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Crockpot Chicken Enchilada

Crockpot chicken enchilada roll-ups are slow-cooked chicken stuffed into flour tortillas and finished with bubbling melted cheese. This Tex-Mex enchilada method keeps the filling tender and makes the sauce soak right into each roll.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken and sauce base
  • 2 lb boneless skinless chicken breasts
  • 2 can (10 oz) red enchilada sauce
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 0.5 tsp chili powder
  • 0.5 tsp salt
Enchilada filling
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (4 oz) diced green chiles
  • 2 cup shredded Mexican cheese blend
To serve
  • 1 Sour cream
  • 1 fresh cilantro
  • 1 jalapeños
Tortillas
  • 8 large flour tortillas

Equipment

  • 1 slow cooker

Method
 

Slow-cook the chicken
  1. Place the chicken breasts in the slow cooker and pour 1 can of red enchilada sauce over the top until evenly covered.
  2. Sprinkle over the cumin, garlic powder, chili powder, and salt so the spices are distributed on the chicken and sauce.
  3. Cook on low for 5–6 hours, until the chicken is very tender and easily shreds when pulled with a fork.
  4. Remove the chicken, shred it with two forks, and return it to the slow cooker if needed to keep the mixture warm.
Make the enchilada filling
  1. Mix the shredded chicken with the black beans, diced green chiles, and 1 cup of the shredded Mexican cheese blend until the filling looks evenly combined.
Assemble and heat the enchiladas
  1. Spread a thin layer of the remaining enchilada sauce on the bottom of a clean slow cooker so the tortillas won’t stick.
  2. Fill each flour tortilla with the chicken mixture, roll tightly, and place seam-side down in the slow cooker.
  3. Pour the remaining enchilada sauce over the top and sprinkle with the remaining shredded cheese.
  4. Cook on high for 1 hour until heated through, with melted cheese visible on top and around the edges.
  5. Serve topped with sour cream, fresh cilantro, and jalapeños.

Notes

Pro tip: When shredding, pull the chicken into small strands so it distributes well inside each tortilla roll. Refrigerate leftovers in a covered container for up to 3 days; reheat in the microwave or in a covered skillet until hot. Freezing is not recommended because tortillas can soften after thawing. For a lighter swap, use reduced-fat Mexican cheese blend and reduced-sodium enchilada sauce.