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Crockpot Chicken Enchiladas

Crockpot chicken enchiladas made by slow-cooking tender chicken, rolling it into flour tortillas, and finishing on high until the cheese melts and bubbles. Get a saucy Tex-Mex filling with black beans and green chiles plus a simple topping bar for serving.
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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 and enchilada filling
  • 2 lb boneless skinless chicken breasts
  • 2 can (10 oz) red enchilada sauce Use 1 can for slow-cooking the chicken and 1 can for assembling.
  • 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
  • 2 cup shredded Mexican cheese blend Reserve 1 cup for the chicken mixture and use the rest for topping.
Assembly and serving
  • 8 large flour tortillas
  • 1 Sour cream For serving.
  • 1 fresh cilantro For serving.
  • 1 jalapeños For serving.

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the chicken
  1. Place the chicken in the slow cooker and pour 1 can of red enchilada sauce over the top.
  2. Sprinkle over cumin, garlic powder, chili powder, and salt so the spices coat the sauce and chicken.
  3. Cook on low for 5–6 hours until the chicken is very tender and easily pulls apart with a fork, then remove and shred with two forks.
Make the filling
  1. In a bowl, mix the shredded chicken with black beans, green chiles, and 1 cup of the shredded Mexican cheese blend until evenly combined.
Assemble the rolled enchiladas
  1. Spread a thin layer of the remaining enchilada sauce on the bottom of a clean slow cooker.
  2. Fill each 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 and sprinkle with the remaining cheese for a visible layer.
Finish and serve
  1. Cook on high for 1 hour until heated through and the cheese is melted with bubbling edges.
  2. Serve the enchiladas topped with sour cream, fresh cilantro, and jalapeños.

Notes

For the best texture, shred the chicken while it’s still warm so it mixes smoothly with the beans and chiles. Store leftovers in the refrigerator up to 3 days; reheat in the microwave or in the slow cooker on low until hot. Freezing works, but the tortillas can soften—freeze in an airtight container for up to 2 months and thaw overnight before reheating. For a lighter option, use reduced-fat cheese blend and swap part of the sour cream topping for plain Greek yogurt.