Crockpot Enchiladas make it easy to have a delicious Mexican meal on the table any night of the week. Put your slow cooker to use with this simple and hassle free recipe that the whole family will love.
Looking for more cinco de mayo dinners? These Instant Pot Chicken Fajitas are packed with flavor and ready in no time. Or try our easy Chicken Enchilada Soup recipe!
Two chicken enchiladas covered in cheese and sour cream on a gray plate.
Crockpot Enchiladas Recipe
Who doesn’t love chicken enchiladas?
Tender meat and cheese rolled in a tortilla and smothered in creamy spicy sauce is my idea of a perfect meal.
I’ve shared several enchilada recipes here and I love them all, from meaty Beef Enchiladas to vegetarian-friendly Butternut Squash Black Bean Enchiladas.
Crockpot enchiladas though, are by far, the easiest enchilada recipe to make.
Using a few ready-made ingredients and just the right amount of spice, this slow cooker enchilada recipe made my family as happy as it made me!
This Easy Crockpot Chicken Enchiladas Recipe is perfect for Lunch, Dinner, or Game Day Parties! A Simple Slow Cooker Meal Plan Idea for Families that is Kid Friendly.Enjoy😊!
- 1 10 oz. Can Cream of Chicken Soup
- 1 10 oz. Can Cream of Mushroom Soup
- 1 10 oz. of Milk
- 8 Ounces of Sour Cream
- 1 Tbsp. Minced Onion
- ½ tsp. Black Pepper
- 10 Corn Tortillas
- 2 – 8 oz. Bags of Shredded Cheddar Cheese
- 2 Cups Cooked & Shredded Chicken
- 1 Cup Salsa
Pre-Cook and Shred Your Chicken. It can be cooked in the oven for 1 hour at 350 degrees if you have raw chicken breast,
then allow them to cool before using. I like to do this the night before I make the rest of the recipe)
Combine Cream of Chicken & Mushroom Soup, Milk, Sour Cream and Minced Onion in a bowl.
Spray a Crockpot with Cooking Spray.
Place ½ Cup of Mixture on the bottom of your Crockpot and spread evenly.
Fill Corn Tortillas with 1 Tbsp. of Mixture, Cheese and Chicken then Roll and place in the bottom of the crockpot seam side down.
Continue until all tortillas are filled and placed in Crockpot.
Cover Enchiladas with the remaining sauce.
Spread Salsa evenly over the sauce and top with the 8 oz. bag of Cheddar Cheese.
Cook on High for 2 hours, Serve Warm with your favorite toppings.
Topping Ideas: Cheese, Salsa, Guacamole, Lettuce & Sour Cream!