I set the slow cooker and we all exhale. This is comfort with a light touch. My take on chicken enchiladas cooks hands off and turns tender by dinner. It lives in the sweet spot for busy nights. The sauce hugs each bite and the tortillas soften into a cozy layer. You lift the lid and that warm chile aroma says time to eat. This fits my plan for mexican crockpot recipes that use simple pantry stuff. I tried it first on a rainy Sunday and the whole pot went fast. Think soft chicken, mild heat, and a gentle melt of cheese. It even checks boxes for 3 hour crockpot recipes when you use high heat. Short on budget or time. I get it. You can riff and keep it easy. Need ideas. Try a tiny twist with 3 ingredient crockpot recipes when the fridge looks bare. Serve it next to a bright salad or that 7 layer mexican dip recipe for a crowd. Craving a set and forget plan for game day. Start this and save bbq chicken legs crockpot for later. We use boneless skinless chicken thighs for extra flavor. It ranks with my best crockpot recipes and it tastes like home.
Author Lila on Lila Cooks
Table of Contents
- 1 Key Takeaways
- 2 Easy Slow Cooker Chicken Enchiladas Recipe
- 3 Ingredients for Slow Cooker Chicken Enchiladas
- 4 How to Make Slow Cooker Chicken Enchiladas
- 5 Tips for Making Slow Cooker Chicken Enchiladas
- 6 Making Slow Cooker Chicken Enchiladas Ahead of Time
- 7 Storing Leftover Slow Cooker Chicken Enchiladas
- 8 Try these Dinner next
- 9 Slow Cooker Chicken Enchiladas
- 10 Nutrition
1 Key Takeaways
We chase comfort that still feels light. This dish delivers. The pot does the work. We keep the steps simple and the flavor warm. The tortillas soften and the sauce clings. Every bite says home.
We build steady texture. Tender chicken meets soft beans. A mild heat lifts the sauce. Cheese melts and ties it all together. You scoop and the spoon comes back clean.
We lean on mexican crockpot recipes for busy days. The method sets up fast and holds steady. The leftovers stay friendly to lunch. The clean list keeps stress low and your sink quiet.
2 Easy Slow Cooker Chicken Enchiladas Recipe
I keep this in my pocket for weeknights. Mexican crockpot recipes save my nerves and my dishes. Mexican crockpot recipes also leave the kitchen calm. I set the pot and walk away with a grin. The smell meets me at the door and I forget the long day.
We start with pantry sauce and boneless skinless chicken thighs. The thighs take slow heat and stay juicy. Beans and corn add a soft bite. Tortilla strips soak and turn silky. Cheese finishes with a gentle pull.
Short on time. Use the high setting and it lands in the zone for 3 hour crockpot recipes. Short on groceries. Keep a backup plan from 3 ingredient crockpot recipes for those bare fridge nights. Hosting. Park this next to a bright salad or that 7 layer mexican dip recipe and watch plates come back empty.
3 Ingredients for Slow Cooker Chicken Enchiladas
Boneless skinless chicken thighs I like thighs for deep flavor and soft texture under slow heat. The meat shreds with a fork and stays tender in the sauce.
Onion chopped Sweet bite and gentle aroma. The onion softens first so the base turns mellow and round.
Garlic minced Two small cloves wake the pot. The scent rides the steam and sets a cozy tone.
Red enchilada sauce mild Store bought works. Pick a brand you trust. The sauce coats every strip and keeps the chicken juicy.
Ground cumin One small spoon adds a warm earth note that supports the chile flavor without stealing the show.
Kosher salt A small pinch at the start and a check at the end. The sauce needs balance and the beans ask for it.
Black beans rinsed and drained The beans bring protein and a soft bite. They carry the sauce and make the meal feel complete.
Corn kernels A touch of sweetness and pop. Frozen or canned both fit fine here.
Avocado or olive oil A spoon in the pan helps the onion and garlic soften without sticking.
Corn tortillas cut into strips The strips thicken the pot and mimic layered enchiladas in a simple way.
Shredded cheese Mexican blend or Monterey Jack Gentle melt and clean pull. Add enough to gloss the top without weighing it down.
Fresh cilantro chopped A green lift at the end. The herb cuts the richness and brightens the plate.
Light sour cream or Greek yogurt optional A cool spoon over warm sauce gives balance.
Lime wedges optional A quick squeeze wakes the whole bowl. The hint of acid makes each bite pop.
4 How to Make Slow Cooker Chicken Enchiladas
Step one Set a skillet over medium heat. Add oil then onion and garlic. Stir until soft. The mix turns glossy and smells mellow.
Step two Add cumin. Stir for one breath to bloom the spice. Tip the pan into the slow cooker so the base starts seasoned.
Step three Add chicken thighs sauce salt beans and corn. Stir once to coat. Cover the pot and pick your setting. Low for six to seven hours. High for three to four hours for a spot that fits 3 hour crockpot recipes.
Step four Lift the lid. Shred the chicken right in the pot with two forks. Stir in tortilla strips so they drink the sauce and soften.
Step five Scatter cheese over the top. Cover for a few minutes so the melt turns smooth. Taste and add a pinch of salt if the sauce asks.
Step six Spoon into bowls. Finish with cilantro a small spoon of yogurt and a squeeze of lime. Sit down and enjoy the quiet win.
5 Tips for Making Slow Cooker Chicken Enchiladas
Pick boneless skinless chicken thighs for the most tender shred. Breasts work but need a closer eye on time. The thighs forgive and reward with rich flavor.
Cut tortillas into short strips so they thicken the pot without clumping. Stir them in after shredding so they keep some body and soak the sauce well.
Plan your table. Pair the bowls with a crisp salad or batch that 7 layer mexican dip recipe for friends. Save bbq chicken legs crockpot for the weekend and keep this as the easy weeknight move.
6 Making Slow Cooker Chicken Enchiladas Ahead of Time
I make this the night before busy days. Mexican slow cooker recipes hold up well and reheat with ease. The flavors relax in the fridge and feel even more cozy on day two.
Cook the base then cool it uncovered for a short bit. Move to a container and chill. Reheat on the stove over low heat. Stir in tortilla strips then add cheese and cover until it melts.
Need a lean plan for a short shop. Keep sauce beans and tortillas in the pantry. Keep chicken in the freezer. That setup gives you one of your best crockpot recipes when the week turns wild.
7 Storing Leftover Slow Cooker Chicken Enchiladas
Spoon leftovers into a tight container. Chill for up to four days. The sauce stays friendly and the tortillas keep a soft bite.
Freeze for up to three months. Leave off the cheese and add it after thawing. Reheat on the stove with a splash of water to loosen the sauce.
Pack it for lunch. The bowl warms fast and smells great at work. Add a spoon of yogurt and a squeeze of lime and it tastes fresh again. For a short list night lean on 3 ingredient crockpot recipes and keep this on deck.
8 Try these Dinner next
9 Slow Cooker Chicken Enchiladas
Mexican Crockpot Recipes Slow Cooker Chicken Enchiladas
Ingredients
For the slow cooker
- 1 pound boneless skinless chicken thighs
- 1 small onion chopped
- 2 garlic cloves minced
- 2 cups enchilada sauce red mild
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 can low sodium black beans 15 ounces rinsed and drained
- 1 cup corn frozen or canned drained
- 1 teaspoon avocado or olive oil
To finish
- 4 small corn tortillas cut into short strips
- 4 ounces shredded cheese Mexican blend or Monterey Jack
- 2 tablespoons chopped cilantro
- 2 tablespoons light sour cream or Greek yogurt optional
- Lime wedges for serving optional
Instructions
Prep
- Warm oil in a skillet over medium heat and cook onion and garlic until soft about 3 minutes
- Add cumin and stir until fragrant
- Transfer to the slow cooker
Cook
- Add chicken thighs enchilada sauce salt black beans and corn to the slow cooker
- Cover and cook on low 6 to 7 hours or on high 3 to 4 hours until chicken pulls apart
Finish
- Shred the chicken in the pot with two forks
- Stir in tortilla strips so they soak up the sauce
- Top with cheese cover and let it melt about 5 to 10 minutes
- Taste and add more salt if needed
- Serve with cilantro sour cream and lime
10 Nutrition
One cup serving delivers about three hundred fifteen calories with a balance that feels kind to busy evenings. Protein lands near twenty five and a half grams and helps you stay full. Carbohydrates sit near twenty six grams with fiber around seven. Fat holds near twelve grams with about five from saturated. Sodium rests near eight hundred sixty two milligrams so taste first before adding more salt. These values come from common products and home kitchen math and will shift a bit with brand swaps. I treat them as a simple guide.
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