Slow Cooker Chicken Enchiladas
Crock Pot Chicken Enchiladas are a great delicious dinner that your whole family is going to love. My homemade enchilada sauce and great tips will make this a recipe you fall back on over and over.
Prep Time20 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 50 mins
Servings: 5 people
- 1 pound chicken cooked and shredded (see notes in the post about making shredded chicken)
- 15 ounces diced tomatoes drained
- 4 ounces diced green chiles
- 1 tablespoon taco seasoning
- 2 cups enchilada sauce
- 12 6 inch flour tortillas (see note about using corn tortillas)
- 8 ounces cheddar cheese shredded
Spray your crockpot with cooking spray.
In a medium bowl, mix together the chicken, drained diced tomatoes, chiles, taco seasoning, and 3/4 a cup of the cheese.
Pour a small amount of the enchilada sauce - just enough to coat the bottom - into bottom of the slow cooker.
Add 1/3 a cup of the chicken mixture to each tortilla and roll tightly. Place seam side down in the preparred slow cooker.
After filling the bottom of the slow cooker with a layer of chicken enchiladas, add a little bit of sauce and cheese. Now add another layer of enchiladas.
When all 12 tortillas have been added to the baking dish, top with the remaining sauce and then the reamining cheese.
Cook on low for 2 to 3 hours. Please note that all crock pots are different and yours may need a little less or a little more time. All of the ingredients in this recipe are fully cooked, you are just looking to heat it all up and combine flavors.
Please note that the cook time for this recipe does not include cooking the chicken. See notes in the post about all the different ways you can cook chicken and how to store it to always have frozen shredded chicken on hand.
My family prefers flour tortillas and I think they are easier to roll. If you want a more authentic enchilada recipe, use corn tortillas.