Try this one out for your next crockpot meal! Easy way to make chicken enchiladas.
Try this one out for your next crockpot meal! Easy way to make chicken enchiladas. is a easy Mexican recipe that serves 4. 350 calories per serving. Recipe by Teacher Coacher Cooker on YouTube.
Prep: 35 min | Cook: 7 hrs 10 min | Total: 8 hrs
Cost: $16.80 total, $4.20 per serving
Ingredients
- 1.5 pounds Chicken Breast (boneless, skinless; cut into large pieces)
- 2 cups Red Enchilada Sauce (store‑bought or homemade)
- 2 cans Green Chilies (canned, diced, 4 oz each)
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 1 teaspoon Chili Powder
- 1 teaspoon Ground Cumin
- 2 Green Onion (thinly sliced, white and green parts)
- 12 Corn Tortillas (cut into bite‑size chips)
- 1.5 cups Shredded Cheese (Mexican blend or cheddar, divided)
Instructions
Add Chicken and Sauce
Place the chicken breast pieces in the slow cooker. Pour the red enchilada sauce over the chicken, making sure it is fully covered.
Time: PT5M
Season and Add Chilies
Add the two cans of green chilies, then sprinkle in salt, pepper, chili powder, and cumin. Stir everything together until well combined.
Time: PT3M
Slow‑Cook the Chicken
Cover the slow cooker and set it to LOW. Let it cook for about 7 hours, or until the chicken is fork‑tender and easily pulls apart.
Time: PT7H
Temperature: Low
Shred the Chicken
Using two forks, pull the cooked chicken apart into bite‑size shreds directly in the pot. Mix the shreds back into the sauce.
Time: PT5M
Prepare Green Onions
Slice the green onions thinly (both white and green parts). Sprinkle them over the shredded chicken.
Time: PT3M
Make Tortilla Chips
Stack the corn tortillas and cut them into small chips or bite‑size pieces. This creates a crunchy layer later.
Time: PT5M
First Layer of Chips and Cheese
Add a generous handful of tortilla chips to the bottom of the slow cooker, then sprinkle half of the shredded cheese over the chips. Stir gently so some chips settle at the bottom.
Time: PT5M
Add Remaining Chips and Melt Cheese
Top the mixture with the remaining tortilla chips and the rest of the shredded cheese. Replace the lid and let it sit on LOW for another 10 minutes, or until the cheese is fully melted and bubbly.
Time: PT10M
Temperature: Low
Serve
Scoop the enchilada casserole into bowls, garnish with the reserved green onion slices, and enjoy hot.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 25 g
- Carbohydrates
- 30 g
- Fat
- 12 g
- Fiber
- 4 g
Dietary info: Gluten‑free (using corn tortillas), High‑protein, Nut‑free
Allergens: Dairy
Ingredient Substitutions
- Instead of Chicken Breast: Turkey Breast
- Instead of Red Enchilada Sauce: Tomato‑based salsa
- Instead of Green Chilies: Fresh jalapeños, chopped
- Instead of Chili Powder: Paprika
- Instead of Ground Cumin: Coriander
- Instead of Green Onion: Chives
- Instead of Corn Tortillas: Flour tortillas
- Instead of Shredded Cheese: Monterey Jack
Equipment Needed
- Slow Cooker (Crock‑Pot)
- Cutting Board
- Chef Knife
- Large Mixing Spoon or Spatula
- Measuring Cups
- Measuring Spoons
- Grater (if shredding cheese) (optional)
Critical Steps — Do Not Skip
- Cooking the chicken until it is fork‑tender (Step 3)
- Shredding the chicken directly in the pot (Step 4)
- Ensuring tortilla chips are placed at the bottom so they stay crunchy (Step 7)
- Melting the cheese completely without burning (Step 8)
Chef Tips from the Video
- For extra depth, add a splash of smoked paprika to the sauce before cooking.
- Use a blend of cheddar and Monterey Jack for a smoother melt.
- If you like heat, stir in a minced jalapeño with the green chilies.
Troubleshooting
Chicken is dry or overcooked
Reduce cooking time by 30‑45 minutes or switch to a medium setting; keep the lid on tightly to retain moisture.
Tortilla chips become soggy
Add the chips in the final 10‑minute layer (Step 8) and ensure they sit on the bottom before the sauce fully saturates them.
Cheese does not melt fully
Increase the final low‑heat step by 5‑10 minutes or briefly broil uncovered until bubbly.
Storage
Refrigerator: Store leftovers in an airtight container for 3‑4 days.
Freezer: Cool completely, then freeze in a freezer‑safe container for up to 2 months. Reheat in the microwave or on the stove, adding a splash of sauce if needed.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- You can season and place the chicken, sauce, and chilies in the slow cooker the night before; refrigerate uncovered and start cooking in the morning.
- Shred the cooked chicken and store in a zip‑top bag for up to 3 days; assemble the casserole just before serving.
Frequently Asked Questions
What is the cultural significance and history of chicken enchiladas in Mexican cuisine?
Enchiladas date back to pre‑colonial Mexico, where corn tortillas were rolled around fillings and covered with chili sauces. Over time, regional variations added proteins like chicken and layered the dish like a casserole, especially in northern Mexico and the United States where convenience cooking became popular.
What are the traditional regional variations of enchiladas in Mexican cuisine?
In central Mexico, enchiladas are often rolled and topped with a thin tomato‑chili sauce, while in the north they may be baked with a richer red sauce and layered with cheese. Coastal versions sometimes include seafood, and some regions use green tomatillo sauce instead of red.
How is chicken enchilada casserole traditionally served in Mexican households?
It is typically served hot, garnished with fresh cilantro, sliced radishes, and a dollop of sour cream. Accompaniments often include Mexican rice, refried beans, and warm corn tortillas on the side.
What occasions or celebrations feature chicken enchiladas in Mexican culture?
Enchiladas are a staple for family gatherings, weekend meals, and festive occasions such as birthdays or holidays like Día de los Muertos, where comfort foods are shared with relatives.
What other Mexican dishes pair well with slow cooker chicken enchiladas?
Serve alongside Mexican rice, refried black beans, guacamole, and a fresh cucumber‑lime salad for a balanced meal.
What makes this slow cooker chicken enchilada recipe special compared to traditional baked versions?
Cooking the chicken in the sauce for 7 hours creates ultra‑tender, flavor‑infused meat without the need for oven time, while layering tortilla chips at the bottom preserves crunch—a texture contrast rarely achieved in baked casseroles.
What are the most common mistakes to avoid when making slow cooker chicken enchiladas?
Common errors include overcooking the chicken, which makes it dry; adding tortilla chips too early, causing them to become soggy; and not seasoning the sauce enough before the long cook. Follow the timing and layering steps precisely for best results.
Why does this recipe use a low setting for 7 hours instead of a higher setting?
Low heat gently breaks down the chicken fibers while allowing the flavors of the chilies and spices to meld fully. A higher setting can cause the meat to dry out and the sauce to reduce too quickly, losing the desired saucy consistency.
Can I make this chicken enchilada casserole ahead of time and how should I store it?
Yes. Assemble the casserole up to the final cheese topping, cover, and refrigerate for up to 24 hours. When ready, add the last cheese layer and cook on low for an additional 10‑15 minutes until melted, or reheat in the microwave.
What does the YouTube channel Teacher Coacher Cooker specialize in?
The YouTube channel Teacher Coacher Cooker focuses on simple, step‑by‑step home cooking tutorials that emphasize budget‑friendly, one‑pot or minimal‑equipment meals for busy families and beginner cooks.
How does the YouTube channel Teacher Coacher Cooker's approach to Mexican cooking differ from other cooking channels?
Teacher Coacher Cooker blends classic Mexican flavors with modern convenience techniques like slow‑cooker and sheet‑pan methods, prioritizing ease of preparation over elaborate plating, whereas many Mexican channels focus on traditional stovetop or oven techniques with more intricate garnish work.
Last updated: September 1, 2026
