The Best Chicken Enchiladas are definite favorites! They begin in the crockpot, are easy to make and are amazing with my quick homemade enchilada sauce!

The Best Chicken Enchiladas are definite favorites! They begin in the crockpot, are easy to make and are amazing with my quick homemade enchilada sauce! //

I’ve always been a huge fan of delicious, simple suppers. I think most of you are with me on that one, right? Well, friends, these enchiladas most certainly fit that criteria! In fact, I’ll go so far as to say these are the BEST Chicken Enchiladas I’ve ever tasted!

Best Chicken Enchiladas

If you cook supper for your family, you probably know this already, but there are food phases our kids seem to go through. At least that has been true in my house.

However, it seems that no matter what my son might not want to eat that week, I have always been able to count on delicious meals filled with cheese! In everything from Three Cheese White Pizza, to Chicken Quesadillas, to this scrumptious recipe, cheese has always been something Sam loves to eat!

And let me tell you, the cheese – and everything else – on these enchiladas is what dreams are made of!

Chicken Enchilada Recipe

This recipe couldn’t be any simpler. The hardest part of the entire recipe is taken care of with the slow cooker, or crock pot as my Grandmother called it. I just toss my chicken into my slow cooker with my homemade enchilada sauce or my blender enchilada sauce and set the timer. That doesn’t sound too bad at all, does it?

These are absolutely the best I’ve ever tasted, too. They’ve been a favorite in my family and here on the blog for so many, many years and I’ve made them more times than I can count! I would say they are the best ever because the chicken cooked in that delicious enchilada sauce all day, but really, I think it’s the layering of flavors and textures that hits this right out of the park.

How to Make Chicken Enchiladas

For these Chicken Enchiladas, you’ll need:

  • Chicken
  • Enchilada Sauce
  • Onion
  • Green Onion
  • Green Chilis
  • Tortillas
  • Monterey Jack Cheese

Slow Cook. Spray your slow cooker insert with non-stick spray. Add the chicken to the slow cooker insert and pour 2 cups of enchilada sauce over the chicken. Cook on High for 4 hours or Low for 8 hours.

Shred. Once chicken is done, shred the chicken with two forks in the enchilada sauce.

Mix. Add the drained green chilis and diced onion to the chicken and mix well.

Preheat. Preheat oven to 350 degrees Fahrenheit and spray a 9×13 baking dish with non-stick spray.

Assemble. Spoon the chicken mixture into the center of each tortilla and top with grated cheese. Fold the tortilla over the filled center and place each filled and folded tortilla into the baking dish seam side down. Repeat the process until all are completed and in the baking dish.

Pour. Pour the remaining enchilada sauce over the assembled tortillas in the baking dish. Top with grated cheese.

Bake. Place in oven and bake for about 20 minutes or until cheese is completely melted and bubbly.

Serve. Garnish with chopped green onions or cilantro if desired and serve. Enjoy!

Chicken Enchiladas Recipe from

Other Enchiladas To Try

If you love enchiladas like my family does, then you may want to give some of my other recipes a try:

Buffalo Chicken Enchiladas

Beef Enchiladas

Beef and Bean Enchiladas 

White Chicken Enchiladas

If you are looking for a simple, delicious supper recipe then you’ve just got to try this! I promise, it’ll knock your socks off!

Here’s my Chicken Enchilada Recipe. I think you are going to LOVE them!

The Best Chicken Enchiladas are definite favorites! They begin in the crockpot, are easy to make and are amazing with my quick homemade enchilada sauce! //

Chicken Enchiladas Recipe

The Best Chicken Enchiladas are definite favorites! They begin in the crockpot, are easy to make and are amazing with my quick homemade enchilada sauce!
4.94 from 16 votes

Review Recipe

Print Recipe

Prep Time10 mins
Cook Time4 hrs 20 mins
Total Time4 hrs 30 mins
Servings: 8
Course Main Course
Calories: 265kcal
Serving Size 1enchilada
Cuisine Mexican
Author: Robyn Stone


  • 4 skinless chicken breasts
  • 3 cups enchilada sauce
  • ½ medium medium onion diced
  • 1 (4-ounce) can green chilies
  • 8 (10-inch) corn or flour tortillas
  • 12 ounces Monterrey Jack cheese grated
  • 2 green onions chopped


  • Spray slow cooker insert with non-stick cooking spray. Add chicken to slow cooker insert and pour2 cups of enchilada sauce over the chicken. Cook on High setting for 4 hours or low setting for 8 hours. Shred chicken with a fork in the enchilada sauce. Drain green chilis and add to the chicken along with the diced onion. Mix well to combine.
  • Preheat oven to 350º F.
  • Spray a 9×13 baking dish with non-stick cooking spray. Spread about 1/4 cup enchilada sauce into the bottom of the baking dish.
  • Spoon chicken mixture into the center of each flour tortilla. Top with about ½ cup grated cheese and fold two ends of tortilla over the filled center. Place the tortilla seam side down into the baking dish. Repeat until all tortillas have been filled.
  • Pour remaining enchilada sauce over the assembled tortillas. Top with grated cheese. Place in oven and bake for about 20 minutes, until cheese has melted thoroughly and has become bubbly.
  • Garnish with green onions or cilantro, if desired.


Nutrition Information

Serving: 1enchilada | Calories: 265kcal | Carbohydrates: 9g | Protein: 24g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 74mg | Sodium: 1081mg | Potassium: 261mg | Fiber: 1g | Sugar: 6g | Vitamin A: 975IU | Vitamin C: 3.5mg | Calcium: 324mg | Iron: 1.1mg
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Robyn xo

Chicken Enchiladas Recipe - Chicken Enchiladas make a perfect weeknight meal! Seriously the BEST chicken enchilada recipe and one the whole family will love! It will become a favorite! //

From the Add a Pinch recipe archives. Originally published 2012.

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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94 Comments Leave a comment or review

    1. Hi! Robyn’s cheese recommendations are always spot on! I think that ready to go cheese would be fine but try it as suggested when you can!

  1. Question: Say I wanted a creamier inside, could I add cream cheese or sour cream to the filling??? Would that flavor and texture combo work?

    1. Hi. I make enchiladas often, from a recipe given to me from a friend who was from Mexico. I add a can or two of thick cream or (sour cream)if I don’t have the other, over the rolled enchiladas and sauce, then add a topping of mozzarella and bake. I also use the small corn tortillas and dip them in enchilada sauce before adding chicken.

  2. Just made these today and I must say, they are Simply Delicious! I substituted jalapeno instead of green chilies. I put the chicken in with two cans of red enchilada sauce, half an onion, and a whole jalapeno diced up. After about four and a half hours on high the chicken was very shreddable and then roll them up in tortillas put in a baking dish, added cheese and baked. Add a little salt pepper on top and you’ll never go wrong..

  3. Whole family liked it. I made your homemade sauce with whatever tomato products I had on hand. I also added some tomatillo salsa for dad cause he likes spicy! 

  4. Hi Robyn

    I always try out your recipes but with a twist due to the difference in ingredients
    I live in Durban, South Africa
    What other sauce can I use, if we don’t get enchilada sauce.
    I definitely want to try this for my kids

    1. Hi Mandy!
      I’m so glad you make many of the recipes – I hope that you and your family enjoy them!
      I’m not sure of another product you could purchase that would replace the enchilada sauce if you can’t find it, but I do have a recipe I use for Enchilada Sauce if you are able to find the ingredients to make it. My family loves it!
      I hope this helps and that you enjoy these! Thanks so much! xo

  5. Question about making ahead. Have chicken all cooked and ready to assemble. Have to make an unexpected trip out of town. Do I bake it before freezing, or just assemble,freeze, thaw and bake later?

  6. Thank you very much for this recipe. I tried them and the flavor was absolutely what I hoped it would be. I just made one adjustment and it was more structural than ingredients-wise. I made a “stack” with three of the flat-out wraps and an 8×11 pan by putting sauce and one sheet down, and then half the cream cheese and chicken mixture, another sheet and other half of the mixture, and then the last sheet and topping with the cheese. It’s just me eating and I like lots of room for veggie carbs, so my macros only would have allowed me one enchilada per day and they wouldn’t have stayed good the whole 12 days. I’m definitely keeping this recipe, thank you!

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