Chicken Enchilada Crock Pot: Easy & Delicious Slow Cooker Recipe

Chicken Enchilada Crock Pot: Imagine coming home after a long day to the irresistible aroma of tender chicken simmered in a rich, flavorful enchilada sauce, all ready to be devoured. Sounds like a dream, right? Well, with this easy crock pot recipe, that dream can become a delicious reality!

Enchiladas, a staple of Mexican cuisine, have a history stretching back centuries. The word “enchilada” itself comes from the Nahuatl word “chīllapītzalli,” meaning “chili flute,” referring to the corn tortilla wrapped around a filling and bathed in chili sauce. While traditionally a labor-intensive dish, requiring careful rolling and baking, our Chicken Enchilada Crock Pot recipe simplifies the process without sacrificing any of the authentic flavor.

What makes enchiladas so universally loved? It’s the perfect combination of textures and tastes. The soft, yielding tortillas, the savory filling, and the tangy, slightly spicy sauce create a symphony of flavors that dance on your palate. Plus, they’re incredibly versatile! You can customize the filling with your favorite ingredients, from different cheeses and vegetables to various types of meat. But the best part? This crock pot version is unbelievably convenient. Simply toss everything into your slow cooker, set it, and forget it. You’ll have a hearty, satisfying meal waiting for you when you’re ready to eat. Get ready to experience the magic of enchiladas the easy way!

this Recipe

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 1 (10 ounce) can enchilada sauce (mild, medium, or hot, depending on your preference)
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (4 ounce) can diced green chilies, undrained
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 12 (6-inch) corn tortillas
• 2 cups shredded cheddar cheese, divided
• Optional toppings: sour cream, guacamole, chopped cilantro, diced tomatoes, sliced black olives

Preparing the Chicken:

Okay, let’s get started! The first thing we need to do is get our chicken ready for the slow cooker. This is super easy, and the slow cooker does most of the work for us. I love how tender and flavorful the chicken becomes!

1. Place the chicken breasts in the slow cooker: Gently lay the chicken breasts in the bottom of your slow cooker. Make sure they’re not overlapping too much, so they cook evenly. If they are really large, you might consider cutting them in half to help them cook faster and more evenly.
2. Combine the sauce ingredients: In a medium bowl, whisk together the enchilada sauce, cream of chicken soup, diced green chilies (don’t drain them!), chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Make sure everything is well combined. This mixture is going to be the flavor bomb that makes our enchiladas so delicious!
3. Pour the sauce over the chicken: Pour the sauce mixture evenly over the chicken breasts in the slow cooker. Make sure the chicken is well coated with the sauce. This will help keep the chicken moist and infuse it with all those wonderful flavors.
4. Cook on low or high: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork. The cooking time will depend on your slow cooker and the thickness of the chicken breasts. I always prefer cooking on low for a longer period, as it results in more tender chicken.
5. Shred the chicken: Once the chicken is cooked, remove it from the slow cooker and place it on a cutting board. Use two forks to shred the chicken. It should shred very easily at this point. Don’t worry if some of the sauce comes along with the chicken; that’s perfectly fine!

Assembling the Enchiladas:

Now comes the fun part – assembling the enchiladas! This is where we transform the shredded chicken into a cheesy, saucy masterpiece. I like to have all my ingredients prepped and ready to go before I start assembling, so the process goes smoothly.

1. Preheat oven (optional): If you want to bake the enchiladas for a few minutes to get the cheese extra melty and bubbly, preheat your oven to 350°F (175°C). This step is optional, but I highly recommend it!
2. Warm the tortillas: This step is crucial! Warming the tortillas makes them more pliable and prevents them from cracking when you roll them. You can warm them in a microwave, wrapped in a damp paper towel, for about 30 seconds. Alternatively, you can warm them in a dry skillet over medium heat for a few seconds per side.
3. Assemble the enchiladas: Lay a warmed tortilla flat on a clean surface. Spoon about 1/3 cup of the shredded chicken mixture onto the center of the tortilla. Sprinkle about 2 tablespoons of shredded cheddar cheese over the chicken.
4. Roll up the enchilada: Carefully roll up the tortilla tightly, starting from one end. Place the rolled enchilada seam-side down in a 9×13 inch baking dish that has been lightly greased with cooking spray.
5. Repeat: Repeat steps 3 and 4 with the remaining tortillas, chicken mixture, and cheese, placing the enchiladas snugly next to each other in the baking dish.

Finishing and Baking (Optional):

We’re almost there! Now it’s time to add the finishing touches and bake the enchiladas (if you choose to). This step really brings everything together and creates that classic enchilada experience.

1. Pour remaining sauce over the enchiladas: Pour any remaining sauce from the slow cooker evenly over the enchiladas in the baking dish. This will keep them moist and flavorful.
2. Top with cheese: Sprinkle the remaining shredded cheddar cheese evenly over the enchiladas. Don’t be shy with the cheese!
3. Bake (optional): If you preheated your oven, bake the enchiladas for 15-20 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through. If you’re not baking them, you can skip this step and serve them directly from the slow cooker.
4. Let cool slightly: Let the enchiladas cool for a few minutes before serving. This will prevent you from burning your mouth!

Serving and Toppings:

Finally, it’s time to serve and enjoy your delicious chicken enchiladas! This is where you can really customize your meal with your favorite toppings. I love to set out a variety of toppings so everyone can create their perfect enchilada.

1. Serve hot: Serve the enchiladas hot, straight from the oven or slow cooker.
2. Add your favorite toppings: Offer a variety of toppings, such as sour cream, guacamole, chopped cilantro, diced tomatoes, and sliced black olives. You can also add a dollop of your favorite salsa or a sprinkle of hot sauce for extra flavor and heat.
3. Enjoy! Dig in and enjoy your homemade chicken enchiladas! I hope you love them as much as I do. They’re perfect for a weeknight dinner or a casual get-together with friends and family.

Tips and Variations:

Here are a few extra tips and variations to help you make these enchiladas your own:

• Spice it up: If you like your enchiladas spicy, use a hot enchilada sauce or add a pinch of cayenne pepper to the sauce mixture. You can also add some chopped jalapeños to the chicken filling.
• Add beans or corn: For a heartier enchilada, add a can of drained and rinsed black beans or corn to the chicken filling.
• Use different cheese: Feel free to experiment with different types of cheese, such as Monterey Jack, pepper jack, or a Mexican cheese blend.
• Make it vegetarian: Substitute the chicken with cooked black beans, pinto beans, or a mixture of vegetables like zucchini, bell peppers, and onions.
• Use flour tortillas: While corn tortillas are traditional for enchiladas, you can also use flour tortillas if you prefer.
• Make it ahead: You can assemble the enchiladas ahead of time and store them in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time to ensure they are heated through.
• Freezing: These enchiladas freeze well. Assemble them, but don’t bake them. Wrap them tightly in plastic wrap and then in foil. Freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator and then bake as directed.
• Slow Cooker Liner: To make cleanup even easier, use a slow cooker liner.

Troubleshooting:

Here are some common issues and how to fix them:

• Tortillas are cracking: Make sure you are warming the tortillas properly before rolling them. If they are still cracking, try dipping them in the enchilada sauce before filling and rolling.
• Enchiladas are dry: Make sure you are using enough sauce. If the enchiladas seem dry after baking, you can add a little extra sauce on top.
• Cheese is not melting: Make sure your oven is preheated to the correct temperature. If the cheese is still not melting, you can broil the enchiladas for a minute or two, but watch them carefully to prevent burning.
• Chicken is dry: If the chicken seems dry, make sure you are not overcooking it in the slow cooker. Cooking on low for a longer period usually results in more tender chicken.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients you use

Conclusion:

This Chicken Enchilada Crock Pot recipe is truly a game-changer, and I wholeheartedly believe it deserves a permanent spot in your regular meal rotation. Why? Because it delivers an explosion of authentic enchilada flavor with minimal effort. We’re talking about tender, juicy chicken simmered in a rich, perfectly spiced sauce, all nestled between layers of cheesy goodness and soft tortillas. It’s comfort food at its finest, and the fact that it practically cooks itself in the crock pot makes it an absolute weeknight winner.

But the real magic lies in its versatility. This isn’t just a one-trick pony. Feel free to get creative and adapt it to your own tastes and preferences. For a spicier kick, add a pinch of cayenne pepper or a diced jalapeño to the sauce. If you’re looking for a vegetarian option, simply substitute the chicken with black beans, pinto beans, or even a combination of your favorite vegetables like corn, zucchini, and bell peppers. You could even add some crumbled tofu for extra protein.

Serving suggestions are endless! I personally love serving this Chicken Enchilada Crock Pot casserole with a dollop of sour cream or Greek yogurt, a sprinkle of fresh cilantro, and a side of creamy guacamole. A simple green salad with a lime vinaigrette adds a refreshing contrast to the richness of the enchiladas. For a heartier meal, consider serving it with Spanish rice and refried beans. And don’t forget the hot sauce! A few dashes of your favorite hot sauce will take this dish to the next level.

Looking for variations? Consider using different types of cheese. Monterey Jack, cheddar, or even a Mexican blend would all work beautifully. You can also experiment with different types of enchilada sauce. Red sauce is classic, but green sauce (salsa verde) would also be delicious. For a creamier version, stir in a can of cream of chicken soup or a cup of sour cream during the last hour of cooking.

Don’t be afraid to experiment and make this recipe your own!

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s the perfect solution for busy weeknights, potlucks, or any occasion where you need a crowd-pleasing dish that’s both delicious and easy to make. The slow cooker does all the hard work, leaving you with more time to relax and enjoy your meal.

So, what are you waiting for? Gather your ingredients, dust off your crock pot, and get ready to experience the ultimate Chicken Enchilada Crock Pot sensation. I promise you won’t be disappointed.

And most importantly, I want to hear about your experience! Did you try this recipe? What variations did you make? What did your family and friends think? Share your photos and comments in the comments section below. I can’t wait to see your creations and hear your feedback. Happy cooking! I am sure that this Chicken Enchilada Crock Pot recipe will become a family favorite.