Easy Crockpot Chicken Enchiladas

If you’re looking for an easy meal that you can just mix up and walk away while it cooks itself, then you’ve found it. Crockpot enchiladas are the perfect thing when you want to make dinner ahead of time without a lot of fuss.

These stacked chicken and cheese enchiladas come together in minutes with just four ingredients!

Why Make This Easy Crockpot Enchiladas Recipe

It’s great for sharing. This recipe for Crockpot Enchiladas is a great one to take to plug in before work or church or the school play or other group event and within 2-4 hours, it’s ready. And it’s so good!

Crockpot Enchiladas are easy. These slow cooker enchiladas aren’t as fancy or as pretty as the rolled kind, but these stacked enchiladas are major comfort food at our house with minor effort. Get all the flavor of traditional enchiladas with less work.

Did I say four ingredients? Yes! The fewer the ingredients, it seems the better the food tastes. If you tried our 5-Ingredient Meal Plan, you know what I’m talking about. Recipes with a handful of ingredients seem to really pack a punch — without being fussy.

Ingredients

Here’s what you’ll need to make enchiladas in the slow cooker:

enchilada sauce – You can use your favorite canned enchilada sauce (we love Las Palmas enchilada sauce) or try our Easy Red Enchilada Sauce for a homemade alternative.

corn tortillas – Corn tortillas are best for this recipe as flour tortillas tend to get gummy.

cooked, shredded or cubed chicken – You can use a rotisserie chicken or cook chicken meat to use in recipes.

shredded cheese – Use whatever type of shredded, melting cheese you like to use in Mexican food, such as cheddar, Monterey Jack, or a Mexican-style blend.

Step-by-Step Instructions

Here’s how to make this easy enchiladas recipe in the slow cooker:

• Spray the crock of the slow cooker with non-stick cooking spray.
• Pour ¼ cup enchilada sauce in bottom of crock. Place a tortilla on top of the sauce. Spread a handful of chicken and a handful of cheese over tortilla.
• Repeat with sauce, tortilla, chicken, and cheese until ingredients are used up, ending with sauce and cheese on top.
• Cover and cook on LOW for 2 to 4 hours.

To Make a Freezer Kit for Slow Cooker Enchiladas

While you can’t freeze this casserole assembled, you can prep a freezer kit to make it even easier to assemble on the day of serving.

Prepare the shredded chicken beforehand and store it freezer-safe packaging in the freezer alongside a container of Homemade Enchilada Sauce, a package of corn tortillas, and a bag of shredded cheese. Then on the day before serving, yank those items from the freezer and you’re good to go.

FAQs

Tips for Success

Serving Suggestions: Serve this like a casserole and don’t forget the toppings, such as black olives, avocado, cilantro, fresh tomatoes, or sliced jalapeños. You might also include sour cream, Pico de Gallo, or Easy Homemade Guacamole on the side.

Shop Your Kitchen: This is a very versatile recipe, allowing you to make substitutions for the cheese, meat, and sauce. Use what you have so that you can save money.

To Make a Meal Prep: Divide the casserole into meal prep dishes with your favorite sides, such as rice and beans.

Freeze Extra for Later: Prepare a kit as mentioned above while you’re making this meal. You’ll get two meals for the effort of one.

Make a Plan for Leftovers: Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days. Reheat in the microwave. If you store your leftovers in clear containers, they’re more likely to get eaten.