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Slow Cooker Chicken Enchiladas
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Discover the ease of making delicious chicken enchiladas in a crock pot. This dish combines shredded chicken, corn tortillas, and a flavorful sauce, topped with melted Cheddar cheese.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
6 reviews
ingredients
4 boneless, skinless chicken breast halves
1 can (15 ounce size) enchilada sauce (red or green)
2 cans (10.75 ounce size) cream of chicken soup
1 can (4 ounce size) sliced black olives or green chiles, optional
1 small onion, finely chopped
24 small corn tortillas
1 package (16 ounce size) shredded sharp Cheddar cheese
directions
Cook the chicken as desired (grill, pan-fry, broil, etc). When the chicken is cooked, let it cool enough to handle, then shred the chicken and set aside.
Combine the enchilada sauce, cream of chicken soup, sliced olives or green chiles, and chopped onion in a bowl. Mix well.
Layer the ingredients in the crock pot in the following order: sauce mixture, tortillas, sauce mixture, shredded chicken, cheddar cheese. Repeat the layers ending with shredded cheese.
Cover the crock pot and cook on low for 2-4 hours or until heated through.
To serve, scoop the chicken enchiladas from the crock pot with a large spoon or spatula. Serve with a salad, refried beans, Spanish rice, or other desired side dishes.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.recipe tips
To save time, use a rotisserie chicken or leftover cooked chicken for the recipe.
Add some jalapenos or hot sauce to the sauce mixture for a spicy kick.
Try different types of cheese like Monterey Jack or Pepper Jack.
Try adding some diced tomatoes or sauteed bell peppers to the sauce.
Sprinkle some chopped fresh cilantro on top before serving.
common recipe questions
What type of chicken should I use for the enchiladas?
Boneless, skinless chicken breasts work well for this recipe but you can use dark meat (thighs) if you wish.
Can I use a different type of sauce for the enchiladas?
You can use either red or green enchilada sauce, or if you don't have enchilada sauce you can use taco sauce for a slightly different flavor (it is tomato-based whereas enchilada sauce is pepper-based).
Are the olives or green chiles necessary for the recipe?
They are optional, so you can omit them if you prefer.
Do I have to cook the chicken before putting it in the crock pot?
Yes, the chicken should be cooked before shredding and adding it to the crock pot.
Can I use flour tortillas instead of corn tortillas?
Corn tortillas are traditional for enchiladas, but you can use flour tortillas if you wish. They will have a different texture and flavor and may not hold up as well as corn tortillas.
How do I know when the enchiladas are ready in the crock pot?
The chicken is already cooked so the enchiladas are done when they are heated through and the cheese is melted.
Can I use a different soup than cream of chicken?
You can use another "cream of" soup such as cream of mushroom. The canned cream soup works well in the crock pot because it creates a creamy sauce without worry of it separating or curdling.
Can I add additional toppings or garnishes?
You can top the enchiladas with sour cream, avocado, cilantro, or salsa as desired.
Can I prepare the enchiladas ahead of time?
You can assemble the enchiladas in the crock pot ahead of time and refrigerate until ready to cook.
Can I freeze the leftovers?
You can freeze any leftover enchiladas in an airtight container for up to 3 months. Thaw overnight in the fridge then reheat in the microwave.
tools needed
Crock Pot: For cooking the enchiladas slowly.
Large Spoon or Spatula: For scooping the cooked enchiladas from the crock pot when serving.
Mixing Bowl: To combine the enchilada sauce, cream of chicken soup, black olives or green chiles, and chopped onion before layering.
Knife: For finely chopping the onion, and may also be used for shredding the cooked chicken if needed.
Cutting Board: Provides a stable surface for chopping the onion and shredding the chicken.
Shredding Tool (Forks or Hand Mixer): Used for shredding the cooked chicken into bite-sized pieces.
what goes with it?
Refried Beans: Serve refried beans alongside the enchiladas for a classic combination.
Spanish Rice: Pairing spanish rice with the enchiladas adds a hearty component.
Guacamole: A fresh and chunky guacamole adds a cool contrast to the enchiladas' warm, spicy filling.
Sour Cream: A dollop of sour cream can bring a tangy creaminess that pairs perfectly with the cheesy enchiladas.
Tortilla Chips: Serve crunchy tortilla chips on the side that can also double as a tool to scoop any filling or sauce.
Hot Sauce: For those who crave an extra kick, provide a selection of hot sauces to drizzle over the top of the enchiladas.
nutrition data
951 calories, 45 grams fat, 87 grams carbohydrates, 54 grams protein per serving.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
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reviews & comments
May 19, 2011
Excellent for a pot luck or office luncheon. We have monthly luncheons at work and have a Mexican theme a couple times a year, it started out as just tacos but then we found this recipe and it was an office wide hit and the luncheon was expanded to include this and other things. We make it with canned chicken breast and add diced green chiles.
May 24, 2009
I made this for a cinco de Mayo party and it went over really well. It was fabulous. It had great taste, good spice and received great reviews from everyone.
April 6, 2009
Great recipe...when I make enchiladas, I quickly put each tortilla in a hot skillet with a little melted butter. It softens them up and makes it easier to roll them!
February 20, 2009
This recipe tastes amazing! I use green sauce and it usually comes out soup consistency, which I ended up liking and I call it Enchilada Soup!! =) I Highly recommend it!
February 12, 2005
I enjoyed this recipe. It was very good. I added 1 sm can of diced green chilies for an added zing! Next time I might reduce the cream of chicken soup to 1 and a half cans
January 11, 2005
Have not actually tried this recipe, but it sounds wonderful. Would like to know if the recipe requires green or red enchilada sauce. I would like to make it this weekend.