Easy Crockpot Chicken Enchiladas

Break out the Crockpot Chicken Enchiladas, because this easy and flavorful Crockpot Chicken Enchilada Casserole is a must-try! It’s the perfect cozy dinner. Let me take you straight to the heart of the recipe—no travel required. Well, to the heart of American-Mexican cuisine, anyway!

Have you ever had one of those weeks where dinner just feels like a In a difficult equation.
Well, that was exactly what happened to me last Last Saturday when I shared with you the recipe Slow Cooker Enchilada Orzo. because the laundry monster was winning while I still hadn’t figured out what to cook for dinner so I reached for my dusty old crockpot and followed a sudden craving for enchiladas.

To be honest, I wasn’t expecting anything magical since slow cooker enchiladas sounded a bit like cheating but then I took one bite and thought, “Wait, did I just become a genius Hhhh” because the tortillas turned soft and cozy as they soaked up the sauce while the chicken practically shredded itself and the cheesy top turned into something I could talk about forever.

My kids inhaled the whole thing as if it were and even my picky one joined in although he usually says that ketchup is “too spicy” for him.

Have you ever thrown everything into a crockpot and just crossed your fingers ??

Ingredients You’ll Need

• 4 boneless, skinless chicken breasts or thighs use whatever’s hanging out in your freezer.
• 1 can red enchilada sauce mild or medium
• 1 can diced tomatoes with green chilies
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup corn
• 1 cup shredded cheddar cheese
• 1 can cream of chicken soup This is the creamy magic make
• 1 can black beans, drained and rinsed
• 1 can enchilada sauce Adds that bold, zesty flavor that makes these irresistible.
• ½ cup shredded Monterey Jack cheese
• 8 small flour or corn tortillas for serving
• Sour cream, avocado, cilantro for topping, optional

How to Make  Crockpot Chicken Enchiladas

Step 1

Grab your crockpot and toss in the chicken. Sprinkle on the garlic powder, onion powder, cumin, salt, and pepper.
Layer the ingredients: Place the chicken breasts in the bottom of the slow cooker. Pour the enchilada sauce and diced tomatoes over the chicken. Sprinkle in the cumin, garlic powder, and onion powder. Add the corn and black beans on top. Give everything a gentle stir.

Step 2

In a separate bowl, stir together the cream of chicken soup, enchilada sauce, and sour cream. Pour that creamy goodness right over the chicken. Don’t worry if it looks a little messy—trust the process!
Cook: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is cooked through and tender

Step 3

Shred the chicken: Once cooked, use two forks to shred the chicken right inside the crockpot. Stir everything together so the shredded chicken mixes well with the sauce and beans.
Add the cheese: Sprinkle the cheddar and Monterey Jack cheese over the top. Cover again and let the cheese melt for about 10-15 minutes.
Scoop some filling into each tortilla, sprinkle with cheese, roll them up

Step 4

Serve: Spoon the cheesy chicken mixture into tortillas or serve over rice. Top with sour cream, avocado, or fresh cilantro if you like!

Kitchen Equipment Needed :

• Slow cooker crockpot — 4-quart or larger
• Measuring spoons
• Can opener
• Mixing spoon or spatula
• Two forks for shredding chicken
• Cheese grater if shredding your own cheese
• Small knife and cutting board if adding fresh toppings like avocado or cilantro

Recipes Tips

Don’t overcook check the chicken at the earliest cooking time to avoid dryness.

Double the batch if you want leftovers for the next day it reheats beautifully!

Customize the spice level by choosing mild or medium enchilada sauce or adding hot sauce.

What to Eat with Crockpot Chicken Enchiladas ??

The kids always enjoy it when I make slow-cooked chicken enchiladas. They also get excited when I serve dessert as an extra treat Chocolate cheesecake is usually their favorite especially my son, since he’s not a fan of spicy food, Haha.

FAQ’S

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