Slow Cooker Chicken Enchiladas: Better Than Takeout

Craving creamy, comforting enchiladas without the hassle? My Slow Cooker Chicken Enchiladas are the answer. After making this recipe dozens of times, I’ve discovered the secret to tender chicken and perfectly melted cheese every time. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Asian Tuna Cakes with Spicy Sriracha Aioli and Easy Coconut Milk Snack Cake Recipe for Cozy Desserts.

What You'll Need for Slow Cooker Chicken Enchiladas: Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 boneless, skinless chicken breasts
• 1 can (10 oz) enchilada sauce
• 8 small flour tortillas
• 2 cups shredded Mexican cheese blend
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper, to taste
• 1 small onion, diced
• 2 cloves garlic, minced
• Optional: Fresh cilantro, chopped
• Optional: Avocado, sliced
• Optional: Sour cream or Greek yogurt
• Optional: Sliced green onions

How to Make Slow Cooker Chicken Enchiladas: Better Than Takeout

1. Step 1: Season chicken breasts with cumin, chili powder, salt, and pepper. Cook in a large skillet over medium heat until browned, about 5 minutes per side. Remove from skillet and set aside.
2. Step 2: In the same skillet, sauté diced onion and minced garlic until softened. Pour in enchilada sauce and bring to a simmer.
3. Step 3: Shred the cooked chicken using two forks and add it to the skillet with the sauce. Stir to combine and remove from heat.
4. Step 4: Spread a thin layer of the chicken and sauce mixture on the bottom of your slow cooker. Roll each tortilla tightly around some of the chicken mixture and place seam-side down in the slow cooker. Repeat with remaining tortillas.
5. Step 5: Pour the remaining sauce over the top of the tortillas. Sprinkle shredded cheese evenly on top. Cover and cook on low for 4-6 hours or on high for 2-3 hours, until cheese is melted and bubbly.
6. Step 6: Serve Slow Cooker Chicken Enchiladas hot, topped with your favorite toppings like fresh cilantro, avocado, and sour cream.

Storing & Reheating Slow Cooker Chicken Enchiladas: Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 4 days. Make-ahead tip: Enchiladas can be assembled up to 24 hours in advance and refrigerated until ready to cook.

Freezing Slow Cooker Chicken Enchiladas: Better Than Takeout

Freeze assembled, uncooked enchiladas for up to 3 months. Thaw overnight in the refrigerator before cooking.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F oven for 15-20 minutes, until heated through. Microwave: Reheat individual portions in the microwave for 1-2 minutes, until heated through.

Recipe Notes

• Chef tip: For a spicier version, use a can of enchilada sauce with green chiles or add some diced jalapeños to the skillet.
• Best substitution: Replace the chicken with cooked, shredded pork or beef for a different flavor profile.
• Make-ahead: Enchiladas can be assembled up to 24 hours in advance and refrigerated until ready to cook.
• Scaling: This recipe can easily be doubled or tripled to feed a larger crowd.
• Troubleshooting: If your enchiladas are still cold in the center, try placing them in a preheated oven at 350°F for an additional 10-15 minutes, until heated through.

Slow Cooker Chicken Enchiladas: Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

4-6 hrs (low) or 2-3 hrs (high)

⏳

Total

4-6 hrs 30 mins (low) or 2-3 hrs 30 mins (high)

🍽

Serves

6 servings

🥗

Diet

Gluten-free, Dairy-free (use dairy-free cheese)

Ingredients

Main Ingredients

• 2 boneless, skinless chicken breasts
• 1 can (10 oz) enchilada sauce
• 8 small flour tortillas
• 2 cups shredded Mexican cheese blend

Seasonings

• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper, to taste
• 1 small onion, diced
• 2 cloves garlic, minced

Optional Toppings

• Fresh cilantro, chopped
• Avocado, sliced
• Sour cream or Greek yogurt
• Sliced green onions

Instructions

1. Step 1: Season chicken breasts with cumin, chili powder, salt, and pepper. Cook in a large skillet over medium heat until browned, about 5 minutes per side. Remove from skillet and set aside.
2. Step 2: In the same skillet, sauté diced onion and minced garlic until softened. Pour in enchilada sauce and bring to a simmer.
3. Step 3: Shred the cooked chicken using two forks and add it to the skillet with the sauce. Stir to combine and remove from heat.
4. Step 4: Spread a thin layer of the chicken and sauce mixture on the bottom of your slow cooker. Roll each tortilla tightly around some of the chicken mixture and place seam-side down in the slow cooker. Repeat with remaining tortillas.
5. Step 5: Pour the remaining sauce over the top of the tortillas. Sprinkle shredded cheese evenly on top. Cover and cook on low for 4-6 hours or on high for 2-3 hours, until cheese is melted and bubbly.
6. Step 6: Serve Slow Cooker Chicken Enchiladas hot, topped with your favorite toppings like fresh cilantro, avocado, and sour cream.

Notes

• Chef tip: For a spicier version, use a can of enchilada sauce with green chiles or add some diced jalapeños to the skillet.
• Best substitution: Replace the chicken with cooked, shredded pork or beef for a different flavor profile.
• Make-ahead: Enchiladas can be assembled up to 24 hours in advance and refrigerated until ready to cook.
• Scaling: This recipe can easily be doubled or tripled to feed a larger crowd.
• Troubleshooting: If your enchiladas are still cold in the center, try placing them in a preheated oven at 350°F for an additional 10-15 minutes, until heated through.

Storage

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezer: Freeze assembled, uncooked enchiladas for up to 3 months. Thaw overnight in the refrigerator before cooking.
• Oven reheat: Reheat in a 350°F oven for 15-20 minutes, until heated through.
• Microwave reheat: Reheat individual portions in the microwave for 1-2 minutes, until heated through.
• Make ahead: Enchiladas can be assembled up to 24 hours in advance and refrigerated until ready to cook.

Nutrition Per Serving

• Calories: 380
• Protein: 32g
• Fat: 17g
• Carbs: 28g
• Fiber: 2g
• Sugar: 3g
• Sodium: 870mg
• Cholesterol: 95mg
• Sat. Fat: 9g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Slow Cooker Chicken Enchiladas: Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Slow Cooker Chicken Enchiladas: Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!