The Coziest Slow Cooker Chicken Enchiladas Recipe Ever

Crafting delicious slow cooker chicken enchiladas brings comfort straight to your kitchen table.

Weeknight dinners become surprisingly simple with this hassle-free method.

Tender chicken nestles among soft tortillas, creating layers of mouthwatering flavor.

Mexican-inspired spices dance through each bite, promising a meal that satisfies deeply.

Minimal preparation means maximum enjoyment for busy home cooks.

Customize ingredients to match your taste preferences and pantry supplies.

This recipe guarantees a crowd-pleasing dinner that everyone will request again and again.

Why Slow Cooker Creamy Chicken Enchiladas Are A Go-To

• Minimize Kitchen Effort: Slow cooker does most of the work, transforming simple ingredients into a delectable dish with minimal hands-on preparation.
• Create Family Crowd-Pleaser: Creamy, cheesy filling wrapped in soft tortillas guarantees smiles around the dinner table, appealing to both kids and adults with its irresistible flavor profile.
• Customize with Ease: Adaptable recipe allows quick ingredient swaps like using different cheeses, adding extra spices, or incorporating vegetables to match your family's taste preferences without compromising the core deliciousness.
• One-Pot Wonder: Streamlined cooking method means less cleanup, fewer dishes, and more time enjoying a satisfying meal together without spending hours in the kitchen.

Ingredients For Slow Cooker Creamy Chicken Enchiladas

• Chicken Breasts: Tender meat that forms the foundation of the creamy enchilada filling.

• Cream of Chicken Soup: Provides a rich and creamy base for the chicken mixture.
• Sour Cream: Adds tangy creaminess and helps bind the filling.
• Cheddar Cheese: Delivers a sharp, melty cheese flavor and topping.

• Garlic Powder, Onion Powder, Cumin: Blend of spices that adds depth and traditional Mexican-inspired flavor.
• Salt, Pepper: Essential seasonings that enhance the overall taste of the dish.

• Green Chiles: Provides a mild, slightly spicy kick to the chicken mixture.
• Tortillas: Soft wraps used to encase the creamy chicken filling.
• Green Onions: Fresh garnish that adds a bright, mild onion flavor.

How To Cook Creamy Chicken Enchiladas In The Slow Cooker

Step 1: Prepare Chicken in Slow Cooker

• Garlic powder
• Onion powder
• Cumin
• Salt
• Pepper

Mix ingredients thoroughly to coat chicken completely.

Step 2: Slow Cook the Chicken

Cover slow cooker and cook on low for 6-7 hours until chicken is tender and easily shreddable.

Step 3: Shred Chicken

Use two forks to shred chicken directly in the slow cooker. Stir to combine all creamy ingredients evenly.

Step 4: Prepare Oven and Tortillas

Preheat oven to 350°F. Grab tortillas and fill each with creamy chicken mixture. Roll tightly and place seam-side down in a greased baking dish.

Step 5: Add Final Toppings

Pour remaining creamy chicken mixture over enchiladas. Sprinkle remaining cheddar cheese on top.

Step 6: Bake Enchiladas

Bake for 20 minutes until cheese is melted and bubbly.

Step 7: Garnish and Serve

Let enchiladas cool briefly. Sprinkle chopped green onions on top. Serve with salsa and extra sour cream if desired.

Tips To Nail Slow Cooker Creamy Chicken Enchiladas

• Slow Shred Like a Pro: Use two forks to pull chicken apart directly in the slow cooker liquid, ensuring each strand absorbs maximum flavor and moisture.
• Tortilla Trick: Warm tortillas slightly before filling to prevent cracking and make rolling easier, creating picture-perfect enchiladas every time.
• Cheese Melt Magic: Grate fresh cheddar cheese instead of pre-shredded for superior melting and richer taste that coats the enchiladas beautifully.
• Spice It Up: Experiment with additional seasonings like smoked paprika or chili powder to personalize the dish and add extra depth to the creamy chicken filling.
• Make-Ahead Miracle: Prepare enchilada filling a day ahead and store in refrigerator, allowing flavors to develop and making weeknight dinner preparation super quick and convenient.

Ways To Change Up Chicken Enchiladas

• Low-Carb Cauliflower Enchiladas: Replace tortillas with roasted cauliflower leaves, use lettuce wraps, or create a casserole-style dish without traditional tortillas.
• Dairy-Free Chicken Enchiladas: Swap cream of chicken soup and sour cream with coconut cream, use dairy-free cheese alternatives, and incorporate nutritional yeast for cheesy flavor.
• Spicy Southwest Chicken Enchiladas: Add jalapeños, chipotle peppers, or hot sauce to increase heat, incorporate pepper jack cheese, and sprinkle cayenne pepper for extra kick.
• Vegetarian Black Bean Enchiladas: Replace chicken with black beans, add roasted vegetables like bell peppers and zucchini, use vegetable broth instead of chicken-based ingredients.

Best Pairings With Creamy Chicken Enchiladas

• Pair Zesty Citrus Margarita: Blend tequila, lime juice, and orange liqueur to cut through the rich, creamy enchiladas with a bright, tangy kick.
• Serve Fresh Cilantro Lime Rice: Create a light, herbal side dish that complements the enchiladas' warmth and provides a refreshing contrast to the cheesy filling.
• Offer Crisp Mexican Slaw: Prepare a crunchy cabbage salad with jalapeños and lime dressing to add texture and a cool, zingy element to the meal.
• Select Craft Mexican Lager: Choose a light, crisp beer like Modelo Especial to cleanse the palate and balance the enchiladas' creamy, spicy profile.

Store Creamy Chicken Enchiladas Easily

• Store leftover enchiladas in an airtight container within 2 hours of cooking. Keep refrigerated for 3-4 days. Separate layers with parchment paper to prevent sticking.
• Wrap individual portions or entire dish tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Label container with date and contents.
• Place single serving on microwave-safe plate. Cover with damp paper towel. Heat on medium power for 1-2 minutes, stirring halfway through. Check internal temperature reaches 165°F.
• Preheat oven to 350°F. Place enchiladas in baking dish. Cover with foil to prevent drying. Warm for 15-20 minutes.

FAQs On Slow Cooker Creamy Chicken Enchiladas

• Can I use frozen chicken breasts?

Yes, you can use frozen chicken breasts. Just add 1-2 hours to the cooking time and ensure the chicken reaches an internal temperature of 165°F.

• Is this recipe spicy?

This recipe is mild. The green chiles add a subtle flavor without significant heat. If you want more spice, add jalapeños or use spicy green chiles.

• Can I make this recipe dairy-free?

Swap cream of chicken soup with a dairy-free alternative, use dairy-free cheese, and replace sour cream with coconut cream or cashew cream.

• What if I don't have a slow cooker?

You can make this in the oven. Bake chicken in a covered dish at 375°F for about 25-30 minutes until chicken is cooked through and easily shredded.

Slow Cooker Chicken Enchiladas Recipe

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4.7 from 23 reviews

• Total Time: 6 hours 15 minutes – 7 hours 15 minutes
• Yield: 6 1x

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Description

Mouthwatering slow cooker chicken enchiladas deliver Mexican comfort straight to your dinner table. Creamy, cheesy layers of tender chicken and rich sauce promise a satisfying meal that brings family and friends together with minimal kitchen effort.

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Ingredients

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Proteins:

• 1 pound boneless, skinless chicken breasts

Dairy and Creamy Components:

• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 1 can (10 ounces) cream of chicken soup

Seasonings and Additional Ingredients:

• 1 can (4 ounces) diced green chiles, drained
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 8 flour tortillas
• Chopped green onions
• Salsa

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Instructions

1. Combine chicken breasts, cream of chicken soup, sour cream, cheddar cheese, green chiles, garlic powder, onion powder, cumin, salt, and pepper in the slow cooker. Mix thoroughly to ensure chicken is evenly coated.
2. Cover slow cooker and cook on low for 6-7 hours until chicken is tender and easily shreddable.
3. Using two forks, shred chicken directly in the slow cooker, stirring to integrate the creamy mixture.
4. Preheat oven to 350°F (175°C). Grease a baking dish.
5. Fill tortillas with the creamy chicken mixture, rolling tightly and placing seam-side down in the prepared dish.
6. Pour remaining creamy chicken mixture over the rolled enchiladas, ensuring even coverage.
7. Sprinkle reserved cheddar cheese on top, creating a comprehensive cheese layer.
8. Bake for 20 minutes until cheese melts completely and becomes golden and bubbly.
9. Remove from oven and let rest for a few minutes to set.
10. Garnish with chopped green onions. Serve with optional salsa and additional sour cream for enhanced flavor.

Notes

• Use bone-in chicken thighs for extra moisture and richer flavor compared to lean chicken breasts.
• Swap dairy ingredients with plant-based alternatives like vegan cream soup and cashew sour cream for dairy-free diets.
• Control sodium levels by using low-sodium cream of chicken soup and reducing added salt.
• Enhance protein variety by mixing shredded chicken with black beans or quinoa for added nutrition.

• Prep Time: 15 minutes
• Cook Time: 6-7 hours
• Category: Dinner, Appetizer
• Method: Slow Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 480
• Sugar: 2 g
• Sodium: 900 mg
• Fat: 22 g
• Saturated Fat: 10 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 2 g
• Protein: 25 g
• Cholesterol: 80 mg