Slow Cooker Chicken Enchiladas – Better Than Takeout
Slow Cooker Chicken Enchiladas – Better Than Takeout! After making this recipe dozens of times, I’ve discovered the trick to making the best chicken enchiladas in the slow cooker. The result? Juicy, tender chicken and melted cheese wrapped in soft tortillas, ready in just a few hours. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Creamy Coconut Key Lime Pie Smoothie Recipe and Creamy Lemon Herb White Bean Dip Recipe.
Why This Slow Cooker Chicken Enchiladas – Better Than Takeout Is Pure Comfort
- Easy to make with just a few ingredients
- Better than takeout, saving you money and time
- Perfect for meal prepping and freezing
- Customizable with your favorite toppings
What You'll Need for Slow Cooker Chicken Enchiladas – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- chicken breasts
- tortillas
- green enchilada sauce
- shredded cheese
- chili powder
- cumin
- garlic powder
- onion powder
- salt
- pepper
- Optional: sour cream
- Optional: guacamole
- Optional: salsa
- Optional: cilantro
- Optional: diced onions
- Optional: jalapeños
📝 Ingredient Notes
- chicken breasts: You can also use boneless, skinless chicken thighs or a rotisserie chicken for convenience.
🛒 Tools & Equipment I Recommend
- Slow Cooker — Hands-off cooking for perfectly tender chicken every time. → See on Amazon
- Tortilla Warmer — Keeps tortillas soft and warm while you assemble your enchiladas. → See on Amazon
How to Make Slow Cooker Chicken Enchiladas – Better Than Takeout
- Step 1: Place chicken breasts in the slow cooker. Season with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Pour green enchilada sauce over the chicken.
- Step 2: Cook on low for 6-8 hours or high for 3-4 hours. Once done, shred the chicken using two forks.
- Step 3: Wrap tortillas around the shredded chicken and place them seam-side down in a greased baking dish. Pour the remaining enchilada sauce over the top and sprinkle with shredded cheese.
- Step 4: Bake at 375°F (190°C) for 20-25 minutes or until the cheese is melted and bubbly. Let it rest for a few minutes before serving.
Cook's Tips for Perfect Slow Cooker Chicken Enchiladas – Better Than Takeout
- Common mistake and fix: Don't overcook the chicken in the slow cooker. It can become dry. To prevent this, check the chicken's internal temperature and adjust the cooking time accordingly.
- : For a creamier enchilada sauce, stir in a tablespoon of cream cheese before pouring it over the chicken.
- : To make this recipe even faster, use a rotisserie chicken and shred the meat before adding it to the slow cooker.
Storing & Reheating Slow Cooker Chicken Enchiladas – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: You can assemble the enchiladas up to 24 hours ahead of time. Store in the fridge until ready to bake.
Freezing Slow Cooker Chicken Enchiladas – Better Than Takeout
Freeze assembled enchiladas before baking. Thaw overnight in the fridge before baking.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes or until heated through. Microwave: Reheat in the microwave for 2-3 minutes or until heated through. The texture may not be as crispy.
Recipe Notes
- Chef tip: For a spicier dish, add diced jalapeños to the slow cooker with the chicken.
- Best substitution: If you don't have green enchilada sauce, you can use red enchilada sauce or a combination of salsa and cream of chicken soup.
- Make-ahead: This recipe is perfect for meal prepping. Assemble the enchiladas and store them in the fridge until ready to bake.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If your enchiladas are too dry, add a little more enchilada sauce or a splash of chicken broth when reheating.
Want to level up this recipe?
Instant Pot — Save time by cooking the chicken in the Instant Pot instead of the slow cooker. It's perfect for busy weeknights. → Check price on Amazon
Slow Cooker Chicken Enchiladas – Better Than Takeout
Ingredients
Main Ingredients
- chicken breasts
- tortillas
- green enchilada sauce
- shredded cheese
Seasonings
- chili powder
- cumin
- garlic powder
- onion powder
- salt
- pepper
Optional Toppings
- sour cream
- guacamole
- salsa
- cilantro
- diced onions
- jalapeños
Instructions
- Step 1: Place chicken breasts in the slow cooker. Season with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Pour green enchilada sauce over the chicken.
- Step 2: Cook on low for 6-8 hours or high for 3-4 hours. Once done, shred the chicken using two forks.
- Step 3: Wrap tortillas around the shredded chicken and place them seam-side down in a greased baking dish. Pour the remaining enchilada sauce over the top and sprinkle with shredded cheese.
- Step 4: Bake at 375°F (190°C) for 20-25 minutes or until the cheese is melted and bubbly. Let it rest for a few minutes before serving.
Notes
- Chef tip: For a spicier dish, add diced jalapeños to the slow cooker with the chicken.
- Best substitution: If you don't have green enchilada sauce, you can use red enchilada sauce or a combination of salsa and cream of chicken soup.
- Make-ahead: This recipe is perfect for meal prepping. Assemble the enchiladas and store them in the fridge until ready to bake.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If your enchiladas are too dry, add a little more enchilada sauce or a splash of chicken broth when reheating.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze assembled enchiladas before baking. Thaw overnight in the fridge before baking.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes or until heated through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes or until heated through. The texture may not be as crispy.
- Make ahead: You can assemble the enchiladas up to 24 hours ahead of time. Store in the fridge until ready to bake.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 18g
- Carbs: 35g
- Fiber: 2g
- Sugar: 4g
- Sodium: 1200mg
- Cholesterol: 100mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Slow Cooker Chicken Enchiladas – Better Than Takeout FAQs
Yes, you can assemble the enchiladas up to 24 hours ahead of time. Store them in the fridge until ready to bake.
Your enchiladas may be dry if they've been overcooked or not enough sauce was used. To prevent this, keep an eye on the cooking time and ensure there's enough sauce.
No, enchiladas are best cooked in the oven or the slow cooker. The air fryer may not cook them evenly.
The best way to reheat enchiladas is in the oven at 350°F (180°C) for 15-20 minutes or until heated through. The microwave can make them soggy.
Yes, canned chicken can be used to save time. Drain the liquid before adding it to the slow cooker.
A Warm Final Note
I can’t wait for you to try Slow Cooker Chicken Enchiladas – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
