Crock Pot Chicken Enchiladas recipe is so easy to make and truly delicious.

  Crock Pot Chicken Enchiladas

DELICIOUS CROCK POT CHICKEN ENCHILADAS

DELICIOUS CROCK POT CHICKEN ENCHILADAS

Crock Pot Chicken Enchiladas

By now, you know that I am in love with my Crock Pot.  It is easy to use, it makes the house smell great, and the food is always warm.  This Crock Pot Chicken Enchilada is not my typical southern recipe, but it is a delicious Mexican slow cooker recipe that my family enjoys.  This recipe is an all in one dish.  You will not need to fix any side dishes to go with this Crock Pot Chicken Enchiladas.  It is loaded with beans and corn!

DELICIOUS CROCK POT CHICKEN ENCHILADAS is super simple to make and delicious. #Crock-Pot Chicken Enchiladas #slow cooker #crock-pot

Where did I get this Crock Pot Chicken Enchiladas recipe?

The original recipe came from my Fix-It and Forget-It Cookbook.  I exchanged the ground beef for Shredded Mexican Chicken.  This Tex-Mex chicken was cooked earlier in a crockpot.  You can also season your chicken with Mexican seasoning and bake it for 30 minutes on 350 degrees.

How to layer this Slow Cooker Enchiladas?

  • I used a 6-quart slow cooker.
  • In a crockpot, layer 1/2 of the chicken in the bottom.
  • Next, place two tortillas on top of the shredded chicken.  The tortillas will overlap and cover fit from side to side in the slow cooker.
  • Add 1/2 of the black beans, kidney beans, and corn.
  • Add 1/2 of the Enchilada sauce and seasoning mixture.
  • Repeat these layers (chicken, tortillas, beans, Enchilada sauce).
  • Top with the remaining two tortillas.
  • Add two cups of shredded Mexican Blend cheese on the very top.
  • Cook on high 3-1/2 hours.
  • Be sure to serve slow cooker enchiladas with guacamole and sour cream.

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Crock-Pot Chicken Enchiladas https://recipesforourdailybread.com/2012/10/25/crock-pot-chicken-enchiladas/
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5 from 2 votes

Crock-Pot Chicken Enchiladas-Recipe

The original recipe came from my Fix-It and Forget-It Cookbook I exchanged the ground beef for Shredded Mexican Chicken.  This Tex-Mex chicken was cooked earlier in a crock-pot.  You can also season your chicken with Mexican seasoning and bake it for 30 minutes on 350 degree
Prep Time5 hrs 23 mins
Cook Time5 hrs 23 mins
Course: entree
Cuisine: Mexican
Servings: 12
Author: Diane @Recipesforourdailybread

Ingredients

  • 4 Chicken Breast (cooked and shredded - The original recipe called for 1 lb. Ground beef cooked with 1 cup chopped onions and 1/2 cup chopped green pepper.
  • 16 ounce can red kidney beans drained
  • 15 ounce can black beans drained
  • 15 ounce can corn drained
  • 1 - 14 ounce can Enchilada sauce
  • 1 - 10 ounce can Cream of Chicken Soup
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon cumin
  • 1-1/2 teaspoon chili powder
  • 2 cups shredded Mexican blend cheese
  • 6 Large flour tortillas

Instructions

  • Mix the Enchilada sauce, Cream of Chicken, chili powder, cumin, and black pepper.
  • In a crock-pot, layer 1/2 of the chicken in the bottom of the crock-pot.
  • Next, layer two tortillas on top of the shredded chicken.
  • Add 1/2 of the black beans, kidney beans, and corn.
  • Add 1/2 of the Enchilada sauce and seasoning mixture
  • Repeat these layers again (chicken, tortillas, beans, Enchilada sauce).
  • Top with the remaining two tortillas.
  • Add two cups of shredded Mexican Blend cheese on the very top.
  • Cook on high 3-1/2 hours. Serve with guacamole and sour cream.

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