Easy Crock Pot Chicken Enchiladas

Easy Chicken Enchiladas - Easy Weeknight Chicken Enchiladas - Slow Cooker Chicken Enchiladas
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About 4 times a year I get a massive craving for Enchiladas. Now, I’m not in any way going to say that my easy Crock Pot Chicken Enchiladas are authentic. They aren’t. However, they are delicious and a quick and easy meal for busy weeknights.

After doing some quick research my version of Enchiladas would be more along the line of Tex-Mex. Which is fine but I want you to know I am not trying to be as authentic as possible. If you want an authentic recipe I recommend this one.

Canned Enchilada Sauce

I don’t have a huge garden yet to grow all my favorite peppers yet but someday I will and I promise I will actually make enchilada sauce from scratch. Until then my enchilada sauce is sadly canned.

If you know how to make enchilada sauce and can easily get the ingredients easily, by all means use a homemade sauce instead.

Luckily, I have a few tricks that make canned enchilada sauce taste better. Add more seasoning. Season to your taste and liking. Cumin is a fantastic seasoning that you can use in almost any Mexican inspired dish to make it taste better.

Also, if you aren’t sensitive to spice, add a touch of ground cayenne pepper to heat up your dish a little more.

Crock Pot Chicken Enchiladas

I love how easy this recipe comes together with the bulk of the cooking happening throughout the day in the crock pot. 

Ingredients:

  • 1 Large Chicken Breast
  • 2 19 oz cans of red enchilada sauce
  • Cumin
  • Black Pepper
  • Garlic Powder
  • Ground Cayenne Pepper
  • Flour Tortillas
  • 4 Cheese Mexican Blend Cheese

Directions:

  1. In your crockpot place a whole chicken breast and 1 can of red enchilada sauce. Season with black pepper, garlic powder, cumin, and cayenne pepper to taste. Cook on low for 6-8 hours.
  1. When you are close to dinner time, preheat your oven to 375F. Take two forks and shred the chicken in a bowl leaving the sauce in the crockpot for now. Add a bit of that sauce to the bottom of a 9×13 baking dish.
  1. Once the chicken is shredded add a bit to the middle of a flour tortilla, add cheese to your tasting, roll the tortillas up completely and place in a 9×13 pan. I typically get 10 enchiladas to fill the pan.
  1. Pour the remaining sauce in the crockpot over the enchiladas. Add an additional can of red enchilada sauce over the top of the enchiladas. They should be pretty saucy and the tortillas will soak up a lot of that sauce while baking.
  1. Cover with cheese and bake about 10-15 minutes until the cheese is melted.
  1. Serve with toppings of your choice. I’ve seen them with shredded lettuce, sour cream, and diced tomatoes.

Slow Cooker Enchiladas

While we are only using the crockpot for the meat portion it does make preparing the dish for baking a lot easier. Additionally, having your chicken bake in the enchilada sauce adds a fantastic dose of flavor to the dish.

I’ve made the chicken for enchiladas in a skillet but this way has been the easiest and most flavorful. The chicken doesn’t dry out because it’s got the sauce around it all day.

These Easy Oven Baked Tacos are great for feeding a family too.

Have you tried this recipe? If so, what did you change about it? Let me know in the comments below. Follow us on Pinterest for more like this and pin this to your favorite dinner boards.

Easy Chicken Enchiladas - Easy Weeknight Chicken Enchiladas - Slow Cooker Chicken Enchiladas

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