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

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Preparation: 5 mins
Cooking: 4 hrs
Total: 4 hrs5 mins
Serves: 10 people


  • 1 lb. chicken cut into small chunks
  • cup onion chopped
  • 1 garlic clove minced
  • 1 can cream of mushroom soup
  • 1 can green chiles chopped
  • 1 can enchilada sauce
  • 1 can black olives drained
  • 3 cups Monterey Jack cheese shredded
  • dash paprika
  • 10 flour tortillas


  1. In a large skillet over medium heat, brown the chicken until the inside is no longer pink.
  2. Add in soup, onions, olives, paprika, garlic, and chiles and combine well with chicken.
  3. Pour the mixture into the crockpot and top with enchilada sauce.
  4. Cook mixture on low for 3-4 hours.
  5. Once the mixture is done cooking, spoon into tortillas, and add cheese and additional chicken mixture on top.
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