If you're looking for a cozy, flavorful, set-it-and-forget-it dinner that your whole family will love, my Slow Cooker Chicken Enchiladas are about to be your new favorite! This recipe is hearty, protein-packed, and uses minimal ingredients to create a warm, cheesy dish that tastes like comfort food but comes together with little effort!
We're talking tender shredded chicken breast (or thighs), classic enchilada sauce, hearty black beans, sweet corn, and melty cheese, all cooked low and slow in your trusty crockpot. And the best part? We're tossing in tortilla strips at the end for that signature enchilada vibe! It's like a casserole meets enchiladas, made easy in the slow cooker.
Perfect for busy weeknights, dinner time with family, or meal prep, this is one you'll make again and again!
If you love this recipe, you will love my 4 ingredient slow cooker pork tenderloins, slow cooker southwest chicken quinoa bowl, my creamy crockpot rotel chicken, and my beef and quinoa stuffed peppers.
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Ingredients
Here's everything you need to make this delicious slow cooker chicken enchilada casserole:
- Boneless, skinless chicken breast or chicken thighs - Chicken breasts will be leaner, while thighs add a little extra juiciness. Both work great!
- Siete mild taco seasoning - Brings all the smoky, savory flavor without a ton of extra additives.
- Red enchilada sauce - Use your favorite brand! This brings in the classic enchilada flavor.
- Can of Corn, rinsed and drained - Adds sweetness and texture.
- Can of Black beans, rinsed and drained - Boosts fiber, protein, and that creamy bean goodness.
- Siete almond flour tortillas - Cut into strips for a fun enchilada-style twist!
- Shredded cheddar cheese - Melty, gooey, and totally necessary.
- Optional toppings - Fresh cilantro, sliced jalapeños, a dollop of sour cream or greek yogurt, or a squeeze of lime juice.
See recipe card for quantities.
Instructions
- Step 1: Layer it up - Place your chicken breast or thighs in the bottom of your slow cooker. Add in the taco seasoning, enchilada sauce, corn, and black beans. Give it a little stir so the chicken is coated in all that flavor.
- Step 2: Cook - Cover and cook on high for 2-4 hours or on low for 5-6 hours, depending on how hot your slow cooker runs.
- Step 3:Shred, add tortillas and cheese - Once the chicken reaches an internal temperature of 165°F, shred it right in the pot. About 10 minutes before serving, slice your tortillas into strips and stir them into the mixture. Sprinkle the shredded cheddar cheese on top, cover, and cook for another 5-10 minutes until melted and gooey.
- Step 4: Garnish & serve - Top with jalapeños, fresh cilantro, lime juice, or a dollop of sour cream. Serve hot and dig in!
Hint: For best results, check the chicken on the earlier side to avoid overcooking.
Substitutions
- Cheese - Try Monterey Jack or pepper jack for a little kick. Use fat-free cheese if desired.
- Tortillas - Use corn or flour tortillas instead of almond flour if you prefer a traditional flavor.
- Extra veggies - Toss in zucchini, bell peppers, or spinach for more color and nutrients.
- Dairy-free- Skip the added cheese to make this recipe dairy-free.
- Vegetarian- Use double the black beans instead of chicken and heat in a pan instead to make this recipe vegetarian.
This recipe is gluten-free as is. I use the Siete brand and almond flour tortillas. Just make sure to check that all the products that you are using are certified gluten-free if you are making substitutions.
Variations
- Spicy -Add chili powder, diced green chiles, and use a hot siete taco seasoning packet or even hot sauce for more heat and a bolder flavor!
Equipment
All you need to make my slow cooker chicken enchiladas is:
- Sharp knife & cutting board
- Mixing spoon
- Measuring cups
- 6 Quart Crock-Pot: This is the slow cooker that I have and love. It is not only absolutely beautiful but it comes in so many different colors!
Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.
Storage
Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze in portions for up to 2 months. Thaw overnight in the fridge and reheat on medium heat until warmed through.
Christina's Dietitian Tip
This dish is loaded with 48 grams of protein per serving from the chicken and beans, plus extra fiber from the corn and black beans! To keep it balanced, I love serving it with a side of roasted veggies or a crisp green salad. If you want to lighten it up a bit, try topping with plain Greek yogurt instead of sour cream which is creamy and adds even more protein!
FAQ
Absolutely! Thighs are juicier and add extra flavor, while breasts are leaner. Both will work perfectly.
Nope! You can use regular flour or corn tortillas. Just note that almond flour tortillas keep it gluten-free.
The mild taco seasoning makes it family-friendly, but you can kick it up with spicy seasoning or add a can of green chilis.
Yes! Cook on high pressure for 12-15 minutes with a quick release, then shred and add tortilla strips + cheese.
If you try my Slow Cooker Chicken Enchiladas recipe, be sure to leave a star rating on the recipe card and let me know in the comments how it turned out!
Slow Cooker
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Jump to: Recipe
Slow Cooker Chicken Enchiladas
Equipment
- Sharp knife + cutting board
- Mixing spoon
- Measuring cups
- 6 Quart Crock-Pot or Slow Cooker
Ingredients
- 1.5 pounds boneless skinless chicken breast or chicken thighs
- 1 packet Siete mild taco seasoning
- 12 ounces red enchilada sauce
- 1 can corn rinsed and drained
- 1 can black beans rinsed and drained
- 8 Siete almond flour tortillas
- 1 cup shredded cheddar cheese
- Optional toppings - Fresh cilantro sliced jalapeños, a dollop of sour cream or low fat greek yogurt, or a squeeze of lime juice.
Instructions
- Layer it up - Place your chicken breast or thighs in the bottom of your slow cooker. Add in the taco seasoning, enchilada sauce, corn, and black beans. Give it a little stir so the chicken is coated in all that flavor.
- Cook - Cover and cook on high for 2-4 hours or on low for 5-6 hours, depending on how hot your slow cooker runs.
- Shred, add tortillas and cheese - Once the chicken reaches an internal temperature of 165°F, shred it right in the pot. About 10 minutes before serving, slice your tortillas into strips and stir them into the mixture. Sprinkle the shredded cheddar cheese on top, cover, and cook for another 5-10 minutes until melted and gooey.
- Garnish & serve - Top with jalapeños, fresh cilantro, lime juice, or a dollop of sour cream. Serve hot and dig in!
Notes
Nutrition
Food Safety
- Cook chicken to a minimum temperature of 165 F
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Kate says
Made this for the first time. It was delicious. Will add to our weekly meal rotation.
Margaret says
I use Christina’s recipes for the majority of the meals I make! This one is delicious, especially if you want enchiladas without a lot of dairy!