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A steaming bowl of chicken enchilada casserole topped with melted cheese, garnished with fresh cilantro and sliced jalapenos, arranged on a rustic wooden table with a side of tortilla chips and vibrant salsa, colorful ingredients and textured dish emphasizing comfort and homestyle appeal.

Chicken Enchilada Crock Pot Meal

  • Author: Maria
  • Total Time: 6 hours 10 minutes – 8 hours 10 minutes
  • Yield: 6-8 servings 1x
  • Diet: Gluten-Free

Description

Discover the ultimate Chicken Enchilada Crock Pot Meal, a simple, flavorful, and hearty dinner perfect for busy weeknights. This crockpot recipe combines tender chicken with rich enchilada sauce and melty cheese, making it a crowd-pleaser everyone will love. Ready in hours, it offers convenience without sacrificing flavor, ideal for quick family dinners or meal prep.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 can (10 oz) red enchilada sauce
  • 1 cup shredded cheddar or Mexican blend cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 can (4 oz) chopped green chilies
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Optional toppings: sour cream, sliced jalapeños, sliced olives

Instructions

  1. Place chicken breasts or thighs into the slow cooker. Add chopped onion, minced garlic, green chilies, cumin, chili powder, salt, and pepper. Pour enchilada sauce evenly over everything.
  2. Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is cooked through.
  3. Remove chicken, shred with two forks, then return to the slow cooker. Stir well to coat in sauce.
  4. Sprinkle shredded cheeses over the chicken mixture. Cover and cook for an additional 10-15 minutes until cheese melts.
  5. Serve topped with chopped cilantro and optional toppings like sour cream, jalapeños, or olives. Enjoy with tortillas, rice, or chips.

Notes

  • You can add black beans, corn, or diced tomatoes for extra flavor and texture.
  • Use larger crockpots to accommodate bigger gatherings or family-sized portions.
  • Reheat leftovers in the microwave or on the stovetop for best results.
  • This dish freezes well up to 3 months—thaw and reheat thoroughly.
  • Prep Time: 10 minutes
  • Cook Time: 6-8 hours on low or 3-4 hours on high
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: Tex-Mex

Nutrition

  • Serving Size: 1 cup
  • Calories: 350 Kcal
  • Sugar: 4g
  • Sodium: 900mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 4g
  • Protein: 30g
  • Cholesterol: 85mg

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Find it online: https://recipeswonders.com/chicken-enchilada-crock-pot-meal-2/