I’ve made these slow cooker chicken enchiladas on weeknights when time is tight and on lazy Sundays when we want something cozy. Shredded chicken and black beans wrapped in tortillas, smothered with enchilada sauce and cheese, then slow-cooked until everything is melded together — it’s comfort food that practically makes itself, and it feeds a crowd.

Why you’ll love this dish

This Slow Cooker Chicken Enchiladas recipe is low-effort, high-reward. You get hands-off cooking, pantry-friendly ingredients, and a meal that reheats beautifully for lunches. It’s great for busy families, potlucks, or anyone who likes Tex-Mex flavor without constant stove-side babysitting.

“We served this for a birthday potluck — everyone asked for seconds and the leftovers were even better the next day.”

What makes it special:

Uses cooked chicken (rotisserie is perfect) so prep time is short.
Black beans add fiber and bulk on a budget.
Slow cooking lets flavors meld without drying the tortillas.
Customizable: swap cheeses, add veggies, or make it spicy.

The cooking process explained

Step-by-step overview before we dive into ingredients and directions so you know what to expect:

Sauté onions to soften and deepen flavor.
Mix shredded chicken, beans, onions, and spices.
Layer rolled tortillas seam-side down in the slow cooker on a bed of enchilada sauce.
Top with more sauce and cheese.
Cook low and slow until everything is warmed through and the cheese is melted.

This is mostly assembly — the slow cooker does the rest.

Gather these items

What you’ll need (makes about 8 enchiladas):

2 cups cooked chicken, shredded (rotisserie or leftover roasted chicken works well)
1 can black beans, rinsed and drained
8 corn or flour tortillas (see notes on choice below)
2 cups enchilada sauce (store-bought or homemade)
2 cups shredded cheese (cheddar or Mexican blend)
1/2 cup diced onions
1 tablespoon olive oil
1 teaspoon ground cumin
Salt and pepper to taste
Chopped cilantro for garnish (optional)

Substitutions and notes:

Chicken: Use shredded turkey or diced cooked pork if preferred.
Beans: Pinto or refried beans can work — drain well.
Tortillas: Flour tortillas are softer and more forgiving in a slow cooker; corn gives a more authentic taste but can be more fragile. Warm tortillas briefly to prevent cracking.
Cheese: For dairy-free, use a plant-based shredded cheese.

Directions to follow

Heat the olive oil in a skillet over medium heat. Add the diced onions and sauté until soft and translucent, about 5 minutes. Season with a pinch of salt.
In a large bowl, combine the shredded chicken, rinsed black beans, sautéed onions, cumin, and a generous pinch of salt and pepper. Toss to mix evenly.
Pour about 1/2 cup of enchilada sauce into the bottom of a 4- to 6-quart slow cooker and spread it into a thin layer.
Spoon a portion of the chicken mixture along the center of each tortilla. Roll the tortilla tightly and place it seam-side down in the slow cooker, packing them snugly in a single layer.
When all enchiladas are in the cooker, pour the remaining enchilada sauce evenly over the top. Sprinkle with the shredded cheese.
Cover and cook on LOW for 4–6 hours, or until heated through and the cheese is melted. If your slow cooker runs hot, check at 3.5–4 hours.
Serve warm, garnished with chopped cilantro if you like.

Best ways to enjoy it

Serving suggestions:

Add a dollop of sour cream or Greek yogurt and a squeeze of lime.
Top with sliced avocado or guacamole for richness.
Serve with cilantro-lime rice, a simple green salad, or tortilla chips and pico de gallo.
For a restaurant-style plate, add pickled red onions, chopped green onions, and a drizzle of hot sauce.

Plating tip: Serve 2 enchiladas per person with a scoop of rice and a small side salad for a balanced meal.

Storage and reheating tips

Keeping leftovers fresh:

Refrigerator: Cool to room temperature, then store in an airtight container for up to 3–4 days.
Freezer: Place enchiladas in a freezer-safe dish, cover tightly, and freeze for up to 2 months. You can freeze assembled (unbaked) enchiladas as well — wrap tightly and thaw overnight in the fridge before cooking.
Reheating: Microwave single portions for 1–2 minutes, or reheat in a 350°F (175°C) oven for 15–20 minutes covered, uncovered the last 5 minutes to refresh the cheese. If frozen, thaw overnight and reheat covered at 350°F for 25–35 minutes.

Food safety: Do not leave cooked food at room temperature for more than 2 hours. Reheat leftovers to at least 165°F (74°C).

Pro chef tips

Warm tortillas briefly in a dry skillet or microwave (wrapped in a damp towel for 20–30 seconds) to make them more pliable and prevent cracking when rolling.
Don’t overfill each tortilla — too much filling makes rolling difficult and can cause soggy edges.
If you like a slightly crisp top, spoon the cooked enchiladas into a baking dish and broil for 2–3 minutes to brown the cheese (watch closely).
Use low-sodium enchilada sauce if you’re watching salt. Taste the chicken mixture before rolling and adjust seasoning.
For extra depth, stir 1 teaspoon chili powder or smoked paprika into the filling.

Flavor swaps

Creative twists to change things up:

Green sauce version: Swap red enchilada sauce for salsa verde for a tangy twist.
Spicy: Add diced green chiles, pickled jalapeños, or 1/2 teaspoon cayenne.
Vegetarian: Replace chicken with shredded jackfruit or double the beans and add roasted poblano peppers.
Low-carb: Use large romaine or Swiss chard leaves for wraps, or bake filling in a casserole dish with a cauliflower rice side.
Creamy: Stir in a 4-oz block of cream cheese or a cup of crema for a richer filling.

Your questions answered

Q: Can I use raw chicken instead of cooked shredded chicken?
A: Yes, but adjust the method. Use boneless skinless chicken breasts or thighs and cook them in the slow cooker with a bit of broth and spices until done (about 3–4 hours on low), then shred and continue the recipe. Cooking raw chicken in the slow cooker from start to finish will lengthen the total time.

Q: Can I assemble this the night before?
A: Absolutely. Assemble the enchiladas in the slow cooker, cover, and refrigerate overnight. Add the cheese just before cooking to avoid soggy topping. Increase cooking time slightly if ingredients are chilled.

Q: Will the tortillas get soggy in the slow cooker?
A: They soften, yes, but the method gives a pleasing, cohesive texture. To reduce sogginess, lightly warm tortillas before filling, layer with a thin base of sauce, and don’t over-saturate the filling. Using flour tortillas also helps maintain structure.

Q: How many does this recipe serve?
A: About 4 servings (two enchiladas per person), depending on appetite and side dishes.

Q: Can I make this gluten-free?
A: Yes — use certified corn tortillas and check that your enchilada sauce is gluten-free.

Conclusion

If you want another faithful slow-cooker version to compare techniques or flavorings, check out Slow Cooker Chicken Enchiladas – Skinnytaste for a lighter take. For a slightly different spin and tips on assembly, see Slow Cooker Chicken Enchiladas – Britney Breaks Bread. Both are great resources to adapt this base recipe to your taste.