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A baking dish full of chicken enchiladas is surrounded by cut limes, a halved avocado, and cilantro.

Chicken Slow Cooker Enchiladas

Chicken Slow Cooker Enchiladas are spicy, tangy, cheesy, and delicious. Tender chicken, bold enchilada sauce, chewy tortillas, and rich, melty cheese make a dish perfect for a weeknight meal!
5 from 78 votes
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Course: Main Course
Cuisine: Mexican, Tex-Mex
Prep Time: 15 minutes
Cook Time: 4 hours 20 minutes
Total Time: 4 hours 35 minutes
Servings: 4 2-enchilada servings
Calories: 363kcal

Equipment

Ingredients

  • 8 corn tortillas small soft taco size
  • olive oil spray
  • 1 pound chicken breast boneless, skinless
  • 2 cans enchilada sauce 10 ounces each
  • 1 can green chilis chopped, 4 ounces
  • 1 teaspoon garlic powder
  • 1 teaspoon dried coriander
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 2 limes juice of, approximately 2 to 4 tablespoons
  • 1 cup shredded cheese
  • kosher salt to taste
  • black pepper optional, to taste

Optional Toppings

  • avocado or guacamole
  • green onions/scallions
  • fresh cilantro
  • sliced black olives
  • sour cream
  • hot sauce or salsa

Instructions

  • Place the chicken, 1 can of enchilada sauce, green chilis, and spices in the base of the slow cooker.
  • Place the lid on the crockpot and cook on high for 4 hours or cook on low to 6 to 8 hours.
  • Remove the chicken from the slow cooker and shred it with two forks. Return the chicken mixture to the enchilada sauce.
  • Meanwhile, fry your tortillas in a bit of olive oil spray over medium heat for about 30 seconds per side.
  • Take a bit of the chicken mixture and a little of the sauce and roll it in a tortilla. Place the tortilla back in the bottom of the slow cooker.
  • Once all of the enchiladas have been assembled, cover them with the remaining enchilada sauce, squeeze over the lime juice, and add the cup of cheese on top.
  • Return the lid to the slow cooker and heat on high for about 20 minutes, or until the cheese is melted.
  • Add your favorite toppings and serve!

Notes

General
  1. You can use chicken thighs in place of chicken breasts.
  2. Frozen chicken is fine to use - just be sure to check that it's reached 165 degrees Fahrenheit before shredding.
  3. Flour tortillas can be substituted.
  4. In place of olive oil spray, you can use olive oil, avocado oil, grapeseed oil, or another neutral oil.
  5. When assembling the enchiladas, I usually just scoot the chicken to the side as I'm building the enchiladas, but you can also put the chicken in a bowl.
  6. If you want super cheesy enchiladas, there's no problem adding lots of cheese. Measure cheese with your heart, as they say.
Storing and Reheating
  1. Fridge Store in an airtight container in the fridge up to 3 days.
  2. Freezer You can freeze the enchiladas in a freezer-safe container like a tightly covered baking dish. They are best frozen before you add the cheese. They will stay good for up to 3 months. Add the cheese after thawing while reheating.
  3. To reheat from fridge, you can place the enchiladas in a baking dish and reheat at 350 degrees Fahrenheit for about 20 to 30 minutes. You can also reheat in the microwave for a few minutes.
  4. To reheat from frozen, let thaw in the fridge overnight, then follow the directions above.

Nutrition

Calories: 363kcal | Carbohydrates: 33g | Protein: 34g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 595mg | Potassium: 600mg | Fiber: 7g | Sugar: 4g | Vitamin A: 400IU | Vitamin C: 20mg | Calcium: 207mg | Iron: 2mg