Crock Pot Chicken Enchiladas

This easy enchilada filling recipe is made with shredded chicken, enchilada sauce, cheese, black beans, corn, green chiles and diced tomatoes.

It makes an easy and delicious chicken enchilada recipe that is perfect for weeknight meal and only takes about 3 hours to make.

Also makes a great freezer meal.

Like any crock pot recipe this dump chicken recipe is easy to make, doesn't take much effort and the final results are delicious.

My crock pot chicken recipes are some of my most popular family recipes that are requested time after time.

Chicken enchiladas are one of our favorite Mexican recipes.

You can make enchilada filling with shredded chicken mixed with enchilada sauce and a sprinkle of cheese wrapped in tortillas.

Or you can add some corn, black beans, green chiles and diced tomatoes to bump up the flavors.

Bake until hot and bubbly and serve. It only takes 2 hours to cook the chicken and 30 minutes to bake them until the cheese melts.

Shredded Chicken

A basic chicken enchilada filling is made of cooked shredded chicken mixed with enchilada sauce but I like to add other ingredients to make this one of the best enchilada recipes.

If you like a filling with more than just chicken, you can add diced tomato's, black beans, corn, green chiles and cumin for a more flavorful enchilada filling.

• boneless skinless chicken, I prefer to use boneless white meat but you could use skinless boneless chicken thighs.
• chicken broth or water, you get a better flavor with the broth.
• crushed garlic, you can use jarred or fresh garlic.
• ground black pepper
• dried bay leaf

Filling Ingredients

After cooking the chicken I like to add some of my favorite add-ins to make this chicken Mexican recipe a much more hearty filling meal.

Check out the recipe card for the ingredient amounts and more detailed directions.

• enchilada sauce
• chopped green chilies
• diced tomatoes, canned or fresh
• corn kernels: fresh, canned or frozen corn kernels
• black beans: rinsed and drained canned or homemade
• chicken broth: a carton or homemade chicken stock
• ground cumin
• tortillas: flour, corn or low carb tortillas
• shredded cheddar cheese: I used a Mexican blend of shredded cheese

Directions

The directions below will show you how to make two different chicken filling. The first a basic chicken, enchilada sauce and cheese filling or the second with more ingredients to make a hearty filling.

Step 1: Place the chicken, the chicken broth, ground black pepper and minced garlic in a 8 quart crock pot.

Step 2: On high cook the chicken for two hours or until the center reaches 165 F. degrees.

Step 3: Once the chicken is cooked transfer it to a bowl and allow to cool. Reserve some of the cooking liquids and once cooled strain through a fine mesh strainer. Set the broth aside.

Step 4: Use two forks to shred the chicken in the bowl.

Step 5: Return the shredded chicken to the slow cooker. Add the corn kernels, black beans, diced tomatoes, green chiles, one can of enchilada sauce and the cumin to the crock pot. Mix until combined.

Step 6: Cook for about an hour until the ingredients are hot.

Step 7 Filling the enchiladas: Divide the filling between 8 to10 large eight inch tortillas.

Place a tortilla down flat in a 9 x 13 inch baking dish. Fill the center of the tortilla with about ½ cup of the chicken filling.

As you fill each tortilla sprinkle about 2 tablespoons of shredded cheese over the filling before rolling.

Roll the tortilla up over the filling. Place the enchilada seam side down in the baking dish. Repeat with the remaining filling and tortillas.

Step 7: Pour the remaining can of enchilada sauce over the top of the enchiladas, sprinkle shredded cheese, and sliced black olives (optional) over the top.

Bake in a preheated 375 F. oven for 20 to 30 minutes or until the cheese is melted and the filling is hot.

Serve: Serve with sour cream and your favorite toppings.

Recipe Expert Tips

• Chicken: You can use leftover cooked chicken to make chicken enchilada filling. Pull the chicken meat apart and then proceed with the rest of the instructions.
• Cooking chicken: Do not over cook the chicken. Chicken becomes very dry if over cooked. Check the internal temperature of the thickest piece of meat. Chicken is done at 165 F. Check the temperature after about 1 ½ hours of cooking to prevent over cooking if you are using small thinner pieces.
• Optional: Sprinkle the top of the enchiladas with sliced black olives before baking.

Topping Ideas

Enchiladas are like tacos or most other Mexican meals you can add all type of toppings. I like to serve sliced avocado and sour cream with mine.

And when I am in the mood I'll add some homemade salsa and pickled jalapenos.

More recipes you'll love

Need more recipes for Taco Tuesday? Check out the recipes below.

Enchilada Freezer Meals

This Chicken Enchilada recipe is also a great freezer meal. I cooked one tray for dinner and froze the rest for another day.

Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.

Crock Pot Chicken Enchiladas

Arlene Mobley - Flour On My Face

Easy Crock Chicken Enchiladas filling made with shredded chicken, enchilada sauce, cheese, black beans, corn, green chiles and diced tomatoes. This delicious and easy enchilada recipe is an easy weeknight meal. Also makes a great freezer meal.

5 from 1 vote

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Prep Time 8 minutes mins

Cook Time 3 hours hrs

Baking 30 minutes mins

Total Time 3 hours hrs 38 minutes mins

Course Main Dish

Cuisine Mexican

Servings 5 Servings

Calories 508 kcal

Equipment

• 1 Instant Meat Thermometer

Ingredients  

1x2x3x

• ▢ 3 large boneless skinless chicken breast
• ▢ 32 oz. low sodium chicken broth
• ▢ 3 cloves garlic (crushed)
• ▢ 1 teaspoon black pepper
• ▢ 2 large dried bay leaf

Enchilada filling Ingredients

• ▢ 10 oz can enchilada sauce
• ▢ 7 oz can chopped green chilies
• ▢ 1 cup diced tomatoes
• ▢ 1 cup corn kernels
• ▢ 1 cup black beans
• ▢ ½ cup chicken broth
• ▢ 2 teaspoon ground cumin
• ▢ 10 large flour, corn or low carb tortillas ((8 inch tortillas))

Top the enchiladas with

• ▢ 10 oz. cans enchilada sauce
• ▢ 1 cup shredded cheddar cheese

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Instructions 

Cook the chicken in the crock pot

• Place the chicken, the chicken broth, ground black pepper, bay leaf and minced garlic in a 8 quart crock pot. On high cook the chicken for two hours or until the center reaches 165 F. degrees.
• Once the chicken is cooked transfer it to a bowl and allow to cool. Remove the bay leaf and discard. Once cooled strain the broth through a fine mesh strainer. Reserve ½ cup of the broth. Set the broth aside.
• Use two forks to shred the chicken in the bowl.
• Return the shredded chicken to the slow cooker. Add the ½ cup of chicken broth, corn kernels, black beans, diced tomatoes, green chiles, one can of enchilada sauce and the cumin to the crock pot. Mix until combined. Cover the crock pot and heat for about an hour.

Assemble the Enchiladas

• Divide the filling between 8 to10 large eight inch tortillas. Place a tortilla down flat in a 9 x 13 inch baking dish. Fill the center of the tortilla with about ½ cup of the chicken filling. As you fill each tortilla sprinkle about 2 tablespoons of shredded cheese over the filling before rolling. Roll the tortilla up over the filling. Place the enchilada seam side down in the baking dish. Repeat with the remaining filling and tortillas.
• Pour the remaining can of enchilada sauce over the top of the enchiladas, sprinkle shredded cheese, and sliced black olives (optional) over the top.
• Bake in a preheated 375 F. oven for 20 to 30 minutes or until the cheese is melted and the filling is hot.
• Serve with sour cream and your favorite toppings.

Video

Recipe Expert Tips

• Freezer Meal: Divide the enchiladas between two 8x8 baking pans. Eat one for dinner and tightly cover the other tray and freeze for another night.
• Chicken: You can use leftover cooked chicken to make chicken enchilada filling. Pull the chicken meat apart and then proceed with the rest of the instructions.
• Cooking chicken: Do not over cook the chicken. Chicken becomes very dry if over cooked. Check the internal temperature of the thickest piece of meat. Chicken is done at 165 F. Check the temperature after about 1 ½ hours of cooking to prevent over cooking if you are using small thinner pieces.
• Optional: Sprinkle the top of the enchiladas with sliced black olives before baking.

Nutrition

Serving: 2EnchiladasCalories: 508kcalCarbohydrates: 58gProtein: 34gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 66mgSodium: 2131mgPotassium: 770mgFiber: 9gSugar: 14gVitamin A: 1091IUVitamin C: 14mgCalcium: 300mgIron: 5mg

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