Oh, do I have a lifesaver of a recipe for you today! As a mom constantly juggling soccer practice, homework, and work deadlines, my crock pot is basically my sous chef. This Chicken Enchilada Crock Pot recipe has saved dinner time more times than I can count – it’s that magical combo of dump-and-go easy but packed with so much flavor your family will think you slaved over it. The chicken gets melt-in-your-mouth tender swimming in that smoky enchilada sauce, and those little pockets of melted cheese? Absolute perfection. Trust me, this one’s going straight to your regular rotation!
Table of Contents
Table of Contents
Why You’ll Love This Chicken Enchilada Crock Pot Recipe
This recipe is a game-changer for busy days. Here’s why it’s a winner:
- Effortless Prep – Just dump everything in the crock pot and let it work its magic while you tackle the rest of your day.
- Totally Customizable – Use mild or hot enchilada sauce and swap in your favorite beans or veggies to make it your own.
- Gluten-Free Friendly – With gluten-free tortillas and seasoning, it’s perfect for anyone with dietary needs.
- Family-Approved – Even my picky eaters can’t resist the cheesy, flavorful goodness!
Ingredients for Chicken Enchilada Crock Pot
Alright, let’s talk ingredients – and don’t worry, there’s nothing fancy here! Everything is easy to grab from your pantry or local grocery store. I’ve made this so many times that I can practically recite the list in my sleep. Here’s what you’ll need:
- 1.5 pounds boneless, skinless chicken breasts – trust me, this is the perfect amount for a hearty, protein-packed meal
- 15-ounce can red enchilada sauce – I usually go for medium heat, but mild or hot works too depending on your spice tolerance
- 14.5-ounce can fire-roasted tomatoes – these add such a nice smoky depth to the dish
- 4.5-ounce can green chiles – don’t drain these! The liquid adds great flavor
- 1.25-ounce packet gluten-free taco seasoning – or use your favorite homemade blend
- 15-ounce can black beans or pinto beans, drained – I usually grab black beans, but pinto works just as well if that’s what you have
- 1 cup frozen corn (or canned if that’s your preference) – adds a nice little pop of sweetness
- 1 cup shredded Mexican or cheddar cheese – because what’s an enchilada without melty cheese?
- 6 small corn tortillas (or gluten-free flour tortillas), cut into wedges – these thicken the sauce just right
See? Told you it was simple! Now let’s get cooking – the hardest part is waiting for that amazing smell to fill your kitchen.
How to Make Chicken Enchilada in a Crock Pot
Honestly, if you can stir ingredients together, you can make this chicken enchilada crock pot magic happen. I’ve burned grilled cheese sandwiches before (don’t ask), but this recipe? Foolproof. Here’s how we turn simple ingredients into that amazing, cheesy goodness:
Step 1: Cook the Chicken and Seasonings
First things first – grab that trusty crock pot! Toss in your chicken breasts (no need to chop them – they’ll shred like a dream later). Pour that glorious red enchilada sauce all over, then dump in the fire-roasted tomatoes with their juices. Those green chiles go in next – liquid and all – followed by your taco seasoning. Give everything a quick stir just to coat the chicken, then pop the lid on. Now comes the easy part: walk away! Let it cook on low for 4-6 hours (or 3-4 hours on high if you’re in a hurry). Your house will start smelling like your favorite Mexican restaurant – consider it your reward for minimal effort.
Step 2: Shred and Finish the Dish
Time for the fun part! Fish out those chicken breasts with tongs – they should be so tender they practically fall apart when you poke them. Shred them right in the crock pot using two forks (or if you’re lazy like me sometimes, just toss them in your stand mixer with the paddle attachment for 10 seconds). Stir in the drained beans, corn, and those tortilla wedges – they’ll thicken everything up beautifully. Sprinkle that glorious cheese over the top, recover, and let it melt into gooey perfection for 20-30 minutes. You’ll know it’s ready when the cheese is bubbling and the edges get that slightly crispy, golden look. Pro tip: resist the urge to stir after adding cheese – we want that melty top layer intact!
Tips for the Best Chicken Enchilada Crock Pot
After making this recipe more times than I can count (seriously, my crock pot might be permanently enchilada-scented), I’ve picked up some tricks that take it from good to “can I get this recipe?” good. Here are my can’t-live-without tips:
Fresh tortillas make all the difference – I know it’s tempting to use whatever’s been sitting in your pantry for weeks, but trust me, fresh corn tortillas hold their texture so much better. If they’re slightly stale? Just wrap them in a damp paper towel and microwave for 15 seconds to revive them before cutting.
Play with the heat level – My kids prefer mild, but when it’s adults-only night? I’ll use hot enchilada sauce and add a diced jalapeño with the green chiles. The beauty is you can taste and adjust after shredding the chicken – just stir in extra seasoning if needed!
Don’t overcook the chicken – Chicken breasts can dry out if left too long. At the 4-hour mark (on low), I start checking with a fork – if it shreds easily, it’s done! Remember, it’ll keep cooking when you add the final ingredients.
Let it rest before serving – I know it’s hard when your kitchen smells this good, but giving it 10 minutes off heat lets the flavors marry and prevents a too-soupy texture. Perfect time to chop some fresh cilantro!
Print
Simple 4-Ingredient Chicken Enchilada Crock Pot Magic
Easy and flavorful chicken enchilada made in a crock pot for a hassle-free meal.
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
Ingredients
- 1.5 pounds boneless skinless chicken breasts
- 15 ounce red enchilada sauce
- 14.5 ounce can fire roasted tomatoes
- 4.5 ounce green chiles
- 1.25 ounce gluten-free taco seasoning packet
- 15 ounce can black beans, drained or pinto beans
- 1 cup frozen corn or canned
- 1 cup shredded Mexican or cheddar cheese
- 6 small corn tortillas, cut into wedges or small gluten-free flour tortillas
Instructions
- Add chicken and seasonings to the crockpot. Add the chicken breasts, enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning to the slow cooker. Cook for 4-6 hours on low or 3-4 hours on high.
- Shred the chicken and add the rest of the ingredients. Using 2 forks, shred the chicken. Add 1/2 of the shredded cheese, black beans, corn, and tortillas. Top with the rest of the cheese and recover. Cook for an additional 20-30 minutes or until the cheese is melted.
Notes
- Use gluten-free tortillas if needed.
- Adjust spice level with mild or hot enchilada sauce.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 850mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 75mg
Variations for Your Crock Pot Chicken Enchiladas
One of my favorite things about this recipe is how versatile it is. I’ve made it a dozen different ways depending on what’s in my fridge or what mood strikes. Here are some of my go-to swaps and tweaks to keep things fresh – literally and figuratively:
Switch up the protein – Not a chicken fan? No problem! Shredded beef or pork works just as well. I’ve even used leftover rotisserie chicken when I’m really in a pinch. For a vegetarian twist, skip the meat altogether and double up on the beans – trust me, it’s just as hearty.
Beans, beans, the magical fruit – While I usually grab black beans, pinto beans or even kidney beans are delicious too. Feeling fancy? Add a can of refried beans for extra creaminess. Just stir it in after shredding the chicken.
Load it with veggies – Sneak in some extra nutrition by tossing in diced zucchini, bell peppers, or even spinach. I’ll sometimes add a handful of frozen diced butternut squash – it blends right in and adds a hint of sweetness. Just add them with the corn so they don’t get mushy.
Dietary tweaks – Making this for a dairy-free crowd? Swap in your favorite vegan cheese or just skip it altogether – it’s still flavorful without. For a lower-carb version, use sliced zucchini instead of tortillas. And if you’re going paleo, cauliflower rice makes a great thickener instead of the tortillas.
Spice it up (or down) – If you’re not into spicy food, use mild enchilada sauce and skip the green chiles. For heat lovers, add a diced jalapeño or serrano pepper with the green chiles. A pinch of cayenne pepper kicked mine up a notch last time I made it!
The beauty of this recipe is that it’s a blank canvas – once you’ve nailed the basics, you can get creative and make it your own. I’d love to hear what variations you try – drop me a comment and let me know your favorite twist!
For another comforting one-pot meal, this Crockpot Meatloaf Recipe is a slow cooker classic with big flavor and zero fuss.
Serving Suggestions for Chicken Enchilada Crock Pot
Okay, so you’ve got this amazing, cheesy, smoky chicken enchilada crock pot masterpiece ready to go – now what? Here are my go-to pairings that turn this dish into a full-on fiesta:
Cilantro lime rice – This is my absolute must-have side. The bright, zesty rice cuts through the richness of the enchiladas perfectly. I just cook some white rice, then toss it with fresh cilantro, lime juice, and a pinch of salt. Sometimes I’ll add a little butter or olive oil for extra flavor. It’s so simple but makes the whole meal feel complete.
Cooling toppings – I always set out little bowls of sour cream, diced avocado, and fresh cilantro. Let everyone customize their plate! The creamy sour cream and rich avocado balance the smoky heat of the enchiladas, and the cilantro adds that fresh pop of flavor. If I’m feeling fancy, I’ll whip up a quick guacamole instead of plain avocado.
Crunchy salad – For a lighter option, I’ll toss together a quick cabbage slaw with lime dressing – just shredded cabbage, carrots, and a simple lime vinaigrette. The crunch is such a nice contrast to the tender enchiladas, and it’s a great way to sneak in some extra veggies.
Really, though, this dish is so hearty and flavorful, it stands on its own if you’re keeping things simple. Sometimes I just serve it straight from the crock pot with a big spoon and let everyone dig in – no frills needed. After all, the best meals are the ones that bring people together, right?
Try this Easy Crock Pot Chicken and Rice if you’re looking for a wholesome and hearty crockpot dinner the whole family will love.
Storing and Reheating Leftover Chicken Enchiladas
Let’s be real – the hardest part about this recipe is having leftovers (because everyone always wants seconds!). But if you do manage to save some, here’s how to keep that deliciousness tasting fresh:
Fridge storage is easy-peasy – Just pop any leftovers in an airtight container, and they’ll stay good for 3-4 days. I like to portion mine out into meal prep containers for quick lunches. That enchilada sauce actually gets more flavorful as it sits – bonus!
Freezer magic – This recipe freezes like a dream! Scoop individual portions into freezer-safe bags or containers (I use the 2-cup Pyrex ones). They’ll keep for up to 3 months. Pro tip: freeze them flat at first so they stack nicely in your freezer. When you’re ready to eat, just thaw overnight in the fridge.
Reheating like a pro – For the microwave, I cover the dish with a damp paper towel (keeps it from drying out) and zap it for 1-2 minutes, stirring halfway. If I’ve got more time, I’ll reheat in the oven at 350°F for about 20 minutes – cover with foil to keep the cheese from over-browning. Either way, I always add a little fresh cheese on top for that just-made texture.
One warning though – the tortillas will soften more after freezing, but honestly? The flavors blend even better! I’ve been known to intentionally make extra just to have freezer meals ready for those “I can’t even” nights.
Chicken Enchilada Crock Pot FAQs
After sharing this recipe with so many friends (and getting tons of questions!), I’ve rounded up the most common ones to save you the guesswork. Here’s everything you need to know:
Can I use frozen chicken?
Absolutely! I do this all the time when I forget to thaw meat (mom brain, anyone?). Just add 1-2 hours to the cook time – the chicken will release more liquid as it thaws, so you might want to leave the lid off for the last 30 minutes if the sauce seems too thin.
How can I thicken the sauce?
If your enchiladas are looking a bit soupy, don’t panic! Mix 1 tablespoon cornstarch with 2 tablespoons cold water, then stir it in during the last 30 minutes of cooking. Or, my lazy trick? Just crush a few extra tortilla pieces into the mixture – they’ll absorb excess liquid as they cook.
Is this recipe freezer-friendly?
Oh yes – it’s one of my favorite freezer meals! Let it cool completely, then portion into airtight containers. When reheating, I’ll often stir in a splash of water or broth to bring back that perfect saucy consistency. The texture changes slightly, but the flavor gets even better!
Can I make it spicier?
You bet! Along with using hot enchilada sauce, I’ll sometimes add a teaspoon of chipotle powder with the taco seasoning. Or for serious heat lovers, stir in some diced jalapeños (seeds and all) when you add the green chiles. Just warn your family first – I learned that lesson the hard way!
What if I don’t have a crock pot?
No slow cooker? No problem! You can make this in a Dutch oven at 300°F for about 2 hours – just check the chicken earlier since oven temps vary. The key is low and slow to get that fall-apart tender texture we all love.
Nutritional Information
Alright, let’s talk numbers – but remember, these are just estimates since your exact brands and ingredient amounts might vary slightly. I’ve run this recipe through my favorite nutrition calculator about a dozen times (yes, I’m that person!), and here’s the general breakdown per serving:
- Serving Size: 1 generous scoop (about 1.5 cups)
- Calories: 320
- Protein: 28g (hello, muscle fuel!)
- Carbohydrates: 30g
- Fiber: 6g
- Sugar: 5g
- Fat: 10g
- Saturated Fat: 4g
- Sodium: 850mg
A few quick notes – if you’re watching sodium, opt for low-sodium enchilada sauce and beans. Going lighter on cheese? That’ll knock down calories and fat. And remember, nutrition info changes if you tweak ingredients (like adding extra veggies or swapping proteins), so take these numbers as a friendly guideline rather than gospel!
For more delicious recipes and tips, follow us on Facebook!
