Slow Cooker Cheesy Chicken Enchiladas Recipe

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Published: September 22, 2021Author: Camille Beckstrand
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Make dinner simple - the flavorful filling for these Slow Cooker Chicken Enchiladas cooks all day in a crock pot. All you have to do is roll it up in a tortilla and bake these chicken enchiladas until the cheese melts.
Slow Cooker Cheesy Chicken Enchiladas Recipe

In our family, we absolutely LOVE enchiladas (we have over 20 different enchilada recipes on our site!). When you combine chicken and cheese together with a tortilla, these Slow Cooker Cheesy Chicken Enchiladas are a match made in heaven.

What kind of Tortillas do you use for these Slow Cooker Cheesy Chicken Enchiladas?

When it comes to making the perfect enchiladas, what kind of tortilla you use is a personal preference.

Traditionally, corn tortillas are used in enchiladas, but flour tortillas will work just as well.

In the picture, I used flour tortillas just because that is what my family prefers.

We recommend using a 7-8″ tortilla for enchiladas because they seem to work best in a pan (we usually make about 8 enchiladas so that it fills an entire 9×13″ pan).

If you do use a corn tortilla, it helps to place them in the microwave for a few seconds before trying to roll them into enchiladas so that they are more pliable and won’t rip as easily.

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Can you freeze this Enchilada Recipe?

I love to double this chicken enchiladas recipe and make two pans of enchiladas – one for dinner tonight and one to pop in the freezer for another night that’s busy.

I will make these enchiladas in 2 separate 9×13″ pans and bake one for dinner, then wrap the other pan (I usually make one pan in a disposable aluminum pan) in aluminum foil and toss it in the freezer.

The chicken enchiladas will last for about 30 days in your freezer, so you can pull them out on a busy night and dinner is done!

Depending on how well you package them, you could probably keep them in your freezer for up to three months. However, we stay pretty busy so we usually use them within the month.

You could also freeze the chicken filling and then pull it out another day to easily assemble enchiladas.

Shredded chicken for Slow Cooker Cheesy Chicken Enchiladas

Can you cook frozen chicken breasts in the slow cooker?

To be honest, almost every slow cooker chicken recipe that I make uses frozen chicken breasts.

Some people will say that it’s not safe, but I honestly have never had a problem.

I would recommend maybe adding a little bit of time to the cooking time, but it just depends on how quickly and how hot your slow cooker cooks food.

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Slow Cooker Cheesy Chicken Enchiladas on a plate with a fork

Use this Slow Cooker Chicken for anything!

This chicken is so versatile. If you don’t feel like using it for enchiladas, you can make:

  • Tacos
  • Burritos
  • Over a salad
  • Tostadas
  • Nachos
  • Quesadillas
  • Or eat it as is!
Serves: 12

Slow Cooker Cheesy Chicken Enchiladas Recipe

Make dinner simple – the flavorful filling for these Slow Cooker Chicken Enchiladas cooks all day in a crock pot.
Prep Time 20 mins
Cook Time 6 hrs 25 mins
Total Time 6 hrs 45 mins
Print Pin

Ingredients

  • 6 boneless, skinless chicken breasts
  • 1 ounce taco seasoning 1 packet
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon chili powder
  • 1 small onion chopped
  • 4 ounces diced green chilies 1 can
  • 1 teaspoon lime juice
  • ¼ cup water
  • 10.5 ounces cream of chicken soup 1 can
  • 1 cup sour cream
  • 2 cups shredded cheddar cheese any cheese would work, use your favorite
  • 10 ounces enchilada sauce 1 can, you can use red or green
  • 2 Tablespoons green onions chopped
  • olives sliced
  • 12 tortillas

Instructions

  • Spray slow cooker with non-stick cooking spray. Place chicken breasts inside slow cooker. Add taco seasoning, garlic powder, onion powder, chili powder, onion, green chilis, lime juice, and water on top of chicken. Cook on low for 6-8 hours or high for 3-4 hours.
  • Once it is finished baking, shred chicken with 2 forks (it should come apart really easy).
  • Mix together cream of chicken soup and sour cream.
  • Stir half of the soup mixture in with the shredded chicken. Spread the other half of the soup mixture on the bottom of a 9×13 pan (or two 9×9" pans).
  • Place a scoop of the chicken mixture on a tortilla. Sprinkle on a little bit of cheese and roll up. Place seam-side down in the pan.
  • Repeat with the rest of the tortillas.
  • Pour enchilada sauce over the top and cover with remaining cheese. Top with green onions and olives.
  • Bake at 350 degrees for 25-30 minutes.

Notes

This chicken is so versatile. If you don’t feel like using it for enchiladas, you can make:
  • Tacos
  • Burritos
  • Over a salad
  • Tostadas
  • Nachos
  • Quesadillas
  • Or eat it as is!

Nutrition

Calories: 310 kcal · Carbohydrates: 23 g · Protein: 21 g · Fat: 15 g · Saturated Fat: 7 g · Trans Fat: 1 g · Cholesterol: 68 mg · Sodium: 976 mg · Potassium: 351 mg · Fiber: 2 g · Sugar: 5 g · Vitamin A: 796 IU · Vitamin C: 4 mg · Calcium: 202 mg · Iron: 2 mg

Equipment

  • Slow Cooker
  • Non-stick Cooking Spray
  • Small Mixing Bowl
  • 9×13 Inch Baking Dish or (2) 9×9 Pans

Recipe Details

Course: Main Course
Cuisine: American

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Slow Cooker Cheesy Chicken Enchiladas in a white casserole

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  1. Laura { Eye Candy Event Details} says:
    July 8, 2012
    OMG - I have been pinning so many of ya'll's recipes lately - they look so good! Thanks so much!
    Reply
  2. Sherrie says:
    July 8, 2012
    This looks so yummy, I can't wait to try it!
    Reply
  3. MAKEUP OBSESSED MOM says:
    July 8, 2012
    I do not cook, but I am definitely going for this recipe this week!!! It sounds so easy and my family loves chicken enchiladas! Stacie xo
    Reply
  4. Hollie Wood says:
    July 10, 2012
    I made this last night and it was a hit!! I had some avocados that needed to be used so I mashed up 1 1/2 of them and mixed it in with the sour cream and soup. I also used a green enchilada sauce. I also used mozzarella cheese because it's what I had on hand. Super yum!!
    Reply
  5. Amber @ Quilted Euphoria says:
    July 10, 2012
    Perfect timing! I was sitting down to do our meal plan and grocery list and doing the "what do I make!" run around in my head..then boom, this recipe to the rescue! Thanks! They look delicious!
    Reply
  6. Lark (SparkyLarky)@ Lark's Country Heart says:
    July 13, 2012
    I am a HUGE lover of cooking in my slow cooker! And in the Summer time I try to use it at least 3 days a week! Thanks for sharing!
    Reply
  7. Price is Right says:
    November 5, 2012
    Found this recipe on pinterest! Super yummy!
    Reply
  8. 51686f58-5315-11e2-98c2-000bcdcb8a73 says:
    December 31, 2012
    do you use corn or flour tortillas?
    Reply
    • The Chefologist says:
      December 4, 2018
      Typically they are made with corn tortillas, But I just read this recipe and I'm going to use flour tortillas.
      Reply
  9. Six Sisters says:
    December 31, 2012
    We use flour tortillas!
    Reply
  10. Heidi says:
    March 31, 2013
    These were delicious! My husband is a big enchilada fan and he said they were the best he's ever had. I didn't have cream of chicken soup so I had to make some but I don't think that would have made a big difference. We had leftover meat and made quesadillas and that was really good too! Thanks for the recipe!
    Reply
  11. Erica says:
    August 14, 2013
    I am new to cooking/freezing and am looking for recipes for home and to take when people are on marernity leave, etc. Could this recipe be frozen?
    Reply
  12. Danielle says:
    September 23, 2013
    If I doubled the recipe would the cook time change for the chicken?
    Reply
    • Cyd says:
      September 27, 2013
      That would be a lot of chicken for one slow cooker. Do you have 2 crock pots you could use? That would work best.
      Reply
  13. Christina says:
    October 4, 2013
    I am new to freezer cooking- I am wondering if I can crockpot cook then assemble as directed, but instead of baking, freeze the pans of assembled enchiladas for later? Or bake 1, freezer 1 if I make it into the (2) 9x9 pans? thank you
    Reply
    • Cyd says:
      October 7, 2013
      That should work fine. Just thaw and reheat.
      Reply
  14. Erin says:
    January 4, 2014
    Just a tip, after simmering all day, just throw it in your standing mixer and use the paddle (if you have one).. shreds the chicken perfectly!!!!!
    Reply
  15. Janna says:
    March 9, 2014
    Dumb question, but do you empty the contents of the cream of chicken as is or do you actually mix it with water like you're making the soup?
    Reply
    • Cyd says:
      March 10, 2014
      Just dump in as is.
      Reply
  16. Kim says:
    April 6, 2014
    After I shred the chicken, do I add it back to the water/chile/onion stuff it was cooked in? Or do I just discard that sauce?
    Reply
    • Camille (Six Sisters Stuff) says:
      April 9, 2014
      Kim- just discard the sauce. :)
      Reply
      • Nancy E says:
        August 20, 2019
        I keep it in sauce while shredding for extra flavor!
        Reply
  17. Kay says:
    April 7, 2014
    Making this today, my house smells so good! Thank you for this!
    Reply
  18. Gwen says:
    April 22, 2014
    If frozen (without thawing) how long and what temp to cook?
    Reply
  19. Jennifer says:
    July 24, 2014
    Amazing!!!! Made this tonight and both my husband and I scarfed it down! Thank you :)
    Reply
  20. leslie says:
    September 10, 2014
    can i use bone in chicken breast...if so how would that change the cooking time?
    Reply
  21. Nikki says:
    November 13, 2014
    this is my go-to recipe and one that my boyfriend loves! i substitute the sour cream for greek yogurt (with every recipe - just as good and MUCH better for you) and omit the olives. wheat wraps, white wraps, spinach wraps - it doesn't matter! i have frozen the extra ones and reheated them and, honestly, its just not great, so really these are good for fridge leftovers. That being said, i do freeze the extra chicken mixture and reuse that in fresh tortillas! tonight I'm changing it up and using cream of mushroom soup, bc i don't have any cream o' chicken. nomnomnom! i have used boneless and bone-in breasts - bone-in is usually on sale! with the bone-in split breasts i remove them from the bone before putting them in the pot - i don't like to eat broken down marrow, haha. can't wait to eat them soon!
    Reply
  22. Suzanne says:
    October 1, 2016
    What is enchalauda sauce? Could not find it. What should i use instead
    Reply
    • Cyd says:
      October 3, 2016
      Enchilada sauce is usually found by the salsa, taco sauce, taco shells etc. Here is a link to make your own enchilada sauce - http://allrecipes.com/recipe/61727/ten-minute-enchilada-sauce/
      Reply
  23. Maureen Foster says:
    September 19, 2018
    Hi there! I know the recipe says 4-6 chicken breasts, but do you remember what the final weight was? I buy the bags of frozen breasts and the size varies so much. Thank you!!!!
    Reply
    • Cyd says:
      September 22, 2018
      You just need to be able to fill 12 tortillas. Chicken breast do vary, even in the bag of frozen chicken breasts. If they all seem small, for sure go with 6.
      Reply
  24. Heather says:
    September 26, 2018
    Would this work or have you tried this recipe in a instant pot?
    Reply
    • Cyd says:
      September 26, 2018
      We have not yet tried these in an instant pot. But here is our recipe for Instant Pot Shredded Beef Enchiladas - https://www.sixsistersstuff.com/recipe/instant-pot-shredded-beef-enchiladas/ We also have a post about converting slow cooker recipes over to instant pot recipes. https://www.sixsistersstuff.com/how-to-convert-recipes-into-instant-pot-recipes/
      Reply
    • Elizabeth says:
      January 13, 2019
      I just tried this in the IP last night. I put in frozen chicken breasts, mixed all of the seasonings together and sprinkled them on all of the chicken breasts, added the lime juice and put in 1 whole cup of water. I skipped the chilis because of my kids' tastes. Set it on manual for 12 minutes, and let it natural release for 5 minutes before releasing the pressure. Then I picked the recipe back up where you assemble the enchiladas. Turned out perfectly.
      Reply
  25. Jennifer says:
    October 16, 2018
    Sounds delicious! When you make some for later, do you thaw it out and then bake it? or just throw it in to the oven frozen to reheat? and for how long? Cant wait to try!
    Reply
    • Cyd says:
      October 16, 2018
      We thaw it first, then cook.
      Reply
  26. Malory Larsen says:
    February 7, 2019
    I have a question: if I were going to make extra and then freeze, do I pour on sauce and everything as well?
    Reply
    • Cyd says:
      February 13, 2019
      You can add everything as you would prepare it for the oven. Instead of baking, cover well and freeze.
      Reply
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