Crock Pot Chicken Enchiladas (High-Protein)

These high-protein crock pot chicken enchiladas are definitely on repeat at my house. Not only is it easy-peasy (the crockpot does all the work) but it’s PACKED with protein from the shredded chicken breast, black beans, and cheese. Full of our favorite Mexican flavors, these chicken slow cooker enchiladas are a family-favorite.

Why you’ll love Crock Pot Chicken Enchiladas

Don’t you just love crockpot recipes? This one comes together in the slow cooker and cooks up in less than 4 hours, all in one pot!

• Easy Peasy Recipe – There is no need to brown your onions and garlic in advance, or to fuss around with wrapping corn tortillas around the chicken filling – chicken slow cooker enchiladas are truly a “set it and forget it” recipe.
• Easily Customizable – We love how easy crock pot chicken enchiladas are to make, so we make it ALOT at my house. I love that I can easily change up the flavors by swapping pinto beans for black beans, red enchilada sauce for green, switching up the cheese from cheddar to pepper jack, or even adding in additional veggies like bell peppers. It ALL works!
• Perfect for meal prep – This recipe makes 6 generous portions and it seems to taste EVEN better the next day. This is a great recipe to portion out and use for your weekly meal prep!
• Crock pot chicken enchiladas have GREAT macros – This entire recipe only has 6 small corn tortillas and a cup and half of cheese, but you’ll get cheese-y tortilla goodness in each bite. I had to run the macros for the recipe twice because I was shocked at how high protein these chicken slow cooker enchiladas turned out!

How to Make Chicken Slow Cooker Chicken Enchiladas

You’ll start by mixing together your spices. Add cumin, oregano, salt and pepper into a small bowl, and stir to combine.

Next you’ll add your chicken breast to the slow cooker, and sprinkle on your spice mix.

Top with chopped onion, minced garlic, a drained can of black beans and your can of green chiles. The green chiles aren’t very spicy – we add them more to enhance the flavor of the crock pot chicken enchiladas, so don’t worry if you don’t like spicy food!

Pour the large can of enchilada sauce over everything. I prefer a green enchilada sauce, but feel free to substitute red enchilada sauce if you like.

Put the lid on the slow cooker and cook for 3 hours on low. Chicken breast cooks quickly in a crockpot and you don’t want to overcook it because it can dry out.

After 3 hours, remove the chicken breast, and place on a plate. Using two forks, shred the chicken.

Add the shredded chicken back to the crock pot and stir to mix.

Stack and slice your corn tortillas into strips.

Add corn tortilla strips to the crock pot, along with 1/2 cup of cheddar cheese.

Stir gently to combine. It’s ok if it looks like there is a lot of sauce – the tortillas will soak up sauce, and the cheese will melt into the sauce. This will make the crock pot chicken enchiladas really creamy!

Top with the remaining cheddar and jack cheese and sprinkle on cilantro if desired. Put lid back on slow cooker and cook for 30 minutes until tortillas are soft and cheese is melted.

Serve with sliced avocados, green salad, or Mexican rice! If you like these crock pot chicken enchiladas, check out my crock pot sweet hawaiian chicken recipe!