Slow Cooker Chicken Enchiladas | Easy & Mess-Free

There’s nothing better than a home-cooked meal that’s both easy and packed with flavor—and these slow cooker chicken enchiladas check all the boxes! This slow cooker dinner has quickly become a favorite in my house, especially for my husband, who requests it all the time. The best part? It requires minimal prep and is mostly hands-off!

Why You’ll Love This Recipe

• Effortless Cooking – Let the slow cooker do the work! Just toss everything in and forget about it until it’s time to assemble and bake.
• Family-Approved – My husband gives this one a big thumbs up, and I know yours will too!
• Perfect for Meal Prep – Make a big batch and enjoy leftovers for lunch or dinner throughout the week.
• Customizable – Adjust the spice level and fillings to match your taste preferences.
• Great for Gatherings – This dish is perfect for potlucks and family dinners.

Ingredients You’ll Need

For the Filling:

• 2 chicken breasts
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp oregano
• 1 tsp red pepper flakes
• 2 onions, diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 15 oz can black beans, drained and rinsed
• 1 cup frozen corn
• 2 10 oz cans enchilada sauce (or 2 cups homemade)
• 1 can green chilis

For Assembly:

• 10 flour tortillas
• 1 cup shredded cheese (cheddar, Monterey Jack, or a mix)

Toppings (optional):

• Sour cream
• Fresh cilantro
• Diced avocado
• Lime wedges

How to Make Slow Cooker Chicken Enchiladas

1. Add the chicken breasts, spices, onions, bell pepper, garlic, black beans, corn, green chilis, and one can of enchilada sauce to your slow cooker.
2. Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender and easily shredded.
3. Shred the chicken using two forks and mix it well with the sauce.
4. Preheat your oven to 450°F.
5. Assemble the enchiladas. Spoon the filling into each flour tortilla, roll them up, and place them seam-side down in a greased casserole dish.
6. Pour the remaining enchilada sauce over the top and sprinkle generously with cheese.
7. Bake uncovered at 450°F for 10 minutes or until the cheese is melted and bubbly.
8. Serve hot with your favorite toppings and enjoy!

Tips for the Best Enchiladas

• Use Fresh Ingredients: Fresh garlic, onions, and bell peppers add amazing depth of flavor.
• Shred Chicken Properly: Use two forks to pull apart the chicken, or for a faster method, use a hand mixer.
• Avoid Soggy Enchiladas: Don’t overfill tortillas, and avoid adding too much sauce before baking.
• Experiment with Cheese: A blend of cheddar and Monterey Jack gives the best melt and flavor.
• Make it Ahead: Prepare the filling the night before and refrigerate for easy next-day assembly.

FAQs: Storing, Reheating, and Substitutions

Slow Cooker Chicken Enchiladas Recipe

Taylor Svetlichny

This Slow Cooker Chicken Enchiladas recipe is the ultimate weeknight dinner—simple, flavorful, and a total crowd-pleaser! With tender shredded chicken, savory spices, black beans, and melty cheese wrapped in warm tortillas, this dish is comfort food at its finest. Perfect for busy nights or meal prep, these enchiladas deliver bold flavors with minimal effort.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 10 minutes mins

Servings 5

Calories 525 kcal

Ingredients

  

For the Filling:

• 2 chicken breasts
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp oregano
• 1 tsp red pepper flakes
• 2 onions diced
• 1 red bell pepper diced
• 4 cloves garlic minced
• 15 oz can black beans drained and rinsed
• 1 cup frozen corn
• 2 10 oz cans enchilada sauce or 2 cups homemade
• 1 can green chilis

For Assembly:

• 10 flour tortillas
• 1 cup shredded cheese cheddar, Monterey Jack, or a mix

Toppings (optional):

• Sour cream
• Fresh cilantro
• Diced avocado
• Lime wedges

Instructions

 

• Add the chicken breasts, spices, onions, bell pepper, garlic, black beans, corn, green chilis, and one can of enchilada sauce to your slow cooker.
• Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender and easily shredded.
• Shred the chicken using two forks and mix it well with the sauce.
• Preheat your oven to 450°F.
• Assemble the enchiladas. Spoon the filling into each flour tortilla, roll them up, and place them seam-side down in a greased casserole dish.
• Pour the remaining enchilada sauce over the top and sprinkle generously with cheese.
• Bake uncovered at 450°F for 10 minutes or until the cheese is melted and bubbly.
• Serve hot with your favorite toppings and enjoy!

Notes

• Add extra spice with diced jalapeños.
• Swap chicken for shredded beef or pork for a different flavor.
• Use homemade enchilada sauce for even more depth of flavor!
• For a healthier twist, use whole wheat tortillas or low-carb wraps.

Have you tried this slow cooker chicken enchilada recipe?

This slow cooker chicken enchilada recipe is truly a game-changer for busy nights. It’s easy, flavorful, and family-approved. If you try it, let me know in the comments how it turned out!

Love this recipe? You might also enjoy these quick & easy dinner ideas:

• Easy Slow Cooker Chicken Curry
• Slow Cooker Beef Spaghetti
• Slow Cooker Chicken Pot Pie

Tag me on social media if you make this recipe—I’d love to see your version! @FreshCupofJoy