Best Slow Cooker Chicken Enchiladas for Easy Dinner
Slow cooker chicken enchiladas are the ultimate easy dinner solution. After making this recipe dozens of times, I discovered the trick to keeping them from drying out. The result is a cozy, comforting meal that’s better than takeout. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Greek Grain Bowl with Halloumi and Zucchini Crisps and Refreshing Mint and Lemon Verbena Iced Tea Recipe.
Why This Best Slow Cooker Chicken Enchiladas for Easy Dinner Is Pure Comfort
- Easy to prep ahead
- Creamy, comforting sauce
- Better than takeout taste
What You'll Need for Best Slow Cooker Chicken Enchiladas for Easy Dinner
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- chicken breasts
- enchilada sauce
- shredded cheese
- tortillas
- chili powder
- cumin
- garlic powder
- onion powder
- salt
- pepper
- Optional: avocado
- Optional: cilantro
- Optional: sour cream
- Optional: green onions
📝 Ingredient Notes
- chicken breasts: Boneless, skinless
🛒 Tools & Equipment I Recommend
- Crock-Pot Slow Cooker — Cooks evenly and consistently for perfect results → See on Amazon
- KitchenAid Food Processor — Quickly shreds chicken for easy prep → See on Amazon
How to Make Best Slow Cooker Chicken Enchiladas for Easy Dinner
- Prepare chicken: Place chicken breasts in the slow cooker. Season with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Pour enchilada sauce over the chicken.
- Cook chicken: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Shred chicken: Remove chicken from slow cooker and shred using two forks or a food processor.
- Assemble enchiladas: Spread a thin layer of enchilada sauce in the bottom of a baking dish. Wrap each tortilla with some shredded chicken and roll up tightly. Place seam-side down in the baking dish.
- Add toppings: Pour remaining enchilada sauce over the enchiladas. Top with shredded cheese. Cover with foil and bake at 375°F for 20 minutes.
- Serve: Remove from oven, top with desired toppings, and serve.
Cook's Tips for Perfect Best Slow Cooker Chicken Enchiladas for Easy Dinner
- Common mistake and fix: Don't overcook the chicken. It can become dry. To prevent this, cook on low for 6-8 hours or high for 3-4 hours.
- Tip: For a spicier version, add diced jalapeños to the slow cooker with the chicken.
- Tip: Make ahead tip: Assemble enchiladas in the baking dish, cover tightly with foil, and refrigerate for up to 24 hours. Bake as directed when ready to serve.
Storing & Reheating Best Slow Cooker Chicken Enchiladas for Easy Dinner
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 4 days. Make-ahead tip: Yes, see pro tips for make-ahead instructions.
Freezing Best Slow Cooker Chicken Enchiladas for Easy Dinner
Freeze assembled enchiladas before baking for up to 2 months. Thaw overnight in the fridge before baking.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 20-25 minutes. Microwave: Reheat in the microwave for 2-3 minutes, then finish in the oven for 5-10 minutes.
Recipe Notes
- Chef tip: For a creamier sauce, stir in a tablespoon of cornstarch mixed with a tablespoon of water before adding the sauce to the slow cooker.
- Best substitution: Substitute ground turkey or beef for the chicken for a different protein option.
- Make-ahead: See pro tips for make-ahead instructions.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If your enchiladas are too dry, add more enchilada sauce or a little bit of chicken broth before baking.
Want to level up this recipe?
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Best Slow Cooker Chicken Enchiladas for Easy Dinner
Ingredients
Main Ingredients
- chicken breasts
- enchilada sauce
- shredded cheese
- tortillas
Seasonings
- chili powder
- cumin
- garlic powder
- onion powder
- salt
- pepper
Optional Toppings
- avocado
- cilantro
- sour cream
- green onions
Instructions
- Prepare chicken: Place chicken breasts in the slow cooker. Season with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Pour enchilada sauce over the chicken.
- Cook chicken: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Shred chicken: Remove chicken from slow cooker and shred using two forks or a food processor.
- Assemble enchiladas: Spread a thin layer of enchilada sauce in the bottom of a baking dish. Wrap each tortilla with some shredded chicken and roll up tightly. Place seam-side down in the baking dish.
- Add toppings: Pour remaining enchilada sauce over the enchiladas. Top with shredded cheese. Cover with foil and bake at 375°F for 20 minutes.
- Serve: Remove from oven, top with desired toppings, and serve.
Notes
- Chef tip: For a creamier sauce, stir in a tablespoon of cornstarch mixed with a tablespoon of water before adding the sauce to the slow cooker.
- Best substitution: Substitute ground turkey or beef for the chicken for a different protein option.
- Make-ahead: See pro tips for make-ahead instructions.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If your enchiladas are too dry, add more enchilada sauce or a little bit of chicken broth before baking.
Storage
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze assembled enchiladas before baking for up to 2 months. Thaw overnight in the fridge before baking.
- Oven reheat: Reheat in a 350°F oven for 20-25 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, then finish in the oven for 5-10 minutes.
- Make ahead: Yes, see pro tips for make-ahead instructions.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 18g
- Carbs: 35g
- Fiber: 4g
- Sugar: 6g
- Sodium: 1200mg
- Cholesterol: 95mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Best Slow Cooker Chicken Enchiladas for Easy Dinner FAQs
Yes, see pro tips for make-ahead instructions.
Overcooking the chicken can cause the enchiladas to become dry. To prevent this, cook on low for 6-8 hours or high for 3-4 hours.
No, this recipe is best made in the slow cooker or oven as directed.
Ground turkey or beef can be used as a substitute for the chicken in this recipe.
Yes, these enchiladas are perfect for a cozy winter dinner. They can be made ahead and reheated for a quick and easy meal.
A Warm Final Note
I can’t wait for you to try Best Slow Cooker Chicken Enchiladas for Easy Dinner 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!
