Slow Cooker Cheesy Chicken Enchiladas

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.

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, it is a match made in heaven.

What kind of tortillas to use for 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.

Can you freeze enchiladas?

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.

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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Use this meat 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 Chicken Enchiladas

20 minPrep Time

6 hr, 25 Cook Time

6 hr, 45 Total Time

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Ingredients

  • 4-6 boneless, skinless chicken breasts (frozen works fine!)
  • 1 (1 ounce) packet taco seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 1 small onion, chopped
  • 1 (4 ounce) can green chilis
  • 1 teaspoon lime juice
  • 1/4 cup water
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 cup sour cream
  • 2 cups cheddar cheese (any cheese would work- use your favorite)
  • 1 (10 ounce) can enchilada sauce (you can use red or green)
  • 2 Tablespoons green onions, chopped
  • olives, sliced
  • 12 tortillas

Instructions

  1. 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.
  2. Once it is finished baking, shred chicken with 2 forks (it should come apart really easy).
  3. Mix together cream of chicken soup and sour cream.
  4. Stir half of the soup mixture in with the shredded chicken. Spread the other half of the soup mixture on the bottom of a 9x13 pan (or two 9x9" pans).
  5. 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.
  6. Repeat with the rest of the tortillas.
  7. Pour enchilada sauce over the top and cover with remaining cheese. Top with green onions and olives.
  8. Bake at 350 degrees for 25-30 minutes.
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28 Responses to “Slow Cooker Cheesy Chicken Enchiladas”

  1. 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!!
  2. 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!
  3. Christina
    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
  4. 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!

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