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A top-down view of bubbly, cheesy Crockpot Chicken Enchiladas fresh out of the slow cooker pot, garnished with cilantro. (Crockpot Chicken Enchiladas)

Ultimate Crockpot Chicken Enchiladas (Bubbling & Cheesy)

Discover the ultimate Crockpot Chicken Enchiladas recipe! This easy slow cooker casserole features tender shredded chicken, rich red sauce, and a perfectly melted, gooey layer of cheddar and Monterey Jack cheese. A perfect set-and-forget weeknight dinner.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups (450g) cooked shredded chicken breast a rotisserie chicken works perfectly
  • 1 (28 ounce / 794g) can thick dark red enchilada sauce divided
  • 12 yellow corn tortillas
  • 2 cups (224g) shredded sharp orange cheddar cheese freshly grated from a block
  • 2 cups (224g) shredded Monterey Jack cheese freshly grated from a block
  • 1/4 cup (15g) finely minced fresh cilantro for garnish
  • 1/4 cup (60ml) vegetable oil for softening tortillas

Equipment

  • 1 6-Quart Slow Cooker
  • 1 Large Skillet
  • 1 Tongs
  • 1 Box Grater

Method
 

Prepare Chicken and Cheese
  1. In a large bowl, mix the 3 cups (450g) of shredded chicken with 1 cup (240ml) of the enchilada sauce until well-coated. In a separate bowl, toss the 2 cups (224g) of shredded cheddar and 2 cups (224g) of shredded Monterey Jack cheese together to combine.
Soften Tortillas
  1. Heat 1/4 cup (60ml) of vegetable oil in a large skillet over medium-high heat. Using tongs, dip each corn tortilla in the hot oil for 10-15 seconds per side until softened and pliable. Place on a paper towel-lined plate to drain.
Layer the Enchiladas
  1. Spread 1/2 cup (120ml) of enchilada sauce in the bottom of a 6-quart slow cooker. Arrange a layer of 4 softened tortillas, overlapping. Top with one-third of the chicken mixture, one-third of the remaining sauce, and one-third of the cheese blend. Repeat for two more layers.
Slow Cook
  1. Cover and cook on LOW for 3-4 hours or on HIGH for 1.5-2 hours, until the sauce is bubbling and the cheese is fully melted and gooey.
Garnish and Serve
  1. Turn off the slow cooker and garnish the top of the enchilada casserole with 1/4 cup (15g) of finely minced fresh cilantro. Serve hot.

Notes

Don't skip frying the tortillas; it's the most important step for preventing them from getting soggy.
Grating your own cheese from a block provides a much smoother, gooier melt than pre-shredded cheese.
Using a pre-cooked rotisserie chicken is a great time-saving shortcut for this recipe.