Yield: 8 servings

Crockpot Enchiladas

Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes

Crockpot Enchiladas make it easy to have a delicious Mexican meal on the table any night of the week. Put your slow cooker to use with this simple and hassle free recipe that the whole family will love. 


  • 4 large boneless, skinless chicken breasts (2 pounds)
  • 2 cans (10 ounce each) cream of chicken soup
  • 1 can (10 ounce) enchilada sauce
  • ½ cup salsa
  • 2 cups shredded cheddar cheese
  • 8 flour tortillas


  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.
  3. OR, mix cheese into crockpot during last 20 minutes. Serve on warmed tortillas with all the fixings.


  • Adjust the spiciness. Because the members of my family all have different levels of tolerance for spice, I kept the heat levels pretty mild here. If you like a little extra heat, use a spicier salsa or add a small can of chopped green chiles (or jalapenos) to the slow cooker with the chicken.
  • Use your favorite tortillas. Both flour and corn tortillas taste great with this recipe. 
  • Turkey enchiladas. This enchilada recipe can also be made with turkey breasts instead of chicken for something a little different. Why not give both a try? 
  • Experiment with toppings. Any garnishes you love on your tacos and burritos can dress up your enchiladas as well. 
  • See blog post for more recipe tips and tricks!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 427Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 83mgSodium: 943mgCarbohydrates: 36gFiber: 3gSugar: 3gProtein: 32g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram