Crock-Pot Chicken Enchiladas
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Crock-Pot Chicken Enchiladas are a flavorful dish that can serve a crowd! Loaded with all your favorites like shredded chicken, onion, bell pepper, green chiles, black beans and more!
What You Will ❤️ About Crockpot Enchiladas
- Flavor in Every Bite!!!! I just loved that every bite had something delicious! Juicy chicken, creamy sauce, beans & peppers and more!!!!
- Deconstructed – These aren’t traditional rolled enchiladas – it’s more like a casserole, filling for tacos or even topping for nachos!
- For a Crowd – This meal made a full crock pot – you could easily cut this in half to serve a family of 4.
Ingredients for Slow Cooker Chicken Enchilada Casserole
Because the crock pot cooks everything so slowly – doing traditional rolled enchiladas won’t work as well – and you’d have to have cooked chicken. This recipe makes a big pot of enchilada “filling” and then you add tortilla chips at the end!
Here’s what you’ll need:
- boneless skinless chicken breast – you could also use chicken thighs if you like or a mix of the two
- yellow onion, chopped
- red bell pepper, diced – you can use any color bell pepper you like
- canned green chiles, diced – feel free to use fresh jalapenos for more spice if you like
- canned red enchiladas sauce – I like Old El Paso or Las Palmas – you could easily swap out green enchilada sauce if you like
- canned black beans, rinsed and drained
- sour cream – we’ll add this at the end to make them a little creamy!
- corn tortilla chips – you could also use soft corn tortillas – but the chips worked great and were easier!
- Colby jack cheese, grated – I love colby jack but any cheese would work – colby, monterrey or even cheddar cheese
- Seasonings: Cumin, Salt – feel free to add chili powder for a little more kick or you could just add a packet of taco seasoning!
- Toppings: avocado, sour cream, salsa, diced tomatoes, jalapenos, green onions, black olives, fresh cilantro, fresh lime juice
This recipe was made using the Hamilton Beach Slow Cooker.
How to serve Crock Pot Chicken Enchiladas
Because we add the tortillas at the end – they get soft. So you can serve these “enchiladas” in many different ways! Here are my favorites:
- Rice – Serve over rice like a restaurant-style bowl – you could do plain rice or use cauliflower rice like this cheesy cauliflower rice or this cilantro lime cauliflower rice
- Nachos – Break out more the tortilla chips and layer them on your plate and use this as a topping. Add cheese, tomatoes, jalapenos, avocados and sour cream!
- Tacos – Grab hard or soft taco shells and use this as your taco filling!
How to make Chicken Enchiladas in the Crock Pot
This is a really simple recipe – you mix everything together – add the chicken and go! Let’s get started:
- Place onion, pepper, chiles, cumin, salt, enchilada sauce and black beans into the slow cooker. Stir to combine.
- Add the chicken into the sauce mixture.
- Cover and cook on high for about 3 to 4 hours or on low for about 6 to 7, until chicken is tender and cooked through.
- Open the crock pot. Remove the chicken and place into a large bowl. Shred chicken with 2 forks. Once shredded, add back to the crockpot.
- Add the sour cream and tortilla strips to the chicken mixture and stir to combine. Top with the cheese, cover the slow cooker, and cook 30 minutes or until the cheese has melted.
- Once the cheese is melted, garnish with cilantro, jalapenos, and optional toppings.
- Serve over rice if desired and top with optional sour cream, and avocado.
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Tips, Tricks & FAQs
Store leftovers in an airtight container (I like these glass ones) in the refrigerator for up to a week. You can freeze up to three months. Reheat in the microwave for 1-2 minutes.
In my opinion they are going to disintegrate too much and become a gloppy mess.
Get Heather’s NEW cookbook – Air Fryer Cooking for One today!
Crock Pot Chicken Enchiladas
Equipment
Ingredients
- 1.5 lb boneless skinless chicken breasts
- 1/2 medium yellow onion chopped
- 1 red bell pepper diced
- 4 oz green chiles diced
- 2 teaspoon ground cumin
- 1 teaspoon kosher salt
- 28 ounce canned enchilada sauce
- 2 – 15 ounce can low-sodium black beans rinsed and drained
- 1/4 cup sour cream plus more for serving
- 2 cups corn tortilla chips
- 1 cup Colby jack cheese grated
Toppings
- avocado, tomatoes, jalapenos, sour cream, cilantro, limes
Instructions
- Place onion, pepper, chiles, cumin, salt, enchilada sauce and black beans into the slow cooker. Stir to combine.1/2 medium yellow onion, 1 red bell pepper, 4 oz green chiles, 2 teaspoon ground cumin, 1 teaspoon kosher salt, 28 ounce canned enchilada sauce, 2 – 15 ounce can low-sodium black beans
- Add the chicken into the sauce mixture.1.5 lb boneless skinless chicken breasts
- Cover and cook on high for about 3 to 4 hours or on low for about 6 to 7, until chicken is tender and cooked through.
- Open the crock pot. Remove the chicken and place into a large bowl. Shred chicken with 2 forks. Once shredded, add back to the crockpot.
- Add the sour cream and tortilla strips to the chicken mixture and stir to combine. Top with the cheese, cover the slow cooker, and cook 30 minutes or until the cheese has melted.1/4 cup sour cream, 2 cups corn tortilla chips, 1 cup Colby jack cheese
- Once the cheese is melted, garnish with cilantro, jalapenos, and optional toppings.
- Serve over rice if desired and top with optional sour cream, and avocado.avocado, tomatoes, jalapenos, sour cream, cilantro, limes
