Easy Slow Cooker Chicken Enchiladas – Better Than Takeout
Easy Slow Cooker Chicken Enchiladas – Tender chicken, melted cheese, and a rich, creamy sauce. After making this many times, I’ve discovered the secret to the best enchiladas. The warm, cozy flavors will make your home smell amazing. Try it with my Fresh Strawberry Salsa Stuffed Avocados for a perfect meal. If you love recipes like this, you’ll also enjoy Slow Cooker Chuck Roast with Vegetables Recipe and Fresh Strawberry Salsa Stuffed Avocados Recipe.
Why This Easy Slow Cooker Chicken Enchiladas – Better Than Takeout Is Pure Comfort
- Easy to make in the slow cooker
- Better than takeout taste
- Perfect for busy weeknights
- Kid-friendly and customizable
What You'll Need for Easy Slow Cooker Chicken Enchiladas – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 lbs boneless, skinless chicken breasts
- 1 can (10 oz) enchilada sauce
- 1 can (10 oz) cream of chicken soup
- 1 cup salsa
- 1 cup shredded Mexican cheese blend
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- Salt and pepper to taste
- 8-10 flour tortillas
- Optional: Sour cream
- Optional: Guacamole
- Optional: Fresh cilantro
- Optional: Diced avocado
- Optional: Shredded lettuce
📝 Ingredient Notes
- chicken breasts: You can also use chicken thighs.
🛒 Tools & Equipment I Recommend
- Slow Cooker — Hands-off cooking for tender, juicy chicken → See on Amazon
- Enchilada Sauce — Adds rich, authentic flavor to your enchiladas → See on Amazon
How to Make Easy Slow Cooker Chicken Enchiladas – Better Than Takeout
- Step 1: Place chicken breasts in the slow cooker. Season with cumin, chili powder, garlic powder, salt, and pepper.
- Step 2: In a bowl, mix enchilada sauce, cream of chicken soup, and salsa. Pour over chicken.
- Step 3: Cover and cook on low for 4 hours.
- Step 4: Preheat oven to 375°F (190°C). Shred chicken in the slow cooker. Stir in 1/2 cup of cheese.
- Step 5: Wrap tortillas around chicken mixture and place seam-side down in a baking dish. Pour remaining sauce over tortillas. Top with remaining cheese.
- Step 6: Bake for 20-25 minutes, until cheese is melted and bubbly. Serve with your favorite toppings.
Cook's Tips for Perfect Easy Slow Cooker Chicken Enchiladas – Better Than Takeout
- Pro Tip: For even more flavor, add a can of diced green chilies to the sauce.
- Common mistake and fix: Don't overcook the chicken. If it's falling apart, it's done.
- Pro Tip: To make ahead, assemble the enchiladas but don't bake. Refrigerate until ready to bake.
Storing & Reheating Easy Slow Cooker Chicken Enchiladas – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 4 days. Make-ahead tip: You can assemble the enchiladas up to 1 day ahead. Store in the fridge until ready to bake.
Freezing Easy Slow Cooker Chicken Enchiladas – Better Than Takeout
Freeze individual portions for up to 2 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes.
Recipe Notes
- Chef tip: For a spicier version, add some diced jalapeños to the sauce.
- Best substitution: You can substitute the cream of chicken soup with a homemade cream sauce.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled to serve a larger crowd.
- Troubleshooting: If the sauce is too thin, mix in a tablespoon of cornstarch before baking.
Want to level up this recipe?
Sharp Knife Set — Makes prep work a breeze and ensures even slices → Check price on Amazon
Easy Slow Cooker Chicken Enchiladas – Better Than Takeout
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 can (10 oz) enchilada sauce
- 1 can (10 oz) cream of chicken soup
- 1 cup salsa
- 1 cup shredded Mexican cheese blend
Seasonings
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- Salt and pepper to taste
- 8-10 flour tortillas
Optional Toppings
- Sour cream
- Guacamole
- Fresh cilantro
- Diced avocado
- Shredded lettuce
Instructions
- Step 1: Place chicken breasts in the slow cooker. Season with cumin, chili powder, garlic powder, salt, and pepper.
- Step 2: In a bowl, mix enchilada sauce, cream of chicken soup, and salsa. Pour over chicken.
- Step 3: Cover and cook on low for 4 hours.
- Step 4: Preheat oven to 375°F (190°C). Shred chicken in the slow cooker. Stir in 1/2 cup of cheese.
- Step 5: Wrap tortillas around chicken mixture and place seam-side down in a baking dish. Pour remaining sauce over tortillas. Top with remaining cheese.
- Step 6: Bake for 20-25 minutes, until cheese is melted and bubbly. Serve with your favorite toppings.
Notes
- Chef tip: For a spicier version, add some diced jalapeños to the sauce.
- Best substitution: You can substitute the cream of chicken soup with a homemade cream sauce.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled to serve a larger crowd.
- Troubleshooting: If the sauce is too thin, mix in a tablespoon of cornstarch before baking.
Storage
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze individual portions for up to 2 months.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes.
- Make ahead: You can assemble the enchiladas up to 1 day ahead. Store in the fridge until ready to bake.
Nutrition Per Serving
- Calories: 450
- Protein: 40g
- Fat: 18g
- Carbs: 35g
- Fiber: 3g
- Sugar: 6g
- Sodium: 1200mg
- Cholesterol: 110mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Slow Cooker Chicken Enchiladas – Better Than Takeout FAQs
Yes, you can assemble the enchiladas up to 1 day ahead. Store in the fridge until ready to bake.
Overcooking can dry out the enchiladas. Make sure not to overcook the chicken or bake for too long.
Yes, you can freeze individual portions for up to 2 months. Thaw in the fridge overnight before reheating.
No, enchiladas are best baked in the oven to ensure the cheese melts and the sauce heats through.
Chicken enchiladas use chicken as the main protein, while beef enchiladas use ground beef. The cooking method and seasoning may also vary.
A Warm Final Note
I can’t wait for you to try Easy Slow Cooker Chicken Enchiladas – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
