Slow Cooker Chicken Enchiladas

Slow Cooker Chicken Enchiladas

A SkinnyMs. 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 SkinnyMs.

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Slow Cooker Enchiladas

Slow Cooker Enchiladas

Yields: 6 servings | Serving size: 1 enchilada | Calories: 249 | 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 | SmartPoints: 6 |

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/

If you love to cook with your CrockPot, don’t miss 50 Slow Cooker Recipes Under 299 Calories and the Top 10 Weight Watchers Crockpot Recipes

 

95 Comments on "Slow Cooker Chicken Enchiladas"

  1. skinnyms  May 1, 2012

    Whoops!! Add both with the chicken when you add the other spices. 🙂

    Reply
  2. Firechick156  June 10, 2012

    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?

    Reply
    • skinnyms  June 10, 2012

      Yes, cut in half!

      Reply
  3. Crystal Huck  July 10, 2012

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

    Reply
    • Skinny Ms.  July 10, 2012

      Crystal, When you’re folding the tortilla…don’t put filling on the last 2″.

      Reply
      • Skinny Ms  July 10, 2012

        Exactly. Thank you

        Reply
  4. Jenny Leeerstanderfe  July 11, 2012

    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.

    Reply
    • Skinny Ms.  July 12, 2012

      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!!! 🙂

      Reply
  5. Kristen B  July 14, 2012

    What size tortillas???

    Reply
    • Skinny Ms.  July 14, 2012

      Kristen, 8" is what the nutritional data was calculated with.

      Reply
  6. ML  July 15, 2012

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

    Reply
    • Skinny Ms.  July 16, 2012

      ML, It's based on 6 servings. Where do you see 8? Thanks.

      Reply
  7. Anna  July 15, 2012

    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!  

    Reply
    • Skinny Ms.  July 16, 2012

      Anna, That will work!

      Reply
    • Jen Anderson  July 20, 2012

      Did you use corn or flour tortillas? I'm planning to use corn, but if flour tortillas turn into mush, that might be a tragic mistake on my part. LOL

      Reply
      • Skinny Ms.  July 21, 2012

        Jen, I used whole wheat flour tortillas and they worked fine. I haven't tried corn tortillas in the slow cooker yet. Keep us posted!

        Reply
  8. Jen Anderson  July 17, 2012

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

    Reply
    • Skinny Ms.  July 18, 2012

      Jen, Corn tortillas work well too!

      Reply
      • Kelli  February 23, 2013

        I used the corn and prefer them over the wheat, they held up fine and for me the texture was better.

        Reply
  9. Stacy  July 20, 2012

    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!

    Reply
    • Jen Anderson  July 20, 2012

      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 🙂

      Reply
    • Skinny Ms.  July 21, 2012

      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.

      Reply
  10. Jen Anderson  July 23, 2012

    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!!

    Reply
    • Marissa  January 18, 2013

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

      Reply
    • Imani  July 24, 2013

      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.

      Reply
  11. Becca Heflin  July 26, 2012

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

    Reply
  12. Jaci Eiquihua  July 26, 2012

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

    Reply
  13. Cherry Fullam  July 26, 2012

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

    Reply
  14. Dj817281  July 26, 2012

    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!

    Reply
  15. Leslie Chesser  July 26, 2012

    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"! 

    Reply
    • christina  May 3, 2013

      it will just put the corn one in micwave first then they wont fall apart

      Reply
  16. Jessica Czapla  July 26, 2012

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

    Reply
  17. Leslie Chesser  July 26, 2012

    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”! 

    Reply
  18. Jamie  July 26, 2012

    These are sooo delicious! Thanks!

    Reply
  19. Jamie  July 26, 2012

    These are sooo delicious! Thanks!

    Reply
  20. Jaci Eiquihua  July 26, 2012

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

    Reply
  21. Cherry Fullam  July 26, 2012

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

    Reply
  22. Tsmith  August 6, 2012

    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!

    Reply
    • Jen Anderson  August 7, 2012

      Believe me when I say that using flour tortillas is a must. Corn does exactly what you said when it gets moist… it turns to mush. 

      Reply
      • Skinny Ms.  August 8, 2012

        Jen, That's all I use when making these enchiladas! Thanks for the feedback.

        Reply
  23. Meganmc  August 7, 2012

    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.

    Reply
  24. Christie Lostracco  August 10, 2012

    Yum!

    Reply
  25. Alexbeegeiger  August 10, 2012

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

    Reply
  26. Kristinabroussard  August 12, 2012

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

    Reply
  27. Sue  August 12, 2012

    Yummy!  The whole family will love it!

    Reply
  28. Jill Mclean61  August 12, 2012

    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.

    Reply
  29. Lee Ann  August 20, 2012

    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!

    Reply
    • Skinny Ms.  August 20, 2012

      Lee Ann, That's a great idea! Thanks for the tip, we'll be using this for future chicken recipes.

      Reply
  30. Michele  September 9, 2012

    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!

    Reply
  31. Skinny Ms.  September 11, 2012

    Michele, Great idea!

    Reply
  32. Betsy  October 9, 2012

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

    Reply
    • Skinny Ms.  October 10, 2012

      You could use ground beef, about 1 pound.

      Reply
  33. gayle albert  November 4, 2012

    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.

    Reply
    • Barb  March 7, 2015

      How long did you have them in the oven? At 350* ?

      Reply
      • SkinnyMs  March 7, 2015

        Barb, 30- 45 minutes should do it. Check them after 30.

        Reply
  34. Melody  November 4, 2012

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

    Reply
  35. Lacie  November 4, 2012

    This is my favorite SkinnyMs recipe! So delicious!

    Reply
  36. connie nadeau  December 1, 2012

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

    Reply
  37. Sandy J  December 29, 2012

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

    Reply
  38. Patti Keir Ferrera  February 17, 2013

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

    Reply
  39. LoveToCook  February 20, 2013

    This is in the 2nd paragraph of the directions.

    Reply
  40. Cynthia  March 19, 2013

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

    Reply
    • Skinny Ms.  March 20, 2013

      Cynthia, The only thing is that most rotisserie chickens are full of preservatives and added sodium. 🙁

      Reply
  41. Skinny Ms.  May 31, 2013

    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

    Reply
  42. Mary  July 10, 2013

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

    Reply
  43. TFretz  July 11, 2013

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

    Reply
  44. Timothy Flint  August 18, 2013

    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?

    Reply
    • Stephanie Bunch  October 4, 2013

      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….

      Reply
  45. Colby  September 8, 2013

    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.

    Reply
    • Skinny Ms.  September 9, 2013

      Colby, Yes, try the verde sauce next time. 🙂

      Reply
  46. texas tooo-long  September 21, 2013

    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.

    Reply
  47. Stephanie Bunch  October 4, 2013

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

    Reply
  48. Beth  November 1, 2013

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

    Reply
    • Skinny Ms.  November 2, 2013

      Beth, I would have likely been the enchilada sauce used. Be sure to read the ingredients label as some of them contain sugar.

      Reply
  49. Britany  November 11, 2013

    <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.

    Reply
  50. dawn  November 30, 2013

    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!!!

    Reply
    • GaleCompton  November 30, 2013

      Dawn, Thanks so much! 🙂

      Reply
  51. Michael  December 13, 2013

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

    Reply
    • GaleCompton  December 14, 2013

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

      Reply
  52. Paula Keenan  January 8, 2014

    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?

    Reply
  53. Ani Jansson Durham  July 10, 2014

    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!!

    Reply
  54. nemajordude  January 14, 2015

    Corn tortillas fall apart? Never made enchiladas before, have ya?

    Reply
    • SkinnyMs  January 15, 2015

      Corn tortillas work in the slow cooker. For the slow cooker, if you dip the tortilla in the sauce before wrapping and then cover in the sauce it will work. Mexicans most often use corn tortillas for enchiladas. You can also use a little oil when heating the tortilla on the stovetop before wrapping… if making on the stovetop instead. Olive oil will work.

      Reply
  55. Audrey  March 10, 2015

    These were amazing and the whole family loved them! Thanks for sharing!

    Reply
    • SkinnyMs  March 11, 2015

      Audrey, Fantastic! You're welcome!

      Reply
  56. Amy  April 16, 2015

    This recipe was AWESOME! The whole family loved it – so you know it's a winner! Thanks for posting.

    Reply
  57. Christine  September 2, 2015

    Can you use boneless chicken breast instead?

    Reply
    • SkinnyMs  September 3, 2015

      Yes, boneless chicken breasts will work.

      Reply

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