This Cheesy Slow Cooker Chicken Enchilada Bake is an easy, flavorful, and comforting dish made with tender shredded chicken, enchilada sauce, spices, and gooey cheese. Perfect for weeknight dinners, it’s a one-pot meal that is easily customizable. Serve with a dollop of sour cream for an extra touch of richness.
Why You’ll Love This Recipe
I absolutely love this recipe because it brings together all the best parts of a classic enchilada, but without the hassle of rolling individual tortillas. The slow cooker does all the hard work for me, turning chicken breasts into melt-in-your-mouth shredded chicken in no time. The enchilada sauce, diced tomatoes, and spices create the perfect base, while the cheese adds that ooey-gooey goodness everyone loves. Plus, it’s a one-pot meal that’s easy to customize and makes plenty to feed a crowd.
Ingredients
2 boneless, skinless chicken breasts
1(10 oz) can enchilada sauce
1(14.5 oz) can diced tomatoes with green chilies
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
Salt and pepper to taste
6 small corn tortillas, cut into strips
1 1/2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro
1/2 cup sour cream (for serving)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
I start by placing the chicken breasts in the bottom of my slow cooker.
I then pour the enchilada sauce and diced tomatoes with green chilies over the chicken.
Next, I add the chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper, stirring to coat the chicken evenly.
I cover the slow cooker and set it to cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shreds.
Once the chicken is ready, I shred it directly in the slow cooker using two forks.
I stir in the tortilla strips, making sure they’re well mixed with the chicken and sauce.
I sprinkle the shredded cheddar and Monterey Jack cheeses over the top, then cover the slow cooker again and cook for an additional 15-20 minutes until the cheese is fully melted.
Finally, I garnish the dish with fresh cilantro and serve it with a dollop of sour cream.
Servings and timing
Prep Time: 10 minutes
Cooking Time: 6-7 hours on low or 3-4 hours on high
Total Time: 6 hours 10 minutes
Servings: 6 servings
Storage/Reheating
I love having leftovers of this dish! To store, I let it cool down and then transfer any leftovers into an airtight container. It will keep in the fridge for up to 3 days. When I’m ready to reheat, I simply warm it up in the microwave or on the stovetop. If I have leftovers with cheese on top, I might pop it under the broiler for a minute to get that crispy, melted cheese effect.
Related Recipes:
- Slow Cooker Chicken Enchilada Casserole
- Beef Enchilada Casserole with Corn Tortillas
- Chicken Enchilada Soup
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, I can definitely use chicken thighs if I prefer. They will work just as well and add a slightly richer flavor, though the cook time might be a little longer.
Can I use flour tortillas instead of corn tortillas?
I can easily substitute flour tortillas for corn tortillas. Just cut them into strips the same way and follow the rest of the recipe. It’s a great option if I prefer flour tortillas!
How can I make this spicier?
If I want more heat, I can add extra chili powder, cumin, or even a bit of cayenne pepper to the sauce mixture. Alternatively, I can add some diced jalapeños or hot sauce to taste.
Can I make this recipe ahead of time?
Yes, I can prepare this dish ahead of time by assembling everything in the slow cooker insert, then storing it in the fridge overnight. I can cook it the next day as usual—just note that the cook time may be slightly shorter if the ingredients are already chilled.
Can I freeze this dish?
Definitely! If I want to freeze it, I can make the dish up to the point where the cheese is added. After cooking, let it cool, then store in a freezer-safe container for up to 2 months. To reheat, I can thaw it in the fridge overnight and then reheat it in the slow cooker or oven until heated through and the cheese is melted.
Conclusion
This Cheesy Slow Cooker Chicken Enchilada Bake is a perfect comfort food dish that’s packed with flavor, easy to prepare, and sure to please the whole family. It’s one of those recipes I keep coming back to when I need a low-effort, high-reward meal. The combination of tender chicken, savory spices, and melted cheese is always a hit. Whether for a busy weeknight or a gathering with friends, this recipe is sure to become a favorite.
📖 Recipe:
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Cheesy Slow Cooker Chicken Enchilada Bake
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
If you’re craving a comforting, cheesy, and flavorful meal that’s as easy as tossing everything in a slow cooker, this Cheesy Slow Cooker Chicken Enchilada Bake is the answer. With tender shredded chicken, a rich blend of spices, gooey cheese, and a touch of cilantro, this dish will quickly become one of your go-to weeknight dinners.
Ingredients
2 boneless, skinless chicken breasts
1 (10 oz) can enchilada sauce
1 (14.5 oz) can diced tomatoes with green chilies
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
Salt and pepper to taste
6 small corn tortillas, cut into strips
1 1/2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro
1/2 cup sour cream (for serving)
Instructions
- Place the chicken breasts in the bottom of the slow cooker.
- Pour the enchilada sauce and diced tomatoes with green chilies over the chicken.
- Add the chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper, stirring to coat the chicken evenly.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and easily shreds.
- Shred the chicken directly in the slow cooker using two forks.
- Stir in the tortilla strips, ensuring they are well mixed with the chicken and sauce.
- Sprinkle the shredded cheddar and Monterey Jack cheeses over the top, then cover and cook for an additional 15-20 minutes until the cheese is melted.
- Garnish with fresh cilantro and serve with sour cream.
Notes
If you prefer chicken thighs, they can easily replace the chicken breasts for a richer flavor.
For added spice, try cayenne pepper, extra chili powder, or diced jalapeños.
You can substitute flour tortillas for corn tortillas if you prefer.
For an easy make-ahead meal, assemble the dish the night before and refrigerate it until ready to cook.
This dish can be frozen before adding the cheese. Let it cool and store it for up to 2 months, reheating it when needed.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 6 servings
- Calories: 365 kcal
