Name: Slow Cooker Chicken Enchiladas
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Ingredients: 2 cups cooked shredded chicken (rotisserie, poached, or leftover); 1 can black beans, rinsed and drained ((or use pinto/white beans)); 8 pieces corn or flour tortillas ((corn for gluten-free; flour for a softer roll)); 2 cups homemade enchilada sauce ((store-bought works fine)); 1 cup shredded cheese ((cheddar or Mexican blend)); 1/2 piece onion, diced; 1 tablespoon olive oil; to taste Salt and pepper; optional Chopped cilantro for garnish

I’ve been making these slow cooker chicken enchiladas for years when I need a hands-off, comforting dinner that still feels a little celebratory. Shredded chicken and black beans get cozy inside tortillas, slow-cooked with rich enchilada sauce so the flavors melt together — perfect for busy weeknights, casual gatherings, or when you want a kid-friendly meal with minimal fuss.

Why you’ll love this dish

This recipe hits a sweet spot: it’s easy, flexible, and crowd-pleasing. You can use leftover rotisserie chicken, a batch of poached breasts, or a quick shredded chicken from the freezer. The slow cooker melts the sauce and cheese into the tortillas without you babysitting the oven, so it’s ideal for busy evenings or potlucks.

Budget-friendly: Uses pantry staples (beans, tortillas, cheese) and keeps costs low.
Time-smart: Prep in 15–20 minutes; set it and forget it.
Family-friendly: Mild flavors that kids often accept, and toppings can be customized at the table.
Make-ahead: Assemble the night before and refrigerate, or freeze for longer storage.

"Easy to assemble, feeds a crowd, and tastes like it simmered all day — my family asks for this at least once a month."

Step-by-step overview

This is a low-lift, layered approach: sauté aromatics, toss them with shredded chicken and part of the sauce, roll the mixture into tortillas, and nestle the rolls into the slow cooker with sauce on the bottom and top. The slow cooker warms through and melts the cheese, leaving tender enchiladas with little hands-on time. Expect about 15–20 minutes of active prep and 4–6 hours on low to finish.

What you’ll need

2 cups cooked shredded chicken (rotisserie, poached, or leftover)
1 can black beans, rinsed and drained (or use pinto/white beans)
8 corn or flour tortillas (corn for gluten-free; flour for a softer roll)
2 cups homemade enchilada sauce (store-bought works fine)
1 cup shredded cheese (cheddar or Mexican blend)
1/2 onion, diced
1 tablespoon olive oil
Salt and pepper to taste
Chopped cilantro for garnish (optional)

Notes/substitutions:

For a spicier version, use chipotle in adobo or add diced green chiles to the filling.
Swap chicken for shredded turkey or cooked shredded jackfruit to make a vegetarian-ish feel (use vegetable stock and adjust seasoning).
If you prefer a saucier bake, add 1/4–1/2 cup extra sauce.

Step-by-step instructions

Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent, about 4–5 minutes. Season lightly with salt and pepper.
In a large bowl, combine the shredded chicken, rinsed black beans, and the sautéed onion. Add 1 cup of the enchilada sauce and mix until everything is evenly moistened. Taste and adjust salt and pepper.
Pour a thin layer of enchilada sauce across the bottom of the slow cooker to prevent sticking and add flavor.
Lay a tortilla flat. Spoon about 1/4 cup of the chicken-and-bean mixture into the center. Sprinkle a small amount of cheese over the filling. Roll the tortilla tightly and place it seam-side down in the slow cooker. Repeat with the remaining tortillas and filling, packing them snugly.
Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining cheese on top in an even layer.
Cover and cook on LOW for 4–6 hours, or until heated through and the cheese is melted and bubbly. Cooking time varies slightly with slow cooker model and how cold the ingredients were when you started.
Let the enchiladas rest for 5–10 minutes before spooning them out. Garnish with chopped cilantro if desired and serve.

Serving suggestions

Best ways to enjoy it: Spoon a dollop of sour cream or Greek yogurt on each plate and add a squeeze of lime for brightness.
Side pairings: Cilantro-lime rice, a quick avocado-tomato salad, or crisp tortilla chips and salsa.
For a heartier meal: Add a side of roasted vegetables or a simple black bean and corn salad.
Presentation tip: Serve directly from the slow cooker on the table for easy family-style serving, then top portions with fresh herbs and sliced jalapeños.

Storage and reheating tips

Refrigerator: Cool to room temperature, then store leftovers in an airtight container for up to 3–4 days.
Reheating: Reheat individual portions in the microwave until steaming (about 1–2 minutes depending on power). For best texture, reheat in a 350°F oven covered with foil for 12–15 minutes, or until heated through. Ensure internal temperature reaches 165°F (74°C).
Freezing: Assemble in a freezer-safe dish before cooking; wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before cooking, or cook from frozen but add extra time in the slow cooker.
Food safety: Do not leave cooked food at room temperature more than 2 hours. Reheat only once.

Helpful cooking tips

Warm the tortillas briefly (10–15 seconds in the microwave wrapped in a damp paper towel or 20 seconds in a hot skillet) to prevent cracking while rolling.
If your tortillas are small, reduce filling per roll to avoid overstuffing.
For even absorption, avoid oversaturating the filling with sauce; add sauce between and on top to keep them moist without turning soggy.
Use a thin layer of sauce on the slow cooker bottom to prevent sticking; a spray of nonstick spray around the edges also helps.
If you want crisp edges, transfer assembled enchiladas to an oven-safe dish for a 10–15 minute finish under the broiler after slow cooking (watch closely).

Flavor swaps

Green enchilada twist: Use tomatillo-based salsa verde instead of red sauce, and swap black beans for pinto beans.
Smoky chipotle: Stir chopped chipotles into the enchilada sauce and add smoked paprika for depth.
Vegetarian: Replace chicken with roasted sweet potato cubes or shredded jackfruit and use vegetable stock where needed.
Low-carb: Use low-carb tortillas or swap for large grilled zucchini or eggplant slices to roll.
Cheese-free: Omit cheese and add a creamy cashew drizzle or avocado slices at serving.

FAQ

Q: Can I use raw chicken in this recipe?
A: This particular method assumes cooked shredded chicken. If you prefer to start with raw chicken breasts, you can cook them in the slow cooker with 1 cup of sauce and a little broth on low for 4 hours, shred, then assemble and cook again briefly with the remaining sauce — but that adds time. For safety and convenience, rotisserie or pre-cooked chicken is easiest.

Q: How many servings does this make?
A: Using eight tortillas, this generally serves 4 people (2 enchiladas per person), depending on appetite and side dishes.

Q: Can I assemble in advance?
A: Yes — assemble and cover in the fridge up to 24 hours before cooking. If freezing assembled enchiladas, freeze in an airtight dish and thaw overnight before cooking.

Q: My slow cooker runs hot; should I adjust time?
A: If yours tends to cook faster, check for doneness at 3.5–4 hours. The goal is warmed-through enchiladas and fully melted cheese; avoid overcooking to keep tortillas from becoming too soft.

Q: Can I make this spicy for adults and mild for kids?
A: Yes. Keep the base mild and serve hot sauce, sliced jalapeños, or chipotle crema on the side so adults can kick up the heat at the table.

Conclusion

If you want more slow-cooker inspiration or variations to compare, these two helpful resources show different takes and useful tips: Slow Cooker Chicken Enchiladas – Skinnytaste and Slow Cooker Chicken Enchiladas – Britney Breaks Bread.