Slow Cooker Chicken Enchiladas

This “dump and go” recipe skips the browning, rolling, and fuss — just pure, cheesy, saucy enchilada goodness made right in your slow cooker. Comfort food made easy… and oh-so delicious! 🌮✨

Crockpot Chicken Enchiladas Recipe

When I first came up with the idea for these Slow Cooker Chicken Enchiladas, I’ll be honest — I wasn’t sure how it would turn out. You know those moments when a wild idea hits and you just have to try it? Well, this was one of those. And guess what? It totally worked!

These enchiladas turned out to be everything you could want in a family meal: simple to prepare, hearty, and satisfying. Just toss in your ingredients, let the slow cooker do the work, and enjoy a cozy dinner that tastes like a weekend treat but is easy enough for a weeknight.

Now, these aren’t traditional Mexican enchiladas, but they’re a fantastic shortcut version that delivers all the flavor with minimal effort. Perfect for busy days, lazy Sundays, or when you just want something warm, cheesy, and full of comfort.

Why You’ll Love This Slow Cooker Chicken Enchiladas Recipe

⭐ Zero browning or rolling required – just layer and cook.
⭐ Perfect for busy nights – a real “set it and forget it” meal.
⭐ A guaranteed crowd-pleaser – even picky eaters will love it.

Sarah’s Notes

Enchiladas have come a long way from their traditional Mexican roots — and that’s the beauty of it! Over time, they’ve evolved into all kinds of delicious versions, including this slow cooker twist.

Instead of rolling each tortilla one by one, this recipe simplifies the process by layering everything together. The chicken, sauce, and cheese all meld into a rich, flavorful dish that practically cooks itself.

If you prefer the rolled version, no worries! You can always remove the cooked filling, roll it up in tortillas, spoon some sauce over the top, and bake it with cheese until bubbly.

This lazy layered method also works beautifully for Slow Cooker Beef Enchiladas or even Veggie Enchiladas if you’re looking for a meat-free option.

Slow Cooker Chicken Enchiladas Ingredients

Here’s what you’ll need to make this tasty one-pot wonder:

• Chicken – Boneless, skinless chicken breasts are ideal, but thighs work great too.
• Passata – Smooth tomato purée forms the base of your sauce.
• Black beans – Adds texture, protein, and that hearty feel.
• Sweetcorn – Use tinned or frozen (just thaw first).
• Onion – Fresh or frozen chopped onions both work fine.
• Spices – Garlic powder, cumin, oregano, and mild chili powder bring the flavor.
• Cheese – A mix of mozzarella and red Leicester gives that perfect melt and color.
• Tortilla wraps – The soft kind works best for layering.

Substitutions and Variations

• Vegetarian version: Replace chicken with 2 cans of mixed beans (plus the black beans).
• Beans: Swap black beans for kidney beans, pinto beans, or any you love.
• Spice level: Adjust the chili powder to your liking — mild for the kids, extra hot for the adults!
• Cheese: Any melty cheese works. Cheddar, Monterey Jack, or a Mexican blend all taste amazing.

Leftovers and Freezing Tips

In the fridge: Store leftovers for up to 3 days. Reheat until piping hot — they’re great for quick lunches or quesadilla fillings!

In the freezer:

• To freeze before cooking, combine everything (except tortillas and cheese) in a freezer bag. Then dump it in the slow cooker when ready to cook.
• To freeze after cooking, store just the chicken mixture. When reheating, add tortillas and cheese fresh for the best texture.

💡 Tip: The tortillas may get slightly soft after freezing, but the flavor stays delicious!

Time-Saving Tip

Prep the ingredients the night before! Add everything to your slow cooker pot, cover, and store in the fridge. In the morning, just pop it in the slow cooker (and remember to turn it on — been there, done that!).

FAQs

Which slow cooker do you recommend?
I love the Morphy Richards Sear & Stew Slow Cooker — it’s lightweight and you can use it on the hob for browning if needed. For induction users, try the Lakeland Digital 6.5L Slow Cooker.

Can I make this in the oven instead?
Yes! Just assemble everything in a casserole dish, cover with foil, and bake at 375°F (190°C) for 30–35 minutes, then uncover and bake until the cheese is golden.

Is it spicy?
Only mildly — it’s family-friendly! You can always spice things up with extra chili or hot sauce on your portion.

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