Slow Cooker Chicken Enchiladas

If you love the tantalizing flavors of enchiladas but don’t have the time or energy to spend hours in the kitchen, I have a delicious solution for you. Chicken Slow Cooker Enchiladas! A game-changer for busy families, this is how long to cook enchiladas low and slow tonight.

These rotisserie or leftover chicken breast enchiladas are rich, creamy, and packed full of flavor. The chicken is perfectly tender, the cheese is deliciously gooey, and the green enchilada sauce adds a beautiful tanginess. What makes these extra special is the slow-cooked chicken. It tenderizes the meat like no other, trust me you’ll be coming back for seconds, or maybe even thirds!.

Our journey begins with a simple list of ingredients, just like our Instant Pot enchiladas used. No special trips to the grocery store required. We’ll need some precooked chicken, green enchilada sauce, cream cheese, green chiles, sour cream, corn tortillas, and of course, lots of Monterey Jack cheese. And don’t forget you can use that jump to recipe at the top if you want to get straight to it.

Can you use leftover chicken to make enchiladas?

Yes!! We had done this all the time in the oven with our Rotisserie Chicken Enchiladas, which by the way we really love. BUT some days I know I am going to be exhausted at the end of the day so I would rather prep in the morning like this.

Ingredient Notes

You will want to start with some precooked, shredded or chopped chicken. You can use leftovers if you made Crockpot frozen chicken the night before that works really great. Breasts or thighs, use your favorite or a mix of the two.

Green enchilada sauce or red if you prefer works just great. La Victoria mild is probably my favorite but you could go with mild or spicy but that is quite hot.

Cream cheese, softened is best so it melts smooth and creamy. Use regular, not low fat as that is more grainy. You can find a dairy free version version from Lactaid that is pretty good.

Green chiles, chopped or diced can be found canned and already cut up or chop up some fresh hatch smoked chiles if you prefer but those aren’t as tender.

Add some Sour cream or plain Greek yogurt is a good alternative mixed together with everything else and filling your Corn tortillas. These will hold up better than flour and not get as soft.

And then there comes some shredded Cheese, Monterey jack is what we use but any type works.

with Rotisserie Chicken

If you don’t have anything on hand but don’t want to cook your proteins first just grab a rotisserie one at the store. Those are always handy to shred on the spot so there’s less prep work for you to begin with. Since most are already seasoned it will add to the flavor of the overall dish as well, win win.

You can use store bought or make a batch of air fryer tortillas in the morning or the day before and use those, they tend to be a bit firmer because the outsides have a bit of crisp to them. I use the “regular” size vs. taco or burrito diameters as they lay inside better instead of overlapping.

Can You Use flour tortillas Instead of Corn Tortillas to Make Enchiladas?

Yes, you can! We do this with our Rotisserie enchiladas. While corn tortillas are traditional in enchiladas, flour tortillas can work just as well. They will result in a softer texture, and the flavor will be slightly different. I recommend using whichever you and your family prefer. The important part is that you’re cooking together and enjoying the food you make.

Continuing with the layers, remember, we end with a final helping of enchilada sauce and cheese. The best part about making this recipe in the slow cooker is that the appliance does most of the work for you. All you need to do is layer the ingredients, set it to forget it for the day, and let it work its magic.

What is the best cheese for enchiladas?

Of course! While Monterey Jack is my go-to for this recipe because it melts so beautifully and has a wonderfully mild flavor, you could definitely experiment with other types of cheese. Cheddar would bring a sharper taste, and what we use with our Crockpot enchilada casserole. A blend of Colby and Monterey Jack is a milder blend.

What is a substitute for green enchilada sauce?

The beauty of this recipe is its versatility. If you’re not a fan of green enchilada sauce, you can easily substitute it with red or our red tamale sauce. The flavor will be slightly different, but still utterly delicious. Remember, the goal is to create a dish that your family will love, so feel free to customize this recipe to suit your taste.

The cream cheese and sour cream melt into the chicken, infusing it with a delectable creaminess, while the shredded cheese adds an irresistible gooey texture. The green chiles and green enchilada sauce provide just the right amount of zing, making this a truly well-rounded dish. You can also feel free to toss on some green onions for a beautiful and delicious garnish.

Once the cheese is melted and perfectly gooey, you’ll know you’ve hit that jackpot. A little bit of work as far as prep is concerned, but not bad. If I want a deconstructed version I make our Instant Pot enchilada casserole with pasta instead of tortillas.

One of my favorite things about this recipe is the flexibility it provides. For example, if you’re more inclined towards ground beef or prefer chicken thighs over chicken breasts, feel free to substitute. Experiment with spices like garlic powder or chili powder to kick up the heat a notch. An easy one pot meal that is quick to throw together.

Other easy Mexican recipes you’ll love

Try Slow Cooker Chicken Tacos next. This is another example of why I love slow cooker recipes. Convenient, easy to make, and the low and slow cooking process enhances the flavors in a way that other cooking methods just can’t match. Next try our simple Salsa Chicken Crockpot, perfect for busy weeknights.

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