Crock-Pot Red Chicken Enchiladas Recipe

4.50 from 2 votes

Crock-Pot Red Chicken Enchiladas: a delicious Mexican dish that's an easy weeknight dinner—hands-off prep with bold, comforting flavors.

Prep Time30

Cook Time4

Total Time4 30

Course: Entrée

Cuisine: Mexican

Keyword: Cheese, Chicken

Crock-Pot Size: 6 Quart Crock-Pot, 6.5 Quart Crock-Pot, 7 Quart Crock-Pot

Servings: Servings

Calories: 124kcal

Author: Heidi Kennedy

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.

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.