Irresistible Slow Cooker Chicken Enchiladas Recipe

Crafting delectable slow cooker chicken enchiladas can turn an ordinary weeknight into a festive culinary adventure.

Tender shredded chicken melds perfectly with rich, spicy sauce in this effortless meal.

Mexican-inspired flavors dance across your palate, promising a delightful dining experience.

Home cooks appreciate how minimal prep work yields maximum deliciousness.

The slow cooker works its magic, transforming simple ingredients into a mouthwatering dish.

Comfort and convenience merge seamlessly in this crowd-pleasing recipe that’ll make everyone at the table smile.

Let’s embark on a flavor journey that promises to become a new family favorite.

Slow Cooker Chicken Enchiladas That Practically Cook Themselves

• Dump ingredients into the slow cooker and let it work its magic with zero complicated techniques required.
• Simply toss everything in, walk away, and return to a deliciously ready meal without constant monitoring or complex steps.
• Delivers cheesy, flavorful Mexican-inspired dish that appeals to all ages, making weeknight dinners stress-free and satisfying.
• Transforms chicken into tender, saucy enchiladas with just 15 minutes of prep and minimal active cooking time, perfect for busy households.

Ingredients for Flavorful Slow Cooker Chicken Enchiladas

• Chicken: Tender protein that soaks up delicious spices and provides the main filling for enchiladas. Choose boneless, skinless chicken breasts or thighs for best results.

• Onions, Garlic: Classic flavor base that adds depth and complexity to the dish. Fresh onions and garlic will provide the most robust taste.
• Cumin, Chili Powder: Warm, earthy spices that create authentic Mexican flavor profile. Ground spices work best for even distribution.

• Enchilada Sauce: Core liquid that defines the dish's flavor and moisture. Red or green enchilada sauce works well, depending on preference.
• Green Chiles: Adds mild heat and southwestern character. Canned green chiles are convenient and consistent.
• Cooking Oil: Helps sauté aromatics and prevent sticking. Neutral oils like vegetable or canola are recommended.

• Tortillas: Structural element that holds the enchiladas together. Corn or flour tortillas can be used, preferably soft and fresh.
• Cheese: Creamy binding ingredient that melts and adds richness. Mild cheddar or Mexican blend cheese works perfectly.
• Salt: Enhances overall flavor and seasoning of the dish.

• Fresh herbs, sour cream, cilantro, or green onions can be added for extra freshness and garnish.

How to Make Slow Cooker Chicken Enchiladas Without the Fuss

Step 1: Sauté Aromatic Base

• Diced onions
• Minced garlic
• Ground cumin
• Chili powder

Stir until the kitchen fills with a mouth-watering fragrance, about 3-4 minutes.

Step 2: Create Slow Cooker Magic

• Whole chicken pieces
• Enchilada sauce
• Chopped green chiles
• Sautéed onion mixture
• Pinch of salt

Cover and let it work its magic on high for 4 hours or low for 6-8 hours until chicken falls apart effortlessly.

Step 3: Transform Chicken

Rescue the chicken from the sauce. Using two forks, shred the meat into tender strips. Reunite the shredded chicken with its flavorful sauce, mixing thoroughly.

Step 4: Build Delicious Layers

• Spread tortilla strips across the chicken mixture
• Sprinkle generous handfuls of cheese between layers
• Pour remaining enchilada sauce over the top
• Crown with a final blanket of cheese

Step 5: Melt and Bubble

Crank the slow cooker to high. Let the cheese transform into a golden, bubbly masterpiece for 20-30 minutes.

Step 6: Garnish and Serve

• Fresh cilantro
• Sour cream
• Sliced jalapeños
• Diced avocado

Dive in while it’s hot and enjoy the fiesta of flavors!

Chicken Enchilada Tips for the Slow Cooker

• Customize Tortilla Choice: Select corn tortillas for an authentic Mexican flavor or whole wheat for added nutrition, ensuring they're soft and pliable before layering.
• Control Spice Level: Adjust chili powder and add jalapeños or hot sauce to dial heat up or down, suiting every family member's spice tolerance.
• Maximize Flavor Depth: Toast cumin and chili powder briefly in the skillet before adding onions to unlock their rich, smoky undertones and intensify the overall taste profile.
• Prevent Soggy Texture: Lightly fry or toast tortilla strips before assembling to maintain a slight crispness and prevent them from becoming too mushy during slow cooking.
• Boost Protein Alternatives: Swap chicken with shredded beef, turkey, or plant-based protein like jackfruit for diverse dietary needs while maintaining the enchilada's classic essence.

How to Store and Reheat Slow Cooker Chicken Enchiladas

• Store leftover enchiladas in an airtight container within 2 hours of cooking, keeping them fresh for 3-4 days in the refrigerator.
• Carefully transfer enchiladas to a freezer-safe dish, wrap tightly with plastic wrap and aluminum foil, and freeze 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 individual portions on a microwave-safe plate, cover with a damp paper towel, and heat in 30-second intervals until steaming hot.

Perfect Pairings for Slow Cooker Chicken Enchiladas

• Complementary Pairings for Chicken Enchiladas
• Whip up a zesty sour cream and cilantro sauce to balance the enchiladas' bold, spicy flavors. The tangy, fresh combination cuts through the rich, hearty chicken.
• Prepare a crisp Mexican-style coleslaw with lime, radishes, and green onions. Its bright, light texture provides a refreshing contrast to the warm, cheesy enchiladas.
• Pour a cold Mexican lager or a crisp, citrusy margarita. These beverages cleanse the palate and complement the dish's robust, spicy profile with their light, refreshing notes.
• Serve with lime-infused white rice or Mexican-style rice. The fluffy, slightly tangy grains soak up the enchilada sauce and add a delightful textural element to the meal.

Twist Your Slow Cooker Chicken Enchiladas with These Ideas

• Vegetarian Enchiladas: Replace chicken with black beans, firm tofu, or jackfruit for a plant-based protein alternative.
• Gluten-Free Option: Use corn tortillas instead of flour tortillas and ensure enchilada sauce is gluten-free certified.
• Low-Carb Adaptation: Swap tortillas with lettuce wraps or zucchini strips for a lighter, carbohydrate-reduced version.
• Dairy-Free Version: Substitute regular cheese with dairy-free cheese alternatives like cashew or almond-based cheese for lactose-intolerant individuals.

Slow Cooker Chicken Enchiladas Recipe

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4.8 from 22 reviews

• Total Time: 8 hours 15 minutes
• Yield: 6 1x

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Description

Mexican-inspired Slow Cooker Chicken Enchiladas bring hearty comfort straight to dinner tables with minimal effort. Creamy cheese, tender chicken, and zesty sauce blend together for a crowd-pleasing meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Protein:

• 1 pound (454 grams) boneless, skinless chicken breast or thighs

Seasonings and Spices:

• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• ½ teaspoon salt
• 2 cloves garlic, minced

Sauce and Additional Ingredients:

• 2 cups enchilada sauce (red or green)
• ½ cup chopped onions
• 1 teaspoon olive oil or avocado oil
• 4 ounces (113 grams) can diced green chiles
• 8–10 small corn tortillas, cut into strips or lightly fried
• 1 cup shredded cheese (Mexican blend or cheddar)

Optional Toppings:

• Sliced avocado
• Sour cream
• Chopped cilantro
• Sliced jalapenos
• Black olives

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Instructions

1. Warm a skillet over medium heat, infusing it with oil. Gently sauté diced onions, minced garlic, ground cumin, and vibrant chili powder until the kitchen fills with an aromatic fragrance, approximately 3-4 minutes.
2. Transfer the sautéed aromatics into the slow cooker. Add whole chicken pieces, rich enchilada sauce, roasted green chiles, and a sprinkle of salt. Secure the lid and allow the contents to simmer on high temperature for 4 hours or low temperature for 6-8 hours until the chicken becomes fork-tenderly soft.
3. Carefully extract the cooked chicken from the slow cooker. Using two forks, meticulously shred the meat into delicate strands. Return the shredded chicken to the developing sauce, gently incorporating all the flavorful elements.
4. Create layers of flavor by arranging soft tortilla strips across the chicken mixture. Intersperse generous handfuls of melting cheese between each tortilla layer. Lavishly pour remaining enchilada sauce over the construction and crown with a final blanket of cheese.
5. Continue cooking on high setting for an additional 20-30 minutes, allowing the cheese to transform into a golden, bubbling masterpiece.
6. Elevate the dish with optional garnishes like fresh cilantro, tangy sour cream, or diced avocado. Serve immediately while the enchiladas radiate warmth and temptation.

Notes

• Customize heat levels by adjusting chili powder and selecting mild or spicy enchilada sauce to match personal spice preferences.
• Use corn tortillas for gluten-free version or whole wheat tortillas for added fiber and nutrition.
• Experiment with different cheese varieties like pepper jack for extra kick or monterey jack for milder flavor profile.
• Prepare filling ahead of time and refrigerate overnight to enhance flavor development and streamline meal preparation process.

• Prep Time: 15 minutes
• Cook Time: 4-8 hours
• Category: Dinner, Lunch
• Method: Slow Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 350
• Sugar: 4 g
• Sodium: 800 mg
• Fat: 12 g
• Saturated Fat: 5 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 3 g
• Protein: 25 g
• Cholesterol: 70 mg