Crockpot Chicken Enchiladas
Crockpot chicken enchiladas are a 7 ingredient no fuss, healthy dinner recipe that are delicious and budget friendly!
We are kicking taco Tuesdays to the side and going with chicken enchiladas instead. When I say no fuss, I mean there’s no prep work and you can dump it and go!
In the winter time we use similar ingredients to make creamy chicken enchilada soup, another good recipe to add to your list to try!
Be sure to save these 40 of The Best Slow Cooker Recipes for Lazy People. There are some serious gems in there, and it makes cooking convenient. Eating healthier is all about making things as simple as possible. It’s much easier to cut down on take out when you have a go to list that is easy to plan for.
Ingredients Needed
- boneless skinless chicken breasts – chicken tenders can also be used.
- enchilada sauce – this is the red sauce in a can.
- Rotel – if you don’t have Rotel you can use a can of diced tomatoes and a small can of chilis.
- chili powder
- Tortillas – we like corn tortillas, but flour will work too.
- shredded cheddar cheese – if you can, shred it yourself. It melts better and doesn’t have that waxy coating on the outside.
- black olives – we love olives, but if you absolutely hate them, leave them out.
How to Make Crockpot Chicken Enchiladas
Grease the inside of your crock pot.
Place the chicken breasts in the bottom.
In a large bowl, combine the enchilada sauce, Rotel, and chili powder. Then pour it over the chicken.
Cook on high for 3 hours or low for 6 hours.
Shred the chicken and place it back in the crockpot.
Cut the corn tortillas into thick strips and stir them in.
Add ½ cup of cheese and ½ of the olives. Stir just until combined.
Flatten the chicken mixture using the back of a spoon.
Top with the remaining cheese and olives. Place the lid back on and cook on low for an additional 30 minutes.
Ladle into serving bowls and add your favorite toppings.
Chicken Enchilada Topping Ideas
- Greek yogurt or sour cream
- Avocado or guac
- Jalapeno peppers
- Additional cheese
- Green onions or diced red onions
- Pico de Gallo
- Chopped cilantro
- Black beans
- Sliced radishes
Tips for Making
- Crockpot liners make cleanup easy and you don’t have to grease the pot.
- Shred chicken the easy way by using a hand mixer.
Variations
- Instead of the red enchilada sauce use the green verde instead. These will taste a little different, but still very delicious.
- Rather than adding the corn tortillas to the chicken mixture, serve them like tacos.
- Swap the protein for shredded pork or beef.
- Gluten free – use a gluten free tortilla.
- Vegetarian: Omit the chicken and load it down with roasted peppers, onions, cauliflower, and zucchini.
How to Store
Keep leftover enchiladas in the refrigerator in an airtight container for up to 4 days.
To freeze, let them cool completely and transfer to a freezer bag. Reheat them low and slow on the stove top or in the oven.
More Delicious Crockpot Recipes to Try:
- Sweet Hawaiian Crockpot Chicken
- Crockpot Fiesta Chicken
- Salsa Chicken Crockpot
- The BEST Whole30 Crockpot Recipes to Make Your Life Easier
- Crockpot Cream of Mushroom Chicken
Crockpot Chicken Enchiladas
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- 1 can 28 oz enchilada sauce
- 1 can 10 oz rotel
- 2 tsp chili powder
- 8 corn tortillas
- 1 ½ cup shredded cheddar cheese
- 4 oz. can black olives divided
- Optional: greek yogurt avocado.
Instructions
- Spray the inside of your slow cooker with nonstick cooking spray or use a slow cooker liner.
- Arrange the chicken breasts in the bottom of the slow cooker.
- Combine enchilada sauce, rotel, and chili powder and pour over the chicken.
- Cook on Low for 6 hours or on high for 3 hours.
- Using a fork or hand mixer, shred the chicken.
- Cut the corn tortillas into thick strips (so they resemble the side of tortilla chips) and add them to chicken and sauce mixture, stirring until well coated.
- Add 1/2 cup of cheese and ½ the can of olives and stir until just combined.
- Using the back of a spoon flatten the mixture.
- Top with the remaining cheese and remaining olives.
- Cover and cook on low for an additional 30 minutes.
- Spoon into serving bowls and top with plain greek yogurt, avocado, or your favorite toppings!
