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–+ servings

Easy Crockpot Chicken Enchiladas

A comforting and simple dish made in a slow cooker, perfect for busy weeknights. These enchiladas are flavorful and versatile, allowing for adjustments based on personal taste or available ingredients.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Dinner, Main Course
Cuisine Mexican
Servings 6 servings

Ingredients
  

Main Ingredients

  • 1.5 pounds chicken breasts lean protein
  • 1 ounce packet taco seasoning adds flavor
  • 1 medium onion, diced provides moisture and sweetness
  • 28 ounces can red enchilada sauce creates rich sauce
  • 10 pieces corn tortillas, cut into triangles for structure and texture
  • 8 ounces colby jack cheese, shredded adds creaminess and flavor

Serving Garnishes

  • Sour cream for serving
  • Shredded lettuce for crunch
  • Diced tomatoes adds freshness
  • Sliced avocado creamy texture
  • Sliced black olives adds savory depth

Instructions
 

Preparation

  • Start by placing the chicken breasts at the bottom of the crockpot.
  • Sprinkle the taco seasoning over the chicken breasts.
  • Add the diced onion on top of the seasoned chicken.
  • Pour the red enchilada sauce over the chicken and onions.
  • Cover the crockpot and cook on low for about 6 to 8 hours, or high for 3 to 4 hours.
  • Once the chicken is cooked, shred it directly in the crockpot.
  • Layer the cut corn tortillas into the crockpot.
  • Sprinkle the shredded colby jack cheese over the tortillas and chicken mixture.
  • Cover the crockpot again and let it cook for an additional 15 to 30 minutes on high.

Notes

For best results, shred the chicken while it's still in the crockpot to better incorporate flavors. Use fresh ingredients for garnishes for the best taste.

Nutrition

Serving: 1g
Keyword comfort food, Crockpot Chicken Enchiladas, Easy Enchiladas, family dinner, Slow Cooker Recipes
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