Slow Cooker Chicken Enchiladas – Juicy, Cheesy & Set-It-&-Forget-It!
Tender chicken, cheesy sauce, and warm tortillas in a hands-off slow cooker recipe. Perfect for busy weeknights or meal prep. Juicy, flavorful, and impossible to resist!
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 2 cups enchilada sauce
- 1 cup shredded cheddar or Mexican cheese blend
- 6-8 small flour or corn tortillas
- 1 can black beans, drained and rinsed (optional)
- 1/2 cup diced onions (optional)
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- Salt and pepper to taste
- Fresh cilantro (optional, for garnish)
Instructions
- Lightly grease the slow cooker with cooking spray or olive oil.
- Place chicken breasts in the slow cooker.
- Sprinkle with garlic powder, cumin, salt, and pepper.
- Pour 1 cup enchilada sauce over the chicken.
- Add diced onions and black beans on top (if using).
- Cover and cook on low for 6 hours.
- Shred cooked chicken and mix with remaining 1 cup enchilada sauce in the slow cooker.
- Lay tortillas flat, fill with chicken mixture, roll up, and place seam-side down in slow cooker.
- Pour remaining sauce over the rolled enchiladas and top with shredded cheese.
- Cover and cook an additional 30 minutes on low to melt cheese.
Notes
Use flour tortillas for richer flavor or corn for a lighter option
Add frozen corn, diced tomatoes, or green chilies for extra texture
Cheese melts better if shredded right before assembling
Add frozen corn, diced tomatoes, or green chilies for extra texture
Cheese melts better if shredded right before assembling