Slow Cooker Chicken and Cheese Enchiladas with Red Sauce

There’s something deeply comforting about a plate of warm, cheesy enchiladas. The combination of tender chicken, flavorful sauce, and melted cheese is satisfying and nostalgic. But traditional enchiladas require multiple steps—cooking the filling, rolling the tortillas, layering everything in a baking dish—which can feel overwhelming, especially on a busy weeknight. That’s where this slow cooker version comes in.

Print

This deconstructed enchilada recipe delivers all the rich flavors of classic enchiladas without the hassle. With just a few ingredients and minimal prep, you can have a hearty, delicious meal ready with almost no effort. Whether you are a beginner cook looking for an easy dinner idea or a seasoned home chef who wants a low-maintenance dish, this slow cooker chicken and cheese enchilada recipe is a perfect choice.

Why This Recipe is Perfect for Beginners

This recipe is designed for simplicity, making it ideal for beginner cooks. Here’s why:

• Minimal Prep Work – You only need about 10 minutes to assemble the ingredients in the slow cooker. There’s no need for extensive chopping or complex cooking techniques.
• One-Pot Convenience – The slow cooker does all the heavy lifting, reducing the number of dishes to wash.
• Foolproof Cooking – Since everything cooks together, there’s little room for error. The sauce keeps the chicken moist, and the slow cooking process allows the flavors to blend beautifully.
• Customizable – This dish is versatile, allowing for ingredient swaps based on dietary preferences or what you have on hand.

By the time the cooking process is complete, you’ll have a flavorful, cheesy, and satisfying dish with minimal effort.

Ingredients and Preparation

To make this dish, you’ll need:

Main Ingredients

• 2 boneless, skinless chicken breasts
• 1 can (15 oz) whole kernel corn, drained
• 1 can (15 oz) black beans, rinsed and drained
• 16 oz red enchilada sauce (store-bought or homemade)
• 3 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
• 5 corn tortillas, cut into strips

Alternative Ingredient Suggestions

• Protein Variations: If you prefer beef, substitute the chicken with 1 pound of lean ground beef. Brown it before adding it to the slow cooker. You can also use shredded rotisserie chicken for an even faster prep.
• Vegetable Additions: Add diced bell peppers, onions, or jalapeños for extra flavor and texture.
• Cheese Options: While cheddar and Monterey Jack work well, you can also try queso fresco or pepper jack for a spicier kick.
• Tortilla Alternatives: If you prefer flour tortillas, you can use them, but they may become softer in texture compared to corn tortillas.

Step-by-Step Instructions

Step 1: Cook the Chicken

Place the chicken breasts in the slow cooker and pour the enchilada sauce over them. Cover and cook on high for about 3 to 4 hours or on low for 6 to 7 hours until the chicken is tender and fully cooked. The internal temperature should reach 165°F (75°C) when checked with a meat thermometer.

Step 2: Shred the Chicken

Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. The meat should pull apart easily. Return the shredded chicken to the slow cooker, allowing it to soak up the flavorful enchilada sauce.

Step 3: Add the Other Ingredients

Stir in the drained corn, rinsed black beans, tortilla strips, and 2 cups of shredded cheese. Mix everything well to ensure the flavors are evenly distributed.

Step 4: Melt the Cheese

Sprinkle the remaining 1 cup of cheese over the top. Cover the slow cooker and cook for an additional 45 minutes on low, allowing the cheese to melt and the flavors to blend.

Step 5: Serve and Enjoy

Once done, give everything a gentle stir and serve warm. Garnish with your favorite toppings like chopped cilantro, diced tomatoes, sour cream, or sliced avocado for extra freshness.

Beginner Tips and Notes

Cooking with a slow cooker is simple, but a few tips can make the process even easier.

How to Know When the Chicken is Cooked

The best way to ensure your chicken is done is to check its internal temperature with a meat thermometer. It should read 165°F (75°C) at the thickest part. If you don’t have a thermometer, look for these signs:

• The chicken should shred easily with a fork.
• The meat should be white throughout with no pink areas.

What to Do If…

• The cheese is not melting properly: Keep the slow cooker covered for the full 45 minutes after adding the cheese. If needed, let it cook a little longer until fully melted.
• The tortillas become too soft: If you prefer a firmer texture, add them in the last 15-20 minutes of cooking instead of earlier.
• The dish is too thick: If the mixture thickens too much, stir in a small amount of chicken broth or extra enchilada sauce to loosen it up.
• The dish is too spicy: Use a mild enchilada sauce or add a dollop of sour cream to balance out the heat.

Efficient Meal Prep Tips

• Save time by using pre-cooked shredded chicken. If you have leftover chicken or a store-bought rotisserie chicken, you can skip the cooking step and go straight to mixing the ingredients.
• Prepare the ingredients the night before. Store the chicken and sauce in one container and the corn, beans, and tortillas in another. In the morning, just pour everything into the slow cooker.

Serving Suggestions

This dish is satisfying on its own, but you can enhance it with simple sides or toppings.

Best Side Dishes

• Mexican Rice: A simple side of seasoned rice complements the flavors well.
• Guacamole and Chips: The creamy texture of guacamole pairs perfectly with the cheesy enchiladas.
• Simple Side Salad: A fresh salad with lettuce, tomatoes, and a light dressing balances out the richness of the dish.

Topping Ideas

• Fresh cilantro for a bright, herby flavor
• Sliced avocado for creaminess
• Sour cream or Greek yogurt for a tangy contrast
• Diced tomatoes for added freshness
• Sliced jalapeños for extra heat

Storing Leftovers

This dish stores well and tastes even better the next day. Here’s how to keep it fresh:

• Refrigeration: Store leftovers in an airtight container for up to 3 days. Reheat in the microwave or on the stovetop over low heat.
• Freezing: This dish can be frozen for up to 2 months. Let it cool completely before transferring it to a freezer-safe container. Thaw in the refrigerator overnight before reheating.

Final Thoughts

This slow cooker chicken and cheese enchilada recipe is a game-changer for busy weeknights. It offers all the comforting flavors of traditional enchiladas with none of the hassle. Whether you are new to cooking or just looking for an easy meal that delivers big flavor, this dish is a fantastic choice.

Give it a try, and don’t be afraid to make it your own with different toppings or ingredient swaps. If you make this recipe, share your experience in the comments. What toppings did you add? Did you make any substitutions? Your feedback helps other home cooks, and I’d love to hear how it turned out for you. Happy cooking!