Easy Slow Cooker Chicken Enchiladas Recipe

Easy Slow Cooker Chicken Enchiladas Recipe

How To Make Slow Cooker Chicken Enchiladas

Enjoy a flavorful and tender bite of these slow cooker chicken enchiladas wrapped in corn tortillas and topped with a homemade enchilada sauce and cheese!

Preparation: 5 minutes
Cooking: 3 hours 20 minutes
Total: 3 hours 25 minutes



  • 2cupscooked chicken,shredded
  • ½cupsalsa
  • 12flour tortillas,6-inch in size
  • 4ozmild green chiles,(1 can)
  • 15ozblack beans,(1 can)
  • 1cupcorn,defrosted
  • 10ozenchilada sauce,(1 can) divided
  • 2cupscheddar cheese,or your favorite blend


  1. Spray the inside of a 6-qt slow cooker with cooking spray. Pour ¼ cup of the enchilada sauce to cover the bottom.

  2. Combine the shredded chicken, salsa, corn, beans, chiles, and about ½ cup of the enchilada sauce.

  3. Divide the chicken mixture over the tortillas (approximately ¼ cup each).

  4. Roll each tortilla and place seam side down in the slow cooker (6 per layer can be fit), topping each layer with the remaining enchilada sauce.

  5. Top everything with cheese.

  6. Rest two layers of paper towel over the top of the slow cooker (so they are not touching the enchiladas) and cover with the lid. 

  7. Cook on Low for 3 to 4 hours.  

  8. To serve, scoop it out like you would on a casserole.


  • Calories: 842.84kcal
  • Fat: 26.81g
  • Saturated Fat: 10.92g
  • Trans Fat: 0.53g
  • Monounsaturated Fat: 8.80g
  • Polyunsaturated Fat: 4.04g
  • Carbohydrates: 104.77g
  • Fiber: 15.30g
  • Sugar: 10.71g
  • Protein: 47.70g
  • Cholesterol: 79.88mg
  • Sodium: 1616.41mg
  • Calcium: 559.90mg
  • Potassium: 1512.96mg
  • Iron: 8.17mg
  • Vitamin A: 139.85µg
  • Vitamin C: 48.83mg
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