Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A bowl of Chicken Enchilada surrounded by shredded cheese, sauce, and cilantro, all arranged on a rustic wooden table. The dish features vibrant red and orange hues from the sauce, with steam rising above, indicating warmth and freshness. Garnished with fresh herbs, it's served in a deep, round dish with a slightly bubbling appearance, showcasing tender shredded chicken and melted cheese topping.

Chicken Enchilada Crock Pot Meal

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Maria
  • Total Time: 6 hours 10 minutes - 8 hours 10 minutes
  • Yield: 10 servings
  • Diet: Gluten-Free

Description

Discover the ultimate Chicken Enchilada Crock Pot Meal, a flavorful and easy dinner perfect for busy weeknights. Tender chicken cooked slowly with spicy enchilada sauce and melted cheese creates a comforting, cheesy dish that serves up to 10 people. Perfect for family gatherings or meal prepping, this crockpot recipe is a must-try for enchilada lovers seeking a stress-free, delicious meal.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 can (10 oz) enchilada sauce
  • 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
  • 1 can diced tomatoes with green chilies
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Optional toppings: sour cream, chopped cilantro, sliced jalapeños, and diced onions

Instructions

  1. Layer the chicken breasts or thighs at the bottom of the crockpot. Top with diced onions, garlic, and diced tomatoes with chilies. Sprinkle with cumin, chili powder, salt, and pepper.
  2. Pour enchilada sauce evenly over the ingredients. Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
  3. Remove cooked chicken and shred using two forks. Return shredded chicken to the crockpot and mix thoroughly with the sauce and vegetables.
  4. Sprinkle shredded cheese over the mixture. Cover and cook for an additional 15 minutes until cheese melts and bubbles.
  5. Serve hot with toppings like sour cream, cilantro, jalapeños, and onions. Pair with rice or tortilla chips for a complete meal.

Notes

  • Use full-fat cheese for a richer flavor or low-fat options for a lighter meal.
  • Adjust the spice level by adding more or less chili powder and jalapeños.
  • Can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
  • Reheat in microwave or stovetop for best results.
  • Prep Time: 10 minutes
  • Cook Time: 6-8 hours on low or 3-4 hours on high
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 cup
  • Calories: 350 kcal Kcal
  • Sugar: 4 g
  • Sodium: 1020 mg
  • Fat: 20 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 23 g
  • Fiber: 4 g
  • Protein: 30 g
  • Cholesterol: 85 mg

Did you make this recipe?

Share a photo and pin us @serenarecipes — we can't wait to see what you've made!

Find it online: https://dinnerrecipesidea.com/chicken-enchilada-crock-pot-meal/