Let me tell you about my secret weapon for crazy weeknights – this Crock Pot Chicken Enchilada recipe! When the kids are bouncing off the walls and my to-do list is a mile long, this is my go-to dinner that always saves the day. I discovered it years ago when I was desperate for something that could practically cook itself while I tackled laundry and homework duty. The magic happens when tender chicken simmers all day in that amazing enchilada sauce, soaking up all the smoky, slightly spicy flavors. By dinnertime, you’ve got this cheesy, comforting meal that tastes like you spent hours in the kitchen – but we’ll keep our little slow cooker secret between us!
Table of Contents
Table of Contents
Why You’ll Love This Crock Pot Chicken Enchilada
Listen, I’m not exaggerating when I say this recipe will change your busy weeknight game. Here’s why it’s become my family’s most-requested meal:
- It practically cooks itself – Dump everything in the slow cooker in the morning, and come home to a house smelling like your favorite Mexican restaurant
- Customizable spice level – Use mild sauce for the kids or kick it up with hot enchilada sauce when you need some grown-up flavor
- Naturally gluten-free when you use corn tortillas – perfect for friends or family with dietary needs
- Cheese. So much melty cheese. Need I say more?
- Leftovers taste even better – The flavors deepen overnight, making lunch the next day something to actually look forward to
Trust me, after one bite of that tender chicken smothered in sauce and cheese, you’ll be hooked just like we are!
Ingredients for Crock Pot Chicken Enchilada
Okay, let’s talk ingredients – and I promise, nothing too crazy here! These are all things I usually have in my pantry or can grab quickly during my weekly grocery run. The beauty of this recipe is how simple yet flavorful everything comes together:
- 1.5 pounds boneless, skinless chicken breasts – Thighs work too if you prefer darker meat (just remove any excess fat)
- 15 oz red enchilada sauce – I swear by Hatch organic (it’s gluten-free!), but use your favorite brand
- 14.5 oz can fire-roasted tomatoes – Hunt’s is my go-to because they’re reliably gluten-free
- 4.5 oz can green chiles – Mild or hot, depending on your tolerance for spice
- 1.25 oz gluten-free taco seasoning packet – Or make your own blend if you’re feeling fancy
- 15 oz can black beans or pinto beans, drained and rinsed – I use whatever’s in my pantry
- 1 cup frozen corn – Or canned if that’s what you’ve got
- 1 cup shredded Mexican cheese blend – Cheddar works great too in a pinch
- 6 small corn tortillas, cut into wedges – Or gluten-free flour tortillas if you prefer
See? Nothing too wild – just good, simple ingredients that transform into something magical in the slow cooker. Now let’s get cooking!
Equipment You’ll Need
Don’t worry – you won’t need any fancy gadgets for this one! Here’s the short list of tools that make this Crock Pot Chicken Enchilada a breeze:
- Your trusty slow cooker (I use a 6-quart, but any size works)
- Measuring cups and spoons – For all those perfect portions
- Two forks – My favorite chicken-shredding tools
- Cutting board and knife – For prepping those tortillas
- Can opener – Because wrestling with cans is the worst
That’s it – now let’s get cooking!
How to Make Crock Pot Chicken Enchilada
Alright, let’s get to the good part – making this magical meal come together! I promise it’s so easy you’ll laugh. Here’s exactly how I do it every time:
Step 1: Prepare the Base
First things first – grab that slow cooker and let’s build our flavor foundation. I just plop the chicken breasts right in (no need to chop them – they’ll shred beautifully later). Pour over the enchilada sauce – that gorgeous red color already makes my mouth water! Then dump in the fire-roasted tomatoes (juice and all – that’s liquid gold!), green chiles, and sprinkle that taco seasoning over everything.
Here’s my little trick: I give everything a gentle stir just to distribute the seasonings, but don’t worry about mixing perfectly. The slow cooker will work its magic! Cover and set it to cook on low for 4-6 hours or high for 3-4 hours. I usually go low and slow – it makes the chicken impossibly tender.
Step 2: Shred and Layer
When your kitchen smells amazing and the chicken shreds easily with forks (usually around the 4 hour mark for me), it’s time for the fun part! I use two forks to shred the chicken right in the slow cooker – it should practically fall apart at this point.
Now for the layers of goodness: stir in half the cheese first (this helps bind everything), then add the drained beans, corn, and those tortilla wedges. I like to push the tortillas down slightly so they soak up some sauce. Top with the remaining cheese – be generous here! This is where I sometimes sneak in extra cheese because… well, cheese.
Step 3: Final Cook
Pop the lid back on and let everything melt together for 20-30 minutes – just until the cheese gets all gooey and irresistible. I like to peek once to make sure the tortillas aren’t drying out (add a splash of broth if needed).
When it’s done, I serve it straight from the slow cooker – less dishes! – with all the fixings. My kids love it with sour cream, while I’m all about that fresh cilantro and avocado on top. The best part? Everyone thinks you worked way harder than you actually did!
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Amazing 3-Step Crock Pot Chicken Enchilada for Busy Moms
A simple and delicious Crock Pot Chicken Enchilada recipe perfect for busy weeknights. Made with tender chicken, flavorful enchilada sauce, and cheesy goodness—all cooked effortlessly in a slow cooker.
- Total Time: 4 hours 10 minutes to 6 hours 10 minutes
- Yield: 6 servings 1x
Ingredients
- 1.5 pounds boneless skinless chicken breasts
- 15 ounce red enchilada sauce (Hatch organic is gluten-free)
- 14.5 ounce can fire roasted tomatoes (Hunt’s is gluten-free)
- 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. Place chicken breasts, enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning in the slow cooker.
- Cook for 4-6 hours on low or 3-4 hours on high.
- Shred the chicken with two forks.
- Add half the shredded cheese, black beans, corn, and tortillas. Top with remaining cheese.
- Cover and cook an additional 20-30 minutes until cheese melts.
Notes
- Use gluten-free ingredients if needed.
- Adjust spice level by choosing mild or hot enchilada sauce.
- For extra flavor, top with fresh cilantro, avocado, or sour cream.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours (low) or 3-4 hours (high)
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 80mg
Tips for the Best Crock Pot Chicken Enchilada
After making this recipe more times than I can count, I’ve picked up some tricks that take it from good to “can I have thirds?” good:
- Spice control – Want it milder? Use mild enchilada sauce and skip the green chiles. Need more heat? Add a diced jalapeño with the chicken or sprinkle with crushed red pepper at the end
- Fresh is fabulous – Stir in chopped cilantro right before serving for that bright, herby pop that cuts through the richness
- Texture tip – If your tortillas get too soft, serve with extra crispy tortilla chips on the side for crunch
- Cheese hack – Mix half pepper jack with the Mexican blend for an extra kick of flavor
- Freezer friendly – Double the recipe and freeze half before adding tortillas for an even quicker meal later
Little tweaks make this recipe endlessly adaptable to your taste – play around and make it yours!
Serving Suggestions
Oh, the fun part – loading up your plate with all the goodies! We love serving our Crock Pot Chicken Enchilada with fluffy cilantro-lime rice (instant pot magic!) and thick slices of avocado. A dollop of cool sour cream balances the heat perfectly, and my kids go nuts for crushed tortilla chips on top for crunch. Simple wedges of lime on the side make everything taste fresher – just squeeze that juice right over your bowl before digging in!
Storage and Reheating
Here’s the best part – this enchilada magic keeps getting better! Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I just pop individual portions in the microwave for 1-2 minutes, stirring halfway. If it’s looking dry, add a splash of broth or water. For bigger batches, warm it gently on the stove over medium-low heat – just until bubbly. And yes, I’ve been known to eat it cold straight from the fridge at midnight… no judgment!
Crock Pot Chicken Enchilada FAQs
I get asked about this recipe all the time – here are the most common questions that pop up from friends and readers trying it for the first time:
Can I make this gluten-free?
Absolutely! That’s one reason I love this recipe so much. Just double-check your enchilada sauce (Hatch organic is my go-to GF brand) and use corn tortillas instead of flour. The taco seasoning matters too – McCormick makes a great gluten-free packet, or you can whip up your own blend with spices from your pantry.
My slow cooker runs hot – how do I adjust?
Oh, I’ve been there! If your cooker tends to run hot (mine practically boils things on low), try reducing the initial cook time by about an hour. Check the chicken at the 3-hour mark – if it shreds easily with forks, you’re golden. Nothing worse than dried-out chicken!
Can I use frozen chicken?
You can, but I don’t recommend it. Frozen chicken releases too much liquid and makes the sauce watery. If you’re in a pinch, thaw it first in the microwave (just until no longer frozen solid) or stick it in the fridge overnight. Your future self will thank you for that extra step!
What if I don’t have fire-roasted tomatoes?
No sweat! Regular diced tomatoes work fine in a pinch – you’ll just miss that subtle smoky depth. To compensate, I’ll sometimes add a pinch of smoked paprika or chipotle powder with the taco seasoning. Or if you’ve got a gas stove, char a fresh tomato quickly before adding it – instant flavor boost!
How spicy is this really?
It’s totally customizable! With mild enchilada sauce and mild green chiles, my 6-year-old gobbles it up no problem. Want more heat? Use hot enchilada sauce, spicy green chiles, or stir in some diced jalapeños with the chicken. I like to set out hot sauce and sliced jalapeños at the table so everyone can adjust to their taste.
Nutritional Information
Here’s the scoop on what’s in each delicious serving – but remember, these numbers are just estimates! Actual values can vary depending on your exact ingredients and brands. One generous helping of this Crock Pot Chicken Enchilada clocks in at about 380 calories, packed with 30g of protein to keep you full and satisfied. You’re getting a good dose of fiber from those beans and corn too – bonus! As always, adjust toppings and portion sizes to fit your needs. Now go enjoy that cheesy goodness guilt-free!
Share Your Experience
I’d love to hear how your Crock Pot Chicken Enchilada turned out! Did the kids gobble it up? Find a clever twist? Drop a rating or comment below – your tips help other busy cooks like us! You can also follow us on Facebook for more quick and easy recipes.
