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Crockpot Creamy Chicken Enchiladas

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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.

Ingredients

  • 2 lbs boneless, skinless chicken breasts (or thighs)
  • 1 (8 oz) block cream cheese, softened
  • 1 cup sour cream or Greek yogurt
  • 1 (15 oz) can enchilada sauce (red or green)
  • 8 small corn or flour tortillas, cut into strips or left whole
  • 1 1/2 cups shredded cheese (Mexican blend, cheddar, or Monterey Jack)
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • Optional: 1 (4 oz) can diced green chiles
  • 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

  1. Lightly grease the inside of your slow cooker with oil or nonstick spray.
  2. Place chicken breasts in the bottom of the slow cooker. Season with salt, pepper, and taco seasoning if using.
  3. Add chopped onion, minced garlic, and optional green chiles on top of the chicken.
  4. In a bowl, mix together cream cheese, sour cream, and enchilada sauce until smooth. Pour over the chicken, coating evenly.
  5. Cover and cook on low for 6–8 hours or on high for 3–4 hours, until chicken is tender and easily shredded.
  6. Shred the chicken directly in the slow cooker using two forks, then stir to combine with the sauce.
  7. Add tortilla strips and gently fold them into the chicken and sauce mixture.
  8. Sprinkle shredded cheese evenly on top, cover, and let cook for another 10–30 minutes until the cheese melts and everything is hot.
  9. 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.

Nutrition

Find it online: https://cookibly.com/crockpot-creamy-chicken-enchiladas/