Crockpot Chicken Enchiladas

Crockpot chicken enchiladas ingredients

• Chicken: I usually use boneless, skinless chicken breasts, though chicken thighs will also work, but usually take slightly longer to cook.
• Enchilada sauce: I love using a batch of homemade red enchilada sauce (you can make it directly in the crockpot if it isn’t pre-prepared), but use a store-bought one (red or green enchilada sauce) if preferred.
• Tortillas: Use large corn or flour tortillas (regular or whole wheat) or make your own.
• Black beans: Or pinto beans – canned (regular or low sodium) or home-cooked.
• Cheese: I prefer a sharp cheddar (often as a mix with Mozzarella), though Monterey Jack or a Mexican blend would work too.

Optionally boost the crock pot chicken enchilada recipe with canned green chiles, sliced onions and peppers, corn, etc. You could also increase the flavor with taco seasoning, added to taste.

Cook and shred the chicken: First, place the chicken and enchiladas sauce in the crockpot, cover with the lid, and cook on LOW for 6-7 hours or HIGH for 3-4 hours until tender and juicy.

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.

Prepare the remaining ingredients: In the last 10-15 minutes of the crockpot cooking time, prepare the remaining elements. Shred the cheese, drain and rinse the beans, and prepare any toppings.

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:

1. In a foil-wrapped stack in the oven (at 350ºF/175ºC for 15-20 minutes)
2. In a stack of 4-5, covered with a damp paper towel and microwaved in 30-second bursts until warmed through

Assemble the chicken enchiladas: First, preheat the broiler in your oven. Then, use tongs to divide the shredded chicken mixture between the tortillas, topping them each with some beans, then rolling them tightly and placing them seam-side down into a casserole dish.

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).

Alternatively, roll them up and place them in the slow cooker, pour over the remaining sauce, sprinkle over the cheese, and cook until it melts (about 20 minutes on HIGH).

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.

Just like tacos, you can choose from a wide variety of versatile toppings for these slow cooker chicken enchiladas:

• 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)

Storage instructions

Allow the chicken to cool, then store it in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 3 months.

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).

Uses for leftover shredded chicken and sauce

Aside from these delicious homemade chicken enchiladas, you can use this flavorful saucy chicken to create several meals, including:

• Burritos and burrito bowls
• Quesadillas
• Tacos
• Tostadas
• Nachos
• A stuffed baked potato (or 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!