Easy Slow Cooker Chicken Enchiladas – Better Than Takeout
Easy Slow Cooker Chicken Enchiladas are the ultimate comfort food, ready in just 30 minutes. After making this recipe dozens of times, I’ve discovered the secret to perfectly tender chicken and creamy sauce. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy No-Bake Fruity Pebbles Cheesecake Tacos and Creamy Jalapeno Popper Corn Casserole Recipe.
Why This Easy Slow Cooker Chicken Enchiladas – Better Than Takeout Is Pure Comfort
- Easy to make with just 10 minutes prep
- Better than takeout with authentic flavors
- Creamy, cheesy sauce that's irresistible
- Perfect for meal prep and freezer-friendly
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 boneless, skinless chicken breasts
- 1 can (10 oz) enchilada sauce
- 1 can (10 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 8-10 small flour tortillas
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 small onion, diced
- 1 clove garlic, minced
- Optional: Fresh cilantro, chopped
- Optional: Diced avocado
- Optional: Sour cream
- Optional: Shredded cheese
- Optional: Green onions, chopped
đź“ť Ingredient Notes
- Chicken breasts: You can also use boneless, skinless chicken thighs.
- Enchilada sauce: Red or green enchilada sauce works well.
đź›’ Tools & Equipment I Recommend
- Slow cooker — Ensures even cooking and tender chicken → See on Amazon
- Crock-Pot 6-Quart Slow Cooker — Large capacity for easy meal prep → See on Amazon
How to Make Easy Slow Cooker Chicken Enchiladas – Better Than Takeout
- Step 1: In a slow cooker, combine chicken breasts, enchilada sauce, cream of chicken soup, sour cream, cumin, chili powder, garlic powder, salt, and pepper. Stir well to combine.
- Step 2: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is tender and cooked through.
- Step 3: Shred chicken using two forks and stir it back into the sauce. Stir in diced onion and minced garlic.
- Step 4: Wrap tortillas in a damp paper towel and microwave for 20-30 seconds to make them pliable. Spoon chicken mixture into each tortilla and roll up tightly. Place seam-side down in the slow cooker.
- Step 5: Pour remaining sauce over the top of the enchiladas. Sprinkle with shredded cheese. Cover and cook on low for an additional 15-20 minutes, until cheese is melted and bubbly.
Cook's Tips for Perfect Easy Slow Cooker Chicken Enchiladas – Better Than Takeout
- Common mistake and fix: Don't overcook the chicken. It can become dry. To prevent this, check the internal temperature with a meat thermometer and ensure it reaches 165°F (74°C).
- Pro tip: For even more flavor, you can brown the chicken breasts in a pan before adding them to the slow cooker.
- Pro tip: To make this recipe spicier, add diced jalapeños or a pinch of cayenne pepper to the sauce.
- Pro tip: For a healthier version, use Greek yogurt instead of sour cream and whole wheat tortillas.
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 in the fridge for up to 4 days. Make-ahead tip: You can assemble the enchiladas ahead of time and refrigerate them for up to 24 hours before cooking.
Freezing Easy Slow Cooker Chicken Enchiladas – Better Than Takeout
Freeze individual portions in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a preheated 350°F (175°C) oven for 15-20 minutes, until heated through. Microwave: Reheat in the microwave for 2-3 minutes, until heated through. Add a little water to the dish to prevent drying out.
Recipe Notes
- Chef tip: For a quicker version, you can use a rotisserie chicken and shred the meat before adding it to the slow cooker.
- Best substitution: Instead of cream of chicken soup, you can use an equal amount of Greek yogurt mixed with a tablespoon of cornstarch.
- Make-ahead: This recipe is perfect for meal prep. Assemble the enchiladas and refrigerate them for up to 24 hours before cooking.
- Scaling: This recipe can be easily doubled or tripled to feed a larger crowd.
- Troubleshooting: If the sauce is too thick, add a little water or chicken broth to thin it out. If it's too thin, mix a tablespoon of cornstarch with a tablespoon of water and stir it into the sauce. Cook for an additional 5 minutes to thicken.
Want to level up this recipe?
Meat thermometer — Ensures chicken is cooked to perfection → Check price on Amazon
Easy Slow Cooker Chicken Enchiladas – Better Than Takeout
Ingredients
Main Ingredients
- 2 boneless, skinless chicken breasts
- 1 can (10 oz) enchilada sauce
- 1 can (10 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 8-10 small flour tortillas
Seasonings
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 small onion, diced
- 1 clove garlic, minced
Optional Toppings
- Fresh cilantro, chopped
- Diced avocado
- Sour cream
- Shredded cheese
- Green onions, chopped
Instructions
- Step 1: In a slow cooker, combine chicken breasts, enchilada sauce, cream of chicken soup, sour cream, cumin, chili powder, garlic powder, salt, and pepper. Stir well to combine.
- Step 2: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is tender and cooked through.
- Step 3: Shred chicken using two forks and stir it back into the sauce. Stir in diced onion and minced garlic.
- Step 4: Wrap tortillas in a damp paper towel and microwave for 20-30 seconds to make them pliable. Spoon chicken mixture into each tortilla and roll up tightly. Place seam-side down in the slow cooker.
- Step 5: Pour remaining sauce over the top of the enchiladas. Sprinkle with shredded cheese. Cover and cook on low for an additional 15-20 minutes, until cheese is melted and bubbly.
Notes
- Chef tip: For a quicker version, you can use a rotisserie chicken and shred the meat before adding it to the slow cooker.
- Best substitution: Instead of cream of chicken soup, you can use an equal amount of Greek yogurt mixed with a tablespoon of cornstarch.
- Make-ahead: This recipe is perfect for meal prep. Assemble the enchiladas and refrigerate them for up to 24 hours before cooking.
- Scaling: This recipe can be easily doubled or tripled to feed a larger crowd.
- Troubleshooting: If the sauce is too thick, add a little water or chicken broth to thin it out. If it's too thin, mix a tablespoon of cornstarch with a tablespoon of water and stir it into the sauce. Cook for an additional 5 minutes to thicken.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze individual portions in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in a preheated 350°F (175°C) oven for 15-20 minutes, until heated through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, until heated through. Add a little water to the dish to prevent drying out.
- Make ahead: You can assemble the enchiladas ahead of time and refrigerate them for up to 24 hours before cooking.
Nutrition Per Serving
- Calories: 390
- Protein: 28g
- Fat: 18g
- Carbs: 31g
- Fiber: 2g
- Sugar: 4g
- Sodium: 800mg
- Cholesterol: 85mg
- 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 ahead of time and refrigerate them for up to 24 hours before cooking. However, I don't recommend freezing them before cooking as the tortillas can become soggy.
The most common reason for dry enchiladas is overcooking. To prevent this, make sure you're not cooking them for too long and check the internal temperature of the chicken to ensure it's not overcooked.
Yes, you can bake this recipe in the oven at 375°F (190°C) for 25-30 minutes, until the cheese is melted and bubbly. However, the slow cooker method ensures even cooking and tender chicken.
Instead of cream of chicken soup, you can use an equal amount of Greek yogurt mixed with a tablespoon of cornstarch. Alternatively, you can use a homemade cream of chicken soup made with chicken broth, flour, and milk.
Yes, you can make this recipe spicier by adding diced jalapeños or a pinch of cayenne pepper to the sauce. You can also use a spicy enchilada sauce.
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!
