Easy Slow Cooker Chicken Enchiladas – Better Than Takeout

Easy Slow Cooker Chicken Enchiladas are the ultimate comfort food, ready in just 3 hours. After making this recipe dozens of times, I’ve discovered the trick to keeping them from drying out. If you love recipes like this, you’ll also enjoy Easy Quick Lemon Vinaigrette for Fresh Salads and Slow Cooker Creamy Chicken Tortellini Dinner Recipe.

What You'll Need for Easy Slow Cooker Chicken Enchiladas – Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 lbs boneless, skinless chicken breasts
• 1 can (10 oz) enchilada sauce
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn
• 1 cup shredded cheddar cheese
• 1 packet taco seasoning
• 1 tsp ground cumin
• 1 tsp garlic powder
• Salt and pepper, to taste
• 1 cup sour cream or Greek yogurt
• Optional: Chopped green onions
• Optional: Diced avocado
• Optional: Sliced jalapeños
• Optional: Crumbled queso fresco
• Optional: Fresh cilantro

How to Make Easy Slow Cooker Chicken Enchiladas – Better Than Takeout

1. Step 1: Place chicken breasts in the slow cooker. Season with taco seasoning, cumin, garlic powder, salt, and pepper. Pour enchilada sauce over the chicken.
2. Step 2: Add black beans and corn to the slow cooker. Stir gently to combine.
3. Step 3: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
4. Step 4: Remove chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir in the sour cream or Greek yogurt.
5. Step 5: Spoon the chicken mixture into tortillas, roll them up, and place them seam-side down in the slow cooker. Top with shredded cheese.
6. Step 6: Cover and cook on low for an additional 15-20 minutes, until the cheese is melted and bubbly. Serve hot with your favorite toppings.

Storing & Reheating Easy Slow Cooker Chicken Enchiladas – Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 4 days. Make-ahead tip: You can prepare the chicken mixture and roll the enchiladas up to a day ahead. Store in the refrigerator until ready to cook.

Freezing Easy Slow Cooker Chicken Enchiladas – Better Than Takeout

Freeze individual portions for up to 2 months. Thaw overnight in the refrigerator before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes, until heated through. Microwave: Reheat in the microwave for 2-3 minutes, until heated through. Add a little water or sauce to prevent drying out.

Recipe Notes

• Chef tip: For a healthier version, use Greek yogurt instead of sour cream and whole wheat tortillas.
• Best substitution: If you don't have a slow cooker, you can make this recipe in the oven. Cook the chicken and sauce in a Dutch oven at 350°F (180°C) for 30-40 minutes, then assemble and bake the enchiladas at 375°F (190°C) for 20-25 minutes.
• Make-ahead: See storage notes for make-ahead tips.
• Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
• Troubleshooting: If your enchiladas are too dry, add a little more enchilada sauce or water to the slow cooker before serving.

Easy Slow Cooker Chicken Enchiladas – Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

6-8 hours (low) or 3-4 hours (high)

⏳

Total

7-9 hours (low) or 4-5 hours (high)

🍽

Serves

6 servings

🥗

Diet

Gluten-free, Low-carb

Ingredients

Main Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 can (10 oz) enchilada sauce
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn
• 1 cup shredded cheddar cheese

Seasonings

• 1 packet taco seasoning
• 1 tsp ground cumin
• 1 tsp garlic powder
• Salt and pepper, to taste
• 1 cup sour cream or Greek yogurt

Optional Toppings

• Chopped green onions
• Diced avocado
• Sliced jalapeños
• Crumbled queso fresco
• Fresh cilantro

Instructions

1. Step 1: Place chicken breasts in the slow cooker. Season with taco seasoning, cumin, garlic powder, salt, and pepper. Pour enchilada sauce over the chicken.
2. Step 2: Add black beans and corn to the slow cooker. Stir gently to combine.
3. Step 3: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
4. Step 4: Remove chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir in the sour cream or Greek yogurt.
5. Step 5: Spoon the chicken mixture into tortillas, roll them up, and place them seam-side down in the slow cooker. Top with shredded cheese.
6. Step 6: Cover and cook on low for an additional 15-20 minutes, until the cheese is melted and bubbly. Serve hot with your favorite toppings.

Notes

• Chef tip: For a healthier version, use Greek yogurt instead of sour cream and whole wheat tortillas.
• Best substitution: If you don't have a slow cooker, you can make this recipe in the oven. Cook the chicken and sauce in a Dutch oven at 350°F (180°C) for 30-40 minutes, then assemble and bake the enchiladas at 375°F (190°C) for 20-25 minutes.
• Make-ahead: See storage notes for make-ahead tips.
• Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
• Troubleshooting: If your enchiladas are too dry, add a little more enchilada sauce or water to the slow cooker before serving.

Storage

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezer: Freeze individual portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes, until heated through.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, until heated through. Add a little water or sauce to prevent drying out.
• Make ahead: You can prepare the chicken mixture and roll the enchiladas up to a day ahead. Store in the refrigerator until ready to cook.

Nutrition Per Serving

• Calories: 380
• Protein: 35g
• Fat: 14g
• Carbs: 28g
• Fiber: 5g
• Sugar: 3g
• Sodium: 900mg
• Cholesterol: 95mg
• Sat. Fat: 7g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Slow Cooker Chicken Enchiladas – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Easy Slow Cooker Chicken Enchiladas – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!