Cheesy Chicken Enchiladas
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These Cheesy Chicken Enchiladas are made with tender crock pot enchilada chicken and covered in a blanket of melty cheese. The slow cooker makes the prep for these so easy! This comforting meal is a cinch to put together and definitely a crowd pleaser.
Quick and Easy Cheesy Chicken Enchiladas
Table of Contents
I love a saucy, cheesy enchilada, but they feel like a big time commitment for a weeknight. Between making the chicken, filling and rolling, AND waiting for them to bake, it wasn’t often that I could commit to putting them on the menu.
But then I discovered Crock Pot Enchilada Chicken. What a game changer! Now I could spend 5 minutes prepping the chicken filling in the morning, and have it ready for the enchiladas at dinner time.
Using the crock pot makes the prep for these enchiladas so easy! Now, instead of taking 30-40 minutes to get them in the oven, they’re ready to go in less than 20.
We kept these pretty simple, focusing on the tender, saucy chicken and plenty of melty cheese, both inside the enchiladas and on top. I’ve also included lots of ways to make these your own, from adding additional protein or veggies to loading them up with your favorite fresh toppings.
Like our beloved Cheesy Beef Empanadas and Ground Beef Quesadillas, these Cheesy Chicken Enchiladas are a classic Tex-Mex comfort food the whole family will love.
Key Ingredients
Enchilada sauce– I use the leftover sauce from the slow cooker chicken, but you can also use canned if you prefer.
Tortillas- I typically use flour tortillas, but corn tortillas are great as well. If using corn tortillas, wrap them in a damp paper towel and microwave for 10-15 seconds until they are soft enough to roll.
Shredded chicken– The chicken is made in the slow cooker, so it shreds super easily and is perfect for filling. It also includes some green chilies and onions!
Mexican blend cheese– I like using shredded Mexican blend cheese, or make your own mix with cheddar, Monterey Jack, and Queso Quesadilla cheese.
Toppings for Enchiladas
In my opinion, it’s the toppings that really make enchiladas pop! I recommend adding at least three of the following toppings, or make loaded enchiladas with all of them!
- Cilantro
- Avocado or guacamole
- Diced red onion
- Sliced olives
- Halved cherry tomatoes
- Sour cream
How to Make Cheesy Chicken Enchiladas
Step 1: Fill tortillas. Spread ¼ cup of the chicken mixture to the left hand side of a tortilla and sprinkle with cheese.
Step 2: Roll tortillas. Fold in the top and bottom edges, then roll the tortilla over the filling. Line them up in a 9 x 13 inch baking dish lined with 1/2 cup of enchilada sauce.
Step 3: Add sauce and cheese. Pour the remaining enchilada sauce across the middle of the tortillas. Sprinkle with remaining cheese.
Step 4: Bake. Bake at 350 degrees for 20-25 minutes, or until mixture is browned and bubbling. Load with toppings and serve.
Storage and Make Ahead Instructions
- Storing– Leftover enchiladas can be stored, covered, in the fridge for up to 5 days.
- Reheating– Reheat small portions in the microwave, or bake larger portions in the oven at 350 degrees. I recommend covering the pan with foil for the first 15 minutes, then removing it until hot.
- Make Ahead– The enchiladas can be assembled up to 1 day ahead of time and stored, covered, in the fridge. Bake as usual.
Variations
- Add protein by stirring black beans or pinto beans into the crock pot with the chicken and enchilada sauce.
- You can also add more veggies to the crock pot. Diced peppers and frozen corn are great additions.
- Top it with fresh Black Bean and Corn Salsa for loads of flavor and extra veggies!
- Don’t have time to wait for the crock pot? Substitute leftover rotisserie chicken + sauteed onions and green chilies and use canned enchilada sauce.
- If you’ve got leftover chicken, use it in these Enchilada Stuffed Baked Potatoes!
FAQs
Yes! You might need to soften them a bit in the microwave to make them pliable enough to roll. Just wrap them in a damp paper towel and microwave for 15 seconds. You can also heat them in a small amount of oil in a pan just until softened.
I recommend pouring the enchilada sauce just down the center of the tortillas and leaving the edges exposed. You can also use less sauce if you prefer.
You can use 8 or 10 inch flour tortillas for this recipe. If your tortillas fit well in the width of the pan, you don’t need to fold the edges under when rolling them. But for 10 inch tacos, you’ll definitely need to fold them. If using smaller 6 inch corn tortillas, you’ll need 12-14 tortillas total, and you’ll likely want to arrange them in a row, with a few along the top as well.
More Comforting Tex-Mex Dishes to Try
- Taco Tater Tot Casserole
- Enchilada Skillet Lasagna
- Creamy Beef Enchilada Soup
- Mexican Beef Stew
- Mexican Chicken Marinade
Cheesy Chicken Enchiladas
Ingredients
- 2 cups enchilada sauce (canned or reserved from the enchilada chicken, divided)
- 8 flour tortillas
- 2 cups crock pot enchilada chicken
- 2 ½ cups shredded Mexican blend cheese (divided)
- Sliced avocado
- Sour cream
- Cilantro
Instructions
- Preheat the oven to 350 degrees and grease a 9 x 13 inch casserole dish. Spread ¼ cup of the enchilada sauce on the bottom of the dish.
- Assemble the enchiladas. Set out a working area with stations for the tortillas, chicken, and cheese. Spread about ¼ cup of the chicken mixture to the left hand side of a tortilla and then sprinkle with cheese. Fold in the top and bottom edges, then roll the tortilla over the filling. Place in the prepared dish, then repeat with remaining tortillas.
- Pour the remaining enchilada sauce down the middle of the tortillas, then sprinkle with the remaining cheese.
- Bake for 20 minutes, or until the mixture is browned and bubbling. Top with avocado, sour cream, and cilantro. Other great toppings include diced red onion, olives, and halved grape tomatoes.
Notes
- I used Mission extra soft tortillas and had no trouble rolling them. If your tortillas aren’t pliable or soft enough for rolling, place them in the microwave with a damp paper towel between them and microwave for 15-25 seconds, or until soft.
- You can substitute corn tortillas for the flour, but you’ll need to soften them using the method above or warming them in a bit of oil on the stove top before rolling.
- Feel free to add black beans and additional veggies to the chicken mixture. Bell pepper and corn are also great.
- If you don’t have time to wait for the crock pot, substitute rotisserie chicken, sauteed onions and green chilies, and canned enchilada sauce.
- Store leftovers in the fridge, covered, for up to 5 days.
- These can be assembled up to 1 day in advance and refrigerated. Bake as usual.