Crockpot Chicken Enchiladas are a delicious and convenient meal that you can prepare with minimal effort. The beauty of this dish lies in its simplicity and robust flavors, making it a favorite for busy weeknights or gatherings with family and friends. You let the slow cooker work its magic while you can focus on other things. The result is a hearty meal that will leave everyone satisfied.
Why We Love This Crockpot Chicken Enchiladas Recipe
There’s something comforting about enchiladas. They are warm, cheesy, and filled with everything delicious. What makes this version so special is the use of a crockpot. This method allows the flavors of the chicken, enchilada sauce, and seasonings to meld together beautifully. With just a few ingredients, you can create a meal that feels special without spending all day in the kitchen. It’s perfect for stress-free dinners. You simply toss everything into your crockpot, and let it do the work. Plus, the leftovers are just as tasty, meaning you can enjoy this delightful dish for days!
Ingredients about Crockpot Chicken Enchiladas
- 3 cups shredded chicken (cooked)
- 2 cups enchilada sauce
- 1 teaspoon taco seasoning
- 2 cups shredded cheese (cheddar or Mexican blend)
- 8-10 medium flour or corn tortillas
- 1 cup sour cream (for serving)
- 1 avocado, sliced (for serving)
How to Make Crockpot Chicken Enchiladas Directions
To make your Crockpot Chicken Enchiladas, you will begin by gathering all your ingredients. In a large bowl, combine the shredded chicken, enchilada sauce, and taco seasoning. Stir everything until the chicken is well-coated in the sauce. This is where the flavors start to come together, making the chicken deliciously seasoned.
Next, add 1 cup of the shredded cheese and mix it into the chicken and sauce mixture. This cheese will melt during cooking, adding creaminess to the filling. Once combined, transfer everything to your crockpot. If you’re using a smaller crockpot, you might want to adjust the ingredients accordingly.
Set the crockpot to low and let it cook for 6 to 8 hours, or on high for about 3 to 4 hours. The low and slow method is ideal as it allows the chicken to absorb all the flavors from the sauce, resulting in incredibly tender and flavorful meat. After the cooking time, use two forks to shred the chicken in the crockpot. This ensures every bite is packed with flavor.
Now, preheat your oven to 350°F (175°C). While the oven heats, prepare a baking dish, greasing it lightly so that the enchiladas don’t stick. Take your tortillas and fill each one with a generous amount of the chicken mixture. Roll them up tightly and place them seam-side down in the baking dish.
Once all the tortillas are filled and arranged in the dish, sprinkle the remaining cheese on top. This cheese will create a gooey, bubbly layer that crowns your enchiladas. Bake in the preheated oven for about 20 to 25 minutes, or until heated through and the cheese is melted and golden.
Finally, to serve these delicious enchiladas, you can pair them with sour cream and sliced avocado for added creaminess and freshness.
How to Serve Crockpot Chicken Enchiladas
Serving Crockpot Chicken Enchiladas is an opportunity to show off your tasty creation. Start by placing the baked enchiladas on a large serving plate. The melted cheese and warm tortillas will create an inviting dish.
Next, offer a bowl of sour cream on the side. This creamy topping complements the flavors of the enchiladas and adds a nice cooling effect to the spicy enchilada sauce. Sliced avocados can be strategically placed on top of the enchiladas for a pop of color and added creaminess. You could also include fresh cilantro or diced tomatoes for an extra burst of freshness.
If you wish, prepare a simple salad or some Mexican rice to serve alongside the enchiladas. This can make the meal even more filling and satisfying. Consider adding some tortilla chips for crunch! The combination of flavors and textures will delight your guests and turn a simple dinner into a special occasion.
Expert Tips: Crockpot Chicken Enchiladas
To ensure your Crockpot Chicken Enchiladas turn out perfectly, consider these helpful tips. First, choose high-quality enchilada sauce, as it greatly influences the flavor of the dish. You might even enjoy making your own sauce for a personal touch if you have the time.
When cooking the chicken, make sure it is fully cooked and shredded before mixing it with the other ingredients. This will ensure even distribution of flavors in the crockpot. If you prefer a fresher taste, consider adding freshly chopped herbs, like cilantro, to the chicken mixture before serving.
For those who like it spicy, adding diced jalapeños or a dash of hot sauce to the mixture can bring the heat to your enchiladas. If you find the mixture too thick, feel free to add a little more enchilada sauce to loosen it up before filling the tortillas.
Another key tip is to avoid overfilling the tortillas. While it’s tempting to pack them full of that delicious chicken mixture, overstuffing can lead to tears in the tortillas during rolling, resulting in messier enchiladas.
Finally, if you want to prepare ahead of time, you can assemble everything up to the baking step and store it in the refrigerator for up to 24 hours. When you’re ready to serve, simply bake as directed.
How to Store Crockpot Chicken Enchiladas
Storing your Crockpot Chicken Enchiladas is an easy process. If you have leftovers, allow them to cool completely before transferring them to an airtight container. Store them in the refrigerator, where they will stay good for about 3 to 4 days.
If you want to keep them for a longer period, consider freezing them. Wrap the enchiladas tightly in plastic wrap or aluminum foil, then place them in a freezer-safe container. They can be frozen for up to three months. When you’re ready to enjoy them again, simply thaw in the refrigerator overnight and reheat in the oven until warmed through.
Remember that heating enchiladas in the oven may yield better results than the microwave, as it helps to maintain their texture and don’t make them soggy.
Variation of Crockpot Chicken Enchiladas
There are numerous variations you can explore with your Crockpot Chicken Enchiladas to keep things interesting. First, try swapping the chicken for shredded beef or turkey. Each type of meat adds a unique flavor to the dish and offers different textures.
If you’re looking for a vegetarian option, consider using black beans or lentils as a filling. Combined with sautéed bell peppers, corn, and onions, they create a hearty and flavorful filling that even meat-lovers will enjoy.
Another way to vary this dish is by experimenting with different types of cheese. While cheddar is a classic choice, Monterey Jack or Pepper Jack can add a delightful twist. You can even blend different types of cheese for a more complex flavor profile.
For a healthier version, you could use whole wheat tortillas or cauliflower tortillas. This reduces the calories per serving and adds more nutrients to the dish.
Spice up your enchiladas by introducing different seasonal vegetables, adding them to the filling or roasting them as a topping. You can also play with garnishing and serving fresh salsas or guacamole for a fresh twist.
FAQ
What are the best tortillas to use for Crockpot Chicken Enchiladas?
You can use either flour or corn tortillas, based on your preference. Flour tortillas are soft and easy to roll, while corn tortillas provide a more authentic texture and flavor.
How do you make shredded chicken for the enchiladas?
For luscious shredded chicken, you can boil chicken breasts or thighs until cooked through, then shred them using two forks. Alternatively, you can use rotisserie chicken for convenience.
Can I use homemade enchilada sauce in this recipe?
Absolutely! Homemade enchilada sauce can enhance the flavor of your dish and lets you control the spice level. Just be sure to adjust the amount based on your taste.
How spicy are these Crockpot Chicken Enchiladas?
The spice level can be adjusted based on the enchilada sauce and taco seasoning you use. For spicier enchiladas, opt for a hot sauce or spicy seasoning blend.
Can I make these enchiladas ahead of time?
Yes, you can prepare the chicken filling a day in advance and store it in the refrigerator to save time on cooking day. Just fill and bake when ready to serve.
Crockpot Chicken Enchiladas
Ingredients
For the Chicken Filling
- 3 cups shredded chicken (cooked) Use rotisserie chicken for convenience.
- 2 cups enchilada sauce High-quality sauce is recommended.
- 1 teaspoon taco seasoning Adjust for spice preference.
- 2 cups shredded cheese (cheddar or Mexican blend) Reserve half for topping.
- 8-10 pieces medium flour or corn tortillas Use flour for soft texture, corn for authenticity.
For Serving
- 1 cup sour cream For serving and added creaminess.
- 1 whole avocado Sliced, for freshness.
Instructions
Preparation
- In a large bowl, combine the shredded chicken, enchilada sauce, and taco seasoning. Stir until the chicken is well-coated.
- Add 1 cup of shredded cheese and mix it into the chicken and sauce mixture.
- Transfer the mixture to the crockpot.
- Set the crockpot to low and cook for 6 to 8 hours, or on high for 3 to 4 hours.
Baking
- Preheat the oven to 350°F (175°C).
- Prepare a baking dish by greasing it lightly.
- Fill each tortilla with a generous amount of the chicken mixture, roll them up tightly, and place seam-side down in the baking dish.
- Sprinkle the remaining cheese on top of the filled tortillas.
- Bake for 20 to 25 minutes, or until the cheese is melted and golden.
Serving
- Serve the baked enchiladas on a large plate, with sour cream and sliced avocado on the side.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!