Easy Slow Cooker Chicken Enchiladas – Better Than Takeout

Easy Slow Cooker Chicken Enchiladas – Better than takeout! After making this recipe dozens of times, I’ve discovered the trick to keeping them moist and flavorful. The result? A cozy, comforting dinner that’s ready when you are. Keep reading for my best tips, or jump straight to the recipe. If you love recipes like this, you’ll also enjoy Easy Slow Cooker Little Smokies in BBQ Sauce and Easy Coconut Chicken in a Flavorful Thai-Inspired Sauce.

What You'll Need for Easy 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.

• 2 lbs boneless, skinless chicken breasts
• 1 onion, diced
• 1 can (14.5 oz) diced tomatoes
• 1 can (10 oz) enchilada sauce
• 8-10 small flour tortillas
• 2 cups shredded Mexican cheese blend
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• Optional: Sour cream
• Optional: Fresh cilantro
• Optional: Diced avocado
• Optional: Shredded lettuce
• Optional: Diced tomatoes

How to Make Easy Slow Cooker Chicken Enchiladas – Better Than Takeout

1. Step 1: Place chicken breasts in the slow cooker. Top with diced onion, diced tomatoes (with juice), and seasonings. Pour enchilada sauce over the top.
2. Step 2: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is tender and cooked through.
3. Step 3: Shred chicken using two forks. Stir in 1 cup of shredded cheese. Spread mixture evenly in the slow cooker.
4. Step 4: Wrap tortillas in a damp paper towel and microwave for 20-30 seconds to make them pliable. Roll tortillas around the chicken mixture and place seam-side down in the slow cooker.
5. Step 5: Pour remaining enchilada sauce over the top. Sprinkle with remaining 1 cup of cheese. Cover and cook on high for an additional 15-20 minutes, until cheese is melted and bubbly.

Storing & Reheating Easy 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 refrigerator for up to 4 days. Make-ahead tip: Yes, see pro tips for details.

Freezing Easy Slow Cooker Chicken Enchiladas – Better Than Takeout

Freeze assembled enchiladas before cooking. Thaw overnight in the refrigerator before cooking as directed.

How to Reheat Without Drying It Out

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

Recipe Notes

• Chef tip: For a creamier sauce, stir in 1/2 cup of sour cream or Greek yogurt before serving.
• Best substitution: Use canned black beans or corn for a vegetarian version.
• Make-ahead: See pro tips for details.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If your enchiladas are too dry, add a little chicken broth or water to the slow cooker before cooking.

Easy Slow Cooker Chicken Enchiladas – Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

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

⏳

Total

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

🍽

Serves

6-8 servings

🥗

Diet

Gluten-free, Low-carb

Ingredients

Main Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 onion, diced
• 1 can (14.5 oz) diced tomatoes
• 1 can (10 oz) enchilada sauce
• 8-10 small flour tortillas
• 2 cups shredded Mexican cheese blend

Seasonings

• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano

Optional Toppings

• Sour cream
• Fresh cilantro
• Diced avocado
• Shredded lettuce
• Diced tomatoes

Instructions

1. Step 1: Place chicken breasts in the slow cooker. Top with diced onion, diced tomatoes (with juice), and seasonings. Pour enchilada sauce over the top.
2. Step 2: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is tender and cooked through.
3. Step 3: Shred chicken using two forks. Stir in 1 cup of shredded cheese. Spread mixture evenly in the slow cooker.
4. Step 4: Wrap tortillas in a damp paper towel and microwave for 20-30 seconds to make them pliable. Roll tortillas around the chicken mixture and place seam-side down in the slow cooker.
5. Step 5: Pour remaining enchilada sauce over the top. Sprinkle with remaining 1 cup of cheese. Cover and cook on high for an additional 15-20 minutes, until cheese is melted and bubbly.

Notes

• Chef tip: For a creamier sauce, stir in 1/2 cup of sour cream or Greek yogurt before serving.
• Best substitution: Use canned black beans or corn for a vegetarian version.
• Make-ahead: See pro tips for details.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If your enchiladas are too dry, add a little chicken broth or water to the slow cooker before cooking.

Storage

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezer: Freeze assembled enchiladas before cooking. Thaw overnight in the refrigerator before cooking as directed.
• Oven reheat: Reheat in a 350°F (175°C) oven for 15-20 minutes, until heated through.
• Microwave reheat: Reheat individual portions in the microwave for 1-2 minutes, until heated through.
• Make ahead: Yes, see pro tips for details.

Nutrition Per Serving

• Calories: 350
• Protein: 32g
• Fat: 13g
• Carbs: 23g
• Fiber: 2g
• Sugar: 4g
• Sodium: 850mg
• Cholesterol: 90mg
• Sat. Fat: 7g

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

Easy Slow Cooker Chicken Enchiladas – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Easy 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!