These 5-ingredient crockpot chicken enchiladas are so easy to throw together - made with tender, juicy shredded chicken in enchilada sauce with beans and plenty of cheese!
1.5lbboneless skinless chicken breast4 large - or chicken thighs
4cupsenchilada saucered or green will work, homemade works too
For the enchiladas
6tortillaslarge - corn or flour (regular or whole wheat)
black beansor pinto beans (canned or home-cooked)
cheeseI used a mixture of cheddar cheese + mozzarella. Monterey Jack or a Mexican blend work well, too
To garnishsour cream, avocado, cilantro, etc.
Instructions
Cook and shred the chicken
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’re using homemade enchilada sauce, add all the 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/74ºC.
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:In a foil-wrapped stack in the oven (at 350ºF/175ºC for 15-20 minutes)In a stack of 4-5, covered with a damp paper towel, and microwaved in 30-second bursts until warmed through
Assemble
Preheat the broiler in your oven.
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.
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).
Top the crockpot chicken enchiladas with your favorite toppings (I used sour cream, cilantro, chopped onion, and avocado).
Video
Notes
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 enchiladas immediately. However, they will technically last in an airtight container in the refrigerator for 3-4 days (although they soften over time).Check the blog post for serving suggestions.