Crockpot Chicken Enchiladas Recipes

So you’re craving something warm, cheesy, and oh-so-satisfying but the thought of spending hours slaving over a hot stove makes you want to crawl back into bed? Been there, done that, bought the oversized t-shirt. Good news, my friend! We’re about to dive into the magical world of Crockpot Chicken Enchiladas, where your slow cooker does 90% of the work and you get all the glory.

Why This Recipe is Awesome

Okay, let’s be real. This isn’t just a recipe; it’s a life hack. Seriously. Why is it awesome? Because it’s practically idiot-proof. Even if your culinary skills peak at making toast (no judgment!), you can crush this. It’s a “set it and forget it” kind of vibe, meaning you can toss everything in, go live your best life, and come back to a house smelling like a gourmet Mexican fiesta. Plus, it’s a one-pot (ish) wonder, so minimal clean-up. Your future self will thank you, trust me.

Ingredients You’ll Need

Gather ’round, culinary adventurers! Here’s your treasure map of ingredients. Don’t worry, nothing too wild here:

• 1.5-2 lbs boneless, skinless chicken breasts or thighs: The star of our show! Thighs are more forgiving if you tend to overcook things.
• 1 (10 oz) can red enchilada sauce: Pick your favorite! Mild, medium, hot – you do you.
• 1 (10 oz) can green enchilada sauce: Because why choose when you can have both?
• 1 (8 oz) block cream cheese: The secret weapon for ultimate creaminess. Don’t skip this unless you enjoy sad, dry enchiladas.
• 1 packet taco seasoning: Or 2 tablespoons of your own blend (cumin, chili powder, garlic powder, onion powder, oregano). Spice it up!
• 12-15 small (6-inch) flour tortillas: Corn tortillas work too, but flour tends to hold up better in the crockpot without falling apart.
• 2 cups shredded Monterey Jack or Mexican blend cheese: Or cheddar, or Colby Jack… basically, any cheese that melts beautifully.
• Optional toppings: Cilantro, sour cream, jalapeños, avocado, hot sauce. Go wild!

Step-by-Step Instructions

Alright, let’s get cooking! You got this. Follow these ridiculously easy steps:

1. Prep Your Crockpot: Give your slow cooker a quick spray with non-stick cooking spray. It’ll make cleanup SO much easier. Trust me on this one.
2. Layer the Goodness: Place the chicken breasts/thighs in the bottom of your crockpot. Sprinkle the taco seasoning over the chicken.
3. Sauce it Up: Pour both cans of red and green enchilada sauce over the chicken. Plop the entire block of cream cheese right on top of everything. No need to cut it up, it’ll melt down beautifully.
4. Cook Low and Slow: Cover your crockpot and cook on low for 6-8 hours or high for 3-4 hours. The chicken should be super tender and easy to shred.
5. Shred and Mix: Once cooked, remove the chicken from the crockpot and shred it using two forks (it should be ridiculously easy). Return the shredded chicken to the crockpot and stir it all up with the melted cream cheese and sauces until everything is wonderfully combined and creamy.
6. Assemble the Enchiladas: Lay out a tortilla. Spoon a generous amount of the chicken mixture onto the center, then sprinkle with a little bit of your shredded cheese. Roll it up tightly and place it seam-side down in the crockpot. Repeat with the remaining tortillas, snuggling them in tightly.
7. Final Cheese Layer: Sprinkle the remaining shredded cheese generously over the top of all your rolled enchiladas.
8. Melt and Serve: Cover the crockpot again and cook on high for another 20-30 minutes, or until the cheese is melted and bubbly.
9. Garnish and Devour: Serve hot with your favorite toppings. Get ready for applause!

Common Mistakes to Avoid

Nobody’s perfect, but we can try to avoid these rookie errors, right?

• Forgetting to spray the crockpot: Seriously, just do it. Otherwise, you’ll be scraping stuck-on cheese for days. Your sponges will thank you.
• Not shredding the chicken enough: Big chunks are okay, but for that authentic enchilada experience, get it nice and shredded so it mixes perfectly with the creamy sauce.
• Overfilling your tortillas: Don’t be greedy! Too much filling means they burst open, and then you just have a deconstructed enchilada casserole. Still tasty, but not what we’re going for.
• Using super thick tortillas: While flour tortillas are great, avoid the extra-thick burrito-sized ones. They can get a bit gummy in the crockpot. Stick to the regular fajita-sized ones.

Alternatives & Substitutions

Feeling adventurous? Or maybe you just ran out of something. No stress, we’ve got options!

• Protein Swap: Not a chicken fan? You can totally use shredded pork or even ground beef (brown and drain it first). For a vegetarian twist, try black beans and corn!
• Sauce It Up: If you only have one kind of enchilada sauce, that’s fine. Just use two cans of red or two cans of green. You could also try making your own if you’re feeling extra fancy (and have extra time).
• Cheese, Glorious Cheese: Any good melting cheese works. Mozzarella, cheddar, a mix – whatever makes your heart sing.
• Low-Carb Life: Skip the tortillas altogether and layer the chicken mixture and cheese like a casserole! Or use low-carb tortillas.
• Spice Level: Want more kick? Add a can of diced green chiles (mild or hot), a pinch of cayenne, or some extra chili powder to the chicken mixture.

FAQ (Frequently Asked Questions)

• “Can I make this ahead of time?” Absolutely! You can assemble the whole thing (steps 1-7) and refrigerate it overnight. Then just cook it on low for 3-4 hours the next day until hot and bubbly. Perfect for meal prep!
• “My chicken isn’t shredding easily. What gives?” Uh oh. That usually means it needed more time to cook. Next time, let it cook a bit longer until it practically falls apart when you touch it. Tenderness is key!
• “Can I freeze these enchiladas?” You bet! Let them cool completely, then cover tightly with foil and freeze for up to 3 months. Thaw in the fridge overnight and reheat in the oven or crockpot.
• “What if I don’t have a slow cooker?” Gasp! Kidding! You can cook the chicken mixture on the stovetop, assemble the enchiladas in a baking dish, and bake in a preheated oven at 375°F (190°C) for 20-25 minutes until heated through and bubbly.
• “Can I use corn tortillas instead of flour?” You can, but they tend to be a bit more fragile and can sometimes fall apart in the slow cooker. If you use them, you might want to lightly warm them first to make them more pliable.
• “Is it possible to make this spicier?” Oh, honey, yes! Add a finely diced jalapeño or serrano pepper with the chicken, a dash of hot sauce to the mixture, or a pinch of red pepper flakes. Live dangerously!

Final Thoughts

So there you have it, folks! A ridiculously easy, unbelievably tasty, and practically hands-off recipe for Crockpot Chicken Enchiladas. This dish is perfect for a cozy night in, feeding a crowd, or just impressing yourself with your newfound (or enhanced) slow-cooker wizardry. Now go forth, conquer your hunger, and perhaps even bask in the glow of compliments from your loved ones. You’ve earned it!