Slow Cooker Cheesy Chicken Enchiladas Recipe

Name: Slow Cooker Cheesy Chicken Enchiladas Recipe
Prep time: 20 min
Cook time: 385 min
Total time: 405 min
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

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41 Comments

5 from 2 votes

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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.

Looking for more Enchilada recipes?! Try our Ground Beef Enchiladas!

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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.

Want more Enchilada recipes?! Try our Turkey Enchiladas!

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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!

This post was included in our 15 Make Ahead Freezer Meals video – for more inexpensive and delicious recipes like this one, click here to check it out!

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Slow Cooker Cheesy Chicken Enchiladas in a white casserole

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Questions & Reviews

Laura { Eye Candy Event Details} says:

OMG - I have been pinning so many of ya'll's recipes lately - they look so good! Thanks so much!
Sherrie says:

This looks so yummy, I can't wait to try it!
MAKEUP OBSESSED MOM says:

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
Hollie Wood says:

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!!
Amber @ Quilted Euphoria says:

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!
Lark (SparkyLarky)@ Lark's Country Heart says:

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!
Price is Right says:

Found this recipe on pinterest! Super yummy!
51686f58-5315-11e2-98c2-000bcdcb8a73 says:

do you use corn or flour tortillas?
Six Sisters says:

We use flour tortillas!
Heidi says:

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!
Erica says:

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?
Danielle says:

If I doubled the recipe would the cook time change for the chicken?
Cyd says:

That would be a lot of chicken for one slow cooker. Do you have 2 crock pots you could use? That would work best.
Christina says:

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
Cyd says:

That should work fine. Just thaw and reheat.
Erin says:

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!!!!!
Janna says:

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?
Cyd says:

Just dump in as is.
Kim says:

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?
Kay says:

Making this today, my house smells so good! Thank you for this!
Camille (Six Sisters Stuff) says:

Kim- just discard the sauce. :)
Gwen says:

If frozen (without thawing) how long and what temp to cook?
Jennifer says:

Amazing!!!! Made this tonight and both my husband and I scarfed it down! Thank you :)
leslie says:

can i use bone in chicken breast...if so how would that change the cooking time?
Nikki says:

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!
Suzanne says:

What is enchalauda sauce? Could not find it. What should i use instead
Cyd says:

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/
Maureen Foster says:

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!!!!
Cyd says:

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.
Heather says:

Would this work or have you tried this recipe in a instant pot?
Cyd says:

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/
Jennifer says:

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!
Cyd says:

We thaw it first, then cook.
The Chefologist says:

Typically they are made with corn tortillas, But I just read this recipe and I'm going to use flour tortillas.
Elizabeth says:

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.
Malory Larsen says:

I have a question: if I were going to make extra and then freeze, do I pour on sauce and everything as well?
Cyd says:

You can add everything as you would prepare it for the oven. Instead of baking, cover well and freeze.
Nancy E says:

I keep it in sauce while shredding for extra flavor!
Jill Alford says:

This was a hit with my family. I made my own red enchilada sauce from iwashyoudry. I made the chicken in the instant pot and then froze it. When I was ready to assemble my enchiladas I thawed it out, heated it up on the stove a little bit, assembled enchiladas, and baked. So good!!
Katie says:

Can you make the chicken breast and rest of ingredients in a instant pot?
Courtney says:

My family of 7 loved this recipe. I used a little bit for enchilada sauce. Next time I will add more seasoning, as I thought the chicken could use more. I will definitely be putting this in my dinner rotation.