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Crockpot Chicken Enchiladas

These Crockpot Chicken Enchiladas are a comforting, hands-off dish that uses the slow cooker to infuse tender shredded chicken with smoky, cumin-spiced enchilada sauce. Layered with tortillas and cheese, baked until bubbly and golden, they offer a warm, gooey texture perfect for busy weeknights. The final result is a cozy, satisfying casserole with a rich, cheesy aroma and an inviting appearance.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 550
Ingredients Equipment Method

Ingredients
  

  • 3 cups shredded cooked chicken can use rotisserie or cooked at home
  • 2 cups enchilada sauce smoky, chipotle-rich preferred
  • 8 small corn tortillas soft and pliable
  • 1.5 cups cheddar cheese shredded
  • 1 cup Monterey Jack cheese shredded
  • 1 medium yellow onion diced
  • 1 teaspoon cumin ground
  • 1 teaspoon chili powder ground
  • optional cilantro, sour cream, jalapeños for serving

Equipment

  • 6-quart slow cooker
  • Mixing spoon
  • Baking dish
  • Oven

Method
 

  1. Begin by pouring the enchilada sauce into your slow cooker and spreading it evenly across the bottom.
  2. Add a layer of shredded cooked chicken over the sauce, spreading it out smoothly so every bite gets some flavorful meat.
  3. Sprinkle half of the diced onion and spices (cumin and chili powder) evenly over the chicken for a fragrant, smoky aroma.
  4. Repeat the layers with remaining chicken, onions, spices, and finish with a generous pour of enchilada sauce and half of the cheeses on top.
  5. Cover the slow cooker and cook on low for about 4 to 6 hours, until the chicken is tender and the sauce is bubbling with fragrant spices filling your kitchen.
  6. Preheat your oven to 190°C (375°F). Carefully transfer the cooked chicken mixture into a baking dish, spreading it out evenly.
  7. Layer the tortillas over the filling, pressing gently to cover as much as possible, then sprinkle with the remaining cheese for a bubbly, golden crust.
  8. Bake uncovered for 15–20 minutes, until the cheese is melted, bubbling, and just starting to turn golden around the edges. Your kitchen will be filled with the irresistible smell of cheesy, smoky goodness.
  9. Remove from the oven and let rest for 5 minutes—this helps everything set so you can slice cleanly without the filling spilling out.
  10. Slice into squares and serve hot, garnished with chopped cilantro, sour cream, or sliced jalapeños if desired. Enjoy the gooey, cheesy, smoky flavors with every bite!