Slow Cooker Chicken and Cheese Enchiladas with Red Sauce
This deconstructed crockpot chicken and cheese enchilada recipe uses juicy chicken breasts slow-cooked in red enchilada sauce shredded to just the right size topped with black beans, cheese, and shredded corn tortillas for a filling Mexican-style comfort dish at home!
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I’m not sure about you, but I love Mexican food. It’s one of those cuisines that has so many different variations, and each time I find a new recipe to try, it becomes my favorite! This recipe is for chicken and cheese enchiladas made in the slow cooker with red sauce and black beans – it was an instant hit at our dinner table! The great thing about this dish is that all of the ingredients can be prepped ahead of time, making cooking super easy. It combines chicken breasts, cheese, black beans, red sauce, and tortillas into one delicious dish!
Table of Contents
Ingredients For Your Crockpot Enchiladas In Red Sauce
- chicken breasts
- can of corn
- can of black bean
- red enchilada sauce
- shredded cheese
- corn tortillas
See the recipe card below for a complete list of ingredients and measurements.
How to Make Slow Cooker Chicken & Cheese Enchiladas
- Place the chicken breast in the slow cooker and top with enchilada sauce. Cook on high until chicken reaches 165 degrees. (Photo 1)
- Remove the chicken and shred the meat. Return to slow cooker. (Photo 2)
- Add the corn, beans, tortillas, and 2 cups of cheese and stir to mix. (Photos 3 & 4)
- Top with remaining cheese and cook for 45 minutes.
What To Serve With Your Cheesy Chicken Enchiladas
This slow cooker meal is perfect on its own, but if you feel like adding a side dish, go for some cilantro lime rice, refried beans, or even some cornbread! If you want something fresh, and avocado salad really brightens things up!
Deconstructed Slow Cooker Chicken Enchilada Quesidillia FAQs
If you want to make the enchilada filling beforehand, go for it! Store in a sealed container and refrigerate until you’re ready to cook. The tortillas will soften and can get soggy the longer they sit, so I recommend cooking them right before serving.
If your chicken is drying out in the slow cooker during cooking time, make sure to add some more red sauce into the crockpot and switch the heat setting to warm if you’re not quite ready to eat yet. This will keep the chicken juicy and moist!
If you have leftover enchiladas, you can freeze it, the corn tortillas will most likely disintegrate or become soggy, but the dish does still taste good. If you want to make it as a freeze-ahead dump meal, just omit the corn tortillas until you heat up the enchiladas.
Sure! If you prefer using chicken thighs in your recipes, feel free to substitute them for the breasts. Keep an eye on them because they will probably cook faster than what is recommended here, and although it is tough to dry out chicken thighs, it can happen!
Yes, you can, but it’s not going to be gluten-free. If you still want to go for it, just use about half as much flour tortillas as you would corn.
Yes, if you want to serve the enchiladas with a little crunch, tortilla chips are a great way to do it! Just use about the same amount as you would corn tortilla strips and serve right on top.
Other Slow Cooker Recipes You’ll Love
- THE BEST CLASSIC SLOW COOKER MINESTRONE SOUP
- SLOW COOKER BBQ PEACH CHICKEN THIGHS WITH A CAYENNE KICK
- SLOW COOKER BEEF BROCCOLI
- See all our delicious crockpot recipes!
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Slow Cooker Chicken and Cheese Enchiladas with Red Sauce
Equipment
Ingredients
- 2 chicken breasts
- 1 can whole kernel corn can, drained
- 1 can black bean rinsed, drained
- 16 oz (453 ⅗ g) red enchilada sauce
- 3 cups (336 g) shredded cheese
- 5 corn tortillas cut into strips
Instructions
- Place the chicken breast in the slow cooker and top with enchilada sauce. Cook on high until chicken reaches 165 degrees
- Remove the chicken and shred the meat. Return to slow cooker
- Add the corn, beans, tortillas, and 2 cups of cheese and stir to mix.
- Top with remaining cheese and cook for 45 minutes.
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Nutrition Information
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