Crock Pot Chicken Enchiladas

5 from 1 vote

These Crock Pot Chicken Enchiladas are loaded with tender shredded chicken, creamy Monterey Jack cheese, and zesty Rotel tomatoes. With just a few simple ingredients and minimal prep, this slow cooker enchilada recipe makes weeknight dinners easy and full of Tex-Mex flavor.

Prep Time20

Cook Time2 30

Total Time2 50

Course: Main Course

Cuisine: Mexican

Servings:

Calories: 520kcal

Author: Ryan Allen

Equipment

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