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! //addapinch.com

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 addapinch.com

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! //addapinch.com

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

Ingredients

  • 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

Instructions

  • 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.

Video

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

Enjoy!
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! // addapinch.com

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 Lynn,
      I would assemble these up to the point of topping the folded enchiladas with the grated cheese (save that til cooking). Store these in airtight container in freezer for up to 3 months.
      Thaw in refrigerator, then add grated cheese and bake according to recipe instructions.
      I hope you enjoy them! xo

  1. These look so yummy! Is there a particular enchilada sauce brand you would suggest buying (too lazy to make it) as I know different sauces have different tastes? Thank you—company is coming!

  2. Am I crazy of is 1 cup of shredded cheese 16 oz? Your recipe calls for 12 oz for the whole thing, but it says 1/2 cup per enchilada, and the 7 in the pan from your video would be 7 x .5 cups = 3.5 cups = 56 oz or shredded cheese for the enchiladas alone, which leaves nothing to top them with. Is the cheese number way off or am I?

    1. ! cup of shredded cheese is actually 4 ounces not 16. Sorry this confusing. Hope you enjoy it! Thanks

    1. You can use chicken thighs if you prefer, Janet. I usually make these with chicken breasts but thighs should work fine.

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