Easy Crock Pot Enchiladas Recipe

  • Author: Arlene Mobley - Flour On My Face
  • Prep Time: 8 mins
  • Cook Time: 4 hours
  • Total Time: 4 hours 8 minutes
  • Yield: 10 1x
  • Category: Crock Pot Chicken Recipe
  • Method: Crock Pot
  • Cuisine: Mexican


Easy Crock Chicken Enchiladas recipe

Delicious and easy Crock Pot Chicken Enchiladas recipe is an easy weeknight meal.



  • 3 boneless chicken breast
  • 32 ox box low sodium chicken broth
  • 3 cloves of garlic, crushed
  • 1 teaspoon black pepper
  • 1 bay leaf

Enchilada filling Ingredients

  •  10 oz can enchilada sauce
  •  7 oz can chopped green chilies
  • 1 cup diced tomatoes
  • 1 cup corn kernels
  • 3/4 cup black beans
  • 1/4 cup chicken broth
  • 1 teaspoon cumin

Your choice of 10 flour, corn or low carb tortillas.

Top the enchiladas with

  • two 10 oz cans enchilada sauce
  • 1 cup cheddar cheese


Cook the chicken in the crock pot

  1. Put the first 5 ingredients into a crock pot and cook for 4 hours. After four hours remove the chicken from the crock pot and set aside to cool.
  2. Pour the chicken broth from the crock pot through a fine mesh strainer into a bowl. Set aside.
  3. Pull the cooled chicken apart.
  4. Return the pulled chicken meat and 1/4 to 1/2 cup of reserved chicken broth to the crock pot add stir. Add the enchilada filling ingredients to the crock pot and stir.

Cook for 1 hour on low.

Assemble the Enchiladas

  1. Place the enchiladas seam down into a baking pan and pour on can of enchilada sauce over the top.

Bake enchiladas for 20 minutes.

  1. Remove from oven and sprinkle cheddar cheese over the top of the enchiladas. Return to the oven and bake until cheese is melted.


Divide the enchiladas between two 8×8 baking pans. Eat one for dinner and tightly cover the other tray and freeze for another night.


  • Serving Size: 1 enchilada
  • Calories: 410

Keywords: Crock Pot Chicken Enchiladas Recipe, Easy Chicken Enchiladas, Crock Pot Chicken recipes, boneless chicken recipe

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