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Crockpot Chicken Enchilada

Crockpot chicken enchilada with rolled tortillas is made in a slow cooker, then finished on high until the cheese melts and bubbles. Tender shredded chicken is mixed with black beans and green chiles for a Tex-Mex filling that stays juicy.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 6 hours 1 minute
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 2 lb boneless skinless chicken breasts
  • 1 cumin
  • 1 tsp garlic powder
  • 0.5 tsp chili powder
  • 0.5 tsp salt
  • 1 can (10 oz) red enchilada sauce
Filling
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (4 oz) diced green chiles
  • 1 cup shredded Mexican cheese blend
Assemble and finish
  • 1 can (10 oz) red enchilada sauce
  • 8 flour tortillas
  • 1 cup shredded Mexican cheese blend
  • sour cream
  • fresh cilantro
  • jalapeños

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the chicken
  1. Place the chicken in the slow cooker and pour 1 can of enchilada sauce over the top so it coats the surface.
  2. Sprinkle in the cumin, garlic powder, chili powder, and salt evenly over the sauce and chicken.
  3. Cook on low for 5–6 hours, until the chicken is very tender and easily pulls apart with pressure.
Shred and make the filling
  1. Remove the chicken, then shred it with two forks until you have bite-size strands.
  2. Mix the shredded chicken with the black beans, green chiles, and 1 cup of the shredded cheese until the mixture looks evenly combined.
Roll and bake in the slow cooker
  1. Spread a thin layer of the remaining enchilada sauce on the bottom of a clean slow cooker to prevent sticking.
  2. Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the slow cooker in a snug layer.
  3. Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese so the surface is fully covered.
  4. Cook on high for 1 hour until heated through and the cheese is melted and bubbling around the edges.
  5. Serve with sour cream, fresh cilantro, and jalapeños on top for a fresh, bright finish.

Notes

For best texture, shred the chicken while it’s still warm so strands stay juicy and don’t dry out. Store leftovers covered in the refrigerator for up to 4 days; reheat in a microwave or in a covered skillet on low until hot. Freezing is not recommended because tortillas can soften too much after thawing. For a lighter option, use reduced-fat cheese and swap in low-sodium enchilada sauce to lower sodium without changing the method.