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Crockpot Chicken Enchilada

Crockpot chicken enchilada made with slow-cooked, tender chicken and a cheesy rolled tortilla base. Cook on low for 5–6 hours, then finish on high until the cheese melts and the enchiladas are piping hot.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken enchilada filling
  • 2 lb boneless skinless chicken breasts
  • 1 can (10 oz) red enchilada sauce
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 0.5 tsp chili powder
  • 0.5 tsp salt
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (4 oz) diced green chiles
  • 1 cup shredded Mexican cheese blend
Enchilada assembly
  • 1 can (10 oz) red enchilada sauce
  • 8 flour tortillas
  • 1 cup shredded Mexican cheese blend reserve for topping
Serving toppings
  • 0.25 Sour cream for serving
  • 0.25 fresh cilantro for serving
  • 0.25 jalapeños for serving

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the chicken
  1. Place the chicken breasts in the slow cooker and pour one can of red enchilada sauce over the top.
  2. Sprinkle over the cumin, garlic powder, chili powder, and salt, making sure the spices are evenly distributed.
  3. Cook on low for 5–6 hours until the chicken is very tender, then remove and shred with two forks.
Make the filling
  1. Stir the shredded chicken together with the black beans, diced green chiles, and 1 cup of the shredded Mexican cheese blend until evenly mixed.
Assemble and cook the enchiladas
  1. Spread a thin layer of the remaining enchilada sauce on the bottom of a clean slow cooker.
  2. Fill each flour tortilla with the chicken mixture, roll tightly, and place seam-side down in the slow cooker.
  3. Pour the remaining enchilada sauce over the top, then sprinkle with the remaining cheese.
  4. Cook on high for 1 hour until heated through and the cheese is melted, then serve topped with sour cream, fresh cilantro, and jalapeños.

Notes

For the cleanest rolls, warm the tortillas briefly so they flex without cracking, then place them seam-side down. Refrigerate leftovers in an airtight container for up to 3–4 days; reheat in the microwave or a covered skillet until hot. Freezing is not ideal for best tortilla texture, but you can freeze for up to 2 months and reheat gently. For a lower-carb option, swap flour tortillas for corn tortillas (or use romaine boats) while keeping the same filling and sauce.