Slow Cooker Salsa Chicken Enchiladas (Easy & Meal-Prep Friendly)
A healthy, cheesy comfort-food dinner—made with salsa pulled chicken, plus leftovers for later!
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.
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.