Crockpot Chicken Enchiladas

Crockpot Chicken Enchiladas are one of those dump-and-go dinners that make a busy weeknight feel a little less chaotic. I love coming home to a crockpot that's been quietly doing all the work, and this recipe delivers tender shredded chicken, tangy enchilada sauce, melty cheese, and just enough spice to keep things interesting. It's everything I love about enchiladas without the hassle of rolling each one or turning on the oven.

My Crockpot gets a lot of use because it just makes my nights so much easier. Some of my go-to dinners are my Crockpot Sloppy Joes and Crockpot Chicken Spaghetti.

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Why You'll Love This Crockpot Chicken Enchiladas Recipe!

This easy chicken enchiladas recipe comes together with just a handful of pantry staples and almost no hands-on effort. Here's why it's going to earn a permanent spot in your dinner rotation

• Truly dump-and-go: Toss everything in the crockpot and let it do the work. No rolling tortillas, no baking dish to scrub
• Big, bold flavor: Taco seasoning, Rotel, and red enchilada sauce build layers of flavor while the chicken cooks low and slow.
• Cheesy and comforting: A generous layer of melty Mexican blend cheese on top makes every bite feel like the best chicken enchiladas ever.
• Family-friendly and customizable: Set out the toppings and let everyone build their own bowl exactly how they like it.
• Great for meal prep: Makes fantastic leftovers for lunches throughout the week.

If your family loves easy enchilada dinners as much as mine does, this one is going into the regular rotation

Equipment Needed

• Slow cooker or Crockpot (I used my 4 quart)
• Cutting board
• Two forks for shredding the chicken
• Meat thermometer
• Can opener

Key Ingredients

Boneless, skinless chicken breasts: These soak up all that taco-seasoned, saucy goodness while they cook and shred effortlessly once they're done.

Taco seasoning: This is where much of the flavor comes from. Store-bought works great when you're short on time, or use my homemade blend.

White onion: Adds a little bite and sweetness that mellows out beautifully as everything simmers together.

Rotel: This diced tomatoes and green chilies combo brings a little tang and a little heat. Use original for a milder dish or a spicier variety if you like things with a kick.

Red enchilada sauce: The heart of this cheesy chicken enchiladas recipe. It ties everything together with that classic enchilada flavor.

Black beans: Drained and rinsed, they add heartiness and a little extra protein and fiber to the dish.

Corn tortillas: Cut into strips, they soften right in the crockpot and give you that classic enchilada texture without any rolling or layering.

Mexican blend shredded cheese: Melted over the top at the end for that irresistible cheesy finish.

Garnishes: Cilantro, avocado, jalapeños, and sour cream are optional, but I highly recommend setting a few out so everyone can dress their bowl the way they like it.

Step-By-Step Instructions

Start by adding the chicken breasts to your crockpot and sprinkling them generously with taco seasoning until well coated.

Next, add the Rotel, chopped onion, red enchilada sauce, and black beans right on top. Give it a light stir if you'd like, then cover and cook on high for 3 4 hours or low for 6-8 hours. You'll know it's ready when the chicken shreds easily with a fork and reaches an internal temperature of 165°F on a meat thermometer.

Once the chicken is fully cooked, transfer it to a plate and shred it with two forks. Return the shredded chicken to the crockpot along with the corn tortilla strips, and carefully stir everything together so the tortillas soak up all that saucy flavor.

Sprinkle the shredded cheese evenly over the top, cover, and cook for about 20 more minutes, or until the cheese is melted and gooey. Garnish with your favorite toppings and serve warm

Serving Suggestions

This crockpot chicken enchiladas recipe is delicious on its own, but here are a few ways to round out the meal

• Serve over a bed of Mexican rice- we love this Cilantro Lime Rice for a heartier plate.
• Add a side of tortilla chips for scooping.
• Pair with a simple side salad or Guacamole.
• Set out cilantro, avocado, jalapeños, and sour cream so everyone can build their own bowl.

Make Ahead

This recipe is a great make-ahead option for busy weeks. You can prep the chicken, onion, Rotel, enchilada sauce, and beans, then store them together in the fridge the night before, and just add everything to the crockpot in the morning. It's also a great dish to make ahead in full and reheat when you're ready to eat.

Storage

Leftovers keep beautifully so here are the best ways to store them.

• Store any extras in an airtight container in the fridge for up to 4 days.
• Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat on the stovetop or in the microwave until warmed through.

Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!