Crockpot Enchiladas are packed with flavor and make for easy prep. Let the slow cooker do all the work so you can enjoy a fantastic dinner.
Chances are you’ve got a few kitchen servants at your disposal to help you save time in the kitchen. I know I do. A dishwasher. An instant pot. A Crock-pot.
Or should I say Crock-pots?
One day I splurged and bought us the casserole edition, bringing our Crock-pot count up to five. Ahem.
Apparently, my husband noticed, for he texted me a day later, presumably after checking our Amazon account, and asked, “Do we really need another Crock-pot?”
Yes, yes, we do.
Having a Crock-pot or other slow cooker on hand can be tremendously helpful, especially on busy days. You can assemble dinner in a few minutes before you go to work and come home to a delicious meal.
Perfect crockpot recipe for home and away
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 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.
And yes, I do make them in the casserole Crock-pot, too. So yummy!
Ingredients needed for these crockpot enchiladas
The best part of this meal is that it requires just a few simple ingredients
- enchilada sauce
- tortillas
- cooked shredded chicken
- cheddar cheese
How to make these enchiladas in your slow cooker
- Prep: Spray the crock of the slow cooker with non-stick cooking spray.
- Stack: Pour 1/4 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.
- Cook: Cover and cook on low for 2 to 4 hours.
Do I need to roll the tortillas for these slow cooker enchiladas?
Nope. Unlike traditional recipes, like this Cheese Enchiladas Recipe or this Homemade Chicken Enchiladas with Roasted ChilesThat’s what makes this a great weeknight meal. It comes together super fast!
What type of tortillas should I use for this crockpot enchilada casserole?
We used corn tortillas but flour tortillas would work as well. And if you’re feeling ambitious, try making your own homemade corn tortillas!
Can I make this as a freezer meal?
You can’t freeze the stack, but you can make a batch of Crockpot Enchiladas even more “make ahead.”
Prepare the shredded chicken beforehand and store it 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.
(While we love Las Palmas enchilada sauce, we’ve found that we love homemade even more. Make a big batch for the freezer, so making enchiladas can be as easy as opening a can thawing a container of sauce!)
When ready to serve…
When it’s ready, serve this like a casserole and don’t forget the toppings. Here are a few suggestions:
- Fresh toppings: Black olives, avocado, cilantro, fresh tomatoes, or sliced jalapenos
- Sauces: sour cream, Pico de Gallo, or Easy Homemade Guacamole
If you prepare this recipe, be sure to take a picture and hashtag it #GOODCHEAPEATS. I can't wait to see what you cook up!
Crockpot Enchiladas
Ingredients
- 24 oz red enchilada sauce
- 12 corn tortillas
- 2 cup chicken (cooked and shredded)
- 8 oz cheddar cheese (shredded) (2 cups)
Instructions
- Spray the crock of the slow cooker with non-stick cooking spray.
- Pour 1/4 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.
Nutrition
