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Slow Cooker Chicken Enchiladas

by Skinny Ms.

Slow Cooker Chicken Enchiladas

A Skinny Ms. favorite, this light recipe for Slow Cooker Enchiladas is packed with flavor. You would never guess that this deliciously filling meal has less than 250 calories and only 6 grams of fat per serving. Slow Cooker Enchiladas go perfectly with Skinny Mexican Rice.

To make it easier and better, bake the chicken breasts ahead of time and stick them in the fridge until you are ready to put the enchiladas together.  Also, it is easier to shred the chicken with your fingers (clean fingers, of course) than with a fork.   And, when adding the seasonings in the enchilada mixture, go easy on the cumin.  One teaspoon is not a lot but cumin packs a powerful punch and its strong flavor is hard to diminish once added.

As an alternative to the slow cooker, bake the enchiladas at 375 degrees for about 30 minutes or until bubbly.  Just make sure to spread a thin layer of enchilada sauce on the bottom of the pan before adding the enchiladas.

Slow Cooker Enchiladas is one of our top rated recipes and pairs perfectly with Skinny Mexican Rice.

Everyone who eats our Slow Cooker Enchiladas the first time makes them again and again. This recipe is definitely a keeper.

Click here for the Top 10 Slow Cooker Recipes on Skinny Ms.

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Slow Cooker Enchiladas

Slow Cooker Enchiladas

Yields: 6 servings | Serving size: 1 enchilada | Calories: 249 | Previous Points: 5 | Points Plus: 6 | Total Fat: 6 g | Saturated Fats: 2 g | Trans Fats: 0 g | Cholesterol: 26 mg | Sodium: 470 mg | Carbohydrates: 31 g | Dietary fiber: 2 g | Sugars: 0 g | Protein: 18 g

Ingredients

  • 2 half chicken breasts on the bone with skin (remove skin before adding to enchiladas)
  • 1 (16 ounce) jar red enchilada sauce (no sugar added) (Quick & Easy Enchilada Sauce recipe)
  • 1 (4 ounce) can green chile peppers
  • 1/2 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon black pepper
  • 1 1/2 cups shredded cheddar cheese, reduced fat
  • 1 (8 oz.) container sour cream, fat free
  • 6 medium whole wheat tortillas, low sodium if possible (corn tortillas are not recommended as they tend to fall apart) Homemade Whole Grain Tortillas Recipe

Directions

Preheat oven to 350 degrees. Place chicken breast on the bone, with skin, in a covered baking dish. Bake until juices run clear when pierced with a fork, after about 45 minutes. Chicken should have reached an internal temperature of 165 degrees. Allow to cool. Remove skin and bones, discard. Shred chicken or cut into bite-sized cubes.

In a medium mixing bowl add chicken, garlic powder, cumin, chili powder, black pepper, and salt to taste. Add to seasoned chicken: green chile peppers, 1/2 cup of enchilada sauce, 1/2 cup sour cream, and 1 cup cheese. Mix well. Place 1/2 cup chicken mixture in the center of each tortilla. Leave about 2" in the bottom without filling and fold up. Continue until all tortillas are filled.

Lightly spray the bottom and the sides of the slow cooker with nonstick cooking spray. We like to make our own cooking spray by filling this reusable cooking spray bottle with olive or canola oil. Lay enchiladas seam side down in the slow cooker, add a little of the sauce above each layer as you stack them. There should be 2 layers of 3 or 3 layers of 2, depending on the size of your slow cooker.

Combine the remaining enchilada sauce and 1/2 cup sour cream. Pour over the enchiladas. Cover and cook on low 3 to 4 hours, or until hot and bubbly. Cut between each enchilada, and carefully remove them, one at a time, with a large spatula. Pour liquid from slow cooker over enchiladas and sprinkle with remaining cheese. Garnish with diced tomatoes and shredded lettuce.

http://skinnyms.com/slow-cooker-enchiladas/

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87 Responses to Slow Cooker Chicken Enchiladas

  • Cec5ilia says:

    What are you supposed to do with the garlic and chiles?  They aren't listed in the directions.

  • Firechick156 says:

    When you say 2 half chicken breasts that means both sides of the breast correct?  So that would really be the whole breast of the chicken?

  • Crystal Huck says:

    What do you mean when you say leave about 2” at the bottom without filling and fold up lengthwise?

  • Jenny Leeerstanderfe says:

    Is there any way to find out what all is on the plate in the picture…its looks wonderful and would love to have all the recipes.

    • Skinny Ms. says:

      Jenny, Sure…it's just a taco with shredded lettuce, diced tomato, 2% Mexican style cheeses…all this on top of (1/2 lb) cooked ground turkey which is seasoned with (1 tsp) cumin and (1 tsp) chili powder. Enjoy!!! :)

  • Kristen B says:

    What size tortillas???

  • ML says:

    Was the nutritional info calculated off of 8 or 6 servings?  The instructions reference both.

  • Anna says:

    The flavor is great!!  But next time I will do it in the oven for an hour—  turns out to be a mucky but tasty mess!  

  • Jen Anderson says:

    Has anyone tried this using corn tortillas? That's what I'm used to making enchiladas with.

  • Stacy says:

    This recipe sounds delicious!  I am confused as to how to actually assemble them.  The ingredients list (6) 8" tortillas; instructions say to roll the tortillas lengthwise; ingredients say there should be three layers (of rolled enchiladas?); and the instructions also say for a total of 8 tortillas.  Can you please clarify the discrepancies?  Thanks so much–I look forward to trying these!

    • Jen Anderson says:

      Yes, it’s layers of rolled enchiladas. The number of layers, I assume, would vary depending on the size of your crockpot. I’m not sure if the recipe is meant for 6 or 8 enchiladas, but I’m making them tomorrow and I figure I will just fill tortillas until I run out of filling and then put them in the crockpot. The total number of tortillas used would probably vary depending on how full you want them too :)

    • Skinny Ms. says:

      Stacy, You're right…I must have been falling asleep when typing my recipe. Here it is with corrections: :)

      Preheat oven to 350 degrees. Place chicken breast on the bone, with skin, in a covered baking dish, bake until juices run clear when pierced with a fork, about 45 minutes. Chicken should have reached an internal temperature of 165 degrees. Allow to cool. Remove skin and bones, discard. Shred chicken or cut into bite size cubes.

      In a medium mixing bowl, add chicken, garlic powder, cumin, chili powder, black pepper and salt to taste. Add to seasoned chicken, green chile peppers, 1/2 cup of enchilada sauce, 1/2 cup sour cream and 1/2 cup cheese, mix well. Place 1/2 cup chicken mixture in the center of each tortilla, leave about 2” at the bottom without filling and fold up…continue until all tortillas are filled.

      Lightly spray the bottom and sides of the slow cooker with nonstick cooking spray. Lay enchiladas seam side down in the slow cooker, add a little of the sauce below to each layer as you stack them. There should be 2 layers of 3 or 3 layers of 2, depending on the size of your slow cooker.

      Combine the remaining enchilada sauce and 1/2 cup sour cream. Pour over the enchiladas, cover and cook on low 3-4 hours, or until hot and bubbly. Cut between each enchilada and carefully remove, one at a time, with a large spatula. Sprinkle with remaining cheese and any liquid still in the slow cooker, after removing enchiladas. Garnish with diced tomatoes and shredded lettuce.

  • Jen Anderson says:

    WOW… new family fav for sure! Our store had NO fat free sour cream so I had to use low fat, other than that I stuck to the recipe. I had planned to use corn tortillas, but they kept breaking when I tried to roll them and I'm frankly not patient enough to make stuff work, so I went with the flour. 

    The only glitch I had is that I didn't put nearly enough enchilada sauce between the layers so they really stuck together. I think next time I will put a thin layer of sauce on the bottom of the pan and put the enchilada sauce/sour cream mixture between the layers of enchiladas. 

    I've already been requested to make a double batch next time because everyone was very disappointed that the leftovers were gone so quickly :)

    THANK YOU for this recipe! So easy and delicious.

    For a side dish, I mixed some vegetarian refried beans with a little taco sauce, 2% shredded cheddar, and brown basmati rice. Great!!

    • Marissa says:

      Microwave the corn tortillas for 20-30 seconds before trying to roll them. It makes it more flexible

    • Imani says:

      Another option that I love is layering the corn tortillas with the meat and sauce. It will end up more like a enchilada casserole then traditional enchiladas. I also sauteed shredded yellow squash, zucchini, and thinly sliced onions and added the veggie mix to the chicken/sauce mixture. This adds color and fiber to the meal.

  • Becca Heflin says:

    This recipe sounds AMAZING!  I'd love to know if it would work with corn tortillas!

  • Jaci Eiquihua says:

    Great flavor, but like others…it's a bit soggy in the slow cooker

  • Cherry Fullam says:

    after seeing this recipe, if i dont win a cookbook…i may just buy one! lol

  • Dj817281 says:

    WOW, my new fave.  I LOVE tex-mex, and this more than satisfies all my cravings, plus I don't have to heat the kithcen!

  • Leslie Chesser says:

    my family loved when I made these enchiladas last week!  An easy recipe to get a realy good mexican meal that is healthy!!  We loved it and it will go on my "make again list"! 

  • I prefer corn tortillas for enchiladas, but I'll try this at least once.

  • Leslie Chesser says:

    my family loved when I made these enchiladas last week!  An easy recipe to get a realy good mexican meal that is healthy!!  We loved it and it will go on my “make again list”! 

  • Jamie says:

    These are sooo delicious! Thanks!

  • Jamie says:

    These are sooo delicious! Thanks!

  • Jaci Eiquihua says:

    Great flavor, but like others…it’s a bit soggy in the slow cooker

  • Cherry Fullam says:

    after seeing this recipe, if i dont win a cookbook…i may just buy one! lol

  • Tsmith says:

    This was not good at all. It was a big pile of mush. Not one person ate more than a bite. I made it with corn tortillas. Will not make again….very bland as well. Blah!

  • Meganmc says:

    The recipe should not say corn will work…..it doesn't! Also, I would stick with sticking it in the oven rather than the cockpot. Flour tortillas got soggy too.

  • Christie Lostracco says:

    Yum!

  • Alexbeegeiger says:

    Who can resist enchiladas?  Who can resist a meal that is ready when you are?  Family favorite.  Thanks for the wonderful meals…..

  • Kristinabroussard says:

    Would this work with Turkey instead? Also if you put in oven instead how high and how long?

  • Sue says:

    Yummy!  The whole family will love it!

  • Jill Mclean61 says:

    My hubby and I both loved the flavor of these, but they stuck together.  I wish mine would have looked as good as the ones in the picture.

  • Lee Ann says:

    I have a suggestion. with so many recipes calling for cooked chicken, anytime I grill chicken or have any leftover chicken from a meal, I cube or shred it in 2 cup increments (i chose 2cup because my enchilada recipe calls for that amount), and freeze it. That way when you have a recipe needing chicken, pull it out, thaw or not and one step is already done!

  • Michele says:

    I did this in the oven based on reviews. I used whole wheat flour tortillas instead and made 6 enchiladas- left everything else the same except I used rotisserie chicken to cut the cooking time. I cooked it in a 9×13 dish, sprayed with Pam and a little enchilada sauce on the bottom. 350 for 40 minutes. Delicious!

  • Betsy says:

    Instead of chicken, what kind of beef could I substitute? And how much beef could I use?

  • gayle albert says:

    I have made these twice now. Once in the crockpot where the shells came out soggy and once in the oven. The flavor is so intense that I really wanted them to work in the oven and they did. Huge hit and I think a new family favorite.

  • Melody says:

    One of mine AND my family's favorite meals year round!

  • Lacie says:

    This is my favorite SkinnyMs recipe! So delicious!

  • connie nadeau says:

    This is my favvvvvvvvvvvvvvvvvv because it has yummy ingredients and the kids love it!

  • Sandy J says:

    Can't do flour tortillas…..have a gluten allergy!

  • This is my favorite recipe so far….I think it is because your photo of it makes it looks delicious!

  • Cynthia says:

    might I suggest eliminate the first step by purchasing a (whole) rotisserie chicken and shred off the bone that way?

  • Skinny Ms. says:

    Just as the instructions state: Preheat oven to 350 degrees. Place chicken breast on the bone, with skin, in a covered baking dish, bake until juices run clear when pierced with a fork, about 45 minutes. Chicken should have reached an internal temperature of 165 degrees. Allow to cool. Remove skin and bones, discard. Shred chicken or cut into bite size cube

  • Mary says:

    These were delicious. I used the regular oven method. Might use a little more enchilada sauce next time.
    The whole family loved them.

  • TFretz says:

    can I use ground turkey instead of chicken? I don' t like chicken in my taco/enchilada's.

  • Timothy Flint says:

    seems like nobody read the recipe before commenting. "The recipe should not say corn will work." The recipe SAYS corn will NOT WORK. "I'd love to,know if it will work with corn tortillias," !!! "Has anyone tried this with corn tortillias? " Remember literacy?

    • if u read through all the comments there are varying opinions about types of tortillas for this recipe. Some say wheat only, some say corn is great, some say flour only.
      I think, perhaps, some slow cookers cook differently than others and so some recipes just need some tweaking. And perhaps some of those people used too much liquid….

  • Colby says:

    Would this work if you substitute red enchilada sauce with tomatillo sauce? I thought they were great- a bit soggy, but really good. One of my kids was not thrilled with the red sauce, so I was hoping the milder green might help.

  • texas tooo-long says:

    i left the skin on and the bone too. i cut the bone with shears and put a couple pieces in each tortilla-
    it was sooooo good. the bone gives it a good crunch and the skin's slimy qualities elevate this to next level crave territory.

  • the picture looks like a layered casserole to me instead of rolled enchiladas. I'm probably gonna layer.

  • Beth says:

    I tried this recipe. The flavor was good, but something made the enchiladas sweet! We had difficulty eating them. Anyone know what happened?

  • Britany says:

    <3 this!! It did take extra prep time with putting the chicken in the oven first, but it turned out delicious! For more heat, I added a red bell pepper and a poblano pepper to the mixture and used Greek yogurt to save on calories. The boyfriend and I loved it! For next time, I do hope they don't break apart though. The enchiladas on the bottom of the slow cooker got a tad soggy and broke apart.

  • dawn says:

    Instead of enchillada sauce, I use my homemade salsa blended up with greek yogurt to lighten it up even more… this is FAVORITE in my family!!!

  • Michael says:

    If using ground meat should I put the meat in raw or should I brown it first?

    • GaleCompton says:

      Michael, Cook the ground meat just until the pink color is gone, drain off any fat and then add in place of the chicken.

  • Paula Keenan says:

    What happpened to the chicken enchiladas? This one has beef. I would love the original version (how much chicken). Also, the recipe calls for a cup of cheese to go inside of the enchiladas but you make no mention of the remaining 1/2 cup. Does that go on top?

  • I have officially lost count of how many times I have made this recipe. I don't like to repeat recipes much, but I make this nearly every week. As someone who is a little obsessed with Mexican food, enchiladas being my favorite, I found this delicious, incredibly satisfying, and a great healthy alternative!!

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