Make some delicious Crock-Pot Chicken Enchiladas for dinner or for a crowd. Either way they are sure to please the palate when you are craving Mexican food!
Crock-Pot Red Chicken Enchiladas: Easy Weeknight Mexican Dinner
If you crave Mexican flavors without standing over a hot stove for hours, this Crock-Pot Red Chicken Enchiladas is your new go-to. It’s tender, comforting, and seriously simple—a perfect easy weeknight dinner that the whole family will love.
What makes it special
- No-fuss prep: Toss everything into a slow cooker, and you’re done.
- Deep, smoky flavor: Red enchilada sauce mingles with onions, garlic, and spices for a rich sauce base.
- Shredded chicken perfection: Juicy chicken shreds soak up the sauce and distribute through every bite.
- Melty cheese bliss: A generous amount of cheese keeps things creamy and irresistible.
What you’ll need
- 2 Cups Shredded Chicken (from leftovers or a rotisserie chicken)
- 20 Ounces Canned Red Enchilada Sauce
- 20 Whole Corn Tortillas
- 1 Cup Shredded Cheddar Cheese (or Monterey Jack Cheese)
- ½ cup Yellow Onions (diced)
- 1 Clove Garlic (minced)
- ½ Teaspoon Ground Cumin
- ½ Teaspoon Ground Chili Powder
- ¼ Teaspoon Kosher Salt
- ¼ Teaspoon Freshly Ground Black Pepper
Tips for the best results
- Make it easier with leftovers: If you have leftover rotisserie chicken, you can skip the initial cooking step and shred it straight into the mix.
- Tortilla choice matters: For easier rolling, use slightly warmed tortillas. If they crack, wrap them in a damp paper towel and warm for 20–30 seconds.
- Sauce hydration: If the mixture seems dry, add a splash more red enchilada sauce or a little chicken broth to reach your desired sauciness.
- Cheese layering: You can mix a portion of the cheese into the filling for extra cheesy pockets or reserve most for the top for a gooey melty crust.
- Spice level: Use a medium or spicy enchilada sauce if you want to make it spicier. Or add some chili powder to the canned sauce to your spice comfort level.
Make it your own: fun variations
- Tex-Mex twist: Add a can of black beans and corn for color, texture, and protein.
- Veggie boost: Stir in sautéed bell peppers or spinach for extra nutrients.
- Green enchilada option: Swap in green enchilada sauce for a different flavor profile, but keep the rest of the method the same.
- Protein swap: Try shredded pork or turkey for a different weeknight favorite.
Serving suggestions
- Classic: Serve with warm tortillas or over a bed of rice for a more filling plate.
- Toppings: Sour cream, sliced avocados, chopped cilantro, and a squeeze of lime brighten the dish.
- Side options: Refried beans and Mexican rice are classic side dish options.
Frequently Asked Questions
Can I use shredded rotisserie chicken to make red chicken enchiladas in my slow cooker?
Yes, you can easily use rotisserie chicken, simply pull the meat from the chicken and shred it to make enchiladas. You can alternatively just use leftover cooked chicken.
What can I substitute for the red enchilada sauce?
Green enchilada sauce or a mild tomatoes-and-chiles sauce work. For a richer flavor, mix in a bit of chili powder and cumin.
Can I freeze the leftovers?
Yes. Freeze the cooked enchiladas in an airtight container for up to 2 months. Thaw before reheating.
What about dairy-free or vegan options?
Use dairy-free cheese or omit cheese. For a vegan version, use a plant-based sauce, shredded jackfruit or beans, and dairy-free cheese.
How can I add veggies without changing texture too much?
Add finely chopped bell peppers, corn, or black beans to the filling. They heat well in slow cookers and blend with the sauce.
Special Diets
Gluten Free | Low Calorie | Low Carb | Low Fat | Low Sugar
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Crock-Pot Red Chicken Enchiladas Recipe
Crock-Pot Red Chicken Enchiladas: a delicious Mexican dish that's an easy weeknight dinner—hands-off prep with bold, comforting flavors.
Equipment
Ingredients
- 2 cups Shredded Chicken (from leftovers or a rotisserie chicken)
- 20 Ounces Canned Red Enchilada Sauce
- 20 Whole Corn Tortillas
- 1 cup Shredded Cheddar Cheese (or Monterey Jack Cheese)
- ½ cup Yellow Onions (diced)
- 1 Clove Garlic (minced)
- ½ Teaspoon Ground Cumin
- ½ Teaspoon Ground Chili Powder
- ¼ Teaspoon Kosher Salt
- ¼ Teaspoon Freshly Ground Black Pepper
Instructions
- Add thin layer of the Red Enchilada Sauce on the bottom of either a 3.5 Quart Casserole Crock-Pot OR a 6 Quart or larger Crock-Pot.
- In a medium mixing bowl, mix 1 cup Shredded Cheddar Cheese2 cups Shredded Chicken with half of the Red Enchilada Sauce, ½ cup Yellow Onions, 1 Clove Garlic, ½ Teaspoon Ground Cumin, ½ Teaspoon Ground Chili Powder, ¼ Teaspoon Kosher Salt, and ¼ Teaspoon Freshly Ground Black Pepper.
- Dip or toss the 20 Whole Corn Tortillas one at a time in the remaining sauce, then spoon a portion of the chicken mix onto each tortilla and roll. Place seam-side down in the slow cooker. Repeat until you have used all of the tortillas.
- Pour the rest of the red enchilada sauce over the top of the enchiladas. Sprinkle with cheese all over.
- Cover and cook on LOW for 4–6 hours, or until heated through and the flavors meld.
- Spoon onto plates, garnish with cilantro or jalapeños if desired, and dollop with sour cream.
Notes
- For extra flavor, mix a little sour cream into the chicken filling.
- If your corn tortillas crack, soften them by microwaving a stack with a damp paper towel for 1 minute before filling.
- For a lighter version, substitute part of the cheese with a queso fresco or skip cheese on top and add a dollop of Greek yogurt at serving.
Nutrition
Calories: 124kcal | Carbohydrates: 7g | Protein: 11g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 32mg | Sodium: 648mg | Potassium: 94mg | Fiber: 1g | Sugar: 4g | Vitamin A: 534IU | Vitamin C: 2mg | Calcium: 89mg | Iron: 1mg
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Cant wait to try this my husband loves Chicken Enchillads