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Crockpot Chicken Enchilada

Crockpot chicken enchilada is a Tex-Mex slow-cooker dinner with tender, shredded chicken folded with beans and green chiles, then rolled in flour tortillas. Finished by warming on high until the cheese melts and bubbles over the top for an easy saucy casserole-style bake in the slow cooker.
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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: 680
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb boneless skinless chicken breasts
  • 2 can (10 oz) red enchilada sauce
  • 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
  • 8 large flour tortillas
  • 2 cup shredded Mexican cheese blend
  • 1 sour cream for serving
  • 1 fresh cilantro for serving
  • 1 jalapeños for serving

Equipment

  • 1 cast iron skillet

Method
 

Slow-cook the chicken
  1. Place the chicken breasts in the slow cooker and pour 1 can of red enchilada sauce over the top.
  2. Sprinkle in cumin, garlic powder, chili powder, and salt so the seasonings coat the chicken.
  3. Cook on low for 5–6 hours, until the chicken is very tender, then remove and shred with two forks.
Mix the filling
  1. In a mixing area, combine the shredded chicken with black beans, diced green chiles, and 1 cup of the shredded cheese until evenly distributed.
Assemble and cook the enchiladas
  1. Spread a thin layer of the remaining enchilada sauce on the bottom of the clean slow cooker.
  2. Fill each flour 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.
  4. Cook on high for 1 hour, until heated through and the cheese is melted, then serve with sour cream, fresh cilantro, and jalapeños.

Notes

Pro tip: shred the chicken as soon as it’s cool enough to handle so it stays fluffy, then fully coat the tortillas with sauce for best roll-ups. Refrigerate leftovers in a covered container for up to 3–4 days; reheat gently in the microwave or back in the slow cooker on low until warm. Freezing is not ideal because tortillas and cheese can soften, but you can freeze the filling for up to 2 months. For a lighter option, use reduced-fat cheese blend and low-sodium enchilada sauce if you want to cut calories and sodium.