Easy slow cooker chicken enchiladas are a cozy dish that warms the heart! Tender chicken is cooked with tasty spices and wrapped in soft tortillas, then topped with yummy cheese.
What’s not to love? Just throw everything in the slow cooker and let it work its magic! Perfect for busy days when you want a delicious meal waiting for you.
I always serve these with a side of salsa and sour cream. They make the whole meal feel special, and trust me, your family will ask for seconds! 
Key Ingredients & Substitutions
Shredded Chicken: Rotisserie chicken makes it super easy! If you don’t have that, you can use leftover cooked chicken or even poach some chicken breasts. Just ensure you shred it finely for even mixing.
Red Enchilada Sauce: This adds that essential flavor. If you can’t find it, green enchilada sauce works too! You could also make a quick homemade version using tomato sauce, chili powder, and a pinch of cumin.
Black Beans: These are great for protein and fiber. You can swap them out for pinto beans or even cooked lentils if you’re looking for a change.
Corn: I prefer frozen corn as it holds up well in cooking, but canned corn is fine too. Just drain it well. If you want to skip it, diced zucchini or bell pepper can add a nice texture.
Cheese: Cheddar is a classic choice. However, feel free to mix it up with Monterey Jack or a Mexican cheese blend. For a lighter option, low-fat cheese is also available.
How Do I Layer Ingredients in a Slow Cooker?
Layering is key for even cooking and flavor throughout. Start by spreading some of the chicken mixture at the bottom to avoid sticking. Then, alternate between tortillas and chicken mix.
- Layer 3-4 corn tortillas first.
- Add half the chicken mixture and sprinkle a cup of cheese.
- Repeat with another layer of tortillas, chicken, and cheese.
- Finish with a final tortilla layer and cheese on top.
This layering helps the tortillas absorb the flavors and keeps everything moist and cheesy. Trust me, it makes all the difference!
How to Make Slow Cooker Chicken Enchiladas
Ingredients You’ll Need:
Main Ingredients:
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 1 can (10 oz) red enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 red bell pepper, diced
- 1 small onion, diced
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp chili powder
- 10-12 corn tortillas
- 2 cups shredded cheese (cheddar or Mexican blend)
For Topping:
- 1/2 cup sour cream
- Fresh cilantro, for garnish
- Sliced avocado, for garnish
- Sliced jalapeños, for garnish
How Much Time Will You Need?
This recipe will take about 20 minutes to prepare, plus 6-7 hours of cooking on low (or 3-4 hours on high) in the slow cooker. It’s perfect for a busy day when you want to come home to a delicious meal!
Step-by-Step Instructions:
1. Prepare the Chicken Mixture:
Start by taking a large mixing bowl and adding the shredded chicken, red enchilada sauce, black beans, corn, diced red bell pepper, diced onion, garlic powder, cumin, and chili powder. Mix everything together well until it’s nicely combined.
2. Start Layering in the Slow Cooker:
Take your slow cooker and spread a thin layer of the chicken mixture on the bottom. This helps prevent the tortillas from sticking. Then, place 3-4 corn tortillas over the sauce, tearing them if needed to fit.
3. Add the First Layer of Filling:
Pour half of the chicken mixture over the tortillas, making sure to spread it out. Top with 1 cup of shredded cheese to create a delicious cheesy layer.
4. Repeat the Layers:
Now, add another layer of corn tortillas on top, followed by the remaining chicken mixture and another cup of cheese. This layering makes everything taste amazing!
5. Finish with Tortillas and Cheese:
For the final layer, place another layer of corn tortillas on top and sprinkle the last cup of cheese to cover everything. Yum!
6. Cook in the Slow Cooker:
Cover the slow cooker with the lid and set it to cook. You can choose to cook it on low for 6-7 hours or on high for 3-4 hours, until the cheese is melted and the edges are bubbly.
7. Serve and Enjoy:
Once the cooking time is up, carefully remove the lid and let the enchiladas sit for about 10 minutes. This makes serving easier! Then, serve your enchiladas hot, topped with sour cream, fresh cilantro, sliced avocado, and jalapeños. Enjoy this comforting and flavorful dish!
Can I Use Fresh Chicken Instead of Cooked Chicken?
Yes, you can use fresh chicken! Simply cook it before shredding. You can boil or bake the chicken until fully cooked, then shred it. If you’re short on time, consider using a store-bought rotisserie chicken, which is convenient and delicious!
What Can I Substitute for Corn Tortillas?
If you don’t have corn tortillas, you can use flour tortillas as an alternative. Just keep in mind that using flour tortillas will change the flavor and texture slightly. You could also opt for gluten-free tortillas if you’re looking for a GF option!
How to Store Leftovers?
To store leftovers, let the enchiladas cool completely, then place them in an airtight container. They can be stored in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through.
Can I Freeze This Dish?
Absolutely! You can freeze the assembled enchiladas before cooking. Wrap tightly in plastic wrap and then foil to prevent freezer burn. When ready to eat, thaw in the fridge overnight and then cook as directed, adding a bit more time if still cold.
