Easy crockpot meals have become a bit of a lifesaver for creating family-approved, easy weeknight dinners that are bursting with flavor for busy (and/or lazy) days. Like easy slow cooker beef stew, crockpot chicken tacos, and these homemade crockpot chicken enchiladas. These crockpot enchiladas require just a few minutes of hands-on prep, throwing the chicken and enchilada sauce into the crockpot to slowly cook all day, letting the slow cooker do all the work. Before serving, simply shred the chicken and assemble the enchiladas with beans and cheese. If you’re running super low on time or effort, you can even throw the chopped tortillas directly into the slow cooker instead of individually rolling them. Once prepared, load the homemade chicken enchiladas with all your favorite toppings for a versatile, healthy, meal prep friendly meal.
Instructions
The best chicken enchilada toppings
More Mexican-inspired recipes
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If you try this crockpot chicken enchilada recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie! If you want to use homemade enchilada sauce, add all the sauce ingredients to the crockpot and stir – no need to simmer it on the stovetop first. To ensure the chicken is properly cooked, insert a meat thermometer into the thicket part of the meat. It needs to read 165ºF/75ºC. Once ready, shred the chicken in the crockpot with an electric mixer, in a stand mixer, or in the crockpot/on a chopping board using two forks. While not 100% necessary, warming the tortillas is also a good idea, making them more pliable for rolling. You can do this for multiple tortillas: Next, pour the remaining enchilada sauce over the enchiladas and sprinkle over the shredded cheese. Transfer the dish to the oven and broil until the cheese has melted and the tortillas are lightly crisp on the edges (just 2-3 minutes should be fine). Finally, top the crockpot chicken enchiladas with your favorite toppings (I used sour cream, cilantro, chopped onion, and avocado). Enjoy the crockpot enchiladas alone or with Mexican rice/cilantro lime rice, Mexican-style corn, sweet potato fries, and/or a simple side salad.
Avocado (diced, mashed, or guacamole) Sour cream (or Greek yogurt/ Mexican crema) Fresh salsa: (like Pico de Gallo) Diced tomatoes (large or small cherry tomatoes in halves/quarters) Diced red onion (to add a little acidic bite) Shredded lettuce (iceberg or romaine works well for crunch) Grilled corn (for a sweet, slightly smoky flavor) Black olives (for briny, tangy flavor) Lime wedges (or lime juice to serve over the enchiladas for bright flavor) Pickles (like pickled jalapeño) Cilantro/green onions: (chopped and sprinkled liberally over the enchiladas)
Once assembled and baked, it’s best to consume the crockpot chicken enchiladas immediately. However, they will technically last in an airtight container in the refrigerator for 3-4 days (although they soften over time). You can then reheat small portions in the microwave (though they’ll be very soft) or reheat larger amounts in the oven at 350ºF/180ºC (for about 20-25 minutes).
Burritos and burrito bowls Quesadillas Chicken Tacos Tostadas Nachos A stuffed baked potato (or baked sweet potato) Enjoy it over pizza Allow it to cool and add it to taco salad
Let me know in the comments how else you enjoy any leftovers!
