Cheesy and tasty chicken enchiladas stacked in a slow cooker. It’s easy to prepare and a great way to use up leftover chicken or meat.

Have some leftover chicken on hand? You know there’re so many things you can do with shredded chicken. For instance, you can make a chicken tortilla soup, toss it with vegetables and noodles to make a chicken salad, throw it on top of a piece of flatbread for a chicken flatbread pizza, or stack up some cheesy buffalo chicken nachos. I could keep this list going until tomorrow morning, but you get the idea. It’s just so easy to have chicken in the fridge, isn’t it?

Cheesy and tasty chicken enchiladas stacked in a slow cooker. It's easy to prepare and a great way to use up leftover chicken or meat.

Among all the recipes that I’ve tried with shredded chicken, this slow cooker stacked chicken enchilada recipe is certainly on top of the chart because it’s one of these typical slow cooker recipes that you just throw everything in and walk away.

This enchilada recipe saves you time from centering the filling on a tortilla and rolling it up. Instead, you just build a few layers by simply stacking up tortillas, chicken fillings, enchilada sauce and cheese in your crock pot. Then, let your slow cooker handle the rest. You don’t have to turn on the oven on a hot summer day for delicious enchiladas.

Cheesy and tasty chicken enchiladas stacked in a slow cooker. It's easy to prepare and a great way to use up leftover chicken or meat.

With just seven ingredients, these chicken enchiladas turn out extremely tasty, especially if you pair them with some pico de gallo and sour cream. The best part is that the chicken can be substituted for ground beef or roast. Use corn tortillas for a gluten-free version.

Isn’t it great to have a highly customizable recipe to work with? When you get a chance to make this recipe, tell me how you make these enchiladas suit your taste in the comments below. I would love to hear from you. As usual, share your enchilada photos with me through Instagram or Snapchat. Most importantly, enjoy!

Cheesy and tasty chicken enchiladas stacked in a slow cooker. It's easy to prepare and a great way to use up leftover chicken or meat.
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Slow Cooker Stacked Chicken Enchiladas

Slow Cooker Stacked Chicken Enchiladas

Cheesy and tasty chicken enchiladas stacked in a slow cooker. It’s easy to prepare and a great way to use up leftover chicken or meat.

  • Author: Sharon Chen
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 20 minutes
  • Yield: 4-6 servings
  • Category: Slow Cooker, Main, Gluten Free
  • Method: Slow Cooker
  • Cuisine: Mexican

Ingredients

  • 3 cups cooked chicken, shredded
  • 1 medium onion, diced
  • 1 teaspoon ground cumin
  • 1 1/2 cups light cream cheese
  • 8 (6-inch) flour tortillas or corn tortillas
  • 1 (20-ounce) can enchilada sauce
  • 2 cups shredded cheddar cheese
  • Fresh cilantro leaves for garnishing (optional)

Instructions

  1. In a large mixing bowl, toss chicken, onion, cumin and cream cheese together. Mix well.
  2. Grease the bottom and the sides of a 4- or 6-quart slow cooker with nonstick spray or a little cooking oil. Pour some enchilada sauce on the bottom (about 1/2 cup).
  3. Place two tortillas at the bottom of the pot, covering most of the bottom part. Spread 1/3 chicken mixture on top of the tortillas; pour a little enchilada sauce on top of the chicken; sprinkle some cheddar cheese on top of the sauce.
  4. Repeat the layers until you run out of the chicken mixture. You should still have some cheese and sauce left.
  5. Finish the layers by topping with two tortillas, then pour the remaining enchilada sauce over. Cover and cook on high for 4 hours.
  6. When the enchiladas are done, turn off the slow cooker. Uncover, sprinkle the remaining cheese on top and cover again until the cheese melts.
  7. Cut into wedges. Garnish with cilantro leaves and serve with pico de gallo and sour cream.

Notes

This recipe can be made gluten-free by using corn tortillas.

Recipe adapted from Food.com

Nutrition

  • Serving Size: 1
  • Calories: 890
  • Sugar: 2.8g
  • Sodium: 550mg
  • Fat: 40.5g
  • Saturated Fat: 22.2g
  • Carbohydrates: 89.9g
  • Fiber: 12.6g
  • Protein: 45.3g
  • Cholesterol: 157mg

11 thoughts on “Slow Cooker Stacked Chicken Enchiladas”

  1. I am so trying this. First of all I love any kind of enchiladas, and we make something similar but not in the crockpot…this is so easy!

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