The aroma of sizzling garlic and onions instantly transports me to my favorite Tex-Mex spot, where the vibrant flavors promised comfort in every bite. Today, I’ll show you how to recreate that magic at home with my Easy Slow Cooker Chicken Enchiladas. This recipe is not only a breeze to whip up, but it also results in a wholesome, high-protein meal that even the pickiest eaters will devour. Whether you use succulent chicken thighs for a juicy bite or lean chicken breast for a healthier twist, each enchilada is wrapped in a warm hug of tortillas and topped with melty cheese. Plus, they’re perfect for meal prep, making busy nights a little more delicious. Are you ready to dive into this flavorful fusion of goodness?
Why are these enchiladas a must-try?
Comforting Flavors: Enjoy the delightful combination of tender chicken, rich enchilada sauce, and melted cheese that warms the soul.
Effortless Prep: With just a few simple steps, your slow cooker does all the heavy lifting.
Customizable Goodness: Switch up the protein and toppings based on your cravings or dietary needs, like opting for chicken breast or even a vegetarian twist!
Meal Prep Hero: These enchiladas work perfectly as leftovers, or batch-cook them to save time on busy weeknights. Plus, serve them with cilantro lime rice for a full meal!
Family Favorite: Everyone from kids to adults will love this crowd-pleaser, making it ideal for family dinners or gatherings.
Slow Cooker Chicken Enchiladas Ingredients
For the Chicken
• Boneless Skinless Chicken Thighs or Chicken Breast – These are the main protein source; chicken thighs provide juiciness, while chicken breast is leaner.
For the Sauce
• 2 Cups Homemade Enchilada Sauce or 16 Ounce Jarred – Homemade offers fresher flavor, but jarred is a convenient option.
• 1/4 Cup Sour Cream (Plus More for Serving) – Adds a creamy texture; you can substitute Greek yogurt for a healthier choice.
For the Aromatics
• 1/2 Medium Onion, Chopped – Provides a sweet flavor base; red onion will give a milder taste.
• 2 Garlic Cloves, Finely Chopped – Enhances the aroma and flavor; always opt for fresh garlic if possible.
• 1 teaspoon Ground Cumin – Adds depth and earthiness; chili powder works well for additional spice.
• 1 teaspoon Kosher Salt – Essential for enhancing flavor; adjust based on dietary needs.
For the Enchiladas
• 4 Corn Tortillas, Cut into Strips – These create the base of the enchiladas; versatile enough to switch to whole wheat or gluten-free tortillas.
• 15 Ounce Can Low-Sodium Black Beans, Rinsed and Drained – Adds fiber and protein; pinto beans are a tasty alternative.
• 4 Ounces Shredded Cheese (Mexican Cheese Blend, Monterey Jack, or Mozzarella) – Provides that irresistible melty topping; feel free to substitute with your favorites.
Optional Toppings
• Sliced Jalapeño Peppers, Chopped Fresh Cilantro, Sliced Avocado, Crema, or More Sour Cream – Elevates the flavor and presentation; these add freshness and zest.
For Serving
• Cilantro Lime Rice – Complements the enchiladas beautifully; mix cooked rice with lime juice and cilantro for a zesty twist.
Dive into creating these Slow Cooker Chicken Enchiladas and savor the heartwarming flavors you’ll bring to your dining table!
Step‑by‑Step Instructions for Slow Cooker Chicken Enchiladas
Step 1: Sauté Aromatics
Heat 2 tablespoons of avocado or olive oil in a non-stick skillet over medium heat. Add 1/2 chopped onion and 2 finely chopped garlic cloves, sprinkling in 1 teaspoon of ground cumin and 1 teaspoon of kosher salt. Sauté for about 5 minutes or until the onions become soft and lightly browned, filling your kitchen with a fragrant aroma that sets the stage for your Slow Cooker Chicken Enchiladas.
Step 2: Combine Ingredients in Slow Cooker
Transfer the sautéed onion mixture to your slow cooker. Pour in 2 cups of enchilada sauce and 1/4 cup of sour cream, along with a splash of water if necessary. Stir gently to combine the ingredients, then fold in a 15-ounce can of rinsed and drained black beans, creating a rich base for your enchiladas as the flavors meld together beautifully.
Step 3: Add Chicken
Nestle 1 to 2 pounds of boneless skinless chicken thighs or breasts directly into the mixture in the slow cooker. Ensure the chicken is submerged in the sauce for maximum flavor infusion. This step is crucial for your Slow Cooker Chicken Enchiladas to ensure a tender and juicy result.
Step 4: Cook the Chicken
Cover the slow cooker and set it to cook on high for 3-4 hours or low for 6-7 hours. When the chicken is fully cooked and tender, it should easily shred apart when pulled with two forks. The enticing smell will fill your home, making it hard to wait for your delicious meal!
Step 5: Add Tortillas and Cheese
After shredding the chicken in the pot, stir in 4 strips of corn tortillas, gently folding them into the mixture. Spread 4 ounces of shredded cheese over the top to create a gooey, cheesy layer. Cover again and cook for an additional 30 minutes on high, allowing the cheese to melt perfectly over the enchiladas.
Step 6: Garnish and Serve
Once the cheese is melted, it’s time to serve your Slow Cooker Chicken Enchiladas! Dish up the enchiladas, garnishing with fresh cilantro, sliced jalapeños, and any other optional toppings you desire. Pair the enchiladas with cilantro lime rice for a complete, comforting meal that your family will absolutely love.
What to Serve with Easy Slow Cooker Chicken Enchiladas
The enticing scent of cheesy enchiladas bubbling away in your slow cooker sets the stage for a cozy dinner that everyone will enjoy.
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Cilantro Lime Rice: A bright and zesty side that perfectly balances the richness of the enchiladas, enhancing every bite with a fresh burst of flavor.
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Creamy Guacamole: Rich, smooth, and creamy, guacamole adds a refreshing touch that complements the spiced chicken, making each forkful a delight.
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Mexican Street Corn Salad: This colorful dish, with its sweet corn and tangy lime, offers a wonderful contrast of flavors and textures that pair beautifully with the enchiladas.
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Refried Beans: Creamy refried beans provide a hearty element, creating a comforting plate that rounds out the meal and adds extra protein.
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Tortilla Chips with Salsa: Crunchy tortilla chips served with a bold salsa bring an appetizing crunch and zest, making it a fun addition to your dinner spread.
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Chilled Mexican Horchata: This sweet, creamy beverage is perfect for cooling down spicy flavors and transforming your meal into a festive occasion.
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Sliced Avocados: Fresh avocado slices add a buttery richness, enhancing the overall experience with their smooth texture and mild flavor.
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Chili Lime Roasted Vegetables: Roasted veggies tossed with lime and spices bring vibrant colors and flavors to the table, and they lighten up the meal.
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Chocolate Flan: For a delightful dessert, this creamy and decadent treat perfectly rounds out the meal, offering a sweet contrast that satisfies the palate.
Slow Cooker Chicken Enchiladas Variations
Feel free to get creative with this recipe and customize it to suit your family’s taste buds!
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Protein Swap: Use ground turkey or beef instead of chicken for a twist on the classic. The flavors will meld beautifully in the slow cooker!
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Vegetarian Option: Replace chicken with sautéed bell peppers and mushrooms for a hearty vegetarian version. This adds a vibrant mix of colors and flavors.
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Bean Variety: Try using black-eyed peas or kidney beans instead of black beans. Each type of bean brings its unique texture and taste, enhancing the overall dish.
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Cheese Alternatives: Experiment with different cheeses like sharp cheddar or queso fresco. These can add different flavor profiles, making each bite exciting.
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Tortilla Choices: Switch out corn tortillas for whole wheat or gluten-free tortillas to cater to dietary needs while still enjoying the enchiladas’ goodness.
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Spice It Up: Add diced jalapeños or a sprinkle of cayenne pepper for an extra kick of heat. Adjust the amount to meet your family’s spice tolerance.
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Fresh Herbs: Top your enchiladas with chopped fresh cilantro or green onions for a burst of freshness and color. It elevates both the appearance and taste!
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Flavor Boost: Incorporate a cup of corn or diced tomatoes into the mixture for additional flavor and texture. This creates a more hearty meal that’s perfect for any occasion.
Don’t forget to pair your enchiladas with a side of cilantro lime rice or serve alongside a refreshing BLT Chicken Salad for a complete family feast. These variations help you get the most out of your Slow Cooker Chicken Enchiladas while keeping the meal fun and delicious!
Expert Tips for Slow Cooker Chicken Enchiladas
Perfectly Shredded Chicken: Ensure the chicken is fully cooked and tender before shredding. Overcooking can lead to dry chicken, so keep an eye on the cooking time.
Non-Stick Sautéing: Use a non-stick skillet for sautéing to avoid sticking. This makes cleanup easier and helps your aromatic base cook evenly.
Fresh Flavors: Always opt for fresh garlic in your enchiladas for maximum aroma and flavor. Dried garlic powder won’t give you the same rich depth.
Cooking Variations: If you’re short on time, use an Instant Pot! Sauté as directed, then cook at high pressure for 20 minutes followed by a natural release for juiciness.
Customize Your Filling: Feel free to mix in extra veggies, like bell peppers or corn, to add even more color and nutrients to your Slow Cooker Chicken Enchiladas.
Serving Suggestions: To elevate your meal, serve with a side of cilantro lime rice and fresh toppings. Creamy avocado or tangy crema are excellent choices!
How to Store and Freeze Slow Cooker Chicken Enchiladas
Fridge: Store leftovers in an airtight container for up to 4 days. Be sure to let the enchiladas cool completely before sealing to maintain their flavor.
Freezer: Freeze portions in freezer-safe containers for up to 3 months. To prevent freezer burn, wrap tightly in plastic wrap before placing in the container.
Reheating: When ready to eat, thaw in the fridge overnight, then reheat in the microwave or oven until heated through. Serve with additional toppings for extra flavor!
Make-Ahead: You can prepare the enchilada filling ahead of time and store it in the fridge for up to 2 days, making mealtime even easier with these Slow Cooker Chicken Enchiladas.
Make Ahead Options
These Slow Cooker Chicken Enchiladas are a fantastic choice for meal prep, saving you time on busy nights! You can prepare the enchilada filling, including the sautéed onions and garlic, up to 24 hours in advance; simply refrigerate it in an airtight container. When you’re ready to cook, just transfer the filling to the slow cooker, stir in the chicken, and let it do its magic. For even longer prep, you can assemble the entire mixture without the tortillas and cheese, storing it for up to 3 days. Before serving, add the tortilla strips and cheese, then cook as directed. This ensures that the flavors are just as vibrant and delicious when you’re ready to enjoy your meal!
Slow Cooker Chicken Enchiladas Recipe FAQs
How do I select the best chicken for this recipe?
Absolutely! For the juiciest enchiladas, I recommend using boneless skinless chicken thighs. They tend to stay moist during cooking. If you prefer a leaner option, chicken breast is a great alternative, yielding a slightly different texture but still delicious.
How should I store leftover Slow Cooker Chicken Enchiladas?
To store your leftovers, let them cool completely, then transfer them to an airtight container. They’ll stay fresh in the fridge for up to 4 days. I often label the container with the date to keep track!
Can I freeze the enchiladas for later?
Yes, you can! Freeze portions in freezer-safe containers for up to 3 months. For best results, wrap them tightly in plastic wrap before placing them in the container. When you’re ready to enjoy, thaw overnight in the fridge and reheat in the microwave or oven until heated through.
What should I do if my chicken is dry after cooking?
Oh no! If your chicken turns out dry, it can often be attributed to overcooking. To avoid this, check the chicken’s tenderness before the cooking time is up. If it’s already dry, shred it finely and stir it back into the sauce with a bit of extra sour cream or chicken broth to add moisture.
Are there any dietary considerations for this recipe?
Very! This recipe is naturally gluten-free if you use corn or gluten-free tortillas. For those with dairy sensitivities, consider using vegan cheese or skipping the cheese topping altogether. Always remember to check the labels on canned beans and sauces for gluten-free assurances.
How can I make this dish vegetarian?
For a vegetarian version, simply replace the chicken with sautéed bell peppers, mushrooms, or a mix of your favorite vegetables. You can also add more black beans or chickpeas to boost the protein while keeping the enchiladas hearty and satisfying.
Savory Slow Cooker Chicken Enchiladas for Cozy Nights
Ingredients
Equipment
Method
- Heat 2 tablespoons of avocado or olive oil in a non-stick skillet over medium heat. Add 1/2 chopped onion and 2 finely chopped garlic cloves, sprinkling in 1 teaspoon of ground cumin and 1 teaspoon of kosher salt. Sauté for about 5 minutes or until the onions become soft and lightly browned.
- Transfer the sautéed onion mixture to your slow cooker. Pour in 2 cups of enchilada sauce and 1/4 cup of sour cream, along with a splash of water if necessary. Stir gently to combine, then fold in a 15-ounce can of rinsed and drained black beans.
- Nestle 1 to 2 pounds of boneless skinless chicken thighs or breasts directly into the mixture in the slow cooker, ensuring the chicken is submerged.
- Cover the slow cooker and set it to cook on high for 3-4 hours or low for 6-7 hours until the chicken is fully cooked and can be shredded easily.
- After shredding the chicken, stir in 4 strips of corn tortillas and spread 4 ounces of shredded cheese over the top. Cover and cook for an additional 30 minutes on high.
- Once the cheese is melted, serve the enchiladas, garnished with fresh cilantro, sliced jalapeños, and any additional toppings desired. Serve with cilantro lime rice.