Can I use flour tortillas instead of corn tortillas?

While you can use flour tortillas, they tend to get gummier in the slow cooker than corn tortillas. If you prefer flour tortillas, consider adding them during the last hour of cooking instead of earlier in the process. Corn tortillas not only provide better texture but also contribute to the authentic enchilada flavor.

My enchiladas seem too soupy. What went wrong?

This style of enchilada is naturally saucier than the rolled version, but if it's too wet, there are a few possible causes. Your chicken may have released extra liquid, or your slow cooker might run cooler than others. Next time, you can remove the lid for the last 30 minutes of cooking to allow some liquid to evaporate, or use slightly less enchilada sauce.

Can I make this recipe dairy-free?

Absolutely! Simply omit the cheese or replace it with your favorite dairy-free alternative. Many plant-based shredded cheeses melt reasonably well now, especially when they have time to incorporate in a slow cooker. The enchilada sauce and seasoned chicken provide plenty of flavor even without the cheese.

How can I make this dish spicier?

For added heat, mix in a diced jalapeño or serrano pepper with the chicken at the beginning, use hot enchilada sauce, add a teaspoon of cayenne pepper with the chili powder, or serve with hot sauce at the table. You can also include a can of diced green chiles for a milder heat that adds great flavor.

Slow Cooker Chicken Enchiladas Recipe

Name: Slow Cooker Chicken Enchiladas Recipe
Prep time: 10 min
Cook time: 7 h
Total time: 7 h 10 min
Cuisine: Tex-Mex
Ingredients: 1 1/2 lb boneless, skinless chicken breasts; 1/2 teaspoon chili powder; 1 (28 oz) can red enchilada sauce; Kosher salt and freshly ground black pepper, to taste; 10 corn tortillas; 2 cups cheddar cheese, grated; 1 (4 oz) can black olives, drained

This irresistible Slow Cooker Chicken Enchiladas recipe transforms traditional enchiladas into a fuss-free, dump-and-go meal that practically makes itself! With tender shredded chicken swimming in rich enchilada sauce and melty cheese, it delivers all the Mexican flavors you crave without the hassle of rolling individual enchiladas. Just set it, forget it, and come back to a delicious dinner that’ll have everyone asking for seconds!

Why You’ll Love This Recipe

Effortless Preparation: Unlike traditional enchiladas that require individual rolling and careful assembly, this recipe lets your slow cooker do all the heavy lifting while you go about your day.
Incredible Flavor Development: The slow cooking process allows the chicken to absorb all the rich, spicy notes of the enchilada sauce, resulting in deeply flavored, tender meat.
Family-Friendly: This crowd-pleaser works for everyone from picky eaters to enchilada enthusiasts, and can easily be customized with your favorite toppings.
Minimal Hands-On Time: With just 10 minutes of prep time, you can have a homemade Mexican-inspired meal without spending hours in the kitchen.

Ingredients You’ll Need

Boneless Skinless Chicken Breasts: The star protein that becomes beautifully tender and shreddable after slow cooking. The mild flavor of chicken makes a perfect canvas for the bold enchilada sauce.
Chili Powder: Adds that essential warming spice that gives the dish its Mexican character without overwhelming heat.
Red Enchilada Sauce: The flavor foundation of this dish, providing authentic Mexican taste with minimal effort. Choose mild, medium, or hot depending on your spice preference.
Corn Tortillas: These get cut into pieces and stirred right into the mixture, absorbing the sauce and creating that classic enchilada texture. They’re more authentic than flour tortillas for enchiladas and hold up better in the slow cooker.
Cheddar Cheese: Creates that irresistible gooey, melty top layer and adds richness throughout the dish. The sharp flavor balances the spicy sauce perfectly.
Black Olives: Provide a briny contrast to the rich, spicy flavors in the dish. They’re optional but highly recommended for that authentic restaurant-style finish.
Salt and Pepper: The foundational seasonings that enhance all the other flavors in the dish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Protein Swaps

Substitute the chicken breasts with chicken thighs for even more tender meat, or try ground beef or shredded pork for a different flavor profile.

Green Enchilada Version

Replace the red enchilada sauce with green enchilada sauce and use Monterey Jack cheese instead of cheddar for a tangier, lighter version.

Vegetarian Adaptation

Skip the chicken and use two cans of black or pinto beans, along with sautéed bell peppers and onions for a hearty vegetarian option.

Spice It Up

Add a diced jalapeño or a can of diced green chiles with the chicken for an extra kick of heat.

How to Make Slow Cooker Chicken Enchiladas

Step 1: Prepare the Chicken

Place your chicken breasts in the slow cooker and season them generously with salt, pepper, and chili powder. This initial seasoning is crucial as it forms the flavor base that will develop during cooking.

Step 2: Add Enchilada Sauce

Pour the entire can of enchilada sauce over the seasoned chicken, making sure the chicken is fully submerged for even cooking and maximum flavor absorption.

Step 3: Slow Cook

Cover and cook on high for 4 hours or on low for 6-8 hours. The chicken is ready when it’s tender enough to easily shred with a fork.

Step 4: Shred and Mix

Using two forks, shred the chicken right in the slow cooker. The meat should pull apart effortlessly. The finer you shred it, the better it will integrate with the other ingredients.

Step 5: Add Tortillas

Cut your corn tortillas in half, then into large strips, and stir them into the shredded chicken and sauce. This is where the magic happens – the tortillas will absorb the sauce and transform the texture.

Step 6: Add First Layer of Cheese

Stir in about 1/3 of your grated cheddar cheese, allowing it to melt into the mixture. Use the back of a spoon to press everything down into an even layer.

Step 7: Top and Finish Cooking

Sprinkle the remaining cheese evenly across the top and arrange your black olives. Cover and cook on low for another 45 minutes, until the cheese is completely melted and gooey.

Step 8: Serve

Let it rest for about 5 minutes before serving. Garnish with optional toppings like sour cream and sliced green onions.

Pro Tips for Making the Recipe

Choose the Right Enchilada Sauce: The sauce is the heart of this dish, so pick a brand you really enjoy or make your own for even better flavor.
Don’t Skip the Pressing Step: Pressing the mixture down helps the tortillas absorb the sauce more evenly and creates better texture throughout.
Chicken Thickness Matters: If your chicken breasts are particularly thick, consider slicing them horizontally before adding to the slow cooker for more even cooking.
Layer Smart: When adding the final cheese layer, make sure to cover the edges where the tortillas might be poking out to prevent them from drying out.
Customize Your Toppings: Set up a topping bar with sliced avocado, jalapeños, fresh cilantro, lime wedges, and extra cheese to let everyone customize their serving.

How to Serve

Perfect Pairings

Serve these enchiladas with Spanish rice and refried beans for a complete Mexican-inspired meal. A simple side salad with avocado and lime dressing also makes a refreshing counterpoint to the rich enchiladas.

Topping Suggestions

Set out bowls of diced avocado, fresh cilantro, sliced jalapeños, lime wedges, Mexican crema or sour cream, and pico de gallo so everyone can garnish their portion.

Beverage Partners

A cold Mexican beer, classic margarita, or horchata complements the flavors beautifully. For non-alcoholic options, try a refreshing agua fresca or Mexican Coca-Cola.

Make Ahead and Storage

Storing Leftovers

Transfer cooled leftovers to an airtight container and refrigerate for up to 3 days. The flavors actually improve overnight as the spices continue to meld.

Freezing

This dish freezes wonderfully. Portion cooled leftovers into freezer-safe containers and freeze for up to 3 months. Just be aware that the tortillas may soften further upon thawing and reheating.

Reheating

For best results, reheat individual portions in the microwave for 2-3 minutes, stirring halfway through. For larger portions, cover with foil and reheat in a 325°F oven until warmed through, about 20-25 minutes.

FAQs

Can I use flour tortillas instead of corn tortillas?

While you can use flour tortillas, they tend to get gummier in the slow cooker than corn tortillas. If you prefer flour tortillas, consider adding them during the last hour of cooking instead of earlier in the process. Corn tortillas not only provide better texture but also contribute to the authentic enchilada flavor.
My enchiladas seem too soupy. What went wrong?

This style of enchilada is naturally saucier than the rolled version, but if it’s too wet, there are a few possible causes. Your chicken may have released extra liquid, or your slow cooker might run cooler than others. Next time, you can remove the lid for the last 30 minutes of cooking to allow some liquid to evaporate, or use slightly less enchilada sauce.
Can I make this recipe dairy-free?

Absolutely! Simply omit the cheese or replace it with your favorite dairy-free alternative. Many plant-based shredded cheeses melt reasonably well now, especially when they have time to incorporate in a slow cooker. The enchilada sauce and seasoned chicken provide plenty of flavor even without the cheese.
How can I make this dish spicier?

For added heat, mix in a diced jalapeño or serrano pepper with the chicken at the beginning, use hot enchilada sauce, add a teaspoon of cayenne pepper with the chili powder, or serve with hot sauce at the table. You can also include a can of diced green chiles for a milder heat that adds great flavor.

Final Thoughts

This Slow Cooker Chicken Enchiladas recipe proves that authentic Mexican flavors don’t have to be complicated or time-consuming. By reimagining the traditional rolled enchilada into a layered, slow-cooked dish, you get all the comfort and satisfaction with a fraction of the effort. Whether you’re feeding a hungry family on a busy weeknight or looking for a stress-free dish for casual entertaining, these enchiladas deliver big on flavor while keeping your kitchen cool and your hands free. Give them a try tonight—I promise they’ll become a regular in your dinner rotation!