Okay, Pull Up a Chair—Let Me Tell You About These Chicken Enchiladas…

You know, some dinners just worm their way into your regular rotation before you even realize it. For me, these slow cooker Chicken Enchiladas are basically the laziest shortcut to a meal that *feels* like you tried (even if you got distracted scrolling TikTok). I first made these when my cousin Jake showed up unexpectedly with a bag of tortilla chips and zero warning; figured if the slow cooker could handle Thanksgiving one year, it could tackle enchiladas too. (Spoiler: It did, and now Jake does this on purpose to get more leftovers.)

Why You’ll Love This (A.K.A. Why I Keep Making It)

I make this when Monday is just being…prime Monday. Or, sometimes I throw it together for a potluck and everyone immediately asks for the recipe (which I have mostly memorized). My kiddos cheer when this appears for dinner, and I secretly like that it leaves almost no dishes. Also, if you’re like me and have gotten weirdly bad at rolling enchiladas—I’m blaming my left-hand, honestly—this method’s more like layering, so no rolled up business.

There was that one time I tried to shortcut it and used the pre-cooked frozen chicken. Didn’t love that. But hey, live and learn, right?

What You’ll Need (Just Don’t Stress Over Brands)

About 2 pounds (900g) boneless, skinless chicken breasts (honestly, thighs work too—sometimes I mix both. My grandma swore by the Tyson bag, but I just grab whatever’s on sale)
1 (28 oz / 800g) can of enchilada sauce (red or green, your call—I started out team red but the green’s grown on me)
1 medium onion, diced (or use pre-chopped, which is what I do when chopping is just too much effort)
2 cloves garlic, minced (or the squeezy tube—they all end up the same in the pot)
1 (15 oz / 425g) can black beans, rinsed and drained (sometimes I’ll swap pinto beans in, or just leave ’em out if the pantry’s running low)
1 (8 oz / 225g) can corn, drained—or a big handful of frozen corn if that’s easier
About 8-10 small corn or flour tortillas, torn into rough pieces (I’ve even used leftover wraps here. They taste fine!)
2 cups (220g) shredded cheese, any kind works. I once used mozzarella instead of cheddar—nobody complained.
Salt and pepper to taste—and if you’ve got chili powder or cumin, toss in a pinch for a little kick.
Optional toppings: sour cream, avocado, pickled jalapeños, cilantro, whatever you love.

How to Make It (Or: You Can’t Mess This Up, Promise)

Pop those chicken breasts (or thighs) into the bottom of your slow cooker. Sprinkle them with the salt, pepper, a shake or two of chili powder and maybe some cumin—no need to get fancy here.
Dump in the chopped onion, garlic, beans, and corn right over the top. Pour about half the enchilada sauce over everything.

Admittedly, this part always looks a bit like a hot mess. Don’t worry, it works out.
Cover and cook on low for about 5–6 hours or high for 3–4 hours. Your kitchen’s going to smell unreal.

This is the bit where I try not to open the lid every ten minutes just to catch a whiff. Usually fail at that.
Once the chicken is nice and tender, fish it out with two forks (I do this right in the pot, even though the pros say to use a board, but who’s got time for more washing up?) Shred it up a bit. Then stir the chicken right back in, making sure it mixes with all that goodness.
Layer the torn up tortillas over the chicken mixture (I just scatter them like autumn leaves). Give it all a gentle stir—a little messy is fine.
Pour on the rest of the enchilada sauce. Top generously—no, *generously*—with your shredded cheese.
Put the lid back on and let it cook on low for about 30 minutes, or until everything’s melty and happy looking. This is where I sneak a taste—and maybe a second one, if nobody’s watching.
Scoop it out and load on your favorite toppings. Or just dig in as is; sometimes that’s good enough for me!

Notes from My Kitchen Adventures

Don’t panic if you peek in and it seems like there’s too much sauce—the tortillas will soak it up and turn everything into this satisfyingly gooey casserole.
Once, I tried to add raw bell peppers late in the cook. They just turned kinda limp. Better to stir them in right at the end if you like some crunch.
I think this tastes even better reheated—the flavors settle in, and it’s almost like leftovers become the main event.

Variations and a Couple Experiments Gone Sideways

Sometimes I use leftover roast chicken—cut the cooking time way down, just needs to warm through.
A fully vegetarian version with sautéed mushrooms and zucchini instead of chicken was surprisingly tasty.
Once, I got wild and swapped in flour tortillas for a gluten-free batch, but it turned oddly mushy—would not recommend without tweaks.

What If I Don’t Own a Slow Cooker?

No stress! You could do this in a Dutch oven or ovenproof pot, low and slow at about 300°F/150°C for a few hours. Just keep it covered so it doesn’t dry out. (I actually did this once when the slow cooker was doing stew duty—works fine, just a bit more babysitting needed.)

How to Store It (Not That It Ever Lasts Long)

If you somehow have leftovers, pop them in an airtight container in the fridge. They’ll keep for up to 3 days, though honestly, in my house, it never lasts more than a day. Reheats in the microwave like a dream. Freezing? Yeah, that’s possible, but the tortillas might go soft—still edible, just a tad mushier.

Serving Ideas—Or How My Family Eats This (Every Time)

I like to scoop big spoonfuls onto plates and top with sour cream and chopped cilantro (sometimes if we’re feeling posh). Jake insists on eating his with a mountain of tortilla chips. My mum always served hers with a little green salad—that was her way of “balancing it out,” I guess.

Tales of Enchilada Woes (So You Can Dodge Them)

I once tried to skip the final cheese-melting step and, wow, it’s just not the same. Give it that extra 30 minutes. You won’t regret it—I learned the hard way.
Also, using too much enchilada sauce can turn things soupy (caught myself doing that in the early days); just stick to the amounts above.
It really does matter to let the chicken rest before shredding—otherwise, it gets stringy. Ask me how I know.

Have Questions? I’ll Try My Best…

Can I make this ahead?
Definitely! You could prep all the layers and stash it in the fridge overnight, then cook when you’re ready. Or just toss it together in the morning and set the slow cooker before work. It’s super forgiving.
What if I don’t like beans?
Leave ’em out! Or swap for something else—I’ve tried lentils, though it’s a bit odd in this context, honestly. Or bulk up with extra veg.
Is there a way to make this spicier?
Totally! Just add chopped jalapeños or a spoonful of chipotle in adobo into the sauce. Or, drizzle with hot sauce before serving (we’re big fans of the legit stuff from Yummly—the user reviews help, too!).
Where can I get more slow cooker ideas?
Oh, plenty—I often browse Smitten Kitchen for inspiration. Their slow cooker section is excellent, even if I do end up riffing a bit.
Do I have to tear up the tortillas?
Nope. I’ve layered them whole before when in a rush; just cut it like pie at the end. (It’s a bit messier, but hey, who minds?)

Oh, and before I forget—last time I made this my cat spent the entire time camped next to the slow cooker, so I guess it gets the feline seal of approval too (not that I’d let her have any). Anyway, if you try this slow cooker chicken enchilada recipe, let me know how it turns out—I’ve got loads of random tweaks if you want ’em!