If you are looking for a super easy crock pot chicken recipe, this Crock Pot Chicken Enchiladas Recipe is exactly what you need. With minimal prep and only four ingredients, it makes the perfect week night dinner for a large family.
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Chicken enchiladas are a family favorite in our house, but we rarely ever have them because they are time consuming to make and it takes a lot of them to feed our large family. This crock pot version of a Tex Mex family favorite gives us all of the delicious flavor of traditional enchiladas in a fraction of the time.
Crock Pot Chicken Enchiladas Recipe
How do you make chicken enchiladas in the crockpot?
To make this dish super flavorful, I place four large chicken breasts in my largest crock pot. This is about four pounds of chicken. Then cover the chicken with a large can of mild red enchilada sauce and cook on low for 8 hours?
Can I use frozen chicken breasts?
You can use frozen or fresh chicken breasts for this recipe. If your chicken breasts are frozen, be sure to thaw them out the night before so the cooking process can be done in one day.
How do I shred the chicken?
When the chicken has cooked on low in the crock pot for eight hours, it should be fall apart tender. Shred the chicken with a couple of forks right in the crock pot, in the sauce. This is another reason I love this recipe. It is truly a one pot meal. It is prepared in the slow cooker and serve right out of the same slow cooker.
What kind of corn tortillas do I use?
After the chicken is shredded in the enchilada sauce, cut about 20 soft corn totillas in strips and stir them into the mixture a few at a time. To make the cutting easier, I cut them with a pizza cutter. Stirring them into the chicken mixture a few at a time prevents clumping.
What kind of cheese do I use?
After stirring in the corn tortilla strips, next stir in two cups of shredded cheese. I really like a mexican blend of shredded cheeses with this recipe, but you can use shredded cheddar cheese alone and the these crockpot enchiladas will still taste delicious!
When all of the ingredients are stirred in, turn the crock pot on high for about 30 more minutes to melt the cheese and to let the tortillas get tender. Then scoop out and serve!
Must Have Ingredients
There are only four base ingredients for this recipe and they should be pretty easy to find, but I am listing them here as amazon links so you can easily put them in your cart and have them show up at your door!
What do you serve with Crock Pot Chicken Enchiladas?
Crock pot chicken enchiladas is really a stand alone meal. However, we always have lots of toppings standing by. Many of the things we use a toppings like black olives, onions, or peppers could actually be cooked in the dish with the chicken, but we have such a large family that it’s easier to please everyone if we make the base meal without all the extras.
Will this recipe feed a large family?
This recipe is designed to feed a large family. There are eight people in our house and sometimes we have extended family so the recipe is designed to feed twelve people. Depending on the ages of your children, you may even have enough for leftovers with a large family.
Kitchen Art from Etsy
Can I half this Recipe?
You could easily half this recipe for a smaller family or to avoid having lots of leftovers to deal with.
Can I freeze Crock Pot Chicken Enchiladas?
You can freeze these enchiladas, but I recommend doing it in a 9×13 baking dish. Just dump the leftovers in a backing dish and top with another layer of cheese. Then cover it with aluminum foil and freeze. This will be a great meal to quickly pull out of the freezer on a busy day!
Other Easy Crock Pot Chicken Recipes
- Easy Crock Pot Salsa Chicken
- Crock Pot Teriyaki Chicken
- White Chicken Chili
- Cock Pot Chicken Enchilada Casserole via Crystal & Comp.
- 4 lbs Boneless Skinless Chicken Breasts
- 2 Large cans mild red enchilada sauce
- 20 Soft corn tortillas
- 3 cups mexican blend shredded cheese
- Place thawed chicken breasts in a large crock pot or slow cooker
- Cover the chicken with both cans of the enchilada sauce
- Cook on low for 8 hours.
- Shred the chicken in the slow cooker in the enchilada sauce with a fork.
- Cut the corn tortillas into strips.
- Stir the tortilla strips into the chicken mixture a few at a time to avoid clumping.
- Stir in 2 cups of the cheese.
- Cover the top of the mixture with the last cup of cheese.
- Cook on high for an additional 30 minutes to melt the cheese and get the tortillas tender.
This recipe is designed for a large family. Cut the recipe in half or plan for leftovers or a freezer meal as mentioned above.