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Crockpot Chicken Enchiladas

These easy crockpot chicken enchiladas are a cozy slow cooker dinner made with tender shredded chicken, enchilada sauce, black beans, tortillas, and melty cheese. Everything cooks together in one pot for a comforting Tex-Mex meal that’s perfect for busy weeknights.
Course dinner
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 5 hours
Servings 6

Ingredients

  • 1 pound boneless skinless chicken thighs or chicken breasts
  • 1 teaspoon avocado oil or olive oil
  • ½ medium onion chopped
  • 2 garlic cloves finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 2 cups enchilada sauce
  • ¼ cup sour cream
  • ¼ cup water
  • 4 corn tortillas cut into strips
  • 1 15 ounce can low-sodium black beans, rinsed and drained
  • 4 ounces shredded cheese about 1 cup, such as Mexican blend, Monterey Jack, or mozzarella

Optional Toppings

  • sliced jalapeños
  • chopped fresh cilantro
  • sliced avocado
  • sour cream or crema
  • cilantro lime rice for serving

Instructions

  • Heat the avocado oil or olive oil in a skillet over medium heat. Add the chopped onion, garlic, cumin, and kosher salt. Cook for about 5 minutes, stirring occasionally, until the onion is softened and lightly browned.
  • Transfer the onion mixture to the slow cooker.
  • Add the enchilada sauce, sour cream, and ¼ cup water to the slow cooker. Stir until the sauce is well combined.
  • Stir in the rinsed and drained black beans until evenly coated in the sauce.
  • Nestle the chicken thighs or chicken breasts into the sauce mixture.
  • Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and cooked through.
  • Using two forks, shred the chicken directly in the slow cooker and stir it into the sauce.
  • Add the tortilla strips and stir them into the mixture so they absorb the enchilada sauce.
  • Sprinkle the shredded cheese evenly over the top.
  • Cover the slow cooker and cook for an additional 30 minutes, or until the cheese is melted.
  • Garnish with cilantro, jalapeños, avocado, or sour cream before serving. Serve warm, optionally over cilantro lime rice.

Video

Notes

Chicken thighs tend to stay juicier during slow cooking, but chicken breasts work well too.
Corn tortillas create the most authentic enchilada flavor, but flour tortillas can also be used.
The tortilla strips soak up the enchilada sauce and create a soft, casserole-style texture.
Leftovers store well and can be reheated for an easy lunch the next day.