ideas that we’ve enjoyed at our house:
- Mexican rice
- Refried Beans
- Black beans
- Street Corn
- Chips and Salsa
We also like to top it with our favorites like extra cheese, avocado slices or guacamole, sour cream, and salsa!
Get the full recipe below and share this recipe on Pinterest so you don’t lose it!
Crock Pot Chicken Enchiladas
Ingredients
- 3 cups cooked & shredded chicken
- 1 can diced tomatoes with chilies
- 2 cans red enchilada sauce
- 12 6" tortillas
- 2 cups shredded Mexican blend cheese
Instructions
- In a large bowl, add the cooked chicken, tomatoes with chilies, and 1 can of enchilada sauce. Stir to combine.
- Spoon the chicken mixture into the center of a tortilla and roll up. Repeat with all of the tortillas.
- Place each filled tortilla in the greased bowl of the Crockpot until the bottom of the crock is covered.
- Top the first row of tortillas with half the remaining enchilada sauce.
- Continue adding more rolled tortillas in another layer until all tortillas are in the slow cooker.
- Top the final row of tortillas with the remaining enchilada sauce.
- Cover the enchiladas with cheese and place the lid on the Crockpot.
- Cook on LOW for 4 hours or HIGH for 2 hours.
- Serve warm with your favorite Mexican side dish!
Notes
Nutrition
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