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I’m obsessed with these easy, Slow Cooker Chicken Enchiladas made casserole-style, with black beans, tortillas, my homemade enchilada sauce, and cheese.
Slow Cooker Chicken Enchilada Casserole
Chicken enchiladas are one of my favorite things to make and eat, so naturally, this slow-cooker version hit it out of the park! I adapted it from this chicken enchilada skillet recipe, using boneless, skinless chicken thighs, but you can also use chicken breast. I served it over cilantro lime rice and topped it with avocado and some crema. It was a hit with my family and so easy to make. Here’s more slow cooker chicken recipes!
Why This Crock Pot Chicken Enchiladas Works
- Perfect for Meal Prep: Make this chicken enchilada casserole earlier in the day whenever you have some time, and it’ll be ready and waiting come dinnertime.
- Healthy: This dish has 25.5 grams of protein, thanks to the chicken, beans, cheese, and sour cream.
- Fast and Easy: After you sauté the onion and garlic, just put everything in the slow cooker and turn it on. Like I said–quick and easy!
- Comforting: I crave warm, comforting meals as the weather cools off. This cheesy enchilada casserole checks the box!
Chicken Enchilada Casserole Ingredients
- Chicken: Use one pound of boneless, skinless chicken thighs or breasts.
- Onion and Garlic: Chop half of a medium onion and two garlic cloves.
- Seasoning: Ground cumin, kosher salt
- Enchilada Sauce: I prefer making homemade enchilada sauce, but you can also buy it at the supermarket.
- Sour Cream: All you need is a quarter cup of sour cream for a little creaminess.
- Corn Tortillas: Cut four tortillas into strips.
- Black Beans: Rinse and drain one can of low-sodium black beans.
- Cheese: Buy a Mexican cheese blend, Monterey Jack, or mozzarella.
- Garnishes: Sliced jalapeños and chopped fresh cilantro
- Optional Toppings: Sliced avocado, cilantro lime rice, sour cream or crema (Crema generally contains sour cream, lime juice, and salt. I have recipes for roasted poblano crema and avocado crema if you want to try one.)
How to Make Chicken Enchiladas in Slow Cooker
- Onion and Garlic: I always saute onions and garlic before adding to the slow cooker for the best results. Start by heating the oil in a skillet over medium heat. Add the onion, garlic, cumin, and salt, and sauté while stirring until the onion has softened and browned.
- Put Ingredients in Slow Cooker: Transfer the cooked onions and garlic to the slow cooker and pour in the enchilada sauce, sour cream, and a quarter cup of water. Stir everything to combine and fold in the beans until thoroughly coated. Nestle the chicken into the sauce.
- Slow Cook: Cover the crockpot and cook on high for 3 to 4 hours or low for 6 to 7 hours, until the chicken is tender and shreds easily. Shred the chicken right in the pot with two forks.
- Tortillas and Cheese: Stir in the tortilla strips and top with cheese. Cover the slow cooker and cook for about 30 minutes until the cheese has melted.
- How to Serve: Spoon a cup of the enchilada casserole into your bowl and garnish with cilantro and jalapeños. You can also serve it over rice with sliced avocado and more sour cream or crema.
Variations
- Sauce: Use salsa verde instead of enchilada sauce, or buy jarred enchilada sauce to save time.
- Poultry: Swap thighs for boneless chicken breasts or turkey breasts for a leaner option.
- Beef Enchilada Casserole: Substitute chuck beef for chicken.
- Beans: Replace black beans with pinto beans.
- Don’t like beans? Use canned corn.
- Tortillas: Switch out corn tortillas with flour if you prefer.
- Time Saver: If you want to serve this chicken enchilada casserole with rice but don’t have time to make it, microwave frozen white or brown rice.
What to Serve with this Chicken Enchilada Casserole
Storage
This easy enchilada casserole makes great leftovers, which will keep refrigerated for 4 days in an airtight container. You can also freeze it for up to 3 months and reheat it in the microwave.
More Enchilada Recipes You’ll Love
- Chicken Enchilada Recipe
- Chicken Enchilada Soup
- Vegetarian Enchiladas with Butternut and Black Beans
- Enchiladas Verdes
- Vegetable Enchilada Pie
Slow Cooker Chicken Enchilada Casserole
I’m obsessed with these easy, Slow Cooker Chicken Enchiladas, made with black beans, tortillas, my homemade enchilada sauce, and cheese.
Yield: servings
Serving Size: 1 cup
Equipment
Ingredients
- 1 lb boneless skinless chicken thighs , or chicken breast
- 1 teaspoon avocado oil , or olive oil
- 1/2 medium onion, chopped
- 2 garlic cloves, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 2 cups homemade enchilada sauce, or 16 ounce jarred
- 1/4 cup sour cream, plus more for serving
- 4 corn tortillas, cut into strips
- 15 ounce can low-sodium black beans, rinsed and drained
- 4 ounces shredded cheese, such as a Mexican cheese blend, Monterey Jack, or mozzarella (about 1 cup)
- sliced jalapeño peppers , and chopped fresh cilantro, for topping
optional for topping and serving:
- sliced avocado
- crema or sour cream
- cilantro lime rice
Instructions
- Heat the oil in a skillet over medium heat. Add the onion, garlic, cumin, and salt and cook, stirring, until the onion has softened and browned, about 5 minutes.
- Transfer to the slow cooker and add the enchilada sauce, sour cream, and 1/4 cup water to the onion mixture and stir to combine. Fold in the beans until thoroughly coated.
- Nestle the chicken in.
- Cover and cook on high for about 3 to 4 hours or on low for about 6 to 7, until chicken is tender and cooked through. Shred the chicken in the pot with 2 forks.
- Add the tortilla strips and stir, then top with the cheese, cover the slow cooker, and cook 30 minutes or until the cheese has melted.
- Once the cheese is melted, garnish with cilantro, jalapenos, and optional toppings.
- Serve over rice if desired and top with optional sour cream, and avocado.
Last Step:
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Notes
If using chicken breast, the WW Points are 5 pts instead of 7.
Refrigerated for 4 days in an airtight container. You can also freeze it for up to 3 months and reheat it in the microwave.
To make this in the pressure cooker or Instant Pot: follow steps 1 to 4, cook high pressure 20 minutes, natural release. Shred chicken, add tortillas, stir in. Top with cheese and cook high pressure 5 to 10 minutes, quick release.
Nutrition
Serving: 1 cup, Calories: 315 kcal, Carbohydrates: 26 g, Protein: 25.5 g, Fat: 12 g, Saturated Fat: 5 g, Cholesterol: 92.5 mg, Sodium: 862 mg, Fiber: 7 g, Sugar: 3.5 g
Very good! Will definitely make this recipe again.
This was way too watery. Why add 1/4 of a cup of water if you already have 2 cups of enchilada sauce and a pound of chicken. I followed the recipe exactly as written I hated it and I’m a pretty good cook and I mix up recipes all the time. I had so much hopes but now I am trying to figure out how to salvage the left overs. Maybe a burrito, with Chorizo and fried potatoes to make this more edible. Im sorry but huuuuh
The best recipe I’ve ever made. I went to a local Mexican restaurant and got their enchilada sauce and hand made tortillas. It was extraordinarily delicious.
Could this be done in an Instant Pot?
Absolutely delicious.
Can you use flour tortillas instead? Or tostadas?
So good! I had some frozen corn I needed to use, so I threw that in, too. I love the homemade sauce but I didn’t have any, so I used one cup of jarred and one cup of crushed tomatoes (to cut the sodium). Easy and popular!
Could not be easier or more flavorful. Takes less than 10 minutes of active prep time. We make once a week!
How do you fold in the beans?
I fold mine in gently with a wooden spoon. Just so you don’t make “mashed” beans.
So when do you add the black beans?
Step 2 🙂
We love this! Any chance on swapping red for green enchilada sauce with the same recipe?
Sure I don’t see why not!
One of my favorite go to recipes for comfort food. I often freeze it and have it ready to go for a busy week. I have also made it for a meal train.
literally so delicious omg, I used pinto beans instead and it was soooo tasty.
Delicious and easy. Crowd pleaser.
This recipe was absolutely delicious! Easy to make and so flavorful. A keeper in my house.
Absolutely yummy!! And, so easy
Totally kid approved! This is in our weekly rotation. I serve the beans on the side for my picky eater but it’s a favorite.
Perfect!
Can you make this the night before, minus coming it, to turn on in the morning?
Another winner of a recipe, as my daughter and I continued our week of healthy eating. My store did not have corn tortillas, so I left them out. I had the cilantro but forgot to add it, but mixed it in with the leftovers for lunch the following day. I used a 16 oz can of enchilada sauce instead of making my own. Served it over the cilantro lime rice from Costco to make an easy recipe even easier. Great meal to make and leave, and easy enough for “rookie” cooks. We’ll be doing this one again.
Tastes Great
I upped the seasoning because I used 1.5lb of chicken and I left out the tortilla as I wanted this for filling to do enchiladas in the toaster oven. And used Greek yogurt for the protein.
I use la banderita carb counter zero carb tortillas standard size and they are 1 point each.
I plugged different variations into the app without the tortilla so just filling and using generic canned enchilada sauce ( when i uploaded it directly the sauce said 22 points but switching it with a generic canned sauce it went to 5 points so always check your ingredients when sharing to the app) with full fat sour cream it is 5 points per serving using regular fiesta cheese or using reduced fat fiesta cheese is also 5 point per 1 serving but for for 2 servings it is 10 for full fat cheese and 9 for reduced fat cheese.
Using reduced fat sour cream no tortilla is the same as regular sour cream
Using no fat Greek yogurt it is 4 points per serving 8 for two with full fat fiesta cheese. With reduced fat fiesta cheese it’s 3 points per serving 7 for two and if you leave out the cheese and just add as you go it is 1 point per one or two servings.
So if you plan on 1 serving points wise it will only save you a point or so to swap ingredients but the Greek yogurt gives more protein depending on brand but generic Greek yogurt will give you 6 gm per 1/4 cup vs 1gm for the sour cream.
Sounds like a lot of trouble counting all those points! Not for me, I eat what I want.
If counting points keeps some people motivated to stay on track with their diet, then go for it! No shame in doing what works for you! 👍🏼👏🏼
This was delicious! I try to keep a batch of Gina’s enchilada sauce in my freezer, which made this even easier. This will be going in my rotation for the fall and winter
This was delicious! It was very easy to make. I bought cilantro lime rice and topped it with the chicken. I definitely will be making this again.
Can you use frozen chicken breast?
Delicious!!
Can I substitute tortilla chips for the tortillas?
I just made this in the instant pot because I didn’t have time for the slow cooker and it worked out great! I sautéed the onions in the IP, then added everything else. I had a 10oz can of enchilada sauce so I used that and a little water. I had breast tenders so I cooked it for 5 minutes then did a 5 minute natural release. I’ll definitely do this again! So easy and tasty. I omitted the tortillas because I served it on top of tostadas. Yum!
One of my favorite weeknight and meal prep recipes! I substituted nonfat Greek yogurt for the sour cream and it worked well. I also opted for the chicken breasts and would do that again for sure. Great on cilantro-lime rice, as suggested. My only comment is it made more like 5 servings than 6 when measuring out the 1 cup serving. 10 out of 10!
This is delicious and an easy week night meal. Thank you!
Perfect recipe for families with busy evenings or people who want easy meal prep!
Love this recipe! I’ve made it over and over. It was a little too salty at first, so now I omit the teaspoon of added salt since the canned enchilada sauce I use already has plenty. With that tweak, it’s perfect! 5 stars, total winner!
This was delicious and definitely a repeat in our house! I used the homemade enchilada sauce recipe and served over rice. My kids ate seconds and they are picky eaters!
So happy they loved the slow cooker enchiladas, its a favorite dinner here too!
My husband’s favorite. Hint: it tastes even better the second time around,if there’s any left.
This recipe is delicious easy and flavorful highly recommend trying it. It’s definitely worth it
I am making this today. My only question if I want to make a batch and freeze the rest for another time do I still add the tortilla and cheese now or wait until I defrost and reheat then add the tortilla and cheese.
You can add it later if you dont want it to get mushy
I made this exactly as the recipe states and it was a total crowd pleaser. Easy and flavorful. A great comfort meal if you’re cooking for someone who’s gluten free (or even people who aren’t!).
Are the tortilla strips necessary?
It wouldnt be enchilada without them but if you just want chicken, I am sure you can leave it out.
I added fire roasted tomatoes (15 oz can) and two small cans of green chiles ( 2 four oz cans ) and cut out the water and used a little less enchilada sauce (I added some at end to get desired thickness) greek yogurt instead of sour cream. truly great and oh so easy
This was delicious and so easy to make! It’s super hot here in Philadelphia and it’s nice to be able to throw this in the crock pot and not heat up the whole house. Thanks for another delicious recipe!
Perfect! And then my husband made it again the next day and double it for work lunches.
This was perfect! I was craving enchiladas but I dread using the oven in the summer as it just heats up the house even more. This was a wonderful substitute and also easier, so might become the go-to!. I used the instant pot since I had frozen chicken breast. I was also quite surprised how much liquid the tortillas soaked up! It came out perfectly. I served it over some spanish rice.
It was very good and easy to make. We used green enchilada sauce as that is what we prefer. We will make again.
Wow this was so good and so easy to do. I didn’t brown the onions as I didn’t have the time and they still were cooked and soft. Used green enchilada sauce as I had that on hand. I was honestly worried the tortillas would soften but they did. Husband loved it. We will definitely add this to our rotation!
Great, easy meal, enjoyed by my entire family. Thanks for another great recipe!
Super easy and soooo good. Thanks Gina!
My family loves this recipe
So good! I’m working on getting my family to eat a little healthier, and it’s always a win when they like a new recipe. I did sub out pinto beans for the black beans. I added shredded lettuce, a little sour cream and black olives and it was perfect.
Thank you so much!! That’s the best compliment I could hope for, I’m so happy you loved it!
Delicious and so simple to throw together! I’ve recommended it to many and everyone always loves it. Picky eater approved! This is part of my regular rotation. I eat it all week long and don’t get tired of it!
This is in our weekly rotation! We use Greek yogurt instead of sour cream to increase the protein!! Best meal for families on the go!
Delicious! Thank you for such a good recipe! I used 1 1/2 lbs chicken thighs- for more protein and made it in the instant pot. It was so good!
Sooooo easy and yummy! Because my chicken breasts were 1.36 pounds, I used double the amount of canned enchilada sauce. I also used a packet of low-sodium taco sauce and 6 sliced corn tortillas instead of 4. I also added a can of corn. I served this to my Bible study group and got rave reviews from everyone. With my additions, it easily served 8. This is definitely going into my rotation. Thank you!
This was excellent! I omitted the water based on other reviews and it came out perfect. I’ll definitely be making this again. Thank you for another great recipe for my family to enjoy!
Delicious! Was a little soupy but we scarfed it all down
This recipe was banging!!! I used non-fat plain Greek yogurt in place of sour cream and a little extra cheese. I also started eating it and it was so good that I forgot to add my avocado topping. I ate just the recipe by itself, no rice and it was really good. This recipe definitely gets the Dietitian stamp of approval, I love finding different recipes that I can recommend to my patients!
Turned out great, super easy. I left out the onion + used chicken tenderloins, cooking in half the enchilada sauce for most of the cooking time + adding in the rest along with the cheese 30 mins before serving.
Excellent flavors and very easy to make. I added a cut up tomato and some fajita spice as I didn’t have cumin. The dish was excellent and everyone loved it.
I had this on a split baked potato as a twice baked potato.
🎵AWESOME!🎶
Followed the recipe, except swapped green enchilada sauce for red. Result was a pot of watery liquid soup. Adding the cheese only made it worse, and the tortilla strips turned to goo.
…but you didn’t follow the recipe. Try following it as it was written and see how you like it. otherwise, don’t bother with the review. it’s not helpful for the rest of us trying to learn these recipes.
I cannot express how big a hit this recipe is!! I make it at least once a week
I have made this several times and absolutely love the flavor!!
I just did this on my stove-top (slow cooker is out of commission), using ground chicken instead as it’s what I had on hand. It was quick and super delicious! Definitely adding this to our rotation. Thank you!
SO good, easy and low WW points. Will definitely make again!!!
Totally yummy
This is really good! Highly recommend! I followed Gina’s directions for Instant Pot in this recipe. Here are some changes I made:
-Added bell pepper in step 1
-Used fat free Greek yogurt instead of sour cream
-Used homemade enchilada sauce from a different recipe I already had on hand
-Used frozen chicken breast
-Omitted corn tortillas from the recipe, and instead put the filling in corn tortillas to serve.
– Used pepper jack cheese
I’ve tried a few of your recipes since starting weight watchers. This is the winner so far and with it being a slow cooker recipe, it was so easy to double for meal prepping. I’ve shared this recipe with a group of friends and see this being a staple in our meals. I also added corn and swapped using light sour cream. Delicious!
Thanks Beth!
This tasted great! I added corn to it too and it was so yummy. My whole family loved it!
Love this recipe! These enchiladas were so easy to make and very good. I made the home-made sauce, which was great too and super easy. I will definitely make this recipe again.
This is a big hit with my guy! I’ve made it both with breasts and thighs. And cheese… LOTS of cheese…
Great recipe. I added more spices because I like a little heat, so added a Pasilla pepper, some cayenne pepper, ancho chili pepper, smoked chili pepper flakes and a little more cumin. So delish.
The whole family loved this dish! I did omit the water per other reviews and thought the consistency was perfect. Served over cilantro lime rice and topped with jalapeño and fresh avocado.
Made this for dinner tonight and whole family including 2 preschoolers and it was a big hit! Just got a crockpot and I’m still getting the hang of it, so I made the recipe exactly as written including the homemade sauce (keeping spice level low so kids didn’t protest) and cooked on high. Everything turned out great. Everyone asked me to make it again. Served with the cilantro lime rice.
I added yellow bell peppers and 1/2 a jalapeño to the onion saute step, and used plain yogurt instead of sour cream to cut calories. The result was a creamy and spicy meal! 10/10 will make again
This “enchilada” recipe is great! I have made it as described in the recipe and have “skipped” the browning and used frozen diced chicken breast. Chicken didn’t require as much time to cook in the crockpot and I didn’t have to shred it either.
It is soupy if you add all of the sauce in the beginning. I only add 10 oz of enchilada sauce for 3 pounds of chicken and everything else I throw in.
Turn out great! and not soupy. )
This was deliscious! And it was so easy to make – just served it with some cornbread and everyone loved it! This recipe will definitely be made again and again.
This is so delicious and easy to make. It freezes very well. It’s great over rice, lettuce, and especially over a sweet potato! A new fave.
This is absolutely delicious and so easy!! Served over cilantro rice and topped with jalapenos and sour cream! Will definitely make again!
I love this recipe! I noticed that the low setting was more like a soup. The next time I made it I set it for high, and it came out much thicker. So yummy.
Super easy and super delicious! I used more enchilada sauce (whole jar from Trader Joes) and left out the water. Served with cilantro rice. Great reheated in the microwave for dinner the next day. My husband ate the remaining bit for breakfast! Don’t leave out avocado, cilantro and sour cream toppings.
It is so delicious and the homemade sauce is so good. I’ve made it several times now…thank you!
You mentioned commenting with new 2024-25 updated WW points totals on your recipes… You had already stated on this recipe that switching from thighs to breasts would change the point to 5 instead of 7. Weirdly, I just looked at the total points for this recipe with the newest update, and in the ingredient list, thighs show 0 points, but the total still shows 7, when it should reflect 5. I don’t know why, but the WW app doesn’t seem to be recalculating the total points, just changing the ingredient.
Made this today for my family and it was amazing!! It was so easy to make, and I used a crock pot liner so cleanup was a breeze. We love all your recipes that we’ve tried, but this is one of the best. Thank you for sharing it!!
Thanks Lisa!
Great addition to our weeknight dinner rotation! Very easy to put together, and absolutely serve with the cilantro lime rice. Simple to put things in the crockpot earlier in the day and cook rice quickly at dinner time. Delicious and comforting!
How can I double this recipe? Do I need to make any modifications?
Thanks!
So good. This is a staple is our house now. We put the cilantro lime rice in a bowl and put it on top.
This is delicious! I’ve made it twice in the last few weeks. So easy to put together and perfect consistency! Served with white rice this time. I used Whole Foods organic enchilada sauce, but will make my own someday lol.
Wow!!! What an easy and delicious dinner that my whole family loved! I will be making these on a regular basis! Thank you for another winner!
Delicious! I am not a fan of chicken thighs, but my chicken breasts turned out a bit dry. I’ll use thighs next time.
I made this for my son who just came back from a hiking trip to the Grand Canyon. We both really liked it. I used chicken breasts instead of thighs. I also made the cilantro lime rice. I will be making this again soon.
Absolutely amazing!!!!!
It’s all been said, sooo good!! Didn’t add water, drained and rinsed beans- perfect consistency. Even better the second day. They taste more involved and complicated than they are, I was really impressed with the flavor.
Very yummy and easy! I love that this is a high protein meal but super tasty!
I really like this recipe and my kids like it too. Some have complained it’s too soupy, but I don’t mind that it comes out like a thick sauce. Makes it easier for my littles to eat. I’ve made the enchilada sauce from scratch and used canned and both work well with this recipe. It’s way easier than traditional enchiladas, but still very tasty.
Would flour tortillas work? Interested in using low carb tortillas but afraid they might get too soft.
My husband and I have this at least once a month – it’s amazing! I prefer to make the homemade enchilada sauce but regardless, it’s a quick, easy recipe. We like to add a drizzle of lime crema sauce on top when it’s done too. Highly recommend!
I wish I would was advertised more than a soup because mine came out more watery than the final product in the video (which could have been user error or the added water).
I did end up making a slurry with cornstarch and water and that thickened it up a bit and didn’t change the flavor.
I substituted plain greek yogurt instead of sour cream and added pepper jack for more of a kick 🌶️
Otherwise I love how simple this was to make!
Thank you for sharing ❤️
This is pretty good. I’m sure it would be even better if I made the sauce. With little kids, the quicker the better in this season. I always serve this with avocado or guacamole. I also add an extra corn tortilla or two. I make this very often.
As others have stated, this is a soup recipe and not an enchilada recipe. I doubled everything because I had two pounds of chicken thighs and I shouldn’t have done that. I wish I had read the reviews that said to not add the water because that just made it even soupier. I even added extra tortillas and cheese and it was still soupy. I guess this recipe only works if you use her enchilada sauce. Total fail for us.
This was surprisingly good! I used a green enchilada sauce from Siete and it was mild. I added 2 chicken thighs to the 1lb of chicken breast. Instead of sour cream I blended cottage cheese thinned with a little water and mixed it in at the end before tortilla strips. The sauce was initially thin, but the corn tortillas soak up the sauce and thicken it. I recommend for meal prep!
Love this! So easy and tasty. I don’t love rice so put it over air fried potatoes. A keeper!
Yay
This meal is excellent! It is comforting and delicious. I did not add the water nor the sour cream to the crockpot though. We ate ours over rice. I served it with avocado, cilantro, jalepenos and sour cream. I also made my own Skinnytaste enchilada sauce which is really easy and delicious. This is definitely going on our meal rotation!!!
Glad you enjoyed it!
I have a hard time finding corn tortillas , I was wondering if I could skip them in this recipe and serve this over brown or cilantro lime rice. I always have brown rice and or cilantro lime rice in my freezer. When making rice in the instant pot I always triple the recipe, shrink wrap it and then freeze it 2 cup portions.
Sure!
I love skinny taste recipes and this one is fantastic! So easy. I had made her enchilada sauce for another recipe so had 2 cups squirreled away in the freezer making this recipe fast an easy. This is a great meal prep/bowl recipe and everyone can add toppings of their choosing.
Thanks Michelle!
Used Siete enchilada sauce to make this even easier and it was delicious! Will definitely make again. Thanks!
Really enjoyed this! Just substituted smoked paprika and chili powder for the cumin. Will definitely make many more times. Easy, too!
It was tasty! Definitely very soupy but tasty regardless and I’ll still enjoy the leftovers. Made it in the instant pot so maybe can leave out the 1/4 cup water next time. Although some of the sauce did burn on the bottom of the pot, which hardly ever happens.
It’s good. If you have more than 2 people in your household…double the recipe.
I’m trying this without the sour cream as my partner doesn’t eat dairy but not sure if I need to up the other liquid to replace what is missing from not using sour cream. I’ll modify and see what happens.
Leave the water out. It makes it soup.
I made the homemade enchilada sauce using mild canned chilis. The casserole was DELISH!! This will definitely be making repeat appearances at our table.
This is delicious. I did the homemade enchilada sauce as recommended and it was amazing! 😍
I made this recipe with chopped rotisserie chicken, and cooked it on low for 2 hours. It was delicious, tasty and easy!
So freaking delicious!! This is now one of those meals for us that will be consumed regularly 🙂
Glad you enjoyed it!
Turned out great! I followed the recipe and made the homemade sauce. I took this to a work potluck and got feedback it was the ‘right amount of heat’. And we have some mild palates at work. I will make this again
Was yummy! Subbed plain Greek yogurt for sour cream & worked well! Not sure homemade sauce was worth the extra effort, but it was good & we will make again!
Looking forward to making this! Could I sub plain Greek yogurt for sour cream? Or coconut milk/cream?
This was SO GOOD. I food prep every week to stay on track with healthy eating and I was finding myself in a food rut. I’m so glad I tried this. It was so simple and I was able to know the points down to 4/cup by using chicken breast and reduced fat cheese. I will definitely make this again!
This is absolutely delicious! Used chicken breasts and it was fantastic. Yet another recipe to add to our already lengthy skinnytaste dinner rotation. Thank you so much for these recipes. There’s no way I’d be able to stick to my diet for so long without them.
So good! Not sure if my left over frozen corn tortillas were the issue but they sorta disintegrated into the mixture. Other than that, awesome!!
Delicious. My Mexican hubby loved it too. I forgot the black beans and it was still great. I just omitted the extra bit of water since I knew it would be less dense without the black beans. Will definitely be makThanks so much!
I took one bite and immediately said “holy sh**,” THIS WAS DELICIOUS. We ate until we could hardly breathe. We are definitely adding this to the rotation. 10/10 will recommend.
Thank you!
I added some frozen corn to this and it was delicious. Next time I will do the same as well as some poblano pepper!
Delicious! Thanks again for another amazing recipe! Kind of a pain to enter into the WW app though. I had to go back and forth between the recipe and app and type each piece of information into the quick ad.
If you click the blue WW button right at the top of the recipe it goes straight into your app!!
Omg thank you! I never knew this!
Do you think you can make this in the instant pot?
She has instructions at the end of the recipe for the insta pot!
I was a little nervous about how it would come out because I read some comments that it came out too soupy but mine was perfect! And omg so delicious. I cannot believe how much flavor it has! I devoured it and definitely will make again in the future! Great recipe!!
These were very good. I made the enchilada sauce the day before because I didn’t have all the ingredients I needed. They got done quicker than 6 or 7 hours on the low setting.
This one was delicious! All my picky eaters (1,2,&8) LOVED it and requested it be a definite MAKE AGAIN.
Perfect!
I love all the enchilada recipes and didn’t think slow cooker would make a difference. WRONG! This was outstanding! easy, delicious…just follow the recipe!
I absolutely love this recipe! I made it as written with canned enchilada sauce, and it was delicious. Plus, the leftovers were great!
Question: If I double this recipe, what crockpot adjustments would I need to make? Thanks!
Question
I think finding a fantastic tasting slow cooker recipe is like finding a needle in a haystack. This was absolutely delicious! I will definitely be putting this in my rotation, as slow cookers make my life so much easier, but I struggle to find recipes I really love. The whole family gobbled it up!
Hi! I have a family of seven. Does tripling the recipe increase the cooking time? Can’t wait to try this this week!
same time I just don’t know if it will all fit?
That is not the right way to create enchiladas! I’d rather have a friend make them for me or go to a restaurant!! Very sloppy cooking.
Did you even make them?
Delicious! Used canned enchilada sauce since I didn’t have much time to make it myself. Also, used 1.5lbs of chicken thighs instead 1lb. Also added about 2 cups of cheese instead of 1. Topped with a dollop of sour cream and fresh cilantro. So delicious and super easy supper for a day when not much time to cook.
Delicious! I used extra chicken and 6 tortillas b/c I had them. Topped with pickled jalapeños. Really really good!
It turned out as a soupy mixture and I followed the recipe completely. Anyone else have this happen?
I read on other reviews that people omitted adding the water and that helped a lot. When I made it, I also didn’t add the water and it was not soupy and also thickened up when I served it and for left overs. I also made sure to drain the black beans so that that liquid wouldn’t get in there as well. Hope this helps!
Mine was really soupy until I added the tortillas. That definitely helped. I think next time I would omit the water. Or, you could add a couple more tortillas?
Oh.. and serving it over rice to help sop up the juices helped too!
Absolutely loved it. I used pickled jalapenos instead of fresh and added lime zest with a bit of the juice at the end, about 5 minutes before serving.
It was soooo good! My entire family enjoyed!!
This is our go to Taco Tuesday meal. My college aged daughter asked for a slow cooker for Christmas so she could make this recipe.
Absolutely loved this! Husband said it was his favorite! I used salsa verde and mixed in jalapeños at the beginning to cook with the chicken. So easy! Thank you Gina!
I made this for dinner tonight. My husband and I enjoyed it. I will make it again. Easy recipe. Thx!
Incredible!
Another Skinnytaste winner! Have made this several times and it’s always a hit! I love your enchilada sauce, Gina and usually make a batch and freeze half for either this recipe or your Turkey Stuffed Poblano enchiladas recipe. It requires minimal effort and is well worth the few extra minutes. Use boneless, skinless chicken breast and add about a cup of frozen whole kernel corn. So yummy and even though it’s healthy, you don’t feel as though you’re being deprived 🙂
I made this almost as written. I used about a pound and a half of boneless skinless chicken thighs, non-fat sour cream and light shredded cheese. So delicious and very easy. Definitely going into the ‘rotation’!
Haven’t made this yet but wondering if I could just bake it. I have everything I need except the 3 to 4 hours.
Yup! 🙂 https://www.skinnytaste.com/chicken-enchiladas/
Made this last night with breast and canned sauce for ease. Couldnt be easier and was fantastic. I’ll make the enchiladas sauce and use thighs for a weekend meal. Thanks for all the wonderful recipes!
Really good and easy! I used green chili salsa instead of enchilada sauce and everyone loved it!
This is sooo good. I used 19oz can of enchilada sauce. I didn’t add the extra 1/4 cup of water. The strips of corn tortillas really add to the taste. We served it over leftover cornbread. Next time I’ll just serve it on a plate, no rice needed.
it was really good. I did not use the peppers I used green chilies instead and pressure cooked it
We love this dish. I used chicken tenderloins, added a can of diced green chiles and serviced it over quinoa and brown rice. We topped it with shredded lettuce and cabbage.
Looks so good! Gina, could I use rotisserie chicken?
It should be ok
Absolutely delicious! I skipped the garlic (I can’t have garlic and onions so I kept the onions), used non-fat Greek yogurt instead of sour cream and I used a habanero pepper cheese.
A bowl of COMFORT! So easy to make, and the flavors were spot-on. I didn’t add the extra 1/4 cup water as there was plenty of liquid from the enchilada sauce (although I did use Gina’s homemade enchilada sauce recipe; perhaps, if using store-bought, it might be a thicker consistency and might need that extra liquid). Otherwise, didn’t change a thing – came out AMAZING!
Glad you enjoyed it!
Absolutely amazing!! We discovered we didn’t have red enchilada sauce or the tomato sauce to make our own, but we had a jar of salsa verde. A happy accident that we will continue to make 🙂
10/10!!! So delicious and so easy!! Will make again for sure.
Excellent recipe. Serves a lot! I did make the homemade enchilada sauce the day before. It made a quart and a cup. We had friends over for dinner and they too enjoyed it.
I never leave comments but this came out DELICIOUS and was so easy so I couldn’t not leave a review! Followed the recipe exactly, made the homemade enchilada sauce a day in advance, and served with the instant pot cilantro rice with it. It’s a winner!
Thanks Erica!
Delicious!
Easy and delicious!
Super tasty and one pot goodness! I used the instantpot instructions and made as is with addition of a chopped Anaheim chile I had, sautéed with the onion and garlic in the bottom of the instapot. It looked pretty soupy after the chicken cooked so i added a couple extra tortillas than recipe called for. Also added a small can of sliced black olives. This was quick, tasty and so filling! You’ve done it again, Gina
Thanks Gina! 🙂
This was really great! We like spicier flavors and I find slow cookers blunt flavors…so doubled chipotles in adobo amount. Used 2 giant chicken breasts…they were cooked in 2 1/2 hrs on high. Didn’t add the cut up tortillas, served with rice, fresh toppings and tortilla chips. And the homemade enchilada sauce is excellent and easy to do!
This recipe was easy and delicious! I would have liked it a touch spicier even with the jalapeños so next time I’ll add cayenne and a bit more salt. I didn’t use the tortilla strips because I totally forgot and used Oaxaca cheese for the most amazing melt. Recipe was overall great and can’t wait to make again!
Absolutely wonderful!! I used chicken breasts instead of chicken thighs to lower points. I also yes store bought enchilada sauce.
These were AMAZING – already made this 3x in the last couple weeks. I used chicken breast and skipped the water. My husband scarfed them down. Thanks for another amazing recipe!
Could I hypothetically use the butternut squash variation for this? Or sweet potatoes? I am trying to cut back on meat.
This was excellent! Used chicken breasts and skipped the water after reading other comments, and it wasn’t soupy at all. Will be making this again and again!
I wish I had read the comments first! I put the water in and it is quite soupy. Taste is great but I’ll omit water next time.
So delicious and easy- used instant pot.
Ok it does fit in my 3.5 quart slow cooker. I put half of the ingredients in first and saw that there was more than enough room for the chicken.
Will this fit in a 3.5 quart slow cooker?
This is absolutely delicious! I added a can of corn and 1/4 tsp. cayenne to the enchilda mixture. This helped to thicken the mixture. I did not serve this over rice.
This is one of my all time favorite recipes!! It’s easy and beyond delicious!
Thank you so much for sharing. 😘
I’ve made this twice in the slow cooker and it’s so delicious and easy! I make it in the instant pot so that I can saute and slow cook with one pot and one cutting board.
Everyone scarfs it down – thanks, Gina!
It tasted good but it was soup- very watery. There was no way that it would have thickened. Next time I would make a casserole.
Mine was very watery too. I think if I make this again I will skip the water.
This was delicious. I used flour tortillas and they were very soggy. Next time I will stick with corn tortillas.
Excellent 😋
This recipe is extraordinary. On a site where everything is delicious, this stands out as one of the very best. The enchilada sauce from scratch is the difference!! Thanks, Gina, for a delightful and delicious meal. I made with chicken breasts and they shredded beautifully.
Easy to make and delicious! Definitely will be a staple meal in my household.
This dish is delicious and so simple. It’s going to be in regular rotation for usnow. Make the cilantro lime rice! You’ll be glad you did.
My enchilada sauce is very watery. Any way to thicken it before serving? Cornstarch?
Let is simmer longer.
For the insta pot do you mean. Follow steps 1-3 and step 4 you only cook for 20 on high pressure ?
Delicious and creamy even with store bought enchilada sauce.
Absolutely delicious!! Served with cilantro lime rice. We went back for seconds. Highly recommend!!
Served with rice, cilantro, jalapenos, avocado and sour cream. Used the SK recipe for enchilada sauce and 1/8 cup water. Excellent.
Brilliant and tasty. It was easy to make and delicious.
Many thanks
Love love love this dish. So easy and so delicious! Easy to double the recipe and the two adults and two teens in our house loved it. I agree with another comment about leaving out the water, I would do that next time so the sauce is a little thicker. Will be making this again for sure. The leftovers taste even better! Thanks Gina!
Another winning recipe Gina, thank you! I didn’t make it using your enchilada sauce, instead I used Las Palmas to save time. This recipe is definitely a keeper!
Super easy and delicious. Will make again! Thanks
I made the homemade enchilada sauce, used flour tortillas, and blended up the black beans. My daughter isn’t a fan of black beans, but she never knew they were there and gave the recipe a 9 out of 10, plus I think it helped thicken up the sauce. Win! Thanks!
Sooo easy and yummy!!
Has anyone tried flour tortillas instead of corn?
Yeah, they ended up being super slimy. Maybe stick with the corn tortillas
Mine came out like a soup Way too watery cooked in crock pot for over 3 hours on high So disappointed
I have made this so many times, did you change anything in the recipe?
I just made this tonight and I love it, so did the family. I always double the enchilada sauce, and I doubled this recipe too.
I used chocolate corn
Breasts – added extra black beans snd stored in 0 fat Greek yogurt at the end . Skipped the cheese and tortilla strips! Served on a bed of kale and rice – it was excellent! Definitely will be a go too recipe for me! I used canned sauce
Making this now and my house smells sooooo good! Can’t wait to taste, I know it will be a family favorite!
Very delicious and filling. The cheese and Mexican flavor is awesome. The only thing I did was removed the cumin and added Taco Seasoning instead. Love the recipe.
Not sure what I did wrong but my recipe is missing some sort of seasoning, doesn’t have the “enchilada” flavor….other then that it’s fantastic!
Simple and delicious. My whole family said they would enjoy this meal again.
This was easy and quick to prepare and so nice to come home to this hot meal! Used cauliflower rice instead and was great!!
Question: Excited to make this weekend with the homemade enchilada sauce (always have some in the freezer)… if planning to use for lunches, should i add the tortillas the day of we’re reheating?
It will reheat fine if you make as directed, either way works.
Simple and delicious! Paired excellent over some rice.
Fantastic!! Had this last night using your enchilada sauce recipe over cilantro lime rice (I added some scallions to the rice). This was outstanding. My husband kept saying “Wow…this is really good…”
Thanks, as always, Gina!
Glad everyone enjoyed it!
This was delish and easy to put together. I put a jalapeño and chipotle pepper in the food processor and threw that in the crock pot. Used chicken breast and served with ST cilantro lime rice. Perfect dinner.
Outstanding. Flavors were perfect.
Fantastic! Thank you for a great recipe. My husband and I loved it! Comfort food that’s good for you! Made the Chipotle Cilantro Lime Rice and the homemade enchilada sauce. I would do it again and again the same way. It didn’t take long at all! (I used the IP variation for the casserole).
Very good! Directions say to add 1/4c of water but the video doesn’t have adding in water. Next time I won’t, seemed too “liquidy “
Fabulous. Followed your directions to a tee. I’ve made your regular enchiladas also delicious. Served with the pressure cooker cilantro rice. Perfection.
Made this for supper tonight for my husband and I and it will definitely be in our rotation. I did use canned enchilada sauce as life is too busy right now to make it.
5 Star Recipe! This was delicious & so easy! I made the homemade enchilada sauce yesterday which made the prep even easier! I will double the recipe next time!
Thanks Debbie!
This recipe was so easy and perfect for a busy work day. I used chicken tenderloins and store bought enchilada sauce. We really enjoyed this recipe. Served it over brown rice. Will make it again!
A family favorite, using rotisserie chicken. I simmered it for about 30 minutes, added the tortillas and cheese, and covered it for 10 minutes to melt the cheese. It was fantastic!
I made this stove top using rotisserie chicken breast…delicious!
It was delicious! Served it over a scoop of brown rice and made it with chicken breasts. Did not have fresh jalapenos so diced a few jarred ones and added a dollop of sour cream! So good! Will try the cilantro lime rice next time!
Just made this recipe last night, my family loved it!!! So easy and so yummy!!!
Just made this recipe last night, my family loved it!!! So easy and yummy!!!
Could you use chicken tenderloins?
I’m absolutely sure this will be a hit! I could drink your enchilada sauce. It’s the best! I have a question – we will get two nights worth of meals out of this. Should I put the tortillas in per meal so they don’t get mushy? Or does it hold up for the reheat? Thanks for another great recipe!
This is such a great recipe that you can tailor to your family’s needs and tastes. We all enjoyed it!
This was so easy to make and SO yummy! Husband and toddler approved!
Another slam dunk. Is there anything Gina can’t do? Definitely make the cilantro lime rice with it and don’t skip the avocado. I also used fat free Greek yogurt in place of the sour cream with no issues.
It tastes great and very easy to make. I made it today, husband loved it.
If I used frozen chicken breasts, how would that affect cooking time?
I usually thaw first.
Have a question: Making now, if all I have is nonfat plain greek yogurt instead of sour cream–leave it out as it may curdle or any suggestions. ( I have left it out for time being) Thanks. I also had some ground chicken thawed and changed my mind to make this —so did as suggested and browned first with the onions and garlic before adding to the slow cooker.
update: I used nonfat plain greek yogurt and tempered it in, using a bit of the hot sauce a bit at a time to the yogurt, then added it all into the pot. Was just fine. I used 99 percent fat free ground chicken and we even liked that, I am sure not for everyone but we liked it alot and the recipe is one we would do again. I didn’t get 6 servings though, more like 5 scant cups worth but could be I added less cheese, and only two corn tortilla the extra thin ones, so didn’t make up the volume there. A keeper. ( I did make skinnytaste enchilada sauce, love to have it on hand in freezer)
I used yogurt tonight and it was great – it tasted the same as sour cream and did not curdle!
Can I sub Greek yogurt for the sour cream?
Not sure if it will curdle but you can try?
Could you use plain Greek yogurt instead of sour cream?
Not sure if it will curdle but you can try?
Can it be made in an instapot?
I am sure it can, but I have not tested it this way.
This was fabulous! Slowcooker recipes should be easy and comforting, this recipe checks both of those boxes!
How can I make this in the oven please. I will be away without access to my slow cooker. Thank you
Can you make it with dry black beans instead of canned?
I haven’t tested, I am not sure if the cook time will be right.
Gina, this is the second day I made this recipe. First night with canned chili Verde enchilada sauce and black beans. Second night, I made your enchilada sauce and made this recipe with fresh pinto beans. Outstanding! Thank you for the best healthy recipes!!!
This was delicious! I got it started late so I cooked it in a Dutch oven on stove top and then in the oven for an hour. Added fresh cilantro. Everyone gobbled it up. Thank you for another win.
Absolutely amazing!!! 5 stars are not enough
Thanks Susie!
This was so delicious and easy! I was in a hurry to get to an appointment so I threw it together in the crockpot after cooking the onions/garlic/cumin and salt for 5 minutes. We ate it with scallions, red onion, avocado, cilantro and white rice. A great 5-star recipe!
Loved this! Very easy
Hi. Any chance this could be made with ground turkey?
Sure just brown it first.
This was delicious! Everyone loved it. We served it over the cilantro lime rice. Will definitely be making this again1
I haven’t tried this recipe yet….but I have no doubt its a 5 star…everything is with skinnytaste…BUT I did want to give a tip… pulling out a hand blender, with two beaters and using it to shred meat is a GAME CHANGER that I wish I knew years ago! It’s 100 times faster than two forks.
I want to make this but was wondering if I could use almond flour tortillas instead of corn or flour tortillas. Thank you
I have not tried!
Outstanding! So easy to make and the whole family loved it.
Made this recipe and love the ease it takes to make it. Love her recipes and make them quite often! Put mine over a bed of cauliflower lime rice
Just wondering if this could be doubled and if so, would the cooking time or anything else need to change?
I love these and make it often. Nothing tastes better to me then coming in after a long day and sitting down to this meal, which my husband wears is better than any restaurant. Thank you Gina.
Could this be doubled? Any changes in time or temperature? Thinking it would be great for an after church meal on Sunday!
Sure, same time and temp!
This doesn’t say gluten free, but I can’t find anything with gluten in the ingredients. I want to try this recipe, but my family has celiac disease-gluten allergies.
yes its gluten-free 🙂
Hi Gina…is there a pressure cooker alternative way to make this as opposed to slow cooker? This looks so yummy! Love your recipes 😋
No but you can see my link to my skillet version.