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.

More about me

94 Comments Leave a comment or review

  1. Mmm yum! I’ve never really ventured into cooking Mexican at home much aside from occasionally using those pre made packages from the supermarkets. This looks sooo good and cheesy… Need to start making more of Mexican effort in the kitchen methinks!

      1. I Really love this recipe. I cooked it tonight for my Sunday Dinner and it was really good. Thanks for the recipe. Look forward to trying more of your recipes.

  2. Poor Little Buddy! Dealing with orthodontic stuff can be really trying. I’m glad he got a little break from it and could enjoy some cheese-filled treats including these delicious enchiladas!

  3. I am always looking for a good chicken enchilada recipe! Love that this one s done in the slow cooker too..

    1. You know I love my slow cooker to pieces and try my best to figure out how to make everything in it so I can do other stuff, but still look like the best wife ever. 🙂

  4. Sigh…. enchiladas. We had DEER enchiladas last week and they were gone in a flash. I bet these would be too!

  5. Enchiladas are a staple at our house. These look delicious! I have to start using my crock pot more for the filling, so easy!
    And I remember those pitiful orthodontic days very well 🙂

  6. I’ve been making beef enchiladas with a chili gravy a lot lately. And when I make chicken enchiladas, it is usually with green sauce. Yours looks like a nice mix with chicken AND red sauce.. but what really puts it over the top is the crockpot part! Hooray! Definitely trying these soon.

  7. Do you have a favorite enchilada sauce? Our choices are limited in Guam, but maybe I can request a special order.

  8. Enchiladas are sort of like chocolate chip cookies. They’re so good, one should just try every recipe that crosses one’s path. I’m going to try this one, for sure.

  9. Yum! Enchiladas are one of my favorites… Your version looks absolutely perfect! I have some homemade enchilada sauce in the freezer that I think would work well, too. 🙂

  10. I made these for dinner last night, and they were delicious. I love how easy they are because of the slow cooker. Thanks for a great recipe.

  11. I don’t care for enchilada sauce so I use red chili sause.. I love the idea of using the “crock pot” aka slow cooker…

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  13. Today is my first time I made your enchiladas in a crock pot . I am so excited to see how they turn out !! Thank you for sharing 🙂 I’ll post later to tell you how they turned out 🙂

  14. Folks,
    I having been looking for a truly great enchilada sauce recipe for a very long time. ANY body have one? Thx in advance. Carol

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  17. See, I only THOUGHT i was making pot roast tonight – now I have to make your chicken enchiladas because oh my gosh, those PICTURES! 🙂

  18. Not a grandma, but in my world it’s a crock pot. I don’t own one tho’…like most kitchen stuff too expensive. The oven will have to do! Yay for the cheese binge!

  19. Robyn Thanks so much for such great recipes. I must be the only one that doesn’t understand where the green chilis are listed as ingredients. Or is it just understood. Just wondering if I am missing something. Thanks!

    1. Hi Jane,
      So sorry I missed listing those in the ingredients. I’ve updated to make sure they are listed now. Thanks again!!! xo

  20. Technically these are buritos in Sauce. Enchiladas are always made with corn tortillas, you get a much better taste with corn rather flour. But still look tasty.

  21. enchiladas are made with corn tortillas, not flour, period. you can call It something else but you cannot call it “enchiladas”.

  22. your son pulled all three of his loose teeth out?!!! whoa!!! he wanted those teeth out so he could eat!! I love it and these chicken enchiladas look amazing!!!! yummm!

  23. This is a keeper for sure! Made this for Church Pot Luck. Had compliments and a request for the recipe. Will definitely be making this again.

  24. THIS.CASSEROLE.!!!!!!!!!!! I DON’T USUALLY GET THIS EXCITED OVER FOOD BUT NOT WHEN IT COMES TO THIS DISH!!!! here’s the thing ladies (or men i’m not sexist!) i’ve never ever ever been a good cook. but now, now i feel like an amazing CHEF (not just a cook)!!!! u cant begin to understand how much self-esteem this recipe has given me!!!!!! for years i’ve suffered through the pain BUT NOW IM FINALLY FREE!!! FOR YEARS, I’VE BEEN SEARCHING AND NOW I’VE SEEKED!!!! there’s ppl out there looking for the perfect man (or woman i’m not sexist) but not me. nah, me, i’ve been looking for the perfect RECIPE!!! i’d like to thanks all my supporters and a HUGE shout out to my babies: whiskers, paws, meows, kitten, and buttons. last of all a grateful thanks to YOU,
    Robyn, i cannot begin to express how thankful i am. i’ve left comment on “the best chocolate cake” recipe a while back but sadly and unfortunately u never published it. but that’s okay, here’s ur second chance!!

  25. This looks too yummy to pass up.
    I don’t have a crockpot, so is there
    an alternative way to cooking this?
    In the oven, maybe? If so, how long?

  26. I made these but added a twist. Try using a block of cream cheese softened and mixed with a packet it taco seasoning and the juice of a fresh lime. Spoon in with chicken mixture. It’s delicious!

  27. Just making this today! The homemade enchilada sauce is SO good! If the final dish tastes as good as the enchilada sauce, I may be making this dish every week! Thanks for a wonderful recipe, Robyn!

  28. I have been making this for years, it is great. I also use the meat for tacos, taquitos, and burritos, never any complaints.

  29. I’ve tried several chicken enchilada recipes, and so far this one is my favorite! The whole family loved it and it was easy.

  30. Hello This a great recipe I do one that my residents love I will try this , I am a chef for a assistant living community they love dishes like this thanks.
    Chef Ernest

  31. I made these enchiladas for a luncheon today and they were a huge hit!! I cooked the chicken in the crock pot with the enchilada sauce a day ahead of time . When I put them together on the day of my luncheon, I warmed the chicken up in the microwave before filling the shells and baking in the oven & stuck to the 20 minute bake time. What does it matter if you use flour tortillas & call them chicken enchiladas? They are delicious either way! Thanks so much for sharing this recipe! !

  32. I absolutely love your recipes and they are always chocked full of flavor as well as easy and quick. Keep up the great work.

  33. Yep, these are the best chicken enchiladas. Absolutely wonderful. I’m going to be making this recipe again and again. Thank you!

  34. Hi there!! Have you tried this not in the slow cooker? Would love to make tonight but don’t have time for slow cooker. Let me know!!

    1. Hi Krista,
      Yes, I have! You’ll just want to cook your chicken on the cooktop or bake it to then use for your enchiladas. I hope you enjoy it!

    1. Hi Eva,
      Yes! This freezes incredibly well. I leave off the final topping of cheese and just wrap well and freeze in a freezer-safe container.

  35. I diced up a fresh jalapeno and added to the chicken in the slow cooker, and then sauteed one with the onions to add a bit more bite. Delicious. Family loved them.

    1. Hi – Place filling in center of tortilla, wrap or roll tortilla around filling and place seam side down in dish. Hope you enjoy them!

    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!

  36. 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.

  37. 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..

  38. 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! 

  39. 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

  40. 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?

  41. 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!

    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

  42. 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!

  43. 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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