Why You’ll Love This Recipe
Slow Cooker Chicken Enchiladas are the ultimate comfort food made easy. Tender shredded chicken, wrapped in soft tortillas, and smothered in a rich enchilada sauce and melted cheese—all cooked to perfection in a slow cooker. This hands-off meal is perfect for busy weeknights, family dinners, or when you want maximum flavor with minimal effort.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless skinless chicken breastsenchilada sauce (red or green)taco seasoninggarlic powderonion powdercorn or flour tortillasshredded cheddar or Mexican blend cheesediced onion (optional)chopped cilantro (optional)nonstick spray or olive oil for greasing

directions

Grease the inside of your slow cooker with nonstick spray or a bit of olive oil.

Place chicken breasts in the slow cooker. Sprinkle with taco seasoning, garlic powder, and onion powder.

Pour enchilada sauce over the chicken. Cover and cook on low for 6-7 hours or high for 3-4 hours.

Once cooked, remove the chicken and shred it using two forks.

Add a bit of the sauce from the slow cooker to the shredded chicken and mix well.

Warm the tortillas slightly to make them pliable. Fill each one with the shredded chicken mixture and a sprinkle of cheese.

Roll up the tortillas and place them seam-side down back into the slow cooker.

Pour remaining enchilada sauce over the rolled tortillas and top with the rest of the cheese.

Cover and cook on low for another 30 minutes, or until the cheese is melted and bubbly.

Garnish with diced onions and chopped cilantro before serving, if desired.

Servings and timing

This recipe yields 6-8 enchiladas.
Preparation time: 15 minutes
Cooking time: 6.5–7.5 hours on low or 3.5–4.5 hours on high
Total time: about 7–8 hours (low) or 4–5 hours (high)

Variations

Use rotisserie chicken for an even quicker prep.
Add black beans, corn, or diced green chilies to the filling for extra flavor and texture.
Swap cheddar for Monterey Jack or pepper jack cheese for a spicy kick.
Try using green enchilada sauce for a tangier flavor.
Make it vegetarian by replacing chicken with a mix of beans and vegetables.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, microwave individual enchiladas for 1–2 minutes or warm them in the oven at 350°F until heated through.
Freeze enchiladas in a freezer-safe container for up to 2 months. Thaw overnight before reheating.

FAQs

Can I prepare this ahead of time?
Yes, you can prep everything the night before and start the slow cooker in the morning.

Can I use frozen chicken?
It’s best to thaw chicken before adding to the slow cooker for food safety and even cooking.

Can I double this recipe?
Yes, if your slow cooker is large enough, you can double the recipe easily.

What’s the best tortilla to use?
Corn tortillas are traditional, but flour tortillas hold up better in the slow cooker.

Do I have to roll the enchiladas?
You can layer them like a casserole if preferred—just alternate sauce, tortillas, and chicken layers.

Can I use homemade enchilada sauce?
Absolutely, homemade sauce can enhance the flavor even more.

How do I keep tortillas from tearing?
Warm them before rolling to make them more flexible.

Can I make this spicy?
Add diced jalapeños or hot sauce to the filling for more heat.

Do I need to cook the chicken before adding it to the slow cooker?
No, the slow cooker will fully cook the chicken during the process.

What toppings go well with these enchiladas?
Try sour cream, avocado slices, pickled jalapeños, or fresh lime wedges.

Conclusion

Slow Cooker Chicken Enchiladas bring bold, comforting flavors with the convenience of slow cooking. Whether you’re feeding a crowd or just craving something hearty and satisfying, this recipe delivers every time. Simple, delicious, and endlessly customizable—it’s a weeknight winner you’ll want to make again and again.