Easy Slow Cooker Chicken Enchiladas – Better Than Takeout

Easy Slow Cooker Chicken Enchiladas – Creamy, comforting, and better than takeout. After making this recipe dozens of times, I’ve discovered the trick to perfectly tender chicken and a velvety sauce. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Try these Dr Pepper Brownies for dessert and Serve with these Easy Smoky Grilled Mushroom Skewers.

What You'll Need for Easy Slow Cooker Chicken Enchiladas – Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 lbs boneless, skinless chicken breasts
• 1 can (10 oz) cream of chicken soup
• 1 can (10 oz) condensed cream of mushroom soup
• 1 cup sour cream
• 1 cup salsa
• 1 packet (1.27 oz) taco seasoning mix
• 8-10 medium-sized flour tortillas
• 2 cups shredded Mexican cheese blend
• Taco seasoning mix
• Salsa
• Sour cream
• Optional: Avocado
• Optional: Fresh cilantro
• Optional: Diced green onions
• Optional: Sour cream
• Optional: Shredded cheese

How to Make Easy Slow Cooker Chicken Enchiladas – Better Than Takeout

1. Step 1: Place chicken breasts in the slow cooker. In a bowl, mix together cream of chicken soup, cream of mushroom soup, sour cream, salsa, and taco seasoning. Pour over chicken.
2. Step 2: Cover and cook on low for 6-8 hours or on high for 3-4 hours. Once done, shred the chicken using two forks.
3. Step 3: Preheat oven to 375°F (190°C). Spread 1/2 cup of the sauce from the slow cooker in the bottom of a 9×13-inch baking dish. Warm the tortillas in the microwave for 15-20 seconds to make them pliable.
4. Step 4: Spoon some of the shredded chicken and a little sauce into each tortilla. Roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas.
5. Step 5: Pour the remaining sauce over the enchiladas. Top with shredded cheese. Bake for 20-25 minutes, or until cheese is melted and bubbly. Let stand for 5 minutes before serving.

Storing & Reheating Easy Slow Cooker Chicken Enchiladas – Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: You can assemble the enchiladas up to 24 hours ahead of time. Keep in the fridge until ready to bake.

Freezing Easy Slow Cooker Chicken Enchiladas – Better Than Takeout

Freeze assembled enchiladas for up to 3 months. Thaw overnight in the refrigerator before baking.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (175°C) for 20-25 minutes. Microwave: Reheat in the microwave for 2-3 minutes, or until heated through.

Recipe Notes

• Chef tip: For a healthier version, use Greek yogurt instead of sour cream.
• Best substitution: You can substitute the cream of chicken and cream of mushroom soups with homemade cream sauce.
• Make-ahead: See storage notes for make-ahead instructions.
• Scaling: This recipe can be easily doubled or tripled for a larger crowd.
• Troubleshooting: If your enchiladas are too dry, add some chicken broth to the sauce before baking.

Easy Slow Cooker Chicken Enchiladas – Better Than Takeout

⏱

Prep

5 minutes

🍳

Cook

6-8 hours

⏳

Total

6-8 hours

🍽

Serves

6-8 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 can (10 oz) cream of chicken soup
• 1 can (10 oz) condensed cream of mushroom soup
• 1 cup sour cream
• 1 cup salsa
• 1 packet (1.27 oz) taco seasoning mix
• 8-10 medium-sized flour tortillas
• 2 cups shredded Mexican cheese blend

Seasonings

• Taco seasoning mix
• Salsa
• Sour cream

Optional Toppings

• Avocado
• Fresh cilantro
• Diced green onions
• Sour cream
• Shredded cheese

Instructions

1. Step 1: Place chicken breasts in the slow cooker. In a bowl, mix together cream of chicken soup, cream of mushroom soup, sour cream, salsa, and taco seasoning. Pour over chicken.
2. Step 2: Cover and cook on low for 6-8 hours or on high for 3-4 hours. Once done, shred the chicken using two forks.
3. Step 3: Preheat oven to 375°F (190°C). Spread 1/2 cup of the sauce from the slow cooker in the bottom of a 9×13-inch baking dish. Warm the tortillas in the microwave for 15-20 seconds to make them pliable.
4. Step 4: Spoon some of the shredded chicken and a little sauce into each tortilla. Roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas.
5. Step 5: Pour the remaining sauce over the enchiladas. Top with shredded cheese. Bake for 20-25 minutes, or until cheese is melted and bubbly. Let stand for 5 minutes before serving.

Notes

• Chef tip: For a healthier version, use Greek yogurt instead of sour cream.
• Best substitution: You can substitute the cream of chicken and cream of mushroom soups with homemade cream sauce.
• Make-ahead: See storage notes for make-ahead instructions.
• Scaling: This recipe can be easily doubled or tripled for a larger crowd.
• Troubleshooting: If your enchiladas are too dry, add some chicken broth to the sauce before baking.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze assembled enchiladas for up to 3 months. Thaw overnight in the refrigerator before baking.
• Oven reheat: Reheat in the oven at 350°F (175°C) for 20-25 minutes.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, or until heated through.
• Make ahead: You can assemble the enchiladas up to 24 hours ahead of time. Keep in the fridge until ready to bake.

Nutrition Per Serving

• Calories: 450
• Protein: 35g
• Fat: 20g
• Carbs: 35g
• Fiber: 2g
• Sugar: 6g
• Sodium: 1200mg
• Cholesterol: 120mg
• Sat. Fat: 10g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Slow Cooker Chicken Enchiladas – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Easy Slow Cooker Chicken Enchiladas – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!