Cheesy, meaty, and savory, these Crockpot Creamy Chicken Enchiladas will definitely end up on rotation for dinner at your house. There’s nothing more satisfying than a quick and easy-to-make Tex-Mex-inspired meal with a bit of heat!
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Chicken Enchiladas in a Crock Pot
I love my crockpot, and I imagine y’all do, too, if you have one! I’m busy all the time these days, so I use it constantly since a lot of recipes require just a little prep out of my schedule.
After all, I don’t want to have to resort to fast food every time I have a loaded week but still need to feed the kids!
When it comes to weeknight dinners, it can be a challenge to find something that’s both easy to make and satisfying.
That’s where this Crockpot Creamy Chicken Enchiladas recipe comes in! With just a few simple ingredients and some help from your slow cooker, you can have a delicious meal that’s perfect anytime you need something quick and easy to put together with tons of flavor!
Not only is this recipe easy and delicious, but it’s also versatile. You can adjust the level of spice by using mild or hot green chilies, and you can add extra toppings like sliced black olives or chopped cilantro. Plus, leftovers are great for lunch the next day!
These Crockpot Creamy Chicken Enchiladas definitely come in handy. This is a slow cooker recipe that just takes 15 minutes of prep time, while the rest is, as always, waiting on everything to finish. You can set it in the morning and have delicious Cheesy Chicken Enchiladas by dinnertime!
This Slow Cooker Creamy Chicken Enchiladas recipe is a must-try for anyone looking for a simple and satisfying dinner. Enjoy!
Chicken Crockpot Enchiladas: Ingredients & Equipment
For this Crockpot Creamy Chicken Enchiladas recipe, you will need …
Ingredients
- chicken breasts – 1.5 to 2 pounds, boneless and skinless.
- cream cheese – about a block of it, softened. This will form the base of your creamy enchilada sauce!
- cream of chicken soup, milk, lime juice, garlic, onion powder, cumin, cayenne pepper, salt, pepper – the rest of your tasty enchilada sauce, which you’ll use to cook your chicken.
- shredded Monterey jack cheese and green chilies – you’ll add these before cooking your chicken for extra cheesy-spicy flavor. Get the kind of Monterey jack cheese that has jalapeno peppers in it for a tasty bit of heat!
- flour tortillas – you’ll need about ten smaller ones to add to the crockpot before the final 30 minutes of cooking.
- chives – optional. Freshly chopped ones are SO GOOD as a topping on this recipe, y’all!
Equipment
- a crockpot or slow cooker – make sure you know your appliance well!
- bowls – for mixing your enchilada sauce, etc.
- meat thermometer – this is optional, but also not really, y’all. It’s really helpful to have so you know your meat is thoroughly cooked. In this case, you’ll want to make sure your chicken sits at 165F or higher internally, no matter how long it takes.
How to make Crockpot Creamy Chicken Enchiladas
First, prep your supplies. Spray a 5- or 6-quart slow cooker insert with non-stick cooking spray. (Isn’t it fun not to have to preheat the oven this time?!) Then, place the raw chicken breasts in the slow cooker.
Second, make your cream cheese mixture. In a large bowl, beat the softened cream cheese on high until smooth. Add the soup, milk, lime juice, garlic, onion powder, cumin, cayenne pepper, salt, and ground pepper into the cream cheese and beat on high until well mixed. (It’s okay if there are still a few small chunks of cream cheese since these will melt during baking!)
Third, finish your creamy mixture. Stir in half of the shredded cheese and all the chilies into the cream cheese mixture. Set aside the other half of the shredded cheese for now! Next, pour the creamy mixture over the raw chicken in the slow cooker.
Fourth, cook your chicken. Place the lid on and cook everything on high for 3 to 4 hours or low for 6 to 8 hours. You’ll want to make sure the chicken is thoroughly cooked! Check to see if the internal temperature of the chicken is 165F or higher.
Fifth, shred your chicken and add the tortillas. Once the chicken is fully cooked, remove it and shred it. (Leave the extra sauce in the slow cooker for now, y’all!) Stir the shredded chicken back into the sauce in the crockpot and add the sliced tortillas, too. Add the remaining shredded cheese over top.
Finally, cook a little longer … and chow down! Cook the enchiladas for an additional 30 minutes on high until the cheese melts. Serve it hot with freshly chopped chives if you want!
Crockpot Creamy Chicken Enchiladas: FAQs
The prep time is only 15 minutes. As this is a slow cooker recipe, the cooking time is 3-4 hours on high or 6-8 hours on low.
This should make enough for 8 servings. Depending on portion size, it’s probably enough to keep the whole family satisfied for dinner!
I recommend raw ones since the frozen ones need time to thaw and can collect bacteria while they do. Food poisoning is no fun – don’t chance it!
Yes, you can use pre-cooked chicken in this recipe. Simply shred the chicken and add it to the crockpot with the creamy sauce mixture.
Other recipes you may enjoy
Crockpot Creamy Chicken Enchiladas
Equipment
Ingredients
- 4 large boneless skinless chicken breasts 1-1/2 to 2 pounds
- 1 block cream cheese, softened 8 ounces
- 2 cans condensed cream of chicken soup 10.5 ounces each
- ½ cup milk
- ¼ cup lime juice about 1 large lime
- 2 teaspoons minced garlic
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- ¼ – ½ teaspoon ground cayenne pepper
- ½ teaspoon ground pepper
- 3 cups shredded Monterey jack cheese with jalapeno divided
- 1 can chopped green chilies 4 ounces
- 10 small flour tortillas cut into slices
- fresh chives for garnish (optional)
Instructions
- Spray a 5 or 6-quart slow cooker insert with non-stick cooking spray.
- Place the raw chicken breasts in the slow cooker.
- In a large bowl, beat the softened cream cheese on high until smooth. Add the soup, milk, lime juice, garlic, onion powder, cumin, cayenne pepper, and ground pepper into the cream cheese and beat on high until well mixed. It’s okay if there are still a few small chunks of cream cheese. These will melt during baking.
- Stir in half of the shredded cheese (set the other half aside for now) and all of the chilies into the soup mixture.
- Pour the soup mixture over the raw chicken in the slow cooker. Place the lid on top and cook on high for 3 to 4 hours (or low for 6 to 8 hours) or until the chicken is thoroughly cooked (the internal temperature of the chicken should be 165°F or higher).
- Once the chicken is fully cooked, remove it from the slow cooker (leave the extra sauce in the slow cooker for now) and shred the chicken. The two easiest ways to shred chicken are by using a cutting board and
two forks to pull the chicken apart, or an electric hand mixer. - Stir the shredded chicken back into the sauce in the crockpot. Add the sliced tortillas into the crockpot and stir well to mix. Add the remaining shredded cheese over the top.
- Cover and cook for an additional 30 minutes on high or until the cheese melts.
- If desired, serve with freshly chopped chives. Serve hot.
Notes
- It’s best to shred the cheese yourself instead of purchasing the cheese already shredded. The packaged shredded cheese often has a freshness coating on it that makes it more difficult to melt.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
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