Crockpot Chicken Enchilada
An easy slow-cooker enchilada-style chicken with shredded meat, melty cheese, and a rich enchilada sauce—perfect for busy weeknights.
Ingredients
Main
- 2 lb boneless skinless chicken breasts or thighs
- 15 oz red enchilada sauce
- 10 oz diced tomatoes with green chiles
- 1 small onion finely chopped
- 3 cloves garlic minced
Seasoning
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika optional
- Salt and black pepper to taste
Optional add-ins & toppings
- 1 cup frozen corn
- 15 oz black beans , drained and rinsed
- 2 cups shredded Monterey Jack or cheddar cheese divided
- 8 corn tortillas or flour tortillas, warmed and cut into strips
- Chopped cilantro sliced avocado, lime wedges, sour cream for garnish
Instructions
- Place chopped onion and minced garlic in the bottom of the slow cooker. Add diced tomatoes with chiles and pour the enchilada sauce over top.
- Pat chicken dry and rub with cumin, chili powder, smoked paprika (if using), salt, and pepper. Nestle chicken pieces into the sauce.
- Scatter corn and black beans around the chicken if using.
- Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours until chicken is fork-tender.
- Remove chicken, shred with two forks, return to the crockpot and stir into the sauce. Adjust seasoning to taste.
- Stir in 1 1/2 cups of shredded cheese until melted. Reserve remaining cheese for topping when serving.
- Ladle over warmed tortilla strips or tortillas and top with remaining cheese, cilantro, avocado, sour cream, and a squeeze of lime.
Notes
- To thicken the sauce, remove the crockpot lid for the final 20–30 minutes of cooking.
- Swap chicken thighs for more tender results after long cooking.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze in portions for up to 3 months.
Nutrition
Calories: 380kcalCarbohydrates: 18gProtein: 36gFat: 16gSaturated Fat: 7gSodium: 820mgSugar: 6g
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