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Delicious crockpot chicken enchiladas served on a plate

Crockpot Chicken Enchiladas

A comforting and flavorful dish with tender chicken and zesty enchilada sauce, all cooked in a crockpot for a stress-free weeknight meal.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds chicken breasts Fresh or frozen chicken works, though fresh yields the best results.
  • 1 ounce taco seasoning Opt for a low-sodium version or make your own mix.
  • 1 medium onion (diced)
  • 28 ounces red enchilada sauce Choose a brand with natural ingredients, or make homemade.
  • 10 pieces corn tortillas (cut into triangles) Cut them for easier mixing; they absorb flavors well.
  • 8 ounces colby jack cheese (shredded) Sprinkled on top before the final cooking phase.
Toppings and Garnishes
  • to taste sour cream For serving.
  • to taste shredded lettuce For garnish.
  • to taste diced tomatoes For topping.
  • to taste sliced avocado For serving.
  • to taste sliced black olives For garnish.

Method
 

Preparation
  1. In your crockpot, add the chicken breasts, taco seasoning, diced onion, and red enchilada sauce. Stir gently to combine.
  2. Cover the crockpot and cook on high for 3-4 hours or on low for 5-6 hours, until the chicken is tender.
  3. After cooking, shred the chicken in the pot using two forks, incorporating the sauce into the chicken.
  4. Fold in the cut corn tortillas into the chicken mixture, ensuring they are well-coated.
  5. Sprinkle the shredded colby jack cheese on top, cover, and cook on low for an additional 15-20 minutes until the cheese is melted and bubbly.
Serving
  1. Serve warm with toppings like sour cream, lettuce, diced tomatoes, avocado, and black olives for a fresh crunch.

Notes

You can prepare the chicken mixture up to a day in advance. Store leftovers in airtight containers for up to 3 months.