There is something about enchiladas bubbling away in the oven that just feels like home. The saucy top… the melty cheese… the warm, cozy filling tucked inside soft tortillas. It’s comfort food at its best.

Featured Review

This is terrific. Easy to make. Easy to devour!

Linda
(5 stars) 3 ratings
Add your review
A white baking dish filled with cheesy enchiladas topped with melted cheese and cilantro, surrounded by small bowls of jalapeños, sour cream, guacamole, and fresh herbs on a light surface.
You roll the saucy chicken into tortillas, top everything with enchilada sauce and plenty of cheese, and bake until it’s bubbling and golden… YUM!!

But here’s the best part: I build this recipe with my Slow Cooker Salsa Pulled Chicken… which means you’ll have about 5 cups of juicy, flavor-infused chicken total. You’ll use about half for these enchiladas… and the rest is ready and waiting for tacos, grain bowls, lettuce wraps, stuffed sweet potatoes, or a quick salad later in the week. Future meals = YAY. (P.S. If you prefer to skip the slow cooker chicken method, I provide quick directions for making this with a rotisserie chicken or leftover chicken in the notes below. It’s a nice shortcut!)

Step 1: Prepare the Slow Cooker Salsa Pulled Chicken

Step 2: Assemble the enchiladas

The beauty of this recipe is how little it asks of you. You’re not making a complicated sauce from scratch or spending an hour in the kitchen — you’re layering a few ingredients, rolling them up, and letting the oven do the rest. It’s the kind of meal that looks and tastes like you put in wayyyy more effort than you actually did, which is my personal definition of a great recipe.

And if you’re feeding a crowd? You’ve got enough salsa chicken to double the enchiladas (two casserole pans, 8 enchiladas in each, smothered in sauce and cheese). Just know… leftovers might not happen. They never do in my house! 

A wooden spoon lifts a cheesy, golden-brown Slow Cooker Chicken Enchilada from a white baking dish. Fresh cilantro tops the dish, with guacamole and sour cream in small bowls in the background.
A plate with a cheesy Slow Cooker Chicken Enchilada topped with sour cream and jalapeño slices, served with guacamole in a small bowl. Corn chips and more enchiladas are visible in the background.
I love to serve it with a dollop of sour cream or Greek yogurt and my Creamy Guacamole!

This one is a guaranteed crowd-pleaser— and I mean that in the most literal way. There is something about the moment these enchiladas land on the table that just gets people going. The oohs and ahhs from my crew start the second the dish comes out of the oven— that bubbling cheese, that golden top, that smell — and they only get louder as everyone digs in. Even the picky eaters. Especially the picky eaters. It never gets old, and honestly…. that reaction is exactly why I keep coming back to this recipe again and again!

For another cheesy, crowd-wowing dinner that comes together fast, try my Skillet Lazy Lasagna (It’s a forever favorite). And if you’re in the mood for something equally hearty and satisfying, my Shepherd’s Pie Stuffed Sweet Potatoes are pure comfort in every bite. Finally, when pizza night calls, this Sheet Pan Veggie Pizza always answers! 

A close-up of Slow Cooker Chicken Enchiladas topped with sour cream and sliced jalapeño on a plate, with a fork lifting a bite. A small bowl of guacamole and chips are in the background.

Definitely try my One-Skillet Enchiladas too!

A white baking dish filled with cheesy enchiladas topped with melted cheese and cilantro, surrounded by small bowls of jalapeños, sour cream, guacamole, and fresh herbs on a light surface.
(5 stars) 3 ratings

Slow Cooker Salsa Chicken Enchiladas (Easy & Meal-Prep Friendly)

A healthy, cheesy comfort-food dinner—made with salsa pulled chicken, plus leftovers for later!
Yield: 4 servings*
Prep Time: 10 minutes
Cook Time: 4 hours
Bake Time: 15 minutes
Total Time: 4 hours 25 minutes
Print Recipe Pin Recipe Leave a Review

Ingredients
 

Slow Cooker Salsa Pulled Chicken

  • 2 pounds boneless, skinless chicken breasts or thighs
  • 2 cups high-quality salsa, choose one you love — flavor matters!
  • 1 heaping tablespoon taco seasoning
  • Optional flavor boost: ½ teaspoon ground cumin + squeeze of fresh lime at the end

Enchiladas

  • 1 to 1½ cups enchilada sauce, or taco sauce, divided
  • 1 cup shredded Mexican-blend cheese or sharp cheddar
  • 8 small tortillas, corn or flour
  • Chopped fresh cilantro, optional garnish

Optional toppings for serving:

  • Chopped tomatoes, scallions, extra salsa, light sour cream or plain Greek yogurt

Instructions
 

Make the Salsa Pulled Chicken

  • Add the chicken to the bottom of your slow cooker. In a small bowl, stir the salsa with the taco seasoning (and cumin, if using), then pour it evenly over the chicken. Cover and cook: High for 4 hours or Low for 8 hours.
    When finished, you’ll notice quite a bit of liquid in the slow cooker — that’s normal! Shred the chicken directly in the cooker using two forks and stir well so all of that flavorful liquid gets absorbed back into the meat. Finish with a squeeze of fresh lime, if desired.
    You’ll have about 5 cups of salsa pulled chicken total. For this recipe, you’ll use about 2½ cups, leaving roughly half for another meal.

Assemble the Enchiladas

  • Preheat oven to 350°F. Spread a thin layer of enchilada sauce across the bottom of a 9 x 13–inch baking dish.
    If your tortillas feel dry or crack when rolled, microwave them between damp paper towels for about 30 seconds to soften.
  • Working one tortilla at a time: Lightly spread about 1 tablespoon enchilada sauce over the surface. Add about ⅓ cup salsa pulled chicken down the center. Roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas.

Finishing sauce, cheese and bake

  • Once assembled, pour the remaining enchilada sauce evenly over the top and sprinkle with cheese. Bake for about 15 minutes, until the cheese is melted and bubbly. Garnish and serve with your favorite toppings.

Notes

* Leftover salsa chicken: This recipe intentionally makes extra salsa pulled chicken (about 2½ cups). Store the leftover chicken in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. It’s perfect for tacos, burrito bowls, quesadillas, salads, or stuffed peppers.
• Using rotisserie or leftover chicken: Remove and discard the skin, then pull the meat from the bones and shred or chop it into bite-sized pieces. Place the chicken in a bowl. For every 1 cup of chicken, start by mixing in ¼ cup salsa, then add more salsa a heaping tablespoon at a time until the mixture reaches your desired consistency.
• To make this gluten-free: Use certified gluten-free corn tortillas and double-check that your enchilada sauce is gluten-free.
• To make this dairy-free: Use a plant-based shredded cheese or skip the cheese and top with avocado slices for creamy richness.
• Flavor boost ideas: Sprinkle a pinch of cumin, cayenne, or red pepper flakes over the cheese before baking for extra depth and a little kick.
• Lower-carb option: Skip the tortillas and turn this into an enchilada-style chicken bake layered with zucchini slices or serve in lettuce cups.
• Storage & reheating: Store baked enchiladas in the refrigerator for up to 2 days. Reheat in a 350°F oven until warmed through, or microwave individual portions.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Serving Size: 2 enchiladasCalories: 410Carbohydrates: 33gProtein: 35gTotal Fat: 15g— Unsaturated Fat: 9g— Saturated Fat: 6gCholesterol: 110mgSodium: 875mgPotassium: 555mgFiber: 2gTotal Sugar: 3g— Natural Sugar: 3g— Added Sugar: 0gCalcium: 245mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!