Creamy Crockpot Chicken Enchiladas Recipe

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This dish covers chunks of chicken, green chiles, black olives, and cheese. Not to mention a handful of cheese to top off this crockpot chicken enchilada recipe. Take this flavorful Mexican-inspired dish along to your next potluck for an absolute crowd-pleaser.

Creamy Crockpot Chicken Enchiladas Recipe

How To Make Creamy Crockpot Chicken Enchiladas

This simple crockpot chicken enchilada recipe just lets the ingredients cook for a couple of hours before wrapping it up with a tortilla.

Prep: 5 mins
Cook: 4 hrs
Total: 4 hrs 5 mins


  • 10 oz enchilada sauce, (1 can)
  • 14½ oz tomatoes, (1 can), diced or crushed
  • 15 oz white beans, (1 can), or beans in chili sauce or spicy beans
  • 15 oz black beans, (1 can)
  • 15 oz corn kernels, (1 can)
  • lb chicken breasts, boneless
  • 2 cups chicken broth
  • 8 oz cream cheese, at room temperature
  • ½ tsp ground cumin
  • ¾ tsp paprika
  • 1 tbsp chili powder
  • salt and ground black pepper, to taste

To serve:

  • sour cream
  • tortillas, toasted
  • cilantro, chopped
  • lime wedges
  • cheddar cheese, or monterey jack, grated
  • avocados, sliced, if using


  1. Combine all ingredients into your crockpot, except for the cream cheese. Stir everything until evenly incorporated.
  2. Cover and cook mixture on High for 3 to 5 hours, or until chicken shreds easily.
  3. Drain the cooked chicken, transfer it onto your working area, and shred it into a bowl, preferably using two forks. Set aside.
  4. While the sauce is still warm and still inside the crockpot, add your cream cheese and whisk until evenly incorporated.
  5. Return the shredded chicken back into the now creamy sauce. Stir to combine, then season with salt and pepper. Adjust taste accordingly.
  6. Ladle these onto bowls and garnish with cilantro. Serve together with a platter of sour cream, tortillas, lime wedges, grated cheese, and avocados!


  • Sugar: 3g
  • :
  • Calcium: 312mg
  • Calories: 400kcal
  • Carbohydrates: 21g
  • Cholesterol: 66mg
  • Fat: 26g
  • Fiber: 3g
  • Iron: 2mg
  • Potassium: 222mg
  • Protein: 21g
  • Saturated Fat: 10g
  • Sodium: 1343mg
  • Vitamin A: 477IU
  • Vitamin C: 5mg
Nutrition Disclaimer
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