Looking for a simple, flavorful way to serve up scrumptious enchiladas without hovering over the stove? This slow cooker creation brings together tender chicken, aromatic spices, and a bright, zesty sauce for a satisfying meal. Toss everything in your slow cooker, and a few hours later, you’ll have perfectly cooked chicken enchiladas with minimal effort.

Ingredients

- 1 pound boneless, skinless chicken breasts
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 can (10 ounces) enchilada sauce, mild or medium
- 1 can (10 ounces) diced tomatoes with green chiles
- 8 small flour or corn tortillas
- 1 cup shredded cheddar or Monterey Jack cheese
- 1 small onion, finely diced
- Salt and pepper to taste
- Optional garnishes: chopped cilantro, sour cream, guacamole
Instructions
Begin by placing the chicken breasts in your slow cooker. Sprinkle the chili powder, cumin, and a pinch of salt and pepper over the top. Pour in the enchilada sauce and diced tomatoes with green chiles, then scatter half of the onion over the chicken. Give the mixture a gentle stir to evenly coat the chicken.
Set your slow cooker to low and let the chicken simmer for about 4 to 5 hours, or until it’s fork-tender. Carefully remove the chicken and shred it with two forks, then return it to the sauce in the slow cooker. Stir well to coat all the meat with those bold, spicy flavors.
Next, arrange your tortillas. Spoon a bit of the chicken mixture into each tortilla, roll them up, and place them seam-side down in a lightly greased baking dish that fits into your slow cooker (or simply layer them right in the slow cooker if you prefer). Top with cheese and remaining diced onion. Cover and let everything warm through for another 20 to 30 minutes, or until the cheese is melted.
Finally, serve these irresistibly tender enchiladas with a sprinkling of fresh cilantro, a dollop of sour cream, or even a side of guacamole for extra creaminess.
This slow cooker enchilada recipe is a fantastic option for busy families or meal preppers looking to cook once and enjoy leftovers the next day. It’s also easy to modify—swap the chicken breasts for boneless thighs or add black beans to boost protein and fiber. Whether you’re aiming to impress or just want a fuss-free dinner, these Spicy Chipotle Chicken Enchiladas go the extra mile in flavor without taking a toll on your schedule.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.