Do Share Recipe

Slow Cooker Chicken Enchiladas Recipe | Easy & Cheesy Dinner

I just made this easy and satisfying slow cooker chicken enchiladas recipe, and I couldn’t wait to share it with you. I used my favourite combination of shredded chicken, black beans, tortillas, and cheesy sauce all cooked together in one pot — yes, the slow cooker! You know that feeling when you can walk away, do something else, and come back to a hot, ready-to-serve meal?

That’s exactly what happened for me. The flavours came together beautifully, and it was a real crowd-pleaser at my dinner table. If you’re looking for a comforting, simple meal that still feels special, this recipe is definitely for you. You can also enjoy similar slow-cooker-hoisin-chicken-recipe for an easy, flavour-packed chicken dinner.

Ingredients

Here’s what you’ll need — I’ll include measurements and pro tips so you know why each item matters.

1 lb boneless, skinless chicken thighs (or chicken breast) — Thighs bring more flavour and stay juicy; if you prefer leaner, go for breast.
1 teaspoon avocado oil (or olive oil) — A little oil helps sauté the aromatics and boosts depth of flavour.
½ medium onion, chopped — Onion adds a savoury base; chopping it finely ensures it cooks quickly and blends well.
2 cloves garlic, finely chopped — Garlic gives aromatic punch; fresh always tastes better than pre-minced.
1 teaspoon ground cumin — Cumin brings that warm, smoky Mexican-style seasoning.
1 teaspoon kosher salt — Essential for seasoning properly so the flavours stand out.
2 cups enchilada sauce (homemade preferred, or a 16 oz jar) — The sauce is the main flavour carrier, so choose one you like (or make your own).
¼ cup sour cream (plus extra for serving) — Adds creaminess and a slight tang to balance the spices.
4 corn tortillas, cut into strips — Using corn tortillas gives authentic texture; cut into strips so they layer evenly.
15 oz can low-sodium black beans, rinsed and drained — Beans make the dish hearty and share protein; rinsing removes excess sodium.
4 oz shredded cheese (about 1 cup) such as Mexican cheese blend, Monterey Jack, or mozzarella — Freshly shredded cheese melts better and gives a smoother finish than pre-shredded.
Sliced jalapeño peppers and chopped fresh cilantro, for topping — Fresh toppings add bright colour and a bit of heat.
Optional for serving: sliced avocado, crema or extra sour cream, cilantro-lime rice — These elevate the dish and add variety in texture and flavour. You might also enjoy a creamy seafood option like creamy-garlic-shrimp-with-parmesan-recipe if you want to switch things up.

Note: Serves 6

Variations

Want to change things up? Here are some alternative ingredient options and flavour add-ins:

For dairy-free: Use a plant-based sour cream and vegan cheese or skip the cheese entirely and stir in nutritional yeast for a savoury boost.
For sugar-free / low-carb: Use flour-free tortillas or lettuce wraps, and ensure your enchilada sauce has no added sugar.
Swap the sauce: Use salsa verde instead of red enchilada sauce for a tangy green variation.
Change the protein: Use chicken breast for a leaner version, or even turkey breast if you prefer.
Switch the beans: Use pinto beans or substitute canned corn if you’re not a bean fan.
Tortilla swap: If you prefer, use flour tortillas instead of corn for a softer texture.

Cooking Time

Here’s how long you’ll need:

Prep Time: 15 minutes
Cooking Time: 4 hours 30 minutes (on high) or up to 6-7 hours (on low)
Total Time: About 4 hours 45 minutes (if using high setting)

Equipment You Need

Slow cooker — to cook everything slowly and meld flavours without much fuss.
Skillet — used to sauté the onion and garlic before transferring to the slow cooker (this step enhances flavour).
Two forks — for shredding the chicken right in the pot once it’s cooked.
Cutting board and knife — for chopping the onion, garlic, and slicing tortillas and toppings.
Can opener and colander — to open and rinse the beans (the rinsing helps reduce sodium and bean smell).

How to Make Slow Cooker Chicken Enchiladas Recipe?

Sauté the aromatics

Heat the oil in a skillet over medium heat. Add the chopped onion, garlic, cumin and salt and cook, stirring, until the onion has softened and lightly browned (about 5 minutes). This step builds a flavour base before everything goes into the slow cooker.

Combine everything in the slow cooker

Transfer the cooked onion and garlic mixture into your slow cooker. Add the enchilada sauce, sour cream, ¼ cup of water, and stir to combine. Then fold in the drained black beans so they’re coated in the sauce, and nestle the chicken thighs (or breasts) into the mix. Let the slow cooker do its job.

Slow cook, shred and finish with tortillas and cheese

Cover and cook on high for 3-4 hours or low for 6-7 hours until the chicken is tender and easily shredded. Use two forks to shred the chicken right in the pot. Then stir in the tortilla strips, top with the shredded cheese, cover, and cook for another ~30 minutes until the cheese melts. Finally, garnish with chopped cilantro, jalapeños (and optional avocado, sour cream or crema) before serving.

Additional Tips for Making this Recipe Better

Here are things I learned from making this dish that you might find helpful:

I found that browning the onion and garlic first really boosted the flavour compared to tossing them raw into the slow cooker.
I prefer using chicken thighs because they stay juicy after long cooking. If you use breasts, keep a close eye so they don’t dry out.
Cutting the tortillas into strips ahead of time helps them soak the sauce evenly in the slow cooker rather than clumping.
If you like it spicier, add some chopped jalapeños into the sauce part, not just as a topping—I did this and got a nice kick.
For even easier cleanup, line the slow cooker with a slow-cooker liner or spray lightly with non-stick spray before starting.

How to Serve Slow Cooker Chicken Enchiladas Recipe?

Serving this dish is part of the fun, and presentation really makes a difference. Spoon a generous cup of the enchilada casserole into bowls or on plates. Top with fresh cilantro and jalapeño slices for green-pop colour and a bit of heat. Add a few slices of avocado and a dollop of sour cream or crema for creaminess.

If you like, serve it over warm cilantro-lime rice or with a side of brown rice to soak up the sauce. You could also offer tortillas or chips on the side for texture contrast. The mix of colours—bright green from cilantro and avocado, red from the sauce, golden melted cheese—makes it visually inviting.

Nutritional Information

Here are the main nutrition facts per serving.

Calories: approx. 315 kcal
Protein: approx. 25.5 g
Carbohydrates: approx. 26 g
Fat: approx. 12 g

Make Ahead and Storage

Refrigerating leftovers

Once cooked and cooled a little, store leftovers in an airtight container in the fridge. I like doing this because it makes reheating for next-day lunch super easy. According to the source, it keeps well for about 4 days.

Freezing

If you want to save some for later, you can freeze this casserole for up to 3 months. Just portion it, wrap well, and when you’re ready, thaw overnight in the fridge before reheating.

Reheating

To reheat, microwave or heat on the stovetop until warmed through. Adding a splash of water or sauce helps if it’s dried out a bit. I often cover it while reheating to keep the moisture in.

Why You’ll Love This Recipe?

Here are some of the reasons this recipe stands out:

It’s easy: With minimal prep and using your slow cooker, you can walk away and let it cook itself.
It’s versatile: You can switch out proteins, sauces, beans, or tortillas to suit your dietary needs or preferences.
It’s meal-prep friendly: Because it makes multiple servings and keeps well, it’s great for lunches or dinners ahead of time.
It’s comforting and flavourful: Warm, cheesy, full of chicken and beans — everything you want when you’re in the mood for a hearty meal.
It’s nutrient-balanced: With good protein (25.5g) and a moderate amount of carbs (26g), it fits nicely into many eating plans.

Ben Carraoli