If you are planning a dinner menu for a family, get-together, or casual friend’s meetup party and want to try something new and unique, we suggest you cook delicious slow-cooker chicken enchiladas. This scrumptious food will adorn your dining tables with a new height of irresistible flavors. This Tex-Mex cuisine-inspired cooker chicken enchiladas recipe is easy to cook, yet it is a perfect blend of mouthwatering flavors and textures. So, gather your ingredients and start cooking the delicious slow cooker chicken enchiladas that are perfect for any occasion.
Ingredients
You’ll need the following to make these delicious slow-cooker chicken enchiladas
- 2 chicken breasts, boneless and skinless
- 1 can of red enchilada sauce (Homemade Red Enchilada Sauce)
- 1 cup of sour cream
- 1 cup of rinsed and drained black beans
- A cup of freshly chopped cilantro
- A tablespoon of powdered chilies
- 8-10 corn tortillas
- 1 cup of shredded cheese (cheddar or Mexican blend)
- 1 cup of tortilla strips
- 2 cups of cooked chicken (you can also use rotisserie chicken for convenience)
If you have ground chicken in your refrigerator then use this versatile ingredient to prepare delicious Ground chicken Recipes perfect for every occasion.
Instructions To Cook Slow Cooker Chicken Enchiladas
Step 1
Getting the chicken ready
Begin cooking the slow cooker chicken enchiladas by adding the chicken breast to the crock pot. Coat the chicken thoroughly by pouring the red enchilada sauce on top of the chicken. Sprinkle the chili powder on top. Cover and cook on high for 2-3 hours or until the chicken is fully cooked and tender. The chicken absorbs the enchilada sauce and spices during this cooking time, giving it a rich flavor.
Step 2
Shredding the chicken
After cooking, remove the chicken from the crock pot and shred it using two forks. If you used rotisserie chicken, shred the meat and mix it with the sauce from the crock pot. Rotisserie chicken saves time without compromising delicious flavor.
Step 3
Assembling the Enchiladas
Add the black beans, half the fresh cilantro, half the shredded cheese, and the shredded chicken to a large mixing bowl.
Mix well to ensure all ingredients are evenly distributed.
Take a corn tortilla and place a generous amount of the chicken mixture in the center.
After carefully rolling the tortilla, please place it in the crock pot seam-side down. Continue until all of the tortillas have been filled and rolled.
Step 4
Adding the Sauce and Cheese
Add the leftover enchilada sauce and cover the rolled tortillas in the crock pot.
As you sprinkle the remaining shredded cheese on top, make sure to evenly cover all of the enchiladas.
Cover the crock pot and cook on low for 1-2 hours. During this time, the flavors combine, and the cheese melts perfectly, creating a gooey, delectable coating for your enchiladas.
Step 5
Serve the Slow Cooker Chicken Enchiladas
Once the enchiladas are done, carefully remove them from the crock pot using a spatula. To add more crunch, top with tortilla strips, sour cream, and the leftover fresh cilantro. Serve hot, and enjoy your slow cooker chicken enchiladas!
Tips for perfect Enchiladas
Corn tortillas vs. Flour tortillas
Traditional and gluten-free corn tortillas are great, but you can also use flour tortillas if you like to have a softer tortilla.
Adding Veggies
You can add sautéed bell peppers, onions, or corn to the chicken mixture for extra flavor and nutrition.
Cooking Time
If you’re in a hurry, you can use an instant pot to reduce the cooking time. Just put the chicken on the pressure cooker for 15 minutes, and then shred and assemble the enchiladas using the same procedures.
Variations of Slow Cooker Chicken Enchiladas
Expanding on the original Slow Cooker Chicken Enchiladas recipe, here are some exciting variations that bring new flavors and textures to this classic Tex-Mex dish
Slow cooker chicken Enchilada Casserole
Ingredients
- 2 chicken breasts, boneless and skinless
- 1 can of red enchilada sauce
- 1 cup of sour cream
- 1 cup of black beans, drained and rinsed
- 1 cup of fresh cilantro, chopped
- 1 tablespoon of chili powder
- 12 corn tortillas
- 2 cups of shredded cheese (cheddar or mexican blend)
- 2 cups of cooked chicken (you can also use rotisserie chicken for convenience)
- 1 can of diced tomatoes with green chilies
- 1 cup of corn kernels
- 1 large onion, chopped
Instructions
Prepare the chicken
- Place the chicken breast in the crock pot and pour the red enchilada sauce.
- Add the chili powder and diced onion.
- Cover and cook on high for 2-3 hours or until the chicken is tender.
Shred the chicken
Once cooked, remove the chicken from the crock pot and shred it. If using rotisserie chicken, shred it and mix it with the crock pot sauce.
Assemble the casserole
In a large bowl, combine the shredded chicken, black beans, half of the fresh cilantro, half of the cheese, diced tomatoes with green chilies, corn kernels, and sour cream.
Layer the Ingredients
- Lightly grease the crock pot.
- Place a layer of corn tortillas at the bottom.
- Spread a portion of the chicken mixture over the tortillas.
- Repeat the layers until all the mixture and tortillas are used, finishing with a layer of tortillas.
Top with cheese
Sprinkle the remaining cheese over the top layer of tortillas.
Cook the casserole
Cover and cook on low for 2-3 hours until the cheese is melted and bubbly.
Serve
Garnish with the remaining fresh cilantro and serve hot. Enjoy your slow cooker chicken enchilada casserole!
Slow Cooker Chicken Enchilada Soup
Ingredients
- 2 chicken breasts, boneless and skinless
- 1 can of red enchilada sauce
- 1 cup of black beans, drained and rinsed
- 1 cup of fresh cilantro, chopped
- 1 tablespoon of chili powder
- 4 cups of chicken broth
- One can of diced tomatoes with green chilies
- 1 cup of corn kernels
- 1 large onion, chopped
- 1 cup of sour cream
- 1 cup of shredded cheese (cheddar or mexican blend)
- Toritlla strips for garnish
Instructions
Prepare the Soup Base
Place the chicken breast in the crock pot. Add the red enchilada sauce, chili powder, chicken broth, diced tomatoes with green chilies, corn kernels, and chopped onion. Stir to combine.
Cook the soup
Cover and cook on high for 3-4 hours or on low for 6-8 hours until the chicken is cooked and the flavors have melded together.
Shred the chicken
Remove the chicken breasts from the crock pot, shred them, and return them to the pot. Stir in the black beans.
Finish the soup
Just before serving, stir in the sour cream and half of the cheese until melted and creamy.
Serve
To serve, pour the soup into bowls and top with the remaining cheese, fresh cilantro, and tortilla strips. Enjoy your slow-cooker chicken enchilada soup!
Conclusion
If you want to enjoy the classic Tex-Mex dish, this slow cooker chicken enchilada recipe is a must-try. It is easy to make using a crock pot with a burst of flavors without spending hours in the kitchen. Whether you want to try the traditional rolled enchiladas, casserole, or soup variation, this recipe will become a family favorite. Enjoy your slow cooker chicken enchiladas and savor the flavor of this Tex-Mex delight.