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CROCK POT CHICKEN ENCHILADAS

Thank you for stopping by and checking out this Crockpot Chicken Enchiladas recipe.  

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

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 crock-pot.  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 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.
  • 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/

Crock-Pot Chicken Enchiladas-Recipe

★★★★★ 5 from 1 reviews
  • Author: Diane @Recipesforourdailybread
  • Yield: 12
  • Category: Entree
  • Cuisine: Mexican
Print Recipe

Description

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

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

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

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26 thoughts on “CROCK POT CHICKEN ENCHILADAS”

  1. Pingback: Low Food Budget
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  3. I didn’t realize you had to pre cook the chicken I put chicken in crock pot
    Raw will it still cook in 3 1/2 hours?
    My god hope it will be ok

  4. Thank you so much I cant wait to try this. I usually just cook roasts in the crock pot, the family will be excited to see chicken come out, and they love enchiladas. Keep up the great work!

    • Emilee,

      Thank you so much for stopping by Recipes for our Daily Bread and leaving me a comment. I hope you love this easy Crock Pot Chicken Enchiladas. Everytime I normally put this recipe on right after lunch for dinner so I have never tried cooking it on low. I do know that if you cook something 3 to 4 hours on high it equals 6 to 7 hours on low. check out this link from pillsbury http://www.pillsbury.com/everyday-eats/slow-cooker/cooking-conversions-for-slow-cookers

      Thank you again for your support!
      Diane Roark
      recipesforourdailybread.com
      Be sure to visit my travel blog too. ouramericantravels.com

    • Rebecah,

      I am so sad after hearing that my crockpot Chicken Enchiladas did not fit in your slow cooker. I used a 6 quart slow cooker. I will make sure to add the size of the slow cooker in all my recipes. Please forgive me!
      Many blessings,
      Diane Roark
      recipesforourdailybread.com
      ouramericantravels.com

  8. If you use the ground beef, do you still use the cr of chicken soup or something else? Also, can you add cheese on the inside layers of just on top? Thanks

  10. That looks so wonderfully cheesey and warm! This would be a great dish for anyone’s fall menu. Thanks for sharing this recipe with us in the BLoggers Brags Pinterest Party, Diane! Come back again soon! Pinning to our group board. 🙂

  11. Diane your recipe for the crockpot chicken enchiladas looks so delicious. I haven’t had dinner yet and I am now craving some. Since I am on vacation the recipe will have to wait, but it is going on my list of todo’s. Thanks for sharing.
    Blessings,
    Shari

  12. Hi! I’m new to the crockpot world.. I love it so far! You mentioned you cook the chicken in the crockpot ahead of time.. How do I do that?! Lol. How long? What spices do I use? Thanks!!

  14. That looks so good! I love Mexican food. Thanks for stopping by Naptime Review. Hope to see you around soon. Love all your yummy recipes.

    • I have made this recipe many times with the cooked shredded chicken and today I put in raw chicken, cut into strips. Cooked on low for 4 hours and it turned out perfect. Makes it easier to skip that step 🙂

      ★★★★★

      • Joana,

        Thank you so much for stopping by Recipes for our Daily Bread. I was thrilled to hear you tried my chicken enchilasas recipe. I was even more excited that you found an easier way to prepare it with simply using raw chicken. Thank you for letting me know!

        Many many blessings and thanks for your support.
        Diane Roark

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