Crockpot Enchiladas

Sharing is caring!

Enchiladas are pretty darn delicious in my opinion. In my cookbook (haha, that sounds great to say) I have three different enchilada recipes. Crockpot enchiladas though, are by far, the easiest thing to make. Tasty too. If you like a little extra heat, use a spicier salsa or add a small can of chopped green chilis (or jalapenos).



Yield: serves 6-8

Crockpot Enchiladas


  • 4 chicken breasts
  • 2 can cream of chicken soup
  • 1 can enchilada sauce
  • ½ cup salsa
  • 2 cup shredded cheese
  • tortillas
  • tomatoes
  • lettuce


  1. Cook chicken with soup, sauce and salsa in crockpot for 7 hours. Chicken will pull apart with a fork. Fill tortillas and top with cheese.
  2. Lay them in a 13x9 dish and bake in a 350 degree oven for 30 minutes. OR, mix cheese into crockpot during last 20 minutes. Serve on warmed tortillas with all the fixings.

**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

2 comments on “Crockpot Enchiladas”

  1. Definitely going to try this one too!Thanks again for linking up all your wonderful slow cooker recipes. Have a great weekend 🙂

  2. Looks simple but very very yummy.

Leave a Reply

Your email address will not be published.