Slow cooker chicken enchilada

This easy and tasty slow cooker chicken enchilada recipe is a game-changer for serving up a delicious family meal without the fuss. With a slow cooker, you get all the rich flavors of the classic oven-baked version, but way quicker! It’s ideal for those hectic days when you’re short on time but still want to whip up a homemade, comforting dish minus the hours in the kitchen.

Slow cooker chicken enchilada is a classic dinner option that’s sure to win over the whole family. While making enchiladas from scratch and baking them can take a lot of time, this delicious Mexican dish can be simplified by preparing it in a slow cooker, significantly cutting down on prep time.

Crockpot chicken enchilada meat is deliciously juicy and tender, and the slow cooking process allows all the flavors to meld together perfectly. Plus, you can easily customize this recipe by adding in your favorite toppings like avocado, sour cream, or extra cheese for a more indulgent meal.

In addition to being a time-saver, using a slow cooker also means less clean-up as everything cooks in one pot. But slow cooker chicken enchiladas aren’t just limited to dinner options. You can also use the leftovers as a filling for breakfast burritos or even as a topping for nachos. The possibilities are endless!

How to make slow cooker chicken enchilada

Ingredients you’ll need

This classic Mexican dish is usually made with:

• Chicken breast: Chicken breast is the most commonly used cut of chicken for enchiladas, as it cooks quickly and has a mild flavor that pairs well with the other ingredients.
• Canned corn: Corn adds a touch of sweetness and texture to the enchiladas. You can use canned corn or fresh corn cut off the cob.
• Black beans: Black beans are a great source of protein and add a creamy texture to the enchiladas.
• Red enchilada sauce: This tangy and flavorful sauce is the star of the dish. You can use store-bought or make your own from scratch.
• Shredded cheese: A blend of shredded cheese like cheddar, Monterey Jack, or Mexican blend adds a delicious gooey factor to the enchiladas.
• Corn tortillas: These are traditionally used in chicken enchiladas for their authentic flavor and texture.

Substitutes

• Protein: You can substitute chicken for beans or tofu to make a vegetarian version of this dish.
• Tortilla: Flour tortillas can be used instead of corn tortillas, but they may not hold up as well in the slow cooker.

Equipment

• Slow cooker or crockpot: A slow cooker is the key to making this dish with ease.
• Meat thermometer: To check the internal temperature of the cooked chicken before adding the rest of the ingredients.

Instructions to cook chicken enchilada in the slow cooker

Coking the chicken enchilada in the slow cooker could not be easier and it only requires a few simple steps to follow:

1. Place the chicken breast in the slow cooker and top with enchilada sauce. Cook on high until chicken reaches 165 degrees
2. Remove the chicken and shred the meat. Return to slow cooker
3. Add the corn, beans, tortillas and 2 cups of cheese and stir to mix.
4. Top with remaining cheese and cook for 45 minutes.

Slow Cooker Enchilada Tips

While this recipe is quick and easy to prepare, there are a few tips and tricks to keep in mind as you’re prepping your ingredients. Follow these suggestions to ensure your dinner tastes amazing:

• Cook the chicken before mixing in other enchilada ingredients. Chicken takes longer to cook in the slow cooker than the rest. Allow the chicken to fully cook for the best enchiladas.
• Spray the crockpot to prevent sticking and mess. Using a slow cooker liner also simplifies cleanup.
• For long cooking times, use frozen chicken. Want to start cooking in the morning before work? Use frozen chicken in your crockpot.
• Try different meats. Chicken is common for enchiladas, but other meats work too. Brown ground beef or turkey before adding to your slow cooker.
• Heat tortillas to prevent cracking. Heat corn tortillas in the microwave with a damp paper towel or warm them in a skillet over medium heat.
• Try flour tortillas. If your family prefers the flavor of flour tortillas, you can easily swap the corn for the flour variety. It’s important to keep in mind the flour tortillas get soggy more quickly.
• Layer tortillas for easier prep work. You’ll end up with all the flavors of traditional enchiladas without all the extra prep work.
• Use paper towels to reduce steam in the slow cooker. To reduce the amount of steam build-up in your slow cooker while the enchiladas cook, try draping a paper towel over the top of the pot before placing the lid on top.

Additional but optional chicken enchilada toppings

Once you have your slow cooker enchiladas prepared, you can have some fun dressing up your dinner! There are a variety of unique ingredients you could use to top your enchilada recipe to add even more flavor to your meal. Why not try these topping ideas?

• Sliced avocado: Adding slices of avocado on top of the enchiladas not only adds a delicious creamy texture, but it also balances out the spicy flavors.
• Chopped tomato: For a fresh and juicy topping, add some chopped tomatoes on top of the enchiladas.
• Cilantro: For those who love cilantro, sprinkle some on top for a burst of flavor.
• Sliced jalapeños or diced green chilies: If you like your enchiladas with a kick, add some sliced jalapeños or green chilies as a topping.
• Creamy cheese sauce or sour cream: If you want to take your enchiladas to the next level, drizzle some creamy cheese sauce or sour cream on top.
• Sliced black olives: For a salty and earthy flavor, sprinkle some sliced black olives on top of the enchiladas.
• Chunky salsa: If you prefer a chunkier and more textured topping, add some chunky salsa on top of the enchiladas.
• Guacamole: For an extra dose of avocado goodness, top your enchiladas with some homemade or store-bought guacamole.
• Pico de Gallo: This fresh and colorful topping made with diced tomatoes, onions, jalapeños, and cilantro adds a burst of flavor to your enchiladas.
• Diced bell peppers: For a pop of color and added crunch, add some diced bell peppers on top of your enchiladas.

Recipe variations

• Vegetarian: Instead of chicken, swap in your favorite veggies for a meatless option. Use black beans, corn, and bell peppers for a hearty and flavorful enchilada filling.
• Gluten-free: Ensure all ingredients are gluten-free, such as using corn tortillas and checking the labels on sauces and canned goods.
• Vegan: Omit the chicken and cheese, and use vegetable broth and vegan cheese as substitutes.
• Keto: Use low-carb tortillas or make your own keto-friendly tortillas. Swap beans for more protein-rich ingredients like diced chicken or tofu. Use a keto-friendly enchilada sauce or make your own using low-carb ingredients.

What to serve with slow cooker chicken enchiladas

While this dish is satisfying enough on its own, here are some tasty side dishes you can serve with your slow cooker chicken enchiladas:

• Fried rice: Serve your enchiladas with a side of fried rice for a hearty and flavorful meal.
• Couscous with roasted vegetables: For a healthy and filling side dish, try serving couscous with roasted vegetables alongside your enchiladas.
• Yellow beans with garlic and dill: This simple and delicious side dish pairs well with the flavors of chicken enchiladas.
• Corn on the cob: For a classic and easy side dish, try serving corn on the cob with your enchiladas.
• Salad: A fresh and crisp salad is the perfect accompaniment to rich and flavorful enchiladas

Frequently asked questions

1. Can I use frozen chicken in this recipe?

Yes, you can use frozen chicken but it will extend the cooking time.

2. Can I make this recipe dairy-free?

Yes, simply omit the cheese and use a dairy-free enchilada sauce.

Storing and reheating leftovers

This slow cooker chicken enchilada recipe is perfect for meal prepping and enjoying throughout the week. Here’s how to properly store and reheat your leftovers:

• Store any remaining enchiladas in an airtight container in the refrigerator for up to 3 days.
• For best results, reheat individual servings in the microwave for 1-2 minutes or until heated through.
• To reheat a larger portion, place it in an oven-safe dish and cover with foil. Bake at 375 degrees Fahrenheit for 15-20 minutes or until warmed through.
• You can also freeze leftover enchiladas for up to 3 months. Thaw in the refrigerator overnight before reheating.

More slow cooker recipes you’ll enjoy

• Sausage jambalaya in the slow cooker
• Healthy slow cooker chicken stew
• Simple slow cooker meatballs
• The best creamy slow cooker pork chops
• Asian meatballs appetizers
• Slow cooker chicken and stuffing casserole
• Crock pot kielbasa
• Slow cooker bourbon chicken

This easy and delicious slow cooker chicken enchilada recipe is perfect for busy weeknights. With a few simple ingredients and minimal prep work, you can have a flavorful dinner ready in just a few hours. Plus, with the option to customize your toppings and filling, this recipe is sure to please everyone at the dinner table. Give it a try and impress your family with a tasty and effortless meal! Happy cooking!

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Slow cooker chicken enchilada

Enjoy this easy and delicious slow cooker chicken enchilada recipe - a fuss-free way to enjoy a classic family meal. Perfect for busy days!

Prep Time15 minutes mins

Cook Time4 hours hrs

Total Time4 hours hrs 15 minutes mins

Course: Dinner, Main Course

Cuisine: Mexican

Keyword: chicken enchilada soup recipe, slow cooker chicken enchilada, slow cooker enchilada

Servings: 4 people

Calories: 629kcal

Author: Petro Neagu

Cook ModePrevent your screen from going into sleep mode

Ingredients

• 2 chicken breasts
• 1 can whole kernel corn drained
• 1 can black bean drained and rinsed
• 16 oz red enchilada sauce
• 3 cups shredded cheese
• 5 corn tortillas cut into strips

Equipment

• meat thermometer
• slow cooker

Instructions

• Place the chicken breast in the slow cooker and top with enchilada sauce. Cook on high until chicken reaches 165 degrees
  
• Remove the chicken and shred the meat. Return to slow cooker
  
• Add the corn, beans, tortillas and 2 cups of cheese and stir to mix.
  
• Top with remaining cheese and cook for 45 minutes.
  

Nutrition

Serving: 1g | Calories: 629kcal | Carbohydrates: 49g | Protein: 53g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 139mg | Sodium: 1765mg | Potassium: 841mg | Fiber: 9g | Sugar: 9g | Vitamin A: 1363IU | Vitamin C: 5mg | Calcium: 474mg | Iron: 3mg

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