Slow Cooker Chicken Enchilada Recipe
The hot slow-cooked chicken chili sauce can feed your family any day of the week! It’s easy to throw in all the ingredients and let the crock pot do the work for you.
The crock pot recipe is the saviour of a busy workday dinner! We especially like this version of our favorite Mexican classic-chicken enchilada!
If you have never made enchiladas in a crock pot, now is your chance! With the help of your slow cooker, all the delicious flavors and ingredients of enchilada can be cooked perfectly. Simple, delicious, and hardly need to be cleaned up. What more can you ask for?
These “enchiladas” may be slightly different from your expectations-the filling is not wrapped in the tortillas, but the tortillas are actually cut into strips and mixed with the chicken/sauce. It is made from all your favorite enchiladas into a spicy and delicious mixture.
These Crockport Enchiladas are perfect for feeding the crowd. Make them for match days, dinners, or any night of the week. This recipe must be used in rotation in our house. I like to be able to put it together quickly in the morning and then prepare dinner in the afternoon. It’s simple!
How to make crock pot enchiladas
Cook. Add the chicken breasts to the crock pot and pour the spicy sauce on top. Cook on high heat for 4 hours, or cook on low for 8 hours.
Chop and mix. After cooking, use two forks to chop up the chicken and place it in a crock pot. Stir the tortilla strips into the chicken and enchilada filling. Add 1 cup cheese and ½ cup olives and stir to combine. Sprinkle the remaining cheese and olives on top.
Cook again. Cover the pot and continue to cook on low heat for 40-60 minutes. Remove the lid and let the enchilada sit for 10 minutes before serving. Eat it while it’s hot, top with sour cream. Add any of your favorite enchiladas ingredients!
This recipe uses green hot sauce. We like to use the Las Palmas brand, or you can use this delicious green recipe to make your own brand.
You can also use red hot sauce to increase the spiciness. We have a great red enchilada recipe that you can use too. The red sauce does not seem to be as thin as the green sauce, so you can reduce the amount of tortilla strips.
Tips, toppings + sides
I had to add extra tortillas because the green enchilada filling was a bit thin. At the end of the cooking time, it was still very runny, but after standing for about 10 minutes, it solidified a little more.
Our favorite enchilada ingredients:
Which is best for this?
Frequently Asked Questions about Enchiladas Recipes
How to store it? If you have any leftover enchiladas, keep it in the refrigerator in an airtight container for up to 3 days. You can also keep it in the refrigerator for up to 3 months. Thaw in the refrigerator overnight before reheating.
How to reheat leftovers? There are several ways to reheat the slow-cooked chicken enchilada.
- Slow cooker: Throw it back into the slow cooker. If you want it to heat up faster, set it to “High”, if you have time for it to heat up, set it to “Low”.
- Oven: Preheat the oven to 350 degrees. Place leftovers on an oven-safe dish and cover with tin foil. Heat to lukewarm. The time will vary depending on the amount.
- Microwave oven: This is the fastest way to reheat. Heat in 30 second increments, stirring in between, until hot.
For more enchilada recipes, try:
Course main course
Preparation time 5 minutes
Cooking time 4 hours 40 minutes
Total time 4 hours 45 minutes
Calories 417 kcal
Author Little Luna
- 1 1/2 pounds boneless skinless chicken breasts
- 28 oz can las Palmas light green enchiladas
- 12 tortillas, cut into one-inch strips
- 3 cups grated cheddar cheese, divided
- 1 cup sliced black olives
- sour cream
Add the chicken breasts to the crock pot and pour the spicy sauce on top. Cook on high heat for 4 hours, or cook on low for 8 hours.
Use two forks to chop the chicken in a clay pot. Stir the tortilla strips into the chicken and enchilada filling. Add 1 cup cheese and ½ cup olives and stir to combine. Sprinkle the remaining cheese and olives on top.
Put the lid on and cook on low heat for 40-60 minutes. Remove the lid and let stand for 10 minutes before serving. Eat it while it’s hot, top with sour cream.
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