CRAZY GOOD CHICKEN ENCHILADAS

Are you craving the delicious, comforting flavors of enchiladas but dreading the rolling and baking process? I hear you! That’s why I’m absolutely thrilled to share this incredibly easy Creamy Chicken Enchilada Crock Pot Meal. Forget slaving over a hot stove – with this recipe, you’ll have a restaurant-worthy meal ready with minimal effort. Get ready for a symphony of cheesy, chicken-y goodness that will become a family favorite!

Gathering Your Heavenly Ingredients

Here’s what you need to whip up this incredibly flavorful and easy enchilada dish. Don’t worry, most of these are pantry staples!

For the Creamy Chicken Filling:

• 2 lbs Boneless, Skinless Chicken Breasts: The heart of our enchiladas! You can also use thighs for even more flavor.
• 1 (10.75 oz) can Cream of Chicken Soup: Provides the creamy base.
• 1 (10 oz) can Diced Tomatoes and Green Chilies (Rotel): Adds a little kick and tons of flavor.
• 1 packet Taco Seasoning: For that classic enchilada spice.
• 1/2 cup Chicken Broth: To keep the chicken moist and delicious.
• 1/2 cup Sour Cream: Adds a tangy richness.
• 4 oz Cream Cheese, softened: For extra creaminess and richness.

For the Enchilada Assembly:

• 10-12 Corn Tortillas: The vessels for our delicious filling.
• 2 cups Shredded Cheddar Cheese: The more cheese, the merrier!
• Optional Garnishes: Cilantro, diced avocado, green onions, sour cream

Step-by-Step to Enchilada Nirvana

Let’s get cooking! This recipe is so easy, you’ll be amazed at how quickly it comes together.

Making the Creamy Chicken Filling:

1. Place the chicken breasts in the bottom of your crock pot.
2. In a medium bowl, combine the cream of chicken soup, diced tomatoes and green chilies, taco seasoning, and chicken broth. Mix well.
3. Pour the mixture over the chicken breasts.
4. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and easily shreds.
5. Once the chicken is cooked, shred it with two forks directly in the crock pot.
6. Stir in the sour cream and softened cream cheese until well combined. This is where the magic happens and the “creamy” really comes alive!

Assembling Your Enchiladas:

1. Preheat your oven to 350°F (175°C).
2. Lightly grease a 9×13 inch baking dish.
3. Warm the tortillas slightly to make them more pliable. You can do this by microwaving them for about 30 seconds wrapped in a damp paper towel. This prevents them from cracking.
4. Spoon about 1/3 cup of the chicken mixture into each tortilla.
5. Roll up the tortilla tightly and place it seam-side down in the prepared baking dish.
6. Repeat with the remaining tortillas and chicken mixture.
7. Sprinkle the shredded cheddar cheese evenly over the top of the enchiladas.
8. Bake for 20-25 minutes, or until the cheese is melted and bubbly.

Why This Crock Pot Method Rocks!

Okay, let’s be real. We’re all busy, right? That’s why I adore this crock pot version. Here’s why it’s a total game-changer:

• Hands-Off Cooking: The crock pot does almost all the work. You just dump, set, and forget!
• Flavor Explosion: The slow cooking process allows the flavors to meld together beautifully, creating a depth of flavor you just can’t get with faster cooking methods.
• Perfect for Meal Prep: This recipe is fantastic for meal prepping. Make a big batch on Sunday and enjoy it throughout the week.
• Crowd-Pleaser: Whether you’re feeding your family or hosting a party, this Creamy Chicken Enchilada Crock Pot Meal is guaranteed to be a hit.

Level Up Your Enchiladas: Pro Tips & Variations

Want to customize your enchiladas? Here are a few ideas to take them to the next level!

• Spice It Up: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the chicken mixture for extra heat.
• Veggie Boost: Stir in some cooked corn, black beans, or chopped bell peppers to the chicken mixture for added nutrients and flavor.
• Cheese Galore: Experiment with different types of cheese. Monterey Jack, pepper jack, or a Mexican cheese blend would all be delicious.
• Green Chile Love: Add a can of green chiles for extra flavor
• Make it Lighter: Use low-fat cream of chicken soup, light sour cream, and reduced-fat cheese.

Serving Suggestions: Complete the Feast

These enchiladas are delicious on their own, but here are some serving suggestions to create a complete and satisfying meal:

• Rice and Beans: Serve with a side of Mexican rice and refried beans for a classic combination.
• Guacamole and Salsa: Top with fresh guacamole and your favorite salsa.
• Chopped Salad: A simple salad with a lime vinaigrette provides a refreshing contrast to the richness of the enchiladas.
• Chips and Queso: A must-have for any Mexican-inspired meal!

Troubleshooting Tips: No Enchilada Disaster Here!

Even the easiest recipes can sometimes present challenges. Here’s how to troubleshoot common issues:

• Tortillas Cracking: As mentioned before, warming the tortillas slightly before rolling helps prevent cracking. If they are still cracking, try dipping them briefly in enchilada sauce before filling.
• Filling Too Runny: If your filling is too runny, you can thicken it by adding a tablespoon of cornstarch mixed with a tablespoon of cold water to the crock pot during the last 30 minutes of cooking.
• Enchiladas Too Dry: If your enchiladas are drying out in the oven, cover the baking dish with foil for the first 15 minutes of baking.
• Crockpot Running Hot: Every slow cooker is different. If yours cooks hot, check the chicken after 5 hours on low.

Beyond Enchiladas: More Crock Pot Inspiration

If you love this easy crock pot recipe, you’ll also adore these other delicious and convenient meals. Have you tried CREAMY DREAMY CHICKEN CASSEROLE? It’s another incredibly comforting and easy dish. And if you are wanting to compare recipes, our CHICKEN ENCHILADAS are a great traditional option. If you like enchiladas, you will be delighted with CROCKPOT CHICKEN ENCHILADA MAGIC. For other great crockpot meals, don’t forget to check out CROCKPOT TACO CASSEROLE, and CROCKPOT CRACK CHICKEN HEAVEN. Oh, and for a delightful soup option, be sure to give Crockpot White Chicken Chili a try!

Get Ready to Dig In!

I truly hope you enjoy this Creamy Chicken Enchilada Crock Pot Meal as much as my family does! It’s a simple, delicious, and satisfying dish that’s perfect for any occasion. So, gather your ingredients, fire up your crock pot, and get ready for a flavor explosion that will leave you wanting more. Happy cooking, my friend!

CRAZY GOOD CHICKEN ENCHILADAS

Amelia Chen-Morrison

These Creamy Chicken Enchiladas are a breeze to make in the crock pot, delivering a restaurant-worthy meal with minimal effort. Featuring a cheesy, chicken-y filling and a creamy sauce, this recipe is perfect for busy weeknights or meal prepping. Enjoy a flavorful and satisfying dish that the whole family will love.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 20 minutes mins

Course Main Course

Cuisine Mexican

Servings 6

Calories 450 kcal

Equipment

• Crock-Pot (slow cooker)
• Medium bowl
• Two forks
• 9×13 inch baking dish
• Microwave (optional)
• Paper towels (optional)
• Measuring cups
• Measuring spoons
• Can opener
• Oven

Ingredients

  

• 2 lbs boneless, skinless chicken breasts
• 1 packet taco seasoning
• ½ cup chicken broth
• ½ cup sour cream
• 4 oz cream cheese, softened
• 10-12 corn tortillas
• 2 cups shredded cheddar cheese
• Optional garnishes: cilantro, diced avocado, green onions
• Cooking spray or oil

Instructions

 

• Place the chicken breasts in the bottom of your crock pot.
• In a medium bowl, combine the cream of chicken soup, diced tomatoes and green chilies, taco seasoning, and chicken broth. Mix well.
• Pour the mixture over the chicken breasts.
• Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and easily shreds.
• Once the chicken is cooked, shred it with two forks directly in the crock pot.
• Stir in the sour cream and softened cream cheese until well combined.
• Preheat your oven to 350°F (175°C).
• Lightly grease a 9×13 inch baking dish.
• Warm the tortillas slightly to make them more pliable. You can do this by microwaving them for about 30 seconds wrapped in a damp paper towel.
• Spoon about 1/3 cup of the chicken mixture into each tortilla.
• Roll up the tortilla tightly and place it seam-side down in the prepared baking dish seam-side down.
• Repeat with the remaining tortillas and chicken mixture.
• Sprinkle the shredded cheddar cheese evenly over the top of the enchiladas.
• Bake for 20-25 minutes, or until the cheese is melted and bubbly.

Notes

For spicier enchiladas, add a pinch of cayenne pepper or your favorite hot sauce to the chicken mixture. You can also add cooked corn, black beans, or chopped bell peppers for added nutrients and flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To prevent tortillas from cracking during rolling, lightly brush them with oil before filling. If the filling becomes too runny, mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the crock pot during the last 30 minutes of cooking to thicken.