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Slow Cooker Stacked Chicken Enchiladas

Slow Cooker Stacked Chicken Enchiladas

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  • Author: Sharon Chen
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 20 minutes
  • Yield: 4-6 servings 1x
  • Category: Slow Cooker, Main, Gluten Free
  • Method: Slow Cooker
  • Cuisine: Mexican


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.


Units Scale
  • 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)


  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.


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


  • 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
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