RecipeSlow Cooker Chicken Enchiladas

Nutrition Facts
Amount per Serving
  • Calories: 315
  • Protein: 28 g
  • Total Fat: 10.5 g
    • Saturated Fat: 4 g
    • Unsaturated Fat: 6.5 g
  • Cholesterol: 70 mg
  • Total Carbohydrate: 29 g
  • Dietary Fiber: 3 g
  • Total Sugar: 1 g
    • Natural Sugar: 1 g
    • Added Sugar: 0 g
  • Sodium: 600 mg

This simple pulled chicken recipe gives ordinary enchiladas an amazing shot of flavor, And it couldn’t be any easier to make: I toss all of the chicken fixin’s into my slow cooker in the a.m. before leaving for work. When I come home later in the day, I quickly shred the chicken with a fork, assemble the tortillas and pop them in the oven. Dinner is served in less than 20 minutes and my kids flip out for this indulgent Mexican classic!

  • Prep time
  • Total Time
This recipe makes 8 servings


  • • 1½ pounds boneless, skinless chicken breasts
  • • ½ cup salsa, homemade or store-bought
  • • 1 teaspoon garlic powder
  • • ½ onion, finely chopped
  • • 2 teaspoons taco seasoning


  • • 2 cups enchilada or taco sauce, homemade or store-bought
  • • 2 cups shredded 2% Mexican-blend cheese
  • • 16 small tortillas (corn or flour)

To make the pulled-chicken filling, add the chicken to the bottom of the slow cooker. Add the salsa, garlic powder, onions and seasoning and give them a stir to mix the seasonings and onions into the salsa. Then add the cover and set on high for 4 hours or low for 8 hours.

When the chicken is done (you’ll notice a large amount of liquid in the slow cooker; this is normal), shred it using two forks until all of the liquid within the slow cooker is incorporated. (Alternatively, if it’s too hot to shred in the machine, remove the chicken breasts, one at a time, and shred them on a separate plate. Then add the shreds back into the slow cooker to mix with all of the liquid.)

To make the enchiladas, preheat the oven to 350°F. Coat the bottom of two 9 x 13–inch baking pans with a thin layer of the enchilada sauce.

Place one tortilla at a time on the prepared pan, spreading 1 heaping tablespoon of enchilada sauce evenly over the top of each, adding ¼ cup pulled chicken, and rolling it up. Place the fold sides of the enchiladas underneath, to keep the enchiladas from unraveling. Repeat this process with the remaining tortillas and filling. *Make sure your flour or corn tortillas are pliable. If they’re dried out and start to break or crack when you roll them, simply place a stack in the microwave with a damp paper towel between each for about 30 seconds. This will help moisten them up and make them more flexible for rolling.

Once all the enchiladas are set in the pan, spread the remaining enchilada sauce over the top, and sprinkle on the cheese. Place in the oven for about 15 minutes, until the cheese is hot and bubbly.

A serving is 2 enchiladas

Note: To heighten the flavor, add a dash of cumin, cayenne pepper, red pepper flakes, or any other preferred seasonings on top of the cheese. Serve the enchiladas with chopped tomatoes, cilantro, scallions, salsa, light sour cream, or plain Greek yogurt.


Looking for more cheesy-delicious dinner recipes? Try my  Grilled Chicken Parm and Spinach Lasagna!