Description
These slow cooker chicken enchiladas bring together tender shredded chicken, rich red enchilada sauce, and gooey melted cheese into a comforting, hands-off meal that simmers to perfection while you go about your day. Topped with olives and cilantro, it’s a no-fuss, all-flavor dinner that feels like home.
Ingredients
2 pounds boneless skinless chicken breasts or thighs
2 cups red enchilada sauce
2 tablespoons tomato paste
1/2 cup chicken broth
1/2 teaspoon smoked paprika
8 corn tortillas
1 1/2 cups shredded sharp cheddar cheese
1 1/2 cups shredded Monterey Jack cheese
1/3 cup sliced black olives
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
1. Add chicken breasts or thighs to the bottom of the slow cooker.
2. In a bowl, mix enchilada sauce, tomato paste, chicken broth, smoked paprika, salt, and pepper. Pour over chicken.
3. Cook on low for 4 hours until chicken is tender.
4. Shred the chicken directly in the slow cooker using two forks.
5. Lightly grease the sides of the cooker, then layer half of the tortillas (cut into halves) over the chicken.
6. Add a layer of shredded chicken and sauce, then sprinkle with both cheeses.
7. Repeat layering once more.
8. Cover and cook on low for another 40–60 minutes until cheese is fully melted and bubbling.
9. Turn off heat and let rest for 10 minutes.
10. Top with sliced olives and chopped cilantro before serving.
Notes
Freshly grated cheese melts smoother than pre-shredded.
Layer tortillas carefully to avoid sogginess or dry spots.
To prep ahead, assemble the dish and refrigerate overnight—just increase cook time by 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 470
- Sugar: 4g
- Sodium: 820mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 105mg
Keywords: slow cooker chicken enchiladas, easy comfort food, crockpot dinners