Cozy Slow Cooker Chicken Enchiladas Recipe – Homemade Magic

My culinary adventure with slow cooker chicken enchiladas began during a hectic work week when comfort food seemed like the perfect solution.

Unexpected kitchen magic happens when tender chicken mingles with zesty spices and melted cheese.

Weeknight dinners can feel extraordinary with minimal preparation and maximum flavor.

Hearty and satisfying, these enchiladas promise to rescue you from mealtime monotony.

Layers of rich, savory ingredients create a dish that feels both nostalgic and exciting.

Simple ingredients and a trusty slow cooker are all you need to craft this crowd-pleasing meal.

Prepare to experience a Mexican-inspired classic that will become your new favorite weeknight go-to.

Slow Cooker Enchiladas Stored Right

• Store leftover enchiladas in an airtight container within 2 hours of cooking, keeping them fresh for 3-4 days in the refrigerator.
• Wrap individual portions tightly in plastic wrap and aluminum foil, then place in freezer-safe containers for up to 2 months.
• Preheat oven to 350°F, cover enchiladas with foil to prevent drying, and warm for 15-20 minutes until heated through.
• Place enchiladas on a microwave-safe plate, cover with damp paper towel, and heat in 30-second intervals, checking temperature between each interval.

Chicken Enchilada Side Ideas

• Pair with Crisp Mexican Lager: Grab a cold Corona or Modelo Especial to cut through the rich, spicy flavors of the enchiladas and refresh your palate.
• Complement with Zesty Black Bean Salad: Toss black beans, diced red onion, corn, lime juice, and cilantro for a light, tangy side that balances the creamy enchiladas.
• Match with Cool Avocado Crema: Blend ripe avocados, Greek yogurt, lime juice, and a pinch of salt to create a smooth, cooling sauce that tames the dish's heat.
• Serve with Vibrant Pico de Gallo: Chop fresh tomatoes, onions, cilantro, and jalapeños, then mix with lime juice for a bright, acidic topping that adds freshness to the enchiladas.

Slow Cooker Chicken Enchiladas Comforting Versions

• Vegetarian Enchiladas: Replace chicken with black beans, roasted bell peppers, and corn for a plant-based protein option that maintains rich, zesty flavors.
• Gluten-Free Version: Use corn tortillas instead of flour tortillas and verify all sauce ingredients are certified gluten-free to accommodate those with wheat sensitivities.
• Low-Carb Alternative: Swap tortillas with lettuce wraps or zucchini strips, using cauliflower rice as a base to reduce carbohydrate content while keeping the classic enchilada taste.
• Dairy-Free Adaptation: Substitute regular cheese with dairy-free cheese alternatives like cashew or almond-based shreds, and use coconut milk yogurt instead of sour cream for creamy toppings.

FAQs

• What makes these chicken enchiladas different from traditional recipes?

These enchiladas are prepared in a slow cooker, which allows the chicken to become incredibly tender and absorb all the delicious Mexican spices while requiring minimal hands-on cooking time.

• Can I use different types of meat for this recipe?

Yes, you can substitute the chicken with shredded beef or pork. Just ensure the meat is cooked until tender and easily shreddable for the best enchilada texture.

• Is this recipe suitable for meal prep?

Absolutely! These enchiladas can be prepared ahead of time and stored in the refrigerator before cooking. They also reheat wonderfully, making them perfect for busy weeknights or preparing meals in advance.

• How spicy are these enchiladas?

The spice level is mild to medium, depending on the enchilada sauce and whether you add jalapeños. You can easily adjust the heat by choosing a milder or spicier sauce or controlling the amount of pepper you include.

Slow Cooker Enchiladas and Why Comfort Comes Easy With Them

• Speed Up Weeknight Dinners: Toss ingredients into your slow cooker and walk away, letting it magically transform chicken into a mouthwatering enchilada feast without constant monitoring.
• Kid-Friendly Crowd Pleaser: Mild flavors and cheesy goodness make this dish a sure hit with children, encouraging them to enjoy a tasty meal that's not too spicy or complicated.
• Budget-Friendly Meal Solution: Uses affordable chicken, simple pantry ingredients, and creates multiple servings, helping families stretch their grocery budget without sacrificing flavor.
• Minimal Cooking Skills Required: Perfect for beginner cooks or busy professionals, this recipe demands zero advanced culinary techniques and delivers delicious results every single time.

Chicken Enchiladas (Slow Cooker) Ingredients

• Chicken Breasts: Tender and lean protein that forms the heart of the enchiladas, best when fresh and boneless.

• Corn Tortillas, Flour Tortillas: Soft, pliable wrappers that hold the filling, corn provides authentic flavor while flour offers a softer texture.

• Red Enchilada Sauce: Rich, tangy sauce that adds depth and moisture to the dish, homemade or store-bought works well.
• Green Chiles: Mild, slightly spicy peppers that bring a southwestern kick and complexity to the filling.

• Cheddar Cheese, Monterey Jack Cheese: Melty, sharp cheeses that add creaminess and rich flavor, shredded for even distribution.

• Onion, Garlic: Foundational flavors that provide a savory base and aromatic depth to the chicken filling.
• Cumin, Chili Powder: Warm, earthy spices that give the enchiladas authentic Mexican-inspired taste.

• Cream Cheese: Soft, creamy ingredient that helps bind the filling and adds richness.
• Chicken Broth: Liquid that keeps the chicken moist and adds extra flavor during slow cooking.

• Cilantro, Sour Cream, Jalapeños: Fresh herbs and creamy, spicy toppings that add brightness and extra layers of flavor.

Chicken Enchiladas Slow Cooker Steps

Step 1: Prepare Chicken Base

Start by placing chicken breasts in the slow cooker.

Pour salsa verde over the chicken, ensuring it’s well-covered.

Sprinkle taco seasoning evenly across the top.

Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken shreds easily with a fork.

Step 2: Shred and Mix Chicken

Remove the chicken from the slow cooker and shred it using two forks.

Return the shredded chicken to the slow cooker and mix with the remaining salsa verde sauce.

Add cream cheese and stir until the mixture becomes creamy and well-combined.

Step 3: Warm Tortillas

Wrap tortillas in a damp paper towel and microwave for 30 seconds to make them pliable and easy to roll.

Step 4: Assemble Enchiladas

Lay out each tortilla and spoon the chicken mixture down the center.

Roll the tortilla tightly and place seam-side down in the slow cooker.

Step 5: Add Cheese and Sauce

Sprinkle shredded cheese over the rolled enchiladas.

Pour additional enchilada sauce evenly across the top, ensuring all tortillas are covered.

Step 6: Cook Enchiladas

Cover and cook on low for 1-2 hours until the cheese is melted and the enchiladas are heated through.

Step 7: Serve and Garnish

Carefully transfer enchiladas to serving plates.

Top with fresh chopped cilantro, a dollop of sour cream, and sliced jalapeños for extra zest.

Slow Cooker Prep for Chicken Enchiladas

• Pat chicken dry before seasoning to ensure better spice absorption and prevent watery enchiladas.
• Adjust chili powder and jalapeños to match your heat preference, making the dish mild or fiery.
• Layer tortillas strategically and avoid excess liquid to maintain a crisp, appetizing base.
• Toast spices briefly in a dry pan before adding to the slow cooker for enhanced, richer taste profiles.
• Swap regular tortillas for gluten-free options and use low-fat cheese for a lighter, health-conscious version.

Slow Cooker Chicken Enchiladas Recipe

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4.6 from 27 reviews

• Total Time: 4 hours 15 minutes
• Yield: 4 1x

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Description

Hearty slow cooker chicken enchiladas offer a delightful Mexican-inspired feast with minimal prep and maximum flavor. Creamy, cheesy goodness wrapped in tortillas promises a satisfying meal you’ll crave again and again.

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Ingredients

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Main Protein Ingredients:

• 1 pound boneless, skinless chicken thighs or breasts
• 1 (15-ounce) can black beans, rinsed and drained

Spices and Seasonings:

• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 2 garlic cloves, finely chopped
• 1/2 medium onion, chopped

Liquid and Dairy Ingredients:

• 2 cups enchilada sauce
• 1/4 cup sour cream
• 1 teaspoon avocado or olive oil
• 1 cup shredded Mexican cheese blend
• 4 corn tortillas, cut into strips

Additional Assembly Ingredients:

• Additional corn or flour tortillas
• Extra shredded cheese for topping
• Fresh cilantro, chopped
• Sour cream
• Sliced jalapenos (optional)

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Instructions

1. Prepare the chicken by placing it in the slow cooker with enchilada sauce, diced green chiles, and taco seasoning, ensuring the meat is thoroughly coated.
2. Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours until the chicken becomes tender and easily shreds with a fork.
3. Remove the chicken from the slow cooker and shred it using two forks, then return the shredded meat to the cooking liquid and mix well.
4. Warm the tortillas slightly to make them more pliable and easier to roll.
5. Spread a thin layer of the cooking sauce on the bottom of a baking dish to prevent sticking.
6. Fill each tortilla with the shredded chicken mixture, rolling tightly and placing seam-side down in the prepared baking dish.
7. Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are completely covered.
8. Sprinkle shredded cheese evenly across the top of the enchiladas.
9. Bake in a preheated oven until the cheese melts and becomes bubbly and slightly golden.
10. Garnish with fresh chopped cilantro, a dollop of sour cream, and optional sliced jalapeños for added heat and freshness.

Notes

• Experiment with different protein options like shredded beef or pulled pork for variety in the dish.
• Opt for corn tortillas to make the recipe gluten-free and add a more authentic Mexican flavor profile.
• Keep extra enchilada sauce on hand to prevent dry tortillas and enhance overall moisture and taste.
• For a lighter version, substitute Greek yogurt instead of sour cream and use low-fat cheese to reduce calories.

• Prep Time: 15 minutes
• Cook Time: 4 hours
• Category: Dinner
• Method: Slow Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 550
• Sugar: 4g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 61g
• Fiber: 8g
• Protein: 30g
• Cholesterol: 80mg