Crockpot Chicken Enchiladas

This easy crockpot chicken enchiladas recipe transforms simple ingredients into a flavorful Mexican-inspired casserole. Tender shredded chicken simmered in enchilada sauce with taco seasoning, layered with corn tortillas and topped with melted cheese. Perfect for busy weeknights or gatherings.

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Prep Time 10

Cook Time 4

Total Time 4 10

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: American, Mexican-American

Calories: 390

Ingredients Equipment Method Notes

Ingredients

1.5 lbs chicken breasts boneless skinless
1 oz taco seasoning 1 standard packet
1 medium onion diced
28 oz red enchilada sauce 1 can
10 corn tortillas cut into triangles
8 oz Colby Jack cheese shredded fresh from block
sour cream, shredded lettuce, diced tomatoes, sliced avocado, sliced black olives for serving

Equipment

6-quart Crock-Pot / slow cooker
Two forks for shredding

Method

Place the chicken breasts in a single layer in the bottom of your 6-quart crockpot. Sprinkle the taco seasoning evenly over the top.
Scatter the diced onion over the chicken, then pour in the entire 28-ounce can of red enchilada sauce. Cover and cook on HIGH for 3 to 4 hours or LOW for 5 to 6 hours.
Check that the chicken has reached an internal temperature of 165 degrees F, then use two forks to shred it directly in the slow cooker.
Cut the corn tortillas into wedge-shaped triangles. Add them on top of the chicken mixture and gently stir to coat in the sauce. Do not over-stir.
Sprinkle the shredded Colby Jack cheese evenly over the top. Cover and cook on HIGH for 15 to 20 minutes until the cheese is melted and bubbly.
Let the casserole rest uncovered for 5 to 10 minutes to thicken slightly, then scoop into bowls and top with sour cream, shredded lettuce, diced tomatoes, avocado, and black olives.

Notes

Use corn tortillas only as flour tortillas turn gummy in the slow cooker. Adjust heat by choosing mild or hot enchilada sauce. Do not cook beyond the recommended time or chicken may dry out. Leftovers refrigerate for 3 to 4 days and freeze for up to 3 months. Reheat with a splash of chicken broth if sauce has thickened.