Crock Pot Chicken Enchiladas 

5 from 22 votes
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Incredibly easy crock pot chicken enchiladas with juicy tender chicken and saucy, cheesy veggies in every bite. A family friendly meal everyone will love. 

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Why Make This Crock Pot Chicken Enchiladas

This is one of my favorite slow cooker meals. You just dump everything in, set it and forget it. It’s easy, brimming with flavor from seasoning and veggies and the chicken ends up so juicy and perfectly cooked.

This meal is loved by my entire family, we can’t get enough. You can customize the veggie add ins and the topping combinations are endless.

This recipe is warming and comforting, you will absolutely love it. Try my Enchilada Casserole as well if you want more texture and seasonal ingredients. Also consider my Slow Cooker Chicken Satay for a change up next week.

Ingredients Needed

Ingredients needed to make crock pot chicken enchiladas on a counter in small bowls and plates.

Chicken. You can use chicken breasts or thighs for this recipe. Both come out equally delicious. Use boneless and skinless for both.

Seasoning. Salt, pepper, paprika, cumin, chili powder.

Enchilada Sauce. I use red enchilada sauce. I use a high quality sauce found in most grocery stores in the international aisle or by the salsas.

Olives. Black canned olives are my favorite for this recipe, they are mild and not overly salt. They add color and texture.

All other ingredients and measurements can be found in the recipe card below. 

Recipe Variations

Chicken. Use thighs or breasts. BOTH turn out juicy, and wonderful. If using breasts, slice them into 1 inch bite sized pieces while raw.

Bell Peppers. You can use any color of choice.

Olives. Use any olives you prefer, I like to use canned black olives and slice them. Kalamata or green olives would be great.

Enchilada Sauce. I use red sauce, but you can use green enchilada sauce as well. If this isn’t available, use a mild picante sauce. If you have leftover enchilada sauce to use up, try my Green Chili Chicken Enchiladas.

Steps To Make This Recipe

Black crock pot with ingredients in it.

Step One. Set the crock pot/slow cooker on high heat. Let it warm while you prep. Gather and prepare the ingredients. Slice the jalapeño and chop the garlic and onion. If you are using skinless and boneless chicken thighs, place them on the bottom whole. If you are using breasts, slice the chicken into small 1 inch bite sized pieces (this helps with tenderness equal cooking and quicker cooking.)

Step Two. Add chicken to the bottom of the pot. Add garlic, seasoning, onion, jalapeños, bell peppers and pour enchilada sauce over everything. Place lid on.

Step Three. Cook for about 4-5 hours. When you are close to serving, stir everything and check the chicken to ensure it’s cooked through. Add in sliced corn tortillas, olives and cheese. Cover the slow cooker again for another 10-20 minutes or until the cheese has melted.

Step Four. Once the cheese is melted, serve the crockpot enchiladas. Optional to serve over rice. (rice is not included in calorie breakdown). Top with sour cream, lettuce, lime wedges or any other toppings you enjoy.

Black slow cooker with melted cheese and olives.

Store all leftovers in an airtight container in the refrigerator for up to 5 days or freeze in an airtight ziplock bag for up to 3 months, thaw completely before warming in the microwave and serving.

White ceramic bowl with chicken enchiladas cooked in a slow cooker. Rice on the side.

Recipe FAQs

How can I make this slow cooker chicken enchiladas less soggy?

You can make this a little more textured by serving right after adding the corn tortillas. You can also serve it over fried tortilla chips instead of corn tortillas.

Can I use chicken breasts or chicken thighs?

You can use both chicken breasts or chicken thighs for this chicken enchilada recipe. Both are great and I make it with both interchangeably.

How can I make this healthier?

Make this healthier by doubling the bell peppers and skipping the cheese. This will ensure lower calorie and fat content.

Recipe Tips

Do not overcook the corn tortillas, don’t add them until you are vey close to serving otherwise they will get a bit mushed.

Serve this this with sides you enjoy. You can serve it over rice or topped with lots of romaine lettuce. I often times will serve it with fried tortilla chips for extra crunch. This dish can easily be made diet friendly with a few adjustments.

Recipe Pairings

This recipe pairs great with my Grilled Zucchini Salad or Black Bean Mediterranean Salad.

Other Mexican Inspired Meals

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

White ceramic bowls with slow cooker chicken enchiladas and lettuce, a silver fork on the side.
5 from 22 votes

Crock Pot Chicken Enchiladas

Incredibly easy crock pot chicken enchiladas with juicy tender chicken and saucy, cheesy veggies in every bite. A family friendly meal everyone will love.
Prep: 10 minutes
Cook: 4 hours
Total: 4 hours 10 minutes
Servings: 4

Equipment

  • 6 qt slow cooker

Ingredients 

  • 1 lb chicken thighs or breasts, skinned and boneless
  • 1 tsp paprika
  • 1 tsp cumin
  • ½ tsp salt
  • 1 tsp chili powder
  • 3 garlic cloves, minced
  • 1 red bell pepper
  • cup red onion, diced
  • 1 jalapeño, diced, *optional
  • 28 oz red enchilada sauce, *see notes
  • 1 cup black olives, sliced
  • 7-10 corn tortillas, sliced
  • ½ cup shredded cheese
  • 2 Tbsp fresh cilantro, chopped, for garnish

Optional Toppings/Pairings

  • rice
  • sour cream
  • fresh chopped tomatoes
  • romain lettuce
  • 1 lime, cut into fourths, for garnish

Instructions 

  • Set the crock pot/slow cooker on high heat. Let it warm while you prep. Gather and prepare the ingredients. Slice the jalapeño and chop the garlic and onion.
    If you are using skinless and boneless chicken thighs, place them on the bottom whole. If you are using breasts, slice the chicken into small 1 inch bite sized pieces (this helps with tenderness equal cooking and quicker cooking.)
  • Add chicken to the bottom of the pot. Add garlic, seasoning, onion, jalapeños, bell peppers and pour enchilada sauce over everything. Place lid on. 
  • Cook for about 4-5 hours. When you are close to serving, stir everything and check the chicken to ensure it's cooked through. Add in cut corn tortillas, olives and cheese. Cover the slow cooker again for another 10-20 minutes or until the cheese has melted. 
  • Once the cheese is melted, serve the crockpot enchiladas. Optional to serve over rice. (rice is not included in calorie breakdown). Top with sour cream, lettuce, lime wedges or any other toppings you enjoy.

Notes

*either boneless/skinless breasts or thighs will work great for this recipe.
*you can also use green enchilada sauce if preferred. 
*use manchego, mexican blend or any shredded cheese of choice. 
*If cooking on low setting, time will need to be adjusted to 6-7 hours. It can go a bit longer if needed just don’t add tortilla and cheese until you are ready to serve. 
*If serving with rice, this will add about 150-160 calories per serving, rice isn’t included in nutritional info. 
 
Store all leftovers in an airtight container in the refrigerator for up to 5 days or freeze in an airtight ziplock bag for up to 3 months, thaw completely before warming in the microwave and serving. 

Nutrition

Serving: 1.5cup | Calories: 417kcal | Carbohydrates: 43g | Protein: 35g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 81mg | Sodium: 2872mg | Potassium: 652mg | Fiber: 9g | Sugar: 16g | Vitamin A: 2776IU | Vitamin C: 47mg | Calcium: 238mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Course: dinner, Main Course
Cuisine: Mexican
Servings: 4
Calories: 417
Keyword: crockpot, Mexican
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Recipe Rating




15 Comments

  1. 5 stars
    It’s a 100° here but I still had to make these when I saw you post them period they were excellent. I added extra cheese and my husband said it’s one of the best meals I’ve made.

  2. 5 stars
    This has become a new staple in our home. Thank you so much for making yummy recipes simple!

  3. 5 stars
    Yum, we loved this one and it was easy to make.

  4. 5 stars
    SO yummy!…and easy. I would like to add a can of beans in next time, but this was fantastic!

  5. 5 stars
    One of the best recipes I have ever made! I really enjoyed it and cannot wait to finish it tonight, it’s rare that I am excited for leftovers.

    1. Thank you so much really happy to hear you enjoyed it.

  6. 5 stars
    Just made this last night for a party and it was a really big hit, everyone wanted a photo of the recipe I printed out! Your recipes are always my go-to, I know they are going to be great every time. Thanks Bailey.

    1. So happy to hear this! Thanks so much for the feedback, happy cooking!

  7. 5 stars
    Delicious! It’s a winner for us and definitely one I’ll be making over and over. The flavors on this are spot on!

  8. 5 stars
    SO SO good, we really enjoyed how easy the recipe was. I added Keto tortillas they were flour, and they worked great. It was full of flavor and the chicken was perfectly cooked. I will be making this again in the future.

    1. So thrilled to hear this! Thanks for the good feedback and support. Happy Cooking.

  9. 5 stars
    Fabulous. I added sweet and hot jalapenos, which were not that hot, but added a touch of sweetness to the sauce. I also added a little cream cheese. Really good. I also used crispy tortilla chips. Very good.

    1. Great Ideal on the combo of jalapeños i love it! Thanks for the feedback, happy cooking!