Easy Slow Cooker Chicken Enchiladas

Easy Slow Cooker Chicken Enchiladas — tender, flavorful chicken and cheese wrapped in soft tortillas, cooked to perfection in the slow cooker. A better-than-takeout family favorite! After making this recipe dozens of times, I’ve discovered the trick to keeping them from falling apart. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Orange Teriyaki Turkey Medallions Recipe and Crispy Dill Pickle Parmesan Chicken Recipe for Dinner.

What You'll Need for Easy Slow Cooker Chicken Enchiladas

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 lbs boneless, skinless chicken breasts
• 1 can (10 oz) enchilada sauce
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn
• 1 cup shredded Mexican cheese blend
• 1 packet (1.27 oz) taco seasoning
• 1 tsp cumin
• 1 tsp garlic powder
• Salt and pepper, to taste
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• Optional: Fresh cilantro, chopped
• Optional: Diced avocado
• Optional: Sour cream or Greek yogurt
• Optional: Lime wedges

How to Make Easy Slow Cooker Chicken Enchiladas

1. Step 1: Place chicken breasts in the slow cooker. Season with taco seasoning, cumin, garlic powder, salt, and pepper. Top with onion and garlic.
2. Step 2: Pour enchilada sauce over the chicken. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
3. Step 3: Shred the chicken using two forks. Stir in black beans and corn. Spoon the mixture into tortillas, then place seam-side down in a baking dish. Top with cheese.
4. Step 4: Cover the dish with foil and bake at 375°F (190°C) for 20-25 minutes. Serve with your choice of toppings.

Storing & Reheating Easy Slow Cooker Chicken Enchiladas

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 Easy Slow Cooker Chicken Enchiladas

Freeze assembled, unbaked enchiladas for up to 3 months. Thaw overnight in the fridge before baking.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes. Microwave: Reheat individual portions in the microwave for 1-2 minutes.

Recipe Notes

• Chef tip: For extra flavor, sauté the onion and garlic before adding them to the slow cooker.
• Best substitution: You can substitute the chicken with cooked, shredded chicken or turkey.
• Make-ahead: Assemble the enchiladas in the baking dish, cover tightly, and refrigerate for up to 24 hours. Bake as directed when ready to serve.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If your enchiladas are still soupy after baking, try placing them under the broiler for a few minutes to help thicken the sauce.

Easy Slow Cooker Chicken Enchiladas

⏱

Prep

15 min

🍳

Cook

6-8 hours (low) or 3-4 hours (high)

⏳

Total

7-9 hours (low) or 4-5 hours (high)

🍽

Serves

6 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 can (10 oz) enchilada sauce
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn
• 1 cup shredded Mexican cheese blend

Seasonings

• 1 packet (1.27 oz) taco seasoning
• 1 tsp cumin
• 1 tsp garlic powder
• Salt and pepper, to taste
• 1/2 cup chopped onion
• 2 cloves garlic, minced

Optional Toppings

• Fresh cilantro, chopped
• Diced avocado
• Sour cream or Greek yogurt
• Lime wedges

Instructions

1. Step 1: Place chicken breasts in the slow cooker. Season with taco seasoning, cumin, garlic powder, salt, and pepper. Top with onion and garlic.
2. Step 2: Pour enchilada sauce over the chicken. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
3. Step 3: Shred the chicken using two forks. Stir in black beans and corn. Spoon the mixture into tortillas, then place seam-side down in a baking dish. Top with cheese.
4. Step 4: Cover the dish with foil and bake at 375°F (190°C) for 20-25 minutes. Serve with your choice of toppings.

Notes

• Chef tip: For extra flavor, sauté the onion and garlic before adding them to the slow cooker.
• Best substitution: You can substitute the chicken with cooked, shredded chicken or turkey.
• Make-ahead: Assemble the enchiladas in the baking dish, cover tightly, and refrigerate for up to 24 hours. Bake as directed when ready to serve.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If your enchiladas are still soupy after baking, try placing them under the broiler for a few minutes to help thicken the sauce.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze assembled, unbaked enchiladas for up to 3 months. Thaw overnight in the fridge before baking.
• Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes.
• Microwave reheat: Reheat individual portions in the microwave for 1-2 minutes.
• 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: 430
• Protein: 40g
• Fat: 14g
• Carbs: 35g
• Fiber: 6g
• Sugar: 4g
• Sodium: 1200mg
• Cholesterol: 105mg
• Sat. Fat: 7g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Slow Cooker Chicken Enchiladas FAQs

A Warm Final Note

I can’t wait for you to try Easy Slow Cooker Chicken Enchiladas 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!