Slow Cooker Chicken Enchiladas

SERVES: 8

PREP: 5 Min

COOK TIME: 4 Hr 15 Min

For a meal that's super yummy without requiring a lot of kitchen work, turn to our Slow Cooker Chicken Enchiladas! This recipe is packed with family-pleasing flavors and ingredients that will keep their tummies full. That's why it's our favorite stress-free way to put dinner on the table.

What You'll Need

1 1/2 pound boneless, skinless chicken breast
1 (19-ounce) can red enchilada sauce
2 chicken bouillon cubes
Zest of 1/2 a lime
1 teaspoon cumin
1 (15-ounce) can refried beans, warmed
8 (8-inch) flour tortillas
1 cup shredded Cheddar cheese

What to Do

In a slow cooker, combine chicken, enchilada sauce, bouillon cubes, lime zest, and cumin; cook on low about 4 hours or until tender. Remove to a cutting board and shred with forks. Stir chicken back into the sauce.
Preheat oven to 350 degrees F. Coat a casserole dish with cooking spray.
Place beans in the middle of a tortilla, then add about 1/3-cup chicken mixture. Fold edge of the tortilla that's closest to you over the filling, then fold in each side and roll tightly, ending with the seam side down. Place into casserole dish. Repeat process until you've filled all the tortillas.
Pour the remaining sauce and chicken mixture over the enchiladas. Top with cheese and bake 10 to 15 minutes or until cheese is melted and heated through.

Check This Out!

Want more slow cooker recipes? Make our Creamy Chicken and Rice or our Hillbilly Baked Beans!
Let's eat more Tex-Mex! Try our Beefy Enchiladas or our Sassy Chicken Street Tacos.
How about a fantastic chicken dinner? This Honey Lemon Chicken is always a winner.

Up Next:

Enchilada Casserole

Nutritional InformationShow More

Servings Per Recipe: 8

Amount Per Serving % Daily Value *
Calories 344
Calories from Fat 97
Total Fat 11g 17 %
Saturated Fat 4.5g 22 %
Trans Fat 0.0g 0 %
Protein 28g 57 %

Amount Per Serving % Daily Value *
Cholesterol 69mg 23 %
Sodium 980mg 41 %
Total Carbohydrates 32g 11 %
Dietary Fiber 3.8g 15 %
Sugars 2.5g 0 %

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pmhayes 8251232

Oct 18, 2021

Great dish.

Normita55

May 29, 2018

I made them and they're delicious. Just want to say that these are not enchiladas, in mexico are called "wet burritos". Authentic mexican enchiladas are made with corn tortillas. This wet burritos are awesome. Congratulations and thanks for sharing!

yapifamily5 157381 9

Apr 20, 2015

I add rice to make more filling and go longer since i have 4 kids 2 of which are boys who eat alot. But was a great hit. Will make reg.

sdaily48 4337498

Feb 10, 2013

Sometimes I enjoy the comments as much as the recipe.

yoyo1198

Dec 14, 2013

Yeah.....you can tell who knows how to cook and who doesn't.

Bellerophon

Mar 14, 2016

Or perhaps LEARNING to cook.

Michele555 3448564

Jan 26, 2013

I actually found myself unwittingly thinking as I was eating this "this is sooo good!" I cannot wait to make these again!

geminimay31st 5653 619

Jan 13, 2013

This was very yummy! I made these tonight and it was a hit even with a picky eater. Will definitely make again. I served them with brown rice and corn. And I used whole wheat tortillas! Didn't taste too salty to me and I actually seasoned the chicken with salt... Oh and I never had an enchilada before today! Can't wait to make them again!

beachsquirrel 8716 971

Jan 12, 2013

When I made this the basic flavor was good, but I made a few changes. Added the beans to the chicken mixture. Eliminated the chicken bouillion cubes as they made it quite salty. You can always add salt after cooking if needed.

magnoliasouth

Aug 17, 2014

Just thought you may want to know that you can buy sodium free bouillon. Wyler's makes one as does Herb Ox. I'm sure there are more out there too.

webnjo56 8722680

Jan 11, 2013

I've always been able to print off your receipes why can't I now?

crazy Granny

Jan 10, 2013

This recipe looks great and can't wait to try it. I have one question, why don't you include nutritional facts with your recipes? from deborder8@aol.com

geminimay31st 5653 619

Jan 13, 2013

I always look for nutrition information for recipes too. Anytime I can't find nutrition info I use caloriecount.about.com this site has a recipe analyzer that allows you to enter the recipe and the number of servings, click analyze and it breaks your recipe down into calories, protein , sodium etc. Hope that helps!

edonov 2108448

Jan 10, 2013

line 2 of the instructions says 350, I would go with that

mifl28 1600187

Jan 10, 2013

At what temp do you bake it?

ldkimble1 0751334

Jan 10, 2013

read it

mrgourmet 9590547

Jan 10, 2013

Add 1 finely sliced small onion in step 1. Add a little tapatio sauce for more of a zing. This recipe would work fine as a burrito just go with a larger size tortilla and strain some of the sauce out for the inside. If you like a wet burrito, then spoon sauce over the top, sprinkle on some cheese. When the cheese is melted, remove to a plate and serve with a side of mexican rice and dollops of sour cream and Guacamole on top of the burrito, sprinkle with slice black olives and garnish with sprigs of cilantro. YUM!

tinysnickers 27127 99

Jan 10, 2013

I JUST LOVE THIS RECIPE...IT IS SO EASY AND I PLAN TO MAKE IT SOON. I THINK I WILL ADD SOME RIPE OLIVES, AND A "DOLLUP" OF SOUR CREAM WHEN I SERVE IT. YUMMMM! P.S. I ALWAYS GET A KICK OUT OF SOME OF THE COMMENTS FROM FOLKS ON THIS SITE. SOME JUST MAKE MY DAY, THEY ARE SO HUMEROUS! :-)