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Crockpot Chicken Enchilada

Crockpot chicken enchilada made with slow-cooked tender chicken, rolled in flour tortillas, and finished by melting cheese over the top. Red enchilada sauce coats each roll for a saucy, sliceable Tex-Mex casserole-style enchilada.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and sauce
  • 2 lb boneless skinless chicken breasts
  • 2 can (10 oz) red enchilada sauce Use both cans total; one is added first, the other is used throughout.
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 0.5 tsp chili powder
  • 0.5 tsp salt
Filling
  • 1 can (15 oz) black beans Drained and rinsed.
  • 1 can (4 oz) diced green chiles
  • 2 cup shredded Mexican cheese blend Use 1 cup in the filling and reserve 1 cup for sprinkling on top.
Assemble and serve
  • 8 large flour tortillas
  • 1 sour cream For serving.
  • 1 fresh cilantro For serving.
  • 1 jalapeños For serving.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Slow-cook the chicken
  1. Place the chicken breasts in the slow cooker and pour 1 can of red enchilada sauce over the top so the surface is coated.
  2. Sprinkle in the cumin, garlic powder, chili powder, and salt evenly over the chicken and sauce.
  3. Cook on low for 5–6 hours, until the chicken is very tender and easily pulls apart with light pressure.
  4. Remove the chicken to a plate and shred with two forks until it looks like long, fluffy strands.
Make the filling
  1. Mix the shredded chicken with the black beans, diced green chiles, and 1 cup of the shredded cheese until evenly combined.
Roll and bake in the slow cooker
  1. Spread a thin layer of the remaining enchilada sauce on the bottom of the clean slow cooker to prevent sticking.
  2. Fill each flour tortilla with the chicken mixture, roll tightly, and place the rolls seam-side down so they hold together.
  3. Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese for a visible melted layer.
  4. Cook on high for 1 hour, until heated through and the cheese is melted and bubbling at the edges.
Serve
  1. Serve the crockpot chicken enchiladas topped with sour cream, fresh cilantro, and jalapeños for brightness and heat.

Notes

For best texture, shred the chicken while it’s hot so the strands stay tender. Store leftovers in the refrigerator up to 4 days in an airtight container; reheat in short microwave bursts or on low in the slow cooker until warmed through. Freezing is not recommended because tortillas can soften further after thawing. If you want a lighter option, use reduced-fat Mexican cheese blend for the same melty topping effect.