This Crockpot Chicken Enchiladas recipe takes all the flavors you love about classic enchiladas and turns them into an easy, hands-off dinner your slow cooker does for you. Tender shredded chicken, black beans, and corn simmer together in zesty green enchilada sauce, then get finished with soft tortilla strips and melty Monterey Jack cheese!
Okay, I’ll admit it right up front: these aren’t technically enchiladas. There’s no rolling or dipping tortillas in sauce. But they have every single flavor you’re craving when enchiladas come to mind, and I actually love them even more than the traditional version.
Here’s why: my slow cooker does basically all the heavy lifting. I toss everything in, walk away, and come back to a crockpot full of saucy, cheesy, perfectly seasoned chicken that just needs to be shredded and stirred together.
If you love enchiladas but don’t always love the process of making them, this recipe is going to be a serious game changer for your weeknight dinner rotation!
Why I LOVE this recipe!
- It’s basically a dump-and-go dinner – Everything except the tortillas and cheese goes into the crockpot at once, so prep takes just a few minutes.
- It tastes like real enchiladas – Between the taco seasoning, green enchilada sauce, and melted cheese, you get every bit of that classic flavor without the fuss.
- It’s endlessly family-friendly – Mild, cheesy, and easy to customize with toppings, so even picky eaters tend to be on board.
- It makes great leftovers – This chicken enchilada recipe with green sauce reheats beautifully and can be repurposed into several other meals throughout the week.
Recipe Notes
This crockpot chicken enchiladas recipe is as simple as promised! Since the slow cooker does almost all the work, it’s the kind of recipe you can start in the morning (or a few hours before dinner) and basically forget about until it’s time to eat!
In this section I am going to go through a few tips and tricks I use for how to make crockpot chicken enchiladas to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Chicken breast – Boneless, skinless chicken breasts shred easily after cooking. Chicken thighs work great too, if you prefer.
- Taco seasoning – This adds a punch of classic Tex-Mex flavor. Use my homemade taco seasoning or your favorite store-bought packet.
- Green enchilada sauce – This is the base of the whole dish and where most of that signature enchilada flavor comes from. Red enchilada sauce can be swapped in if that’s what you have on hand, though the flavor will be a bit different.
- Black beans – These add heartiness and fiber. Pinto beans are a good substitute if that’s what’s in your pantry.
- Corn – Adds a touch of sweetness and texture. Frozen corn works just as well as canned.
- Sour cream – Stirred in at the end, this makes the whole mixture wonderfully creamy. Plain Greek yogurt is a good lighter substitute.
- Corn tortillas – Torn into strips, these soak up the sauce and give you that authentic enchilada texture. Flour tortillas can be used in a pinch, though corn tortillas hold their texture better.
- Monterey Jack cheese – Melts beautifully over the top. Cheddar or a Mexican cheese blend are both great substitutes.
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Spicy kick – Add a diced jalapeƱo or a can of diced green chiles along with the other mix-ins for extra heat.
- Swap the protein – Try this same method with boneless chicken thighs or even shredded pork for a different flavor profile.
- Make it a Chicken Enchilada Casserole – Layer the shredded chicken mixture with tortillas and cheese in a baking dish, then broil until bubbly for a true enchilada casserole feel.
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make crockpot chicken enchiladas.
Place chicken breast in the bottom of a slow cooker. Add onion, beans, corn, and taco seasoning, then cover with enchilada sauce and stir everything together.
Cook for 3-4 hours on high, or 4-5 hours on low. Once the chicken is cooked through, remove the chicken and shred then stir back into the crockpot.
Stir in the sour cream, and then tear the tortillas into strips and stir into the chicken enchiladas.
Top with cheese, and return the top to the crockpot for 5-10 minutes or until the cheese has melted.
Recipe Tips
- Don’t skip shredding the chicken. Shredding lets the chicken soak up all that saucy enchilada flavor and gives every bite the right texture.
- Add the tortillas near the end. Stirring the tortilla strips in right before serving keeps them soft and enchilada-like instead of turning mushy.
- Let the cheese fully melt. Give the cheese those extra 5 to 10 minutes with the lid on so it melts into every bite instead of sitting on top.
- Taste before serving. Green enchilada sauces vary in saltiness and heat, so give the dish a quick taste and adjust seasoning if needed before you dig in.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Use rotisserie chicken – Skip cooking the chicken breast entirely and stir in shredded rotisserie chicken during the last 30 minutes, just to heat through.
- Grab pre-diced onion – Many grocery stores sell containers of pre-diced onion in the produce section, saving you a few minutes of prep.
- Use a pre-made cheese blend – A bag of shredded Mexican-blend cheese saves you a step and adds a little variety in flavor.
Freezer Meal Instructions
Making this crockpot chicken enchilada recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
To freeze before cooking
- Place the raw chicken breasts, diced onion, taco seasoning, beans, corn, and enchilada sauce into a large freezer-safe bag or container.
- Seal, removing as much air as possible, and lay flat to freeze.
- When ready to cook, thaw completely in the refrigerator overnight, then pour into the crockpot and cook as directed (adding the tortillas, sour cream, and cheese at the end, as usual).
How to Freeze Crockpot Chicken Enchiladas After Cooking
- Let the cooked enchilada mixture cool completely before freezing (you may want to leave out the tortillas if freezing, adding fresh ones after reheating).
- Portion into freezer-safe containers or bags and freeze flat for easy storage.
- To reheat, thaw in the refrigerator overnight, then warm on the stovetop or in the microwave until heated through, stirring in fresh tortilla strips and cheese at the end.
What to Serve with Crockpot Chicken Enchiladas
Since this protein-based dinner has the delicious flavors of classic Tex-Mex enchiladas, it will pair well with many of your favorite Mexican-inspired side dishes.
Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
- Mexican-Style Rice
- Corn Salad
- Crockpot Refried Beans
- Cilantro Lime Pasta Salad
- Mexican Caesar Salad
- Homemade Flour Tortillas
Crockpot Chicken Enchilada Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
Leftover Recipes
Here are a few ways to repurpose those leftovers and give them a delicious makeover!
- Enchilada-stuffed baked potatoes – Spoon the leftover chicken mixture over a baked potato and top with extra cheese and sour cream for a fun mash-up meal.
- Enchilada quesadillas – Stuff the leftovers between two flour tortillas with extra cheese and crisp them up in a skillet for a quick lunch.
- Enchilada-stuffed peppers – Hollow out bell peppers, fill with the leftover mixture, top with cheese, and bake until the peppers are tender.
- Enchilada soup – Thin the leftovers out with a bit of chicken broth and simmer on the stove for a fast, cozy soup.
Recipe FAQ’s
Can you make enchiladas in a slow cooker?
Yes! This Crockpot Chicken Enchiladas recipe proves it. The slow cooker does all the work of simmering the chicken in sauce and melting everything together, so you get all the classic enchilada flavors without ever rolling a single tortilla.
Can I use frozen chicken breast in this recipe?
Yes, you can use frozen chicken breast, though you’ll want to add extra cooking time to make sure it cooks through completely. For food safety, it’s best to increase the cook time by about an hour on low or high.
What can I use instead of corn tortillas?
Flour tortillas can be substituted, though they’ll break down a bit differently than corn tortillas and won’t have quite the same authentic texture. Tortilla chips can also be stirred in at the very end for something crunchier.
Is this recipe spicy?
As written, this recipe is mild and family-friendly, since the flavor comes mostly from the taco seasoning and green enchilada sauce. If you like heat, feel free to add diced jalapeƱos or a can of green chiles.
More EASY Crockpot Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy slow cooker recipes here, or see a few of our readers favorite recipes below.
- Crockpot Salsa Chicken
- Slow Cooker Stuffed Chicken
- Slow Cooker Taco Soup
- Crockpot Mexican Street Corn Chicken
Crockpot Green Chicken Enchiladas
Ingredients
- 2 lbs boneless skinless chicken breast
- 1 onion, diced
- 2 tablespoons taco seasoning
- 24 ounce can green enchilada sauce
- 15 ounce can black beans, drained and rinsed
- 15.25 ounce can corn, drained
- 1/2 cup sour cream
- 8 corn tortillas
- 1 cup shredded monterey Jack cheese
Instructions
- Place chicken breast in the bottom of a slow cooker. Add onion, beans, corn, and taco seasoning, then cover with enchilada sauce and stir everything together.
- Cook for 3-4 hours on high, or 4-5 hours on low.
- Once the chicken is cooked through, remove the chicken and shred then stir back into the crockpot.
- Stir in the sour cream, and then tear the tortillas into strips and stir into the chicken enchiladas. Top with cheese, and return the top to the crockpot for 5-10 minutes or until the cheese has melted.
Recipe Notes
- Sour cream
- Guacamole
- Pico de Gallo
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