Slow Cooker Chicken Enchiladas

Once again, my slow cooker has saved the day . . . my air conditioner decided to stop working last week and it was about 90 degrees INSIDE my house. My body was sweating in places that I didn’t even know could sweat. 🙂 Thankfully, it is now fixed and we are a lot more comfortable!
These chicken enchiladas are easy to throw together- the chicken and spices cook all day so that all you have to do is roll them up and pop them in the oven . . . easy-peasy!

Serves: 12

Slow Cooker Chicken Enchiladas

20 minPrep Time

6 hr, 25 Cook Time

6 hr, 45 Total Time

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  • 4-6 boneless, skinless chicken breasts (frozen works fine!)
  • 1 (1 ounce) packet taco seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 1 small onion, chopped
  • 1 (4 ounce) can green chilis
  • 1 teaspoon lime juice
  • 1/4 cup water
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 cup sour cream
  • 2 cups cheddar cheese (any cheese would work- use your favorite)
  • 1 (10 ounce) can enchilada sauce (you can use red or green)
  • 2 Tablespoons green onions, chopped
  • olives, sliced
  • 12 tortillas


  1. Spray slow cooker with non-stick cooking spray. Place chicken breasts inside slow cooker. Add taco seasoning, garlic powder, onion powder, chili powder, onion, green chilis, lime juice, and water on top of chicken. Cook on low for 6-8 hours or high for 3-4 hours.
  2. Once it is finished baking, shred chicken with 2 forks (it should come apart really easy).
  3. Mix together cream of chicken soup and sour cream.
  4. Stir half of the soup mixture in with the shredded chicken. Spread the other half of the soup mixture on the bottom of a 9x13 pan (or two 9x9" pans).
  5. Place a scoop of the chicken mixture on a tortilla. Sprinkle on a little bit of cheese and roll up. Place seam-side down in the pan.
  6. Repeat with the rest of the tortillas.
  7. Pour enchilada sauce over the top and cover with remaining cheese. Top with green onions and olives.
  8. Bake at 350 degrees for 25-30 minutes.

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27 Responses to “Slow Cooker Chicken Enchiladas”

  1. I made this last night and it was a hit!! I had some avocados that needed to be used so I mashed up 1 1/2 of them and mixed it in with the sour cream and soup. I also used a green enchilada sauce. I also used mozzarella cheese because it's what I had on hand. Super yum!!
  2. These were delicious! My husband is a big enchilada fan and he said they were the best he's ever had. I didn't have cream of chicken soup so I had to make some but I don't think that would have made a big difference. We had leftover meat and made quesadillas and that was really good too! Thanks for the recipe!
  3. Christina
    I am new to freezer cooking- I am wondering if I can crockpot cook then assemble as directed, but instead of baking, freeze the pans of assembled enchiladas for later? Or bake 1, freezer 1 if I make it into the (2) 9x9 pans? thank you
  4. this is my go-to recipe and one that my boyfriend loves! i substitute the sour cream for greek yogurt (with every recipe - just as good and MUCH better for you) and omit the olives. wheat wraps, white wraps, spinach wraps - it doesn't matter! i have frozen the extra ones and reheated them and, honestly, its just not great, so really these are good for fridge leftovers. That being said, i do freeze the extra chicken mixture and reuse that in fresh tortillas! tonight I'm changing it up and using cream of mushroom soup, bc i don't have any cream o' chicken. nomnomnom! i have used boneless and bone-in breasts - bone-in is usually on sale! with the bone-in split breasts i remove them from the bone before putting them in the pot - i don't like to eat broken down marrow, haha. can't wait to eat them soon!

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