Crock Pot Chicken Enchiladas

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 Time10

Cook Time4

Total Time4 10

Course: dinner, Main Course

Cuisine: Mexican

Diet: Gluten Free

Servings:

Author: Bailey

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
⅓ 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