Better Than Takeout Slow Cooker Chicken Enchiladas

Craving juicy, flavorful Chicken Enchiladas? My slow cooker recipe delivers restaurant-quality taste at home. After making this many times, I discovered the trick to perfectly crispy enchiladas every time. The golden, melty cheese and tender chicken will make your family beg for this better-than-takeout dinner. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Baked Potato Skins with Cheddar and Greek Yogurt and Juicy Greek Chicken Burgers with Tzatziki Sauce.

What You'll Need for Better Than Takeout Slow Cooker Chicken Enchiladas

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1.5 lbs boneless, skinless chicken breasts
• 1 can (10 oz) enchilada sauce
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn
• 1 cup shredded Mexican cheese blend
• 1 packet (1.27 oz) taco seasoning
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper, to taste
• Optional: Fresh cilantro, chopped
• Optional: Diced avocado
• Optional: Sour cream
• Optional: Sliced green onions

How to Make Better Than Takeout Slow Cooker Chicken Enchiladas

1. Step 1: Place chicken breasts in the slow cooker. Season with taco seasoning, cumin, chili powder, salt, and pepper. Pour enchilada sauce over the chicken.
2. Step 2: Add black beans and corn to the slow cooker. Stir gently to combine.
3. Step 3: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
4. Step 4: Shred the chicken using two forks. Stir in half of the shredded cheese.
5. Step 5: Spoon the chicken mixture into tortillas, roll them up, and place them seam-side down in a baking dish. Pour the remaining enchilada sauce over the top. Sprinkle with the remaining cheese.
6. Step 6: Bake at 375°F (190°C) for 20-25 minutes, until the cheese is melted and bubbly, and the tortillas are crispy.

Storing & Reheating Better Than Takeout Slow Cooker Chicken Enchiladas

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: You can assemble the enchiladas up to a day ahead. Store in the fridge until ready to bake.

Freezing Better Than Takeout Slow Cooker Chicken Enchiladas

Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes, until heated through. Microwave: Reheat in the microwave for 2-3 minutes, until heated through. Add a little water to the dish to prevent drying out.

Recipe Notes

• Chef tip: For a spicier dish, add a diced jalapeño to the slow cooker.
• Best substitution: Use shredded chicken from a rotisserie chicken to save time.
• Make-ahead: Assemble the enchiladas up to a day ahead. Store in the fridge until ready to bake.
• Scaling: This recipe can be easily doubled to serve a larger crowd.
• Troubleshooting: If your enchiladas are too dry, add a little water or chicken broth to the slow cooker before cooking.

Better Than Takeout Slow Cooker Chicken Enchiladas

⏱

Prep

15 mins

🍳

Cook

6-8 hrs (low) or 3-4 hrs (high)

⏳

Total

7-9 hrs (low) or 4-5 hrs (high)

🍽

Serves

6 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 can (10 oz) enchilada sauce
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn
• 1 cup shredded Mexican cheese blend

Seasonings

• 1 packet (1.27 oz) taco seasoning
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper, to taste

Optional Toppings

• Fresh cilantro, chopped
• Diced avocado
• Sour cream
• Sliced green onions

Instructions

1. Step 1: Place chicken breasts in the slow cooker. Season with taco seasoning, cumin, chili powder, salt, and pepper. Pour enchilada sauce over the chicken.
2. Step 2: Add black beans and corn to the slow cooker. Stir gently to combine.
3. Step 3: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
4. Step 4: Shred the chicken using two forks. Stir in half of the shredded cheese.
5. Step 5: Spoon the chicken mixture into tortillas, roll them up, and place them seam-side down in a baking dish. Pour the remaining enchilada sauce over the top. Sprinkle with the remaining cheese.
6. Step 6: Bake at 375°F (190°C) for 20-25 minutes, until the cheese is melted and bubbly, and the tortillas are crispy.

Notes

• Chef tip: For a spicier dish, add a diced jalapeño to the slow cooker.
• Best substitution: Use shredded chicken from a rotisserie chicken to save time.
• Make-ahead: Assemble the enchiladas up to a day ahead. Store in the fridge until ready to bake.
• Scaling: This recipe can be easily doubled to serve a larger crowd.
• Troubleshooting: If your enchiladas are too dry, add a little water or chicken broth to the slow cooker before cooking.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes, until heated through.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, until heated through. Add a little water to the dish to prevent drying out.
• Make ahead: You can assemble the enchiladas up to a day ahead. Store in the fridge until ready to bake.

Nutrition Per Serving

• Calories: 380
• Protein: 35g
• Fat: 12g
• Carbs: 32g
• Fiber: 5g
• Sugar: 3g
• Sodium: 1200mg
• Cholesterol: 95mg
• Sat. Fat: 6g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Better Than Takeout Slow Cooker Chicken Enchiladas FAQs

A Warm Final Note

I can’t wait for you to try Better Than Takeout Slow Cooker Chicken Enchiladas and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!