Slow Cooker Cheesy Chicken Enchiladas Recipe (2024)

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1. Laura { Eye Candy Event Details} says:

   OMG - I have been pinning so many of ya'll's recipes lately - they look so good! Thanks so much!

2. Sherrie says:

   This looks so yummy, I can't wait to try it!

3. MAKEUP OBSESSED MOM says:

   I do not cook, but I am definitely going for this recipe this week!!! It sounds so easy and my family loves chicken enchiladas! Stacie xo

4. Hollie Wood says:

   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!!

5. Amber @ Quilted Euphoria says:

   Perfect timing! I was sitting down to do our meal plan and grocery list and doing the "what do I make!" run around in my head..then boom, this recipe to the rescue! Thanks! They look delicious!

6. Lark (SparkyLarky)@ Lark's Country Heart says:

   I am a HUGE lover of cooking in my slow cooker! And in the Summer time I try to use it at least 3 days a week! Thanks for sharing!

7. Price is Right says:

   Found this recipe on pinterest! Super yummy!
   

8. 51686f58-5315-11e2-98c2-000bcdcb8a73 says:

   do you use corn or flour tortillas?

9. Six Sisters says:

   We use flour tortillas!

10. Heidi says:

    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!

11. Erica says:

    I am new to cooking/freezing and am looking for recipes for home and to take when people are on marernity leave, etc. Could this recipe be frozen?

12. Danielle says:

    If I doubled the recipe would the cook time change for the chicken?

    See Also

    Peruvian Roasted Chicken With Spicy Cilantro Sauce Recipe

13. Cyd says:

    That would be a lot of chicken for one slow cooker. Do you have 2 crock pots you could use? That would work best.

14. Christina says:

    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

15. Cyd says:

    That should work fine. Just thaw and reheat.

16. Erin says:

    Just a tip, after simmering all day, just throw it in your standing mixer and use the paddle (if you have one).. shreds the chicken perfectly!!!!!

17. Janna says:

    Dumb question, but do you empty the contents of the cream of chicken as is or do you actually mix it with water like you're making the soup?

18. Cyd says:

    Just dump in as is.

19. Kim says:

    After I shred the chicken, do I add it back to the water/chile/onion stuff it was cooked in? Or do I just discard that sauce?

20. Kay says:

    Making this today, my house smells so good! Thank you for this!

21. Camille (Six Sisters Stuff) says:

    Kim- just discard the sauce. :)

22. Gwen says:

    If frozen (without thawing) how long and what temp to cook?

23. Jennifer says:

    Amazing!!!! Made this tonight and both my husband and I scarfed it down! Thank you :)

24. leslie says:

    can i use bone in chicken breast...if so how would that change the cooking time?

25. Nikki says:

    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!

26. Suzanne says:

    What is enchalauda sauce? Could not find it. What should i use instead

27. Cyd says:

    Enchilada sauce is usually found by the salsa, taco sauce, taco shells etc. Here is a link to make your own enchilada sauce -http://allrecipes.com/recipe/61727/ten-minute-enchilada-sauce/

28. Maureen Foster says:

    Hi there! I know the recipe says 4-6 chicken breasts, but do you remember what the final weight was? I buy the bags of frozen breasts and the size varies so much. Thank you!!!!

29. Cyd says:

    You just need to be able to fill 12 tortillas. Chicken breast do vary, even in the bag of frozen chicken breasts. If they all seem small, for sure go with 6.

30. Heather says:

    Would this work or have you tried this recipe in a instant pot?

31. Cyd says:

    We have not yet tried these in an instant pot. But here is our recipe for Instant Pot Shredded Beef Enchiladas - https://www.sixsistersstuff.com/recipe/instant-pot-shredded-beef-enchiladas/We also have a post about converting slow cooker recipes over to instant pot recipes. https://www.sixsistersstuff.com/how-to-convert-recipes-into-instant-pot-recipes/

32. Jennifer says:

    Sounds delicious!When you make some for later, do you thaw it out and then bake it? or just throw it in to the oven frozen to reheat? and for how long? Cant wait to try!

33. Cyd says:

    We thaw it first, then cook.

34. The Chefologist says:

    Typically they are made with corn tortillas,But I just read this recipe and I'm going to use flour tortillas.

35. Elizabeth says:

    I just tried this in the IP last night. I put in frozen chicken breasts, mixed all of the seasonings together and sprinkled them on all of the chicken breasts, added the lime juice and put in 1 whole cup of water. I skipped the chilis because of my kids' tastes. Set it on manual for 12 minutes, and let it natural release for 5 minutes before releasing the pressure. Then I picked the recipe back up where you assemble the enchiladas. Turned out perfectly.

36. Malory Larsen says:

    I have a question: if I were going to make extra and then freeze, do I pour on sauce and everything as well?

37. Cyd says:

    You can add everything as you would prepare it for the oven. Instead of baking, cover well and freeze.

38. Nancy E says:

    I keep it in sauce while shredding for extra flavor!

39. Jill Alford says:

    This was a hit with my family. I made my own red enchilada sauce from iwashyoudry. I made the chicken in the instant pot and then froze it. When I was ready to assemble my enchiladas I thawed it out, heated it up on the stove a little bit, assembled enchiladas, and baked. So good!!

    

40. Katie says:

    Can you make the chicken breast and rest of ingredients in a instant pot?

41. Courtney says:

    My family of 7 loved this recipe. I used a little bit for enchilada sauce. Next time I will add more seasoning, as I thought the chicken could use more. I will definitely be putting this in my dinner rotation.