You’re going to love how cozy, cheesy, and downright easy these crockpot chicken enchiladas are.
It’s one of those dump-and-go meals that tastes like you put in way more effort than you did. The crockpot does all the heavy lifting, and you get all the flavor.
This is a go-to recipe in my house when I want something hearty but don’t feel like turning on the oven or doing a bunch of dishes.
You just sauté a few things, toss it all in the slow cooker, and let it do its thing. The end result is warm, melty, and packed with flavor—just the way enchiladas should be.
Why I Love This Recipe
This dish reminds me of Sunday evenings growing up—everyone hanging out in the kitchen while dinner simmered. My mom loved meals that were simple but tasted like a hug. This is one of those.
- Comfort food with no fuss
- Layers of flavor, no layering required
- Great for meal prep or feeding a crowd
- Super budget-friendly
- One-pot = less mess
Servings: 6
Total Time: 4 hours 45 minutes (15 mins prep, 4.5 hrs cook time)
What You’ll Need
- 1 lb boneless, skinless chicken thighs (or chicken breast)
- 1 tsp avocado oil (or olive oil)
- ½ medium onion, chopped
- 2 garlic cloves, finely chopped
- 1 tsp ground cumin
- 1 tsp kosher salt
- 2 cups enchilada sauce (store-bought or homemade)
- ¼ cup sour cream
- ¼ cup water
- 1 (15 oz) can low-sodium black beans, rinsed and drained
- 4 corn tortillas, cut into strips
- 1 cup shredded cheese (Mexican blend, Monterey Jack, or mozzarella)
- Optional toppings: sliced jalapeños, chopped fresh cilantro, sliced avocado, sour cream or crema
Tools You’ll Need
- Black oval crockpot
- Skillet
- Wooden spoon
- Cutting board
- Knife
- Measuring spoons
- Measuring cups
Pro Tips
- Sautéing the onion and garlic before adding them to the crockpot adds so much flavor. Don’t skip it!
- Use chicken thighs—they stay tender and juicy, even after hours in the slow cooker.
- Cut the tortillas into strips so they soak up the sauce without getting mushy.
- Add the cheese at the end so it stays gooey and stretchy—not overcooked.
- Want it spicier? Add a few spoonfuls of diced green chiles or a splash of hot sauce.
Substitutions & Variations
- Swap black beans with pinto or kidney beans.
- Use salsa verde instead of enchilada sauce.
- Make it vegetarian by swapping chicken for sautéed veggies like zucchini and bell peppers.
- Try flour tortillas if you don’t love corn.
- Leave out beans and add frozen corn if you’re not into legumes.
Make Ahead Tips
- Chop onions and garlic the day before.
- Make the enchilada sauce ahead of time if you’re using homemade.
- Fully cook and refrigerate, then reheat in the microwave or oven.
Crockpot Chicken Enchiladas Recipe
Step 1: Sauté the Aromatics
Heat 1 tsp avocado oil in a skillet over medium heat. Add ½ chopped onion, 2 finely chopped garlic cloves, 1 tsp ground cumin, and 1 tsp kosher salt. Sauté for about 5 minutes until the onions are soft and lightly golden
Step 2: Build the Sauce Base
Transfer the sautéed onion mixture to the crockpot. Add 2 cups enchilada sauce, ¼ cup sour cream, and ¼ cup water. Stir everything together until smooth.
Step 3: Add Beans and Chicken
Stir in the rinsed and drained 15 oz can of black beans until coated. Nestle 1 lb of boneless skinless chicken thighs into the sauce.
Step 4: Slow Cook
Cover and cook on HIGH for 3–4 hours or LOW for 6–7 hours, until the chicken is tender and shreds easily.
Step 5: Shred Chicken
Once done, shred the chicken directly in the crockpot using two forks. Mix well so the meat is fully coated
Step 6: Add Tortillas and Cheese
Stir in 4 corn tortillas (cut into strips). Sprinkle 1 cup shredded cheese evenly over the top. Cover and cook for another 30 minutes, until cheese is fully melte
Step 7: Serve and Garnish
Scoop into bowls. Garnish with chopped cilantro, sliced jalapeños, avocado slices, and a dollop of sour cream or crema.
Leftovers and Storage
- Store in an airtight container in the fridge for up to 4 days.
- Freeze portions for up to 3 months.
- Reheat in the microwave or oven.
Macros (Per Serving – 1 Cup)
- Calories: 315
- Protein: 25.5g
- Carbs: 26g
- Fat: 12g
- Fiber: 7g
- Sugar: 3.5g
Why This Recipe Works (Quick Science)
- Sautéing aromatics first brings out deep, savory flavor from the onions and garlic.
- The fat in sour cream blends the sauce together and keeps the chicken tender.
- Shredding the chicken into the sauce helps it soak up flavor.
- Adding the cheese at the end preserves the gooey texture and prevents it from overcooking.
Common Mistakes
- Skipping the sauté: Raw onions don’t develop flavor in the slow cooker.
- Adding cheese too early: It’ll overcook and turn rubbery.
- Not cutting tortillas: Whole tortillas get soggy and clump together.
- Using dry chicken breast: Thighs are best for this—juicier and more forgiving.
What to Serve With
- Cilantro lime rice
- Mexican street corn
- Simple side salad with lime vinaigrette
- Tortilla chips and guac
- Sautéed zucchini or peppers
FAQ
Can I use frozen chicken?
Yes, but it’s safest to thaw first to ensure even cooking.
Can I make this in the Instant Pot?
Yes! Use sauté mode for the aromatics, then pressure cook on high for 20 minutes, natural release, then finish with tortillas and cheese.
Can I double the recipe?
You can, just make sure your crockpot is big enough. Add 30 extra minutes to the cook time if needed.
Final Thoughts
This crockpot chicken enchilada recipe is a weeknight win. It’s everything you love about enchiladas, made easy and cozy with the slow cooker. Try it once and I guarantee it’ll make it into your regular dinner rotation. Let me know how it turns out for you in the comments—I’d love to hear what toppings you tried or how you made it your own!