Hearty Chicken Enchiladas

This gooey pan of cheesy Crock-Pot chicken enchiladas starts with the help of a slow cooker. We cook chicken breasts in canned enchilada sauce and chopped chiles, which infuses it with smoky chile and tomato flavor. The meat and sauce become the foundation for not one but two pans of enchiladas stuffed with chicken and black beans. The set-and-forget-it convenience of electric slow cookers cannot be beat for building easy, warm and comforting family meals. The idea is to bake one and eat it immediately, and save the other in the freezer for another day or to gift to a loved one. Note that this recipe still calls for baking the enchiladas, once assembled, in the oven. If you’re looking for something you can serve directly from the slow cooker check out our slow-cooked enchilada casserole.

Ingredients for Crock-Pot Chicken Enchiladas

• Chicken: Cooked for hours, boneless and skinless breasts soften to a juicy, pull-apart texture that makes it easy to assemble this chicken enchilada Crock-Pot recipe. You can substitute an equivalent amount of boneless, skinless thighs or a whole chicken for the breasts the recipe calls for.
• Enchilada sauce, chopped green chiles and canned black beans: Three canned ingredients are major time savers in this chicken enchilada Crock-Pot recipe. The chicken cooks in canned enchilada sauce and chopped chiles, which infuses it with smoky and rich flavor. Rinsed and drained canned black beans add their toothsome, creamy texture and boost this recipe with fiber and nutrition.
• Flour tortillas: Soft and stretchy flour tortillas hug the chicken mixture for these slow-cooker enchiladas. Warm them in the microwave or on a hot griddle for a few moments before for the best flavor and flexibility.
• Cheese: Shredded Mexican-style cheese blend, which often includes Monterey Jack, cheddar, queso quesadilla and asadero cheeses, melts into a gooey layer on top of these chicken enchiladas as they bake.
• Toppings (optional): Including some fresh accompaniments such as sour cream, shredded lettuce, pico de gallo and sliced avocado adds brightness and texture contrast to warm, soft Crock-Pot chicken enchiladas.

Directions 

Step 1: Cook the chicken

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In a 3-quart slow cooker, combine the chicken, enchilada sauce and chiles. Cook, covered, on low for 6 to 8 hours or until the meat is tender.

Step 2: Shred the chicken and prepare the pans

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Remove chicken and shred with two forks. Reserve 1-2/3 cups cooking juices. Pour the remaining cooking juices into a large bowl; add the beans and shredded chicken. Coat two freezer-safe 8-inch square baking dishes with cooking spray; add 1/2 cup of the reserved juices to each.

Step 3: Assemble the enchiladas

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Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up the tortilla around the chicken and place them seam side down in the prepared dishes. Pour the remaining reserved juices over the top and sprinkle with cheese.

Step 4: Bake one pan, freeze the other

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Cover one dish tightly and freeze for up to three months. Cover the second dish and bake at 350°F for 20 minutes. Uncover; bake until the cheese is lightly browned, about five minutes longer. Serve with toppings as desired.

To use frozen enchiladas: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.

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Crock-Pot Chicken Enchiladas Recipe Variations

• Substitute corn tortillas: This recipe calls for tender flour tortillas, but those made with corn are more traditional for enchiladas. Corn tortillas will add that distinctive masa flavor.
• Add corn: Because corn and beans are so good (and good for you) together, we like to add a can of drained whole-kernel corn along with the beans in the filling.
• Add more vegetables: Add nutrition and flavor to slow-cooker chicken enchiladas by adding veggies such as bell peppers, sliced mushrooms or sauteed spinach. For best results, cook them to drive off any excess moisture before adding them to the tortillas with the chicken mixture.

How to Store Crock-Pot Chicken Enchiladas

Store leftover Crock-Pot enchiladas in an airtight container in the refrigerator for up to five days. Reheat them in the air fryer, microwave or a warm oven until the tortilla edges are crisp and the enchiladas are warmed through.

Can you freeze Crock-Pot chicken enchiladas?

Yes, and we recommend using the cooked chicken in enchilada sauce to make two pans of enchiladas, one to eat immediately and another to gift or to save in the freezer for another day. To use the frozen enchiladas we recommend thawing them in the refrigerator overnight, removing the pan from the refrigerator for 30 minutes before baking and then baking as directed.

Crock-Pot Chicken Enchiladas Tips

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Can I use frozen chicken?

The USDA generally recommends thawing meat in the refrigerator before using it in a slow cooker recipe. The concern is that frozen meat might take too long in the temperature “danger zone,” which is above refrigeration temperatures (about 40°F) and below consumption temperatures (above 165°F), allowing naturally present bacteria such as salmonella to multiply.

That said, lean meats such as chicken tend to cook faster than meats with more connective tissue and fat, and the liquid in slow cooker recipes helps surround the meat and transfer warmth to speed the cooking process. This means that as long as your chicken is in relatively small individual pieces rather than frozen into a big, solid block, it will likely reach a safe temperature fast enough. Here are some other frozen meats you can make in a slow cooker!

Can you put raw chicken in a slow cooker?

Yes, you can put raw chicken into a slow cooker. As long as your slow cooker or Crock-Pot is working properly, the instructions for this recipe will cook raw chicken to a safe temperature well before you should be concerned.

What should I serve with chicken enchiladas?

Try serving your chicken enchiladas with a side of Spanish rice or homemade guacamole and tortilla chips! For more topping ideas, check out our other flavor-packed enchilada recipes.