Cozy Slow Cooker Chicken Enchiladas for Easy Dinner
Slow Cooker Chicken Enchiladas are the cozy, comforting dinner you’ve been craving. After making this recipe dozens of times, I’ve discovered the trick to keeping the tortillas from getting soggy. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Chicken Brussels Sprout Salad with Cranberries and Parmesan and Easy Coconut Chicken Recipe with Creamy Tangy Sauce.
Why This Cozy Slow Cooker Chicken Enchiladas for Easy Dinner Is Pure Comfort
- Better than takeout taste at home
- Easy prep and cleanup with the slow cooker
- Comforting, creamy chicken enchilada sauce
- Customizable with your favorite toppings
What You'll Need for Cozy Slow Cooker Chicken Enchiladas for Easy Dinner
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 lbs boneless, skinless chicken breasts
- 1 can (10 oz) green chiles
- 1 can (10.75 oz) cream of chicken soup
- 1 cup shredded Mexican cheese blend
- 8-10 medium-sized tortillas
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Cumin, chili powder, salt, and pepper
- Green chiles for a mild kick
- Cream of chicken soup for creamy sauce
- Optional: Fresh cilantro
- Optional: Diced avocado
- Optional: Sour cream or Greek yogurt
- Optional: Crumbled queso fresco
- Optional: Sliced green onions
📝 Ingredient Notes
- Chicken breasts: You can also use boneless, skinless chicken thighs.
- Green chiles: For a spicier dish, use diced green chiles or add a diced jalapeño.
🛒 Tools & Equipment I Recommend
- Slow Cooker — Hands-off cooking for perfect results every time. → See on Amazon
- Immersion Blender — Easily blend the sauce right in the slow cooker for a smooth, creamy texture. → See on Amazon
How to Make Cozy Slow Cooker Chicken Enchiladas for Easy Dinner
- Step 1: Place chicken breasts in the slow cooker. Top with diced onion, minced garlic, cumin, chili powder, salt, and pepper. Pour green chiles and cream of chicken soup over the chicken.
- Step 2: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and tender.
- Step 3: Remove chicken from slow cooker and shred using two forks. Stir in 1/2 cup of shredded cheese. Spread the remaining cheese on top of the tortillas and roll them up tightly. Place seam-side down in the slow cooker.
- Step 4: Spoon the chicken and sauce mixture over the top of the tortillas. Cover and cook on low for an additional 30 minutes, until cheese is melted and bubbly.
Cook's Tips for Perfect Cozy Slow Cooker Chicken Enchiladas for Easy Dinner
- Common mistake and fix: The #1 reason this recipe fails is using too much liquid, which makes the tortillas soggy. To prevent this, make sure to shred the chicken and mix it with the sauce before spooning it over the tortillas.
- Pro tip: For even creamier enchiladas, blend the sauce using an immersion blender before adding the shredded chicken.
- Pro tip: To make this recipe even easier, you can assemble the enchiladas in a baking dish and bake at 375°F (190°C) for 20-25 minutes instead of using the slow cooker.
- Pro tip: For a healthier version, use Greek yogurt instead of sour cream and whole wheat tortillas.
Storing & Reheating Cozy Slow Cooker Chicken Enchiladas for Easy Dinner
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: You can assemble the enchiladas up to 24 hours ahead of time. Store in the fridge until ready to cook.
Freezing Cozy Slow Cooker Chicken Enchiladas for Easy Dinner
Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes, until heated through. Microwave: Reheat in the microwave for 1-2 minutes, until heated through. Add a little water or chicken broth to prevent drying out.
Recipe Notes
- Chef tip: For a spicier dish, add a diced jalapeño or a pinch of cayenne pepper to the sauce.
- Best substitution: You can substitute the cream of chicken soup with a homemade cream sauce made from butter, flour, and chicken broth.
- Make-ahead: This recipe is perfect for meal prepping. Assemble the enchiladas and store in the fridge until ready to cook.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If your enchiladas are still soggy, try placing them under the broiler for a few minutes to crisp up the tortillas.
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Cozy Slow Cooker Chicken Enchiladas for Easy Dinner
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 can (10 oz) green chiles
- 1 can (10.75 oz) cream of chicken soup
- 1 cup shredded Mexican cheese blend
- 8-10 medium-sized tortillas
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
Seasonings
- Cumin, chili powder, salt, and pepper
- Green chiles for a mild kick
- Cream of chicken soup for creamy sauce
Optional Toppings
- Fresh cilantro
- Diced avocado
- Sour cream or Greek yogurt
- Crumbled queso fresco
- Sliced green onions
Instructions
- Step 1: Place chicken breasts in the slow cooker. Top with diced onion, minced garlic, cumin, chili powder, salt, and pepper. Pour green chiles and cream of chicken soup over the chicken.
- Step 2: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and tender.
- Step 3: Remove chicken from slow cooker and shred using two forks. Stir in 1/2 cup of shredded cheese. Spread the remaining cheese on top of the tortillas and roll them up tightly. Place seam-side down in the slow cooker.
- Step 4: Spoon the chicken and sauce mixture over the top of the tortillas. Cover and cook on low for an additional 30 minutes, until cheese is melted and bubbly.
Notes
- Chef tip: For a spicier dish, add a diced jalapeño or a pinch of cayenne pepper to the sauce.
- Best substitution: You can substitute the cream of chicken soup with a homemade cream sauce made from butter, flour, and chicken broth.
- Make-ahead: This recipe is perfect for meal prepping. Assemble the enchiladas and store in the fridge until ready to cook.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If your enchiladas are still soggy, try placing them under the broiler for a few minutes to crisp up the tortillas.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes, until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, until heated through. Add a little water or chicken broth to prevent drying out.
- Make ahead: You can assemble the enchiladas up to 24 hours ahead of time. Store in the fridge until ready to cook.
Nutrition Per Serving
- Calories: 370
- Protein: 35g
- Fat: 16g
- Carbs: 25g
- Fiber: 2g
- Sugar: 3g
- Sodium: 820mg
- Cholesterol: 105mg
- Sat. Fat: 8g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Cozy Slow Cooker Chicken Enchiladas for Easy Dinner FAQs
Yes, you can assemble the enchiladas up to 24 hours ahead of time. Store in the fridge until ready to cook.
The #1 reason this recipe fails is using too much liquid, which makes the tortillas soggy. To prevent this, make sure to shred the chicken and mix it with the sauce before spooning it over the tortillas.
Yes, you can freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
Yes, you can assemble the enchiladas in a baking dish and bake at 375°F (190°C) for 20-25 minutes instead of using the slow cooker.
Reheat in the oven at 350°F (175°C) for 15-20 minutes, until heated through. Add a little water or chicken broth to prevent drying out.
A Warm Final Note
I can’t wait for you to try Cozy Slow Cooker Chicken Enchiladas for Easy Dinner and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
