These Slow Cooker Chicken Enchiladas are a comforting, flavorful meal perfect for busy weeknights.
Packed with tender shredded chicken, fiber-rich black beans, and sweet corn, they offer a protein-filled, satisfying dish that supports balanced nutrition.
Topped with melty cheese and optional fresh toppings, this recipe combines convenience, hearty flavors, and wholesome ingredients for a one-pot, family-friendly favorite.
Slow Cooker Chicken Enchiladas
Equipment
- 1 × 7-Quart Slow Cooker
- 1 × Casserole Dish
- 1 × Knife and Cutting Board
- 1 × Spoon or Spatula
Ingredients
For the Enchiladas:
- 1½ lb Chicken Breasts
- 1 tsp Cumin
- 1 tsp Chili Powder
- 1 tsp Oregano
- 1 tsp Red Pepper Flakes
- 1 Yellow Onion sliced
- 1 Red Bell Pepper chopped
- 4 cloves Garlic minced
- 15 oz Black Beans drained
- 15.25 oz Sweet Corn drained
- 2 × 10 oz cans Red Enchilada Sauce
- 1 Lime juiced
- 10 Corn Tortillas
- 1 cup Mexican Cheese Blend shredded
Optional Toppings:
- 1 Avocado sliced
- 1 can Green Chiles
- ¼ cup Sliced Olives
- Fresh Cilantro
- 2 tbsp Red Onion diced
- Sour Cream
Instructions
- Prepare the Chicken Base: Start by rinsing the chicken breasts under cold water and patting them dry with paper towels. Season both sides generously with salt and pepper. Place the seasoned chicken at the bottom of your 7-quart slow cooker, arranging them in a single layer to ensure even cooking. This layer serves as the foundation for the enchiladas, absorbing the flavors of spices and vegetables as they cook.
- Layer the Aromatics and Vegetables: Add the sliced yellow onions evenly over the chicken, followed by the chopped red bell pepper. Sprinkle the minced garlic over the vegetables. These aromatics will slowly soften during cooking and release natural sweetness, which blends beautifully with the chicken and enchilada sauce.
- Add Spices and Seasonings: Evenly sprinkle the cumin, chili powder, oregano, and red pepper flakes over the chicken and vegetables. These spices create a warm, earthy, and slightly smoky flavor profile that will infuse every bite of your enchiladas. Adjust the spice level according to your preference.
- Incorporate Beans and Corn: Add the drained black beans and sweet corn to the slow cooker. Spread them evenly over the chicken and vegetables. These ingredients add texture, sweetness, and fiber, making the enchiladas more satisfying and nutritious.
- Pour the First Enchilada Sauce Layer: Open one 10-ounce can of red enchilada sauce and pour it gently over the mixture in the slow cooker. This sauce will coat all the ingredients, infusing the chicken and vegetables with rich, tangy, and slightly spicy flavors as they cook. Avoid stirring at this point to allow the layers to develop flavor naturally.
- Slow Cook the Chicken: Cover the slow cooker with its lid and cook on low heat for 6–8 hours or on high heat for 3–4 hours. This slow cooking process ensures that the chicken becomes tender and easy to shred while allowing the spices, vegetables, and sauce to meld together beautifully.
- Shred the Chicken: Once the chicken is fully cooked, remove it from the slow cooker and place it on a cutting board or plate. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir it gently into the sauce and vegetables. Squeeze in the juice of one lime to enhance freshness and balance the flavors.
- Prepare the Tortillas for Rolling: Lay out a corn tortilla on a clean surface or cutting board. Scoop approximately 1/3 cup of the chicken mixture into the center of the tortilla. Roll it tightly, tucking in the sides as you go. Repeat this process until all of the mixture is used, creating a single even layer in your casserole dish.
- Assemble the Casserole: Place the rolled tortillas seam-side down in the casserole dish to prevent unrolling. Pour the remaining 10-ounce can of enchilada sauce evenly over the rolls. Sprinkle the shredded Mexican cheese blend over the top, ensuring full coverage for a rich, melty layer once baked.
- Melt the Cheese: Preheat your oven’s broiler on high. Place the casserole dish under the broiler for 2–3 minutes, watching closely to prevent burning. The goal is to melt the cheese evenly and create a golden, bubbly top layer.
- Add Optional Toppings: After broiling, remove the casserole from the oven and allow it to rest for a few minutes. Add optional toppings like sliced avocado, diced red onion, green chiles, fresh cilantro, olives, or a dollop of sour cream. These toppings add extra flavor, texture, and visual appeal to your enchiladas.
- Serve and Enjoy: Use a spatula to carefully transfer individual enchiladas to plates. Each serving should include a rolled tortilla with plenty of filling, sauce, and melted cheese. Pair with a fresh salad or Mexican rice for a complete meal. Enjoy the hearty flavors and wholesome ingredients in every bite.
Notes
- For best results, use fresh chicken breasts rather than pre-cooked or frozen, as this ensures the slow cooker infuses the meat with maximum flavor.
- When chopping vegetables, aim for uniform sizes so that they cook evenly and blend well into the filling.
- Corn tortillas can be lightly warmed in the microwave or on a dry skillet before rolling to make them more pliable and prevent cracking.
- Adjust the level of spice by controlling the amount of red pepper flakes or adding diced green chiles for extra heat.
- If your slow cooker runs hot, check the chicken an hour earlier than suggested to prevent overcooking, which can dry it out.
Chef’s Secrets: Expert Flavor And Texture Advice
To elevate your enchiladas, layer flavors thoughtfully.
Start by browning the garlic and onions lightly in a skillet before adding them to the slow cooker to deepen their flavor.
When shredding the chicken, retain some of the cooking liquid to mix back in; it keeps the filling moist and juicy.
Using a combination of cheeses, such as sharp cheddar with a creamy Mexican blend, creates both richness and meltiness.
Finally, don’t skimp on the lime juice—it brightens the flavors and balances the richness of the sauce and cheese.
Serving Suggestions: Perfect Pairings And Presentation
These enchiladas are versatile and pair beautifully with a variety of sides.
Serve alongside a fresh green salad with avocado and lime vinaigrette, or a scoop of cilantro-lime rice for a complete Mexican-inspired meal.
Garnish with a dollop of sour cream, sliced avocado, fresh cilantro, or thinly sliced red onions for color and added texture.
For a casual dinner, plate them straight from the casserole; for a festive gathering, arrange them neatly and sprinkle with extra cheese just before broiling for a golden, bubbly presentation.
Storage Tips: Keeping Enchiladas Fresh Longer
Leftover enchiladas store well in the refrigerator for up to 4 days.
Cover tightly with foil or an airtight container to prevent them from drying out.
Reheat in the oven at 350°F (175°C) for 10–15 minutes to maintain a crispy top and evenly warmed filling.
For longer storage, freeze individual enchiladas in a single layer on a baking sheet, then transfer to a freezer-safe container.
They can be reheated directly from frozen at 375°F (190°C) for 20–25 minutes.
Avoid microwaving if possible, as it can make the tortillas soggy.
Frequently Asked Questions
1. Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless chicken thighs work beautifully and offer more flavor and juiciness than breasts. Adjust the cooking time slightly if using larger pieces to ensure they’re fully tender.
2. Are corn tortillas necessary, or can I use flour tortillas?
Corn tortillas are traditional and hold up well in the slow cooker, but flour tortillas can be used if preferred. Lightly warming them first helps prevent tearing.
3. Can I make this recipe vegetarian?
Absolutely! Replace chicken with extra beans, roasted vegetables, or a plant-based meat substitute. The slow-cooked sauce and spices will still provide bold, satisfying flavors.
4. How can I reduce the sodium in this recipe?
Use low-sodium canned beans, corn, and enchilada sauce. You can also rinse canned ingredients to remove excess salt and season the dish lightly yourself for better control over sodium levels.
5. Is this recipe freezer-friendly?
Yes, these enchiladas freeze very well. Assemble them, then cover tightly and store in the freezer for up to 3 months. Reheat in the oven for best texture and flavor rather than the microwave.
