Slow Cooker Chicken Enchiladas – Better Than Takeout

Slow Cooker Chicken Enchiladas – Better Than Takeout. After making this recipe dozens of times, I’ve mastered the perfect balance of flavors and textures. The trick I discovered is using a slow cooker to keep the chicken juicy and tender. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Homemade Vegan Salami Recipe for Plant-Based Dinner and Easy Roasted Garlic Recipe Ready in 20 Minutes.

What You'll Need for 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 lbs boneless, skinless chicken breasts
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (10 oz) enchilada sauce
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp salt
• 8-10 flour tortillas
• 2 cups shredded Mexican cheese blend
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 1/2 tsp garlic powder
• Optional: Fresh cilantro, chopped
• Optional: Diced avocado
• Optional: Sour cream
• Optional: Sliced green onions

How to Make Slow Cooker Chicken Enchiladas – Better Than Takeout

1. Step 1: In a slow cooker, combine chicken, onion, garlic, enchilada sauce, cumin, chili powder, salt, and pepper. Cook on low for 6-8 hours or high for 3-4 hours.
2. Step 2: Remove chicken from slow cooker and shred using two forks. Return chicken to slow cooker and stir in oregano and garlic powder.
3. Step 3: Wrap each tortilla around a spoonful of chicken mixture and place seam-side down in the slow cooker. Top with shredded cheese.
4. Step 4: Cover and cook on low for an additional 15-20 minutes, until cheese is melted and bubbly. Serve with desired toppings.

Storing & Reheating 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: Assemble enchiladas up to 1 day ahead. Store in the fridge until ready to cook.

Freezing Slow Cooker Chicken Enchiladas – Better Than Takeout

Freeze assembled, uncooked enchiladas for up to 2 months. Thaw overnight before cooking.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F oven for 15-20 minutes, until heated through. Microwave: Reheat in the microwave for 2-3 minutes, until heated through.

Recipe Notes

• Chef tip: For a spicier dish, add diced jalapeños to the slow cooker.
• Best substitution: Use canned black beans and corn for a vegetarian version.
• Make-ahead: Assemble enchiladas up to 1 day ahead. Store in the fridge until ready to cook.
• Scaling: This recipe can be easily doubled or halved.
• Troubleshooting: If your enchilada sauce is too thin, mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir into the sauce before serving.

Slow Cooker Chicken Enchiladas – Better Than Takeout

⏱

Prep

15 min

🍳

Cook

6-8 hrs

⏳

Total

6 hrs 15 min

🍽

Serves

8 servings

🥗

Diet

Gluten-Free

Ingredients

Main Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (10 oz) enchilada sauce
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp salt
• 8-10 flour tortillas
• 2 cups shredded Mexican cheese blend

Seasonings

• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 1/2 tsp garlic powder

Optional Toppings

• Fresh cilantro, chopped
• Diced avocado
• Sour cream
• Sliced green onions

Instructions

1. Step 1: In a slow cooker, combine chicken, onion, garlic, enchilada sauce, cumin, chili powder, salt, and pepper. Cook on low for 6-8 hours or high for 3-4 hours.
2. Step 2: Remove chicken from slow cooker and shred using two forks. Return chicken to slow cooker and stir in oregano and garlic powder.
3. Step 3: Wrap each tortilla around a spoonful of chicken mixture and place seam-side down in the slow cooker. Top with shredded cheese.
4. Step 4: Cover and cook on low for an additional 15-20 minutes, until cheese is melted and bubbly. Serve with desired toppings.

Notes

• Chef tip: For a spicier dish, add diced jalapeños to the slow cooker.
• Best substitution: Use canned black beans and corn for a vegetarian version.
• Make-ahead: Assemble enchiladas up to 1 day ahead. Store in the fridge until ready to cook.
• Scaling: This recipe can be easily doubled or halved.
• Troubleshooting: If your enchilada sauce is too thin, mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir into the sauce before serving.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze assembled, uncooked enchiladas for up to 2 months. Thaw overnight before cooking.
• Oven reheat: Reheat in a 350°F oven for 15-20 minutes, until heated through.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, until heated through.
• Make ahead: Assemble enchiladas up to 1 day ahead. Store in the fridge until ready to cook.

Nutrition Per Serving

• Calories: 350
• Protein: 35g
• Fat: 12g
• Carbs: 28g
• Fiber: 3g
• Sugar: 3g
• Sodium: 800mg
• Cholesterol: 90mg
• Sat. Fat: 6g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Slow Cooker Chicken Enchiladas – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try 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!