I’m always looking for easy weeknight dinners that don’t sacrifice flavor, and these crockpot chicken enchiladas have become my go-to when life gets busy. Just toss some chicken breasts, black beans, and a few simple spices into your slow cooker in the morning, and you’ll come home to the most amazing Mexican-inspired meal. Trust me, once you try this hands-off method, you’ll never want to spend an hour assembling traditional enchiladas again!
| Preparation Time | 10-15 minutes |
| Cooking Time | 185-285 minutes |
| Total Time | 195-300 minutes |
| Level of Difficulty | Easy |
| Servings | 10 enchiladas |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2250-2500
- Protein: 150-170 g
- Fat: 55-70 g
- Carbohydrates: 265-295 g
Ingredients
For the filling:
- 1.5 lb chicken (I use Perdue boneless breasts)
- 1.5 tsp cumin
- 1.5 tsp chili powder
- 1 tsp oregano
- 1 tsp red pepper flakes
- 1/2 tsp smoked paprika
- 1 onion (diced into 1/2-inch pieces)
- 1 bell pepper (seeded and chopped into 1/2-inch chunks)
- 4 cloves garlic (freshly minced for best flavor)
- 15 oz black beans (I prefer Goya for their firm texture)
- 15.25 oz corn
- 10 oz enchilada sauce
- 1/4 cup chicken broth
- 1 lime
For assembly:
- 10 tortillas (warmed slightly to prevent cracking)
- 10 oz enchilada sauce (I use Old El Paso mild)
- 1.5 cups cheese (shredded Monterey Jack melts the best)
For toppings (optional):
- 1 avocado
- 4 oz green chiles
- 1/4 cup olives
- 1 bunch cilantro
- 1 red onion
- 1 cup sour cream
Step 1: Prepare the Mise en Place and Season the Chicken
- 1 onion, diced into 1/2-inch pieces
- 1 bell pepper, seeded and chopped into 1/2-inch chunks
- 4 cloves garlic, freshly minced
- 1.5 lb chicken breasts
- salt and pepper to taste
- 1.5 tsp cumin
- 1.5 tsp chili powder
- 1 tsp oregano
- 1 tsp red pepper flakes
- 1/2 tsp smoked paprika
Dice the onion into 1/2-inch pieces, chop the bell pepper into 1/2-inch chunks, and mince the garlic fresh.
Pat the chicken dry with paper towels and season all over with salt and pepper—this helps it brown better in the slow cooker.
Combine the cumin, chili powder, oregano, red pepper flakes, and smoked paprika in a small bowl to make your spice blend, which will distribute more evenly than adding spices individually.
Step 2: Build the Slow Cooker Base and Cook
- spice blend from Step 1
- seasoned chicken from Step 1
- 15 oz black beans, drained and rinsed
- 15.25 oz corn, drained
- diced onion from Step 1
- bell pepper from Step 1
- minced garlic from Step 1
- 10 oz enchilada sauce
- 1/4 cup chicken broth
Add the seasoned chicken to the slow cooker and sprinkle the spice blend from Step 1 over it.
Drain and rinse the black beans and corn, then add them along with the diced onion, bell pepper, and minced garlic from Step 1.
Pour in 10 oz enchilada sauce and chicken broth, stirring gently to combine everything and ensure the chicken is partially submerged.
Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken shreds easily with a fork.
Step 3: Shred the Chicken and Finish the Filling
- cooked chicken mixture from Step 2
- 1 lime, juiced
- salt and pepper to taste
Once the chicken is cooked through and tender, remove it to a cutting board and shred it using two forks, then return it to the slow cooker.
Juice the lime and stir the lime juice into the mixture, which brightens all the flavors and adds depth.
Taste and adjust seasoning with salt and pepper if needed.
I like to let the mixture sit in the warm slow cooker for 5 minutes after adding the lime juice so all the flavors meld together—it makes a noticeable difference in the final dish.
Step 4: Assemble the Enchiladas
- 10 tortillas
- chicken mixture from Step 3
Warm the tortillas slightly by heating them in a dry skillet or over a gas flame for a few seconds on each side—this makes them pliable and prevents cracking when you roll them.
Preheat your oven to broil setting.
Spoon about 1/4 cup of the chicken mixture from Step 3 onto each tortilla, staying toward one edge, then roll tightly and place seam-side down in a 9x13-inch baking dish (or similar size) in a single layer.
Step 5: Top and Broil Until Bubbling
- 10 oz enchilada sauce
- 1.5 cups shredded Monterey Jack cheese
Pour the 10 oz enchilada sauce evenly over all the rolled tortillas, making sure they're well coated.
Sprinkle the shredded Monterey Jack cheese evenly over the top—I find that using Monterey Jack specifically makes a difference because it melts more smoothly than other cheeses.
Place the dish under the broiler for 2-3 minutes, watching carefully, until the cheese is melted and bubbling at the edges.
Step 6: Garnish and Serve
- 1 avocado, diced
- 1 red onion, thinly sliced
- 4 oz green chiles, chopped
- 1/4 cup olives, sliced
- 1 bunch cilantro, roughly chopped
- 1 cup sour cream
Remove from the broiler and let cool for 2-3 minutes.
Prepare fresh toppings: dice the avocado, slice the red onion thinly, chop the green chiles, slice the olives, and roughly chop the cilantro.
Serve each enchilada with a dollop of sour cream and a generous portion of fresh toppings, allowing each person to customize their plate.
Tasty Crockpot Chicken Enchiladas
Ingredients
Method
- Dice the onion into 1/2-inch pieces, chop the bell pepper into 1/2-inch chunks, and mince the garlic fresh. Pat the chicken dry with paper towels and season all over with salt and pepper—this helps it brown better in the slow cooker. Combine the cumin, chili powder, oregano, red pepper flakes, and smoked paprika in a small bowl to make your spice blend, which will distribute more evenly than adding spices individually.
- Add the seasoned chicken to the slow cooker and sprinkle the spice blend from Step 1 over it. Drain and rinse the black beans and corn, then add them along with the diced onion, bell pepper, and minced garlic from Step 1. Pour in 10 oz enchilada sauce and chicken broth, stirring gently to combine everything and ensure the chicken is partially submerged. Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken shreds easily with a fork.
- Once the chicken is cooked through and tender, remove it to a cutting board and shred it using two forks, then return it to the slow cooker. Juice the lime and stir the lime juice into the mixture, which brightens all the flavors and adds depth. Taste and adjust seasoning with salt and pepper if needed. I like to let the mixture sit in the warm slow cooker for 5 minutes after adding the lime juice so all the flavors meld together—it makes a noticeable difference in the final dish.
- Warm the tortillas slightly by heating them in a dry skillet or over a gas flame for a few seconds on each side—this makes them pliable and prevents cracking when you roll them. Preheat your oven to broil setting. Spoon about 1/4 cup of the chicken mixture from Step 3 onto each tortilla, staying toward one edge, then roll tightly and place seam-side down in a 9x13-inch baking dish (or similar size) in a single layer.
- Pour the 10 oz enchilada sauce evenly over all the rolled tortillas, making sure they're well coated. Sprinkle the shredded Monterey Jack cheese evenly over the top—I find that using Monterey Jack specifically makes a difference because it melts more smoothly than other cheeses. Place the dish under the broiler for 2-3 minutes, watching carefully, until the cheese is melted and bubbling at the edges.
- Remove from the broiler and let cool for 2-3 minutes. Prepare fresh toppings: dice the avocado, slice the red onion thinly, chop the green chiles, slice the olives, and roughly chop the cilantro. Serve each enchilada with a dollop of sour cream and a generous portion of fresh toppings, allowing each person to customize their plate.