These Crock Pot Chicken Enchiladas are your shortcut to a cheesy, flavor-packed Tex-Mex dinner with minimal effort. With just a handful of ingredients and 20 minutes of prep, your slow cooker does all the work for a meal that tastes like it came straight from your favorite Mexican restaurant.
This recipe proves that delicious Tex-Mex flavor doesn't have to mean hours in the kitchen. These chicken enchiladas in the Crock Pot are loaded with tender shredded chicken, creamy Monterey Jack cheese, and the perfect kick from Rotel tomatoes. Using rotisserie chicken keeps prep simple, and the slow cooker melts everything together into cheesy, Tex-Mex perfection. Serve them with your favorite toppings for an easy, flavor-filled meal everyone will love.
Looking for more Tex-Mex flavors? You'll love this Crock Pot chicken tortilla soup and slow cooker Mexican chicken.
Why You'll Love This Recipe
- Easy Prep: With just a handful of ingredients and minimal steps, these slow cooker chicken enchiladas come together effortlessly, making them perfect for busy weeknights. Find even more inspiration in these slow cooker dinners that make weeknights a breeze.
- Cheesy and Flavorful: A mix of Monterey Jack and cheddar melts into a creamy, rich filling balanced by the zesty flavor of Rotel tomatoes.
- Family Friendly: Mild enough for everyone to enjoy but still packed with that signature Tex-Mex flair, these easy Crock Pot chicken enchiladas are a hit for all ages.
- Perfect for Meal Prep: Make a batch of these slow cooker enchiladas with chicken ahead of time and enjoy easy, ready-to-reheat meals throughout the week.
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Ingredients
- Cooked Chicken: Rotisserie chicken works great here; it's tender, flavorful, and saves time. You can also use homemade shredded chicken if you prefer.
- Red Enchilada Sauce: This zesty sauce forms the base of the enchiladas, bringing a rich, tangy flavor that spreads throughout the dish and gives it that classic Mexican taste.
- Cheese: A combination of Monterey Jack and cheddar provides the best of both worlds. The creamy, mild Monterey Jack melts smoothly into the filling, while sharp cheddar adds a golden, flavorful finish on top.
- Rotel Tomatoes with Green Chilies: These canned tomatoes add a tangy, slightly spicy kick that balances the richness of the cheese and sour cream.
- Flour Tortillas: Soft 6-inch tortillas work best for this recipe. Use fresh, flexible ones so they roll easily without tearing.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Vegetarian: Swap the chicken for black beans, pinto beans, or sautéed vegetables like bell peppers and zucchini for a hearty, meat-free version. For another easy meat-free option, check out my Crock Pot vegetable soup.
- Gluten-Free: Substitute corn tortillas for flour tortillas to make the enchiladas gluten-free, keeping the flavors intact.
- Different Protein: Swap shredded chicken for ground turkey or cooked ground beef to create a twist on the classic recipe while keeping it slow-cooker friendly.
- Spicy: Add diced jalapeños or a few dashes of hot sauce to the filling for an extra kick that heats up the Tex-Mex flavors.
How to Make Chicken Enchiladas in the Crock Pot
This slow cooker enchilada casserole is simple to assemble and lets your slow cooker do all the work. Just a few steps and you'll have cheesy, flavorful enchiladas ready to enjoy.
- Step 1: Prepare the Crock Pot. Lightly spray the bottom of a 6-quart crock pot with non-stick cooking spray, then pour in enough enchilada sauce to cover the base.
- Step 2: Mix the Filling. In a medium bowl, combine the shredded chicken, Monterey Jack cheese, sour cream, and drained Rotel tomatoes until everything is well mixed.
- Step 3: Assemble the Enchiladas. Spoon about ¼ cup of the filling onto the center of each tortilla, roll them up, and place them seam-side down in the crock pot.
- Step 4: Add Sauce and Cheese. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with shredded cheddar. Cover and cook on low for 2½-3½ hours until heated through and melty.
Expert Tips
- Warm the Tortillas: Briefly warm the tortillas in the microwave or on a skillet before rolling to make them more flexible and less likely to tear.
- Don't Overfill Tortillas: Spoon just enough filling (about ¼ cup) into each tortilla to make rolling easier and to ensure even cooking without spilling.
- Layer Carefully: Place the rolled tortillas seam-side down in the crock pot and pour sauce evenly over them to help them hold together while cooking.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. Reheat gently in the microwave or in a covered dish in the oven to maintain the creamy, melty texture.
Serving Suggestions
- For an extra touch, top with sliced avocado, sour cream, or fresh cilantro for added flavor and presentation.
- Serve these chicken enchiladas for a weeknight dinner alongside a fresh salad and some slow cooker white rice for a complete meal.
- They're great for family gatherings or game day parties. Pair them with Mexican street corn dip in the crockpot and slow cooker chicken nachos for a full Tex-Mex spread.
Recipe FAQs
You can top them with sour cream or Greek yogurt, fresh cilantro, sliced avocado or guacamole, diced tomatoes or pico de gallo, and sliced or pickled jalapeños. A squeeze of lime, extra shredded cheese, or a drizzle of salsa or hot sauce also adds flavor and freshness.
Avoid overfilling the tortillas and make sure the sauce covers them evenly rather than pooling at the bottom. Using a slightly thicker cheese and filling also helps maintain structure.
Sure! You can fill and roll the enchiladas a day in advance and store them in the refrigerator. Cover tightly with plastic wrap or a lid. When ready to cook, transfer them to the slow cooker as directed and cook.
More Delicious Mexican-Inspired Crock Pot Meals
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Crock Pot Chicken Enchiladas
Ingredients
- 1 (19 oz) can mild red enchilada sauce
- 2 cups cooked chicken (I used rotisserie chicken and shredded it, but you can also use this Crock Pot Shredded Chicken recipe.)
- 1 ½ cups Monterey Jack cheese (shredded)
- 1 cup sour cream
- 2 (10 oz) cans Rotel tomatoes with diced green chilies (drained)
- 12 6-inch flour tortillas
- 1 cup cheddar cheese (shredded)
Instructions
- Spray the bottom of a 6-quart crock pot with non-stick cooking spray. Then, pour just enough enchilada sauce to cover the bottom of the crock pot.
- Add chicken, Monterey Jack cheese, sour cream, and Rotel in a medium bowl. Mix until well combined.
- Spoon about a ¼ cup of the chicken mixture into the center of each flour tortilla and roll them up. Then place them in the crock pot.
- Pour enchilada sauce over the enchiladas and top with cheddar cheese.
- Cover and cook on low for 2½-3½ hours.
- Top with your favorite toppings, and enjoy!
Notes
- Warm the tortillas before rolling to prevent tearing.
- Use about ¼ cup of filling per tortilla for easy assembly.
- Place rolled tortillas seam-side down to help them hold together while cooking.
- Pour sauce evenly over the top to ensure every enchilada is fully coated and melty.
Nutrition
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
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