Slow Cooked Chicken Enchiladas

Slow cooked chicken enchiladas are the ultimate comfort food that combines ease of preparation with bold, savory flavors. By using a slow cooker, this dish delivers incredibly tender chicken infused with spices and smoky chilies. Perfect for busy weeknights or casual gatherings, slow cooked chicken enchiladas offer a satisfying, family-friendly meal that can be prepped ahead and baked just before serving. The rich filling, melty cheese, and flavorful sauce come together in a hearty dish that’s hard to resist. If you’re looking for a flavorful, hands-off dinner idea, this recipe is your go-to winner.

Why You’ll Love These Slow Cooked Chicken Enchiladas

These enchiladas are not only bursting with flavor, but they also take the stress out of dinner prep. The slow cooker does all the heavy lifting, turning simple ingredients into a delicious, Mexican-inspired feast. They’re crowd-pleasing, versatile, and great for leftovers. Whether you’re serving them for Taco Tuesday or your next potluck, these enchiladas will leave everyone asking for seconds.

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 cup finely diced onion
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• Pinch of cayenne pepper
• 1 teaspoon salt
• 1/2 cup ketchup
• 2 tablespoons water
• 2 tablespoons light corn syrup
• 4 oz fire-roasted green chilies
• 1/2 teaspoon chili powder
• 8 flour tortillas (8-inch size)
• 8 oz shredded cheddar cheese
• 1 can (15 oz) black beans, rinsed thoroughly and drained
• 3 tablespoons store-bought salsa
• Sour cream, for topping
• 2 scallions, thinly sliced
• 1/2 tomato, finely diced
• 1 tablespoon minced fresh cilantro

Step-by-Step: How to Make Slow Cooked Chicken Enchiladas

1. Prepare the Sauce: In a medium bowl, mix onion, garlic, smoked paprika, cayenne, salt, ketchup, water, corn syrup, green chilies, and chili powder.
2. Slow Cook the Chicken: Layer half the sauce into the base of your slow cooker. Set the chicken breasts on top, then cover with the remaining sauce. Cook covered on low for 5 hours.
3. Shred the Chicken: Once cooked, move the chicken to a bowl and use two forks to pull it apart into bite-sized shreds. Stir in half of the sauce from the slow cooker to enhance the flavor and moisture.
4. Add Beans: Stir in the black beans until evenly combined.
5. Reduce the Sauce: Transfer the leftover sauce from the slow cooker into a saucepan. Boil over high heat until it thickens slightly, then blend in the salsa.
6. Assemble the Enchiladas: Warm a tortilla, add a sprinkle of cheddar cheese, spoon in the chicken-bean mixture, and roll up tightly. Place seam-side down in a greased baking dish. Repeat with the remaining tortillas.
7. Bake: Bake for 15 minutes or until the cheese is fully melted and golden.
8. Garnish and Serve: Spoon the thickened sauce over the enchiladas, and top with sour cream, scallions, tomato, and cilantro. Serve immediately.

Helpful Tips

• Plan Ahead: You can prep the chicken by cooking and shredding it a day early—store it in the refrigerator until ready to use.
• Cheese Choices: Try a blend of cheddar and Monterey Jack for extra flavor.
• Don’t Overfill: Keep filling amounts consistent to ensure even baking.
• Reheat Like a Pro: Use foil when reheating to prevent drying out.

Substitutions And Variations

• Meat Alternatives: Replace the chicken with shredded beef or pulled pork.
• Gluten-Free Swap: Opt for corn tortillas instead of flour ones.
• Vegetarian Version: Replace chicken with extra beans, roasted sweet potatoes, or tofu.
• Heat Level: Add jalapeños or hot sauce to increase spiciness.
• Cheese Alternatives: Use dairy-free cheese if needed.

Storage Instructions

Store any leftover enchiladas in a sealed container in the fridge for up to 4 days. To freeze, individually wrap each enchilada in foil and store in a freezer-safe bag. When ready to enjoy, reheat in the oven at 350°F for 20-25 minutes or until fully warmed through.

Nutritional Information

(Per serving, approximate)

• Calories: 490
• Protein: 36g
• Carbohydrates: 40g
• Fat: 21g
• Fiber: 5g
• Sugar: 7g
• Sodium: 780mg

Serving Suggestions

These enchiladas pair beautifully with Spanish rice, creamy guacamole, and a crisp garden salad. For a complete Mexican-themed dinner, serve with margaritas or chilled Mexican beer. They’re equally delicious with grilled corn or a side of tortilla chips and salsa.

Frequently Asked Questions About Slow Cooked Chicken Enchiladas

Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work well and offer a slightly richer flavor.

Can I make this recipe spicier?
Absolutely! Add extra cayenne or some chopped jalapeños to the sauce.

Do I need to use corn syrup?
You can substitute honey or omit it entirely if you prefer less sweetness.

What if I don’t have a slow cooker?
You can bake the chicken covered in the oven at 300°F for about 2 hours.

Can I freeze the enchiladas after baking?
Yes, allow them to cool completely before freezing. Reheat in the oven for best texture.

Conclusion

Thank you so much for stopping by and trying out these slow cooked chicken enchiladas! This recipe has been a go-to in our kitchen for years, and I truly hope it brings the same joy and satisfaction to your table. With how simple it is to make and packed with incredible flavor, it’s bound to become a favorite in your household. Whether you’re preparing a cozy family dinner or hosting friends, these enchiladas offer unbeatable taste and comfort. Enjoy every bite and happy cooking! I’m so grateful to have you here in our food-loving community.

Slow Cooked Chicken Enchiladas

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• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 6 hours 40 minutes
• Total Time: 6 hours 50 minutes
• Yield: Serves 4

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Description

Slow Cooked Chicken Enchiladas are tender, cheesy, and packed with smoky flavor. This easy slow cooker meal is a family favorite—try it tonight!

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Ingredients

Scale 1x2x3x

• 2 lbs boneless, skinless chicken breasts

• 1 cup finely diced onion

• 3 garlic cloves, minced

• 1 tsp smoked paprika

• Pinch of cayenne pepper

• 1 tsp salt

• 1/2 cup ketchup

• 2 tbsp water

• 2 tbsp light corn syrup

• 4 oz fire-roasted green chilies

• 1/2 tsp chili powder

• 8 (8-inch) flour tortillas

• 8 oz shredded cheddar cheese

• 1 (15 oz) can black beans, rinsed and drained

• 3 tbsp store-bought salsa

• Sour cream, for topping

• 2 scallions, sliced

• 1/2 tomato, diced

• 1 tbsp fresh cilantro, minced

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Instructions

1. In a bowl, mix onion, garlic, paprika, cayenne, salt, ketchup, water, corn syrup, green chilies, and chili powder.

2. Pour half the sauce into the slow cooker. Add chicken and cover with remaining sauce. Cook on low for 5 hours.

3. Shred chicken with two forks, stir in half the sauce from the slow cooker, and mix in black beans.

4. Simmer remaining sauce in a saucepan until thickened. Stir in salsa.

5. Preheat oven to 375°F. Fill tortillas with chicken mixture and cheese, roll tightly, and place in greased baking dish.

6. Top with remaining cheese and bake for 15 minutes.

7. Spoon sauce over enchiladas and garnish with sour cream, scallions, tomato, and cilantro. Serve hot.

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Notes

Make the chicken filling a day ahead for easy assembly. Use corn tortillas for a gluten-free version. Adjust spice level with jalapeños or extra cayenne. Freezes well!

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Nutrition

• Serving Size: 1 serving (2 enchiladas)
• Calories: 490
• Sugar: 7g
• Carbohydrates: 40g
• Protein: 36g