There’s something incredibly comforting about the smell of slow-cooked chicken mingling with zesty spices wafting through the house. After a long day, I love knowing that a warm, satisfying dinner is waiting for me—especially when it’s as easy as these Easy Slow Cooker Chicken Enchiladas. This dish transforms the traditional rolling and browning process into a fuss-free “dump and go” recipe.
Perfect for busy weeknights or family gatherings, these enchiladas strike the ideal balance between flavor and convenience. With tender chicken coated in a rich, tangy sauce and gooey melted cheese on top, you can indulge in a dish that feels both hearty and surprisingly healthy. Plus, they can be customized to suit your family’s taste! So, gather your ingredients and let this recipe do the magic while you focus on what truly matters—enjoying the moments around the dinner table.
Why You’ll Love These Chicken Enchiladas?
Quick and Easy: This Slow Cooker Chicken Enchiladas recipe saves you time, letting you throw everything in the pot without fussing over tedious preparations.
Flavorful Delight: The combination of spices creates a zesty, mouthwatering taste that everyone in the family will love.
Customizable: Whether you prefer black beans or corn, feel free to mix and match ingredients to make it your own!
Healthy Option: Packed with lean chicken and nutritious beans, these enchiladas provide a wholesome meal that keeps you satisfied.
Family-Friendly: Kids and adults alike will find this dish irresistible, making it perfect for any gathering or weeknight dinner.
Dive into this hassle-free recipe and discover a new family favorite!
Chicken Enchiladas Ingredients
For the Filling
• Chicken Breasts – Boneless, skinless chicken works best for shredding.
• Passata – A smooth tomato base; can also swap with canned diced tomatoes for added texture.
• Black Beans – Packed with fiber and protein; kidney or pinto beans can be excellent substitutes.
• Onion – Fresh or frozen provides essential flavor; pre-chopped saves time!
• Garlic Powder – For a quick flavor boost; fresh minced garlic can be a fragrant alternative.
• Ground Cumin – An earthy spice that elevates taste; coriander can offer a different flavor profile.
• Oregano – Aromatic and helps enhance overall taste; dried is usually preferred for slow cooking.
• Mild Chilli Powder – Adds a gentle warmth; adjust to your spice comfort or omit for a milder version.
• Salt and Pepper – Essential for balancing flavors; always use to your personal taste.
• Tinned Sweetcorn – Adds a hint of sweetness; feel free to use frozen sweetcorn if preferred.
For the Tortilla and Topping
• Tortilla Soft Wraps – Great for holding the filling; corn tortillas can be used for a gluten-free option.
• Grated Cheese – A melty topping; combine mozzarella and red Leicester for the best results, or use your favorite cheese variety.
Enjoy creating these delightful Chicken Enchiladas with your choice of ingredients that suit your family’s tastes!
How to Make Chicken Enchiladas
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Combine Ingredients: In your slow cooker, add the chicken breasts, passata, black beans, chopped onion, garlic powder, ground cumin, oregano, mild chilli powder, salt, and pepper. Stir gently to ensure everything is well mixed.
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Cook Thoroughly: Set your slow cooker to HIGH for 4 hours or LOW for 6 hours. You’ll know it’s ready when the chicken is fully cooked, tender, and easily shreddable.
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Shred Chicken: Once cooked, take two forks and shred the chicken directly in the slow cooker. Mix it well into the sauce until everything is combined.
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Add Corn and Tortillas: Gently stir in the sweetcorn. Cut the tortilla wraps into strips and mix them into the chicken mixture, making sure they’re evenly distributed.
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Top with Cheese: Sprinkle your grated cheese over the mixture. You can either:
- Option 1: Cover the slow cooker and cook on HIGH for an additional 40 minutes until the cheese melts beautifully.
- Option 2: Transfer to an oven-safe dish and broil or bake at 200°C (400°F) for about 10 minutes until the cheese is golden brown and bubbly.
Optional: Serve with fresh cilantro for a burst of color and flavor!
Exact quantities are listed in the recipe card below.
Expert Tips for Chicken Enchiladas
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Prevent Sogginess: Serve the filling separately from the tortillas if you want to maintain a crisp texture and avoid sogginess.
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Adjust Spice Levels: Tailor the mild chilli powder to your family’s taste. For added heat, consider chopped fresh chillies as a topping.
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Make Ahead: Prepare the chicken mixture a day in advance and store it in the fridge overnight for even richer flavors when you cook it the next day.
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Shredding Made Easy: Use two forks to shred the chicken directly in the slow cooker for faster cleanup and to keep all the flavorful juices in the dish.
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Versatile Ingredients: Feel free to swap out ingredients like beans or veggies in this chicken enchiladas slow cooker recipe to suit your taste preferences or dietary needs.
Chicken Enchiladas Variations & Substitutions
Feel free to get creative and adapt this recipe to suit your family’s tastes!
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Protein Swap: Substitute shredded chicken with shredded beef or pork for a different flavor profile. You could also use jackfruit or mushrooms for a vegetarian option.
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Bean Alternatives: If black beans aren’t a favorite, kidney beans or pinto beans work perfectly. For added nutrition, consider adding lentils.
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Extra Veggies: Toss in a cup of chopped bell peppers or zucchini for a pop of color and added nutrition. Fresh veggies can enhance texture and taste beautifully.
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Spicy Kick: For those who enjoy heat, add diced jalapeños or a pinch of cayenne pepper to the sauce mixture. Start with a little and adjust according to your preference.
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Tortilla Change: Use corn tortillas for a gluten-free option or opt for whole wheat wraps for a healthier choice. This small change can alter the dish’s texture!
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Dairy-Free: To make this dish dairy-free, skip the cheese or substitute with a dairy-free alternative. Nutritional yeast can add a cheesy flavor without the dairy!
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Sauce Swap: Mix in salsa verde or a chipotle sauce for a unique twist on the traditional enchilada flavor. A simple swap can completely reinvent your dish.
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Served Over Rice: For a hearty alternative, serve the chicken and sauce over brown rice or quinoa instead of using tortillas—it’s great for gluten-free meals!
With these ideas, you can put your own spin on the classic Chicken Enchiladas and make it perfect for your family’s taste buds!
What to Serve with Slow Cooker Chicken Enchiladas?
Nothing completes a generous plate of enchiladas quite like the perfect side dishes that elevate the entire meal experience.
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Creamy Guacamole: The avocado’s smoothness pairs perfectly with the zesty chicken filling, adding a fresh, creamy element that brightens each bite.
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Cilantro Lime Rice: This fragrant rice dish brings a refreshing zestiness, balancing the richness of the enchiladas and complementing the flavors beautifully.
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Spicy Black Bean Salad: A mix of black beans, tomatoes, and corn adds crunch and acidity, enhancing the meal while providing a colorful, nutritious boost.
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Fresh Mexican Street Corn: Topping grilled corn with creamy cheese and spices offers a delightful contrast in texture and a delicious, sweet flavor that pairs wonderfully.
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Tortilla Chips with Salsa: Crunchy chips and zesty salsa are the perfect starters, inviting guests to dig into the meal while adding a satisfying crunch to the table.
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Charred Veggie Platter: Grilled zucchini, bell peppers, and red onions contribute a smoky flavor profile that beautifully complements the chicken enchiladas, adding variety to your spread.
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Frozen Margarita: This refreshing cocktail adds a festive touch to your meal and brings a cooling contrast to the heat in the enchiladas, making it a delightful pairing.
Serve these delightful accompaniments alongside your Slow Cooker Chicken Enchiladas for a well-rounded, satisfying meal that’s sure to impress!
Storage Tips for Chicken Enchiladas
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Fridge: Store leftover Chicken Enchiladas in an airtight container for up to 3 days. This keeps them fresh and prevents odors from seeping in.
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Freezer: For longer storage, freeze the enchilada filling in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.
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Reheating: To reheat, warm the enchiladas in the oven at 180°C (350°F) for about 20 minutes until heated through. Consider crisping the tortillas separately for added texture.
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Serving Tip: If you prefer, serve the filling separately from the tortillas to keep them crisp and avoid sogginess.
Make Ahead Options
These Easy Slow Cooker Chicken Enchiladas are a fantastic choice for meal prep! You can prepare the chicken mixture (chicken, passata, black beans, onion, and spices) up to 24 hours in advance by storing it in an airtight container in the refrigerator. To maintain the quality, ensure all ingredients are well mixed before refrigerating, which helps preserve flavors. When you’re ready to serve, simply transfer the mixture to your slow cooker and cook as directed. Finish by shredding the chicken, stirring in sweetcorn, and incorporating tortilla strips. Finally, top with cheese and cook until bubbly, enjoying a hassle-free dinner that tastes just as delicious as if you made it fresh!
Slow Cooker Chicken Enchiladas Recipe FAQs
What type of chicken should I use for the Slow Cooker Chicken Enchiladas?
Absolutely! I recommend using boneless, skinless chicken breasts for this recipe, as they shred beautifully once cooked and maintain a tender texture. If you’re looking for a twist, you could also experiment with shredded chicken thighs for added flavor.
How should I store leftover Chicken Enchiladas?
For optimal freshness, store any leftover Chicken Enchiladas in an airtight container in the fridge for up to 3 days. This will keep the flavors intact and prevent any unpleasant odors from lingering. When ready to enjoy, simply reheat!
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Can I freeze the Chicken Enchilada filling?
Very! You can freeze the enchilada filling for up to 3 months. Just allow it to cool completely before transferring it to an airtight container or a freezer bag. If using a bag, try to remove as much air as possible before sealing. When you’re ready to use it, thaw the filling overnight in the fridge and reheat it gently on the stove or in the slow cooker.
What can I do if my Chicken Enchiladas turn out soggy?
If you find your enchiladas are a bit soggy, it might be due to excessive moisture from the ingredients. To avoid this, serve the filling separately from the tortillas. You can also ensure that you don’t overcook the mixture or correct the moisture levels by reducing the amount of passata slightly. This way, you’ll maintain a delightful texture for your meal!
Are there any allergy concerns with this recipe?
Yes, it’s always wise to consider allergies. The recipe contains chicken, dairy (cheese), and possibly gluten (tortillas, if not using gluten-free varieties). If you’re preparing this for someone with allergies, you could make a few adjustments, such as using gluten-free tortillas or omitting cheese altogether. Always check ingredient labels for allergens if you’re unsure.
Can I customize the ingredients in my Chicken Enchiladas?
Absolutely! The beauty of this Slow Cooker Chicken Enchiladas recipe is its versatility. Feel free to substitute black beans with kidney beans or pinto beans, add veggies like bell peppers or zucchini, or replace the chicken with shredded beef or a mix of vegetables for a vegetarian version. Customize it exactly to your liking!
Savory Chicken Enchiladas Slow Cooker Recipe for Easy Weeknight Meals
Ingredients
Equipment
Method
- Combine ingredients in your slow cooker: chicken breasts, passata, black beans, chopped onion, garlic powder, ground cumin, oregano, mild chilli powder, salt, and pepper.
- Set your slow cooker to HIGH for 4 hours or LOW for 6 hours until the chicken is cooked, tender, and easy to shred.
- Use two forks to shred the chicken in the slow cooker and mix it into the sauce.
- Gently stir in sweetcorn and cut the tortilla wraps into strips to mix into the chicken mixture.
- Sprinkle grated cheese on top and either cover and cook on HIGH for 40 minutes or transfer to an oven-safe dish and broil at 200°C (400°F) for about 10 minutes until golden brown.