This Easy Chicken Enchilada Crock Pot Recipe is perfect for busy days! Just throw in chicken, enchilada sauce, and spices, and let the slow cooker do all the work while you relax.
I love how the chicken becomes super tender and the flavors blend together. It’s like a warm hug in a bowl! Serve it with tortillas or rice for a meal that pleases everyone. Yum!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are ideal for this recipe, as they become tender and easy to shred. If you prefer dark meat, boneless thighs work just as well and add a richer flavor.
Enchilada Sauce: You can use store-bought red enchilada sauce for convenience, but homemade sauce can really elevate the dish. If you’re looking for a milder option, use green enchilada sauce instead.
Taco Seasoning: This adds great flavor! If you’re watching sodium, make your own seasoning blend using chili powder, cumin, garlic powder, and a bit of salt. Or use a salt-free taco seasoning mix.
Cheese: Cheddar or a Mexican blend cheese is fantastic. If you want something creamier, try Monterey Jack. For a dairy-free option, use a plant-based cheese substitute.
Tortillas: Small flour or corn tortillas are great for wrapping. If you need gluten-free options, look for gluten-free tortillas available at many grocery stores.
How Do I Achieve the Perfect Shredded Chicken?
Shredding chicken can feel tricky, but here’s the scoop! The key is to cook the chicken long enough for it to become tender. Use these steps:
- Cook your chicken in the sauce, covered, to lock in moisture.
- Check for doneness; it should shred easily with two forks.
- Shred directly in the crock pot to mix with the sauce. This enhances the flavor!
Don’t rush this step; the more tender the chicken, the better it will meld with the sauce and flavors.
Easy Chicken Enchilada Crock Pot Recipe
Ingredients You’ll Need:
For the Chicken Enchiladas:
- 2 pounds boneless, skinless chicken breasts
- 2 cups red enchilada sauce (store-bought or homemade)
- 1 can (4 ounces) diced green chilies
- 1 packet (1 oz) taco seasoning mix
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese or Mexican blend cheese
- 8 small flour or corn tortillas
Optional Toppings:
- Sour cream
- Chopped fresh cilantro
- Sliced black olives
- Diced avocado
Time Needed:
This recipe takes about 10 minutes of prep time and can cook for 6-7 hours on LOW or 3-4 hours on HIGH in the crock pot. You’ll have a flavorful meal ready to enjoy without spending all day in the kitchen!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the boneless, skinless chicken breasts in the bottom of your crock pot. This is the base of your enchiladas and will soak up all the delicious flavors!
2. Mix the Sauce:
In a bowl, combine the red enchilada sauce, diced green chilies, taco seasoning, ground cumin, garlic powder, onion powder, and a sprinkle of salt and pepper. Stir well to mix all the flavors together.
3. Combine and Cook:
Pour the sauce mixture over the chicken in the crock pot. Make sure all the chicken is well coated. Cover the crock pot with its lid and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. You’re looking for tender chicken that can be easily shredded!
4. Shred the Chicken:
Once the cooking time is up, carefully remove the lid. Using two forks, shred the chicken right inside the crock pot. Give it a good stir to mix the shredded chicken with the flavorful sauce.
5. Serve in Tortillas:
Warm the tortillas in a pan or microwave. Fill each tortilla with the chicken mixture, adding a sprinkle of shredded cheese if desired. Roll them up or fold them and place them on plates.
6. Add Toppings:
Top your enchiladas with your choice of optional toppings like sour cream, chopped fresh cilantro, sliced black olives, or diced avocado. Yum!
7. Optional Baking Step:
If you’d like, you can also place the filled tortillas in a baking dish. Sprinkle extra cheese on top and pop them in a preheated oven at 375°F (190°C) for about 10 minutes until the cheese is melted and bubbly.
8. Enjoy!
Dig into your easy and delicious crock pot chicken enchiladas! Perfect for family dinner or any casual get-together.
FAQ for Easy Chicken Enchilada Crock Pot Recipe
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken breasts! Just add an extra hour to the cooking time on LOW or about 2 hours on HIGH. The chicken will still turn out tender and delicious!
What Can I Substitute for the Enchilada Sauce?
If you don’t have enchilada sauce, try using salsa or a mixture of tomato sauce with spices like cumin and chili powder. For a milder flavor, green enchilada sauce is also a great alternative.
How Do I Store Leftover Enchiladas?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove, adding a splash of water to keep them moist.
Can I Make This Ahead of Time?
Absolutely! You can prepare everything in advance and store it in the refrigerator overnight. When you’re ready, just set the crock pot to cook. The flavors will be even better!
