Lightly grease the inside of your slow cooker (spray or a little oil).
Place the chicken breasts in the bottom. Season with salt, pepper, and optionally some taco seasoning.
Add chopped onion and minced garlic (if using).
In a bowl, mix cream cheese, sour cream, and enchilada sauce (plus green chiles if desired). Pour this mixture over the chicken, coating it evenly.
Cover and cook: on low for 6–8 hours or on high for 3–4 hours, until the chicken is cooked through and tender.
About 30 minutes before serving, shred the chicken in the slow cooker with two forks. Stir it into the sauce.
Cut the tortillas into strips or warm them slightly so they fold more easily. Gently fold tortilla pieces into the chicken and sauce mixture.
Sprinkle shredded cheese over the top, cover, and let it cook another 10–30 minutes (with the lid on) until the cheese is melted and everything is heated through.
Serve hot, garnished with cilantro, extra sour cream, tomatoes, and jalapeños if desired.
Servings and timing
Serves: about 6 people
Prep time: ~ 15 minutes
Cook time: 6–8 hours (low) or 3–4 hours (high)
Final melt & prep: ~ 20–30 minutes
Total time: ~ 6h 20 min (on low)
Variations
Use chicken thighs instead of breasts for richer flavor.
Add black beans and/or corn to make it heartier.
Swap in green enchilada sauce for a “creamy verde” version.
For extra spice, stir in diced jalapeños or a pinch of cayenne.
Use gluten-free tortillas if needed.
Omit cream cheese or sour cream for a lighter version (though it won’t be quite as creamy).
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat in the oven (covered, ~ 350 °F / 175 °C) until warmed through and cheese is melty.
You can also reheat individual servings in the microwave, adding a splash of water or more sauce to prevent drying.
To freeze: cool completely, then freeze in a freezer-safe container for up to 2–3 months. Thaw overnight in the fridge before reheating.
FAQs
What kind of cream cheese do I use?
Use full-fat, regular cream cheese (softened). You can use lower-fat versions, but the sauce may be less rich.
Can I use store-bought cooked chicken?
Yes! If you use cooked chicken (rotisserie or leftover), reduce the slow cooker time and add the chicken later so it doesn’t overcook.
What tortillas work best?
Either corn or flour tortillas will work. Corn adds more authentic flavor; warm the tortillas or slightly moisten them so they fold easier without cracking.
Will the tortillas get soggy?
To prevent sogginess, cut tortillas into strips and stir them in toward the end. Also, resist the urge to overpour extra sauce.
Can I make this in an oven instead of a crockpot?
Yes — you can assemble everything in a baking dish, cover with foil, and bake at ~ 350 °F (175 °C) until bubbling and cheese is melted (about 25–35 minutes).
How do I adjust the recipe for more or fewer people?
Scale the ingredients proportionally. Just make sure your slow cooker has enough space so it’s not overfilled.
Is it spicy?
It depends on the enchilada sauce you use. Using a mild sauce keeps it mellow; use hot sauce or add chiles for more heat.
Can I add vegetables?
Yes — diced bell peppers, corn, or black beans are great additions. Just layer or stir them in with the chicken and sauce.
Can I skip the cheese topping?
You can, but the melted cheese gives that classic enchilada finish. You could also sprinkle cheese just on individual servings instead.
Conclusion
Crockpot Creamy Chicken Enchiladas are a cozy, flavorful dish that brings together creamy sauce, tender chicken, and soft tortillas with minimal active work. Perfect for busy days or when you want a satisfying, comforting meal without fuss. Let me know if you’d like a printable version, measurements, or photo steps to guide you!
Crockpot Creamy Chicken Enchiladas are an easy, comforting slow-cooker meal featuring tender shredded chicken, creamy sauce, and melted cheese layered with tortillas. It delivers all the enchilada flavor you love with minimal effort and cleanup.
Optional add-ins: 1/2 cup black beans, 1/2 cup corn
1 tsp taco seasoning (optional)
Salt and pepper to taste
Toppings: chopped cilantro, diced tomatoes, sliced jalapeños, extra sour cream
Instructions
Lightly grease the inside of your slow cooker with oil or nonstick spray.
Place chicken breasts in the bottom of the slow cooker. Season with salt, pepper, and taco seasoning if using.
Add chopped onion, minced garlic, and optional green chiles on top of the chicken.
In a bowl, mix together cream cheese, sour cream, and enchilada sauce until smooth. Pour over the chicken, coating evenly.
Cover and cook on low for 6–8 hours or on high for 3–4 hours, until chicken is tender and easily shredded.
Shred the chicken directly in the slow cooker using two forks, then stir to combine with the sauce.
Add tortilla strips and gently fold them into the chicken and sauce mixture.
Sprinkle shredded cheese evenly on top, cover, and let cook for another 10–30 minutes until the cheese melts and everything is hot.
Serve warm, garnished with cilantro, diced tomatoes, jalapeños, and extra sour cream if desired.
Notes
For a richer flavor, use chicken thighs instead of breasts.To prevent soggy tortillas, add them near the end of cooking.Use mild enchilada sauce for less spice or hot sauce for extra heat.Can also be bakd in the oven at 350°F (175°C) for about 30 minutes instead of using a slow cooker.Leftovers taste even better the next day and reheat well with a splash of water or broth.
