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Chicken Enchilada Crock Pot Meal

Our crockpot chicken enchiladas are an easy gluten-free dinner option, perfect for busy weeknights! This easy, one pot meal can be quickly thrown together in the morning. Add this family favorite recipe to your weekly meal rotation!

  • Total Time: 6 hours 15 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts
  • 1 can (28 ounces) enchilada sauce
  • 1 cup shredded cheddar cheese
  • 1 onion, chopped
  • 1 bell pepper, diced
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 8 corn tortillas, torn into pieces
  • Optional toppings: sour cream, avocado

Instructions

  1. Step 1: Place the chicken breasts at the bottom of the crock pot.
  2. Step 2: Pour the enchilada sauce over the chicken.
  3. Step 3: Add chopped onion, bell pepper, garlic powder, salt, and pepper on top.
  4. Step 4: Cover and cook on low for 6-8 hours or until chicken is tender.
  5. Step 5: Shred the chicken using two forks directly in the crock pot.
  6. Step 6: Stir in the torn corn tortillas and shredded cheese until combined.
  7. Step 7: Cook for an additional 30 minutes on low to melt the cheese.
  8. Step 8: Serve hot with optional toppings.

Notes

For a spicier version, use hot enchilada sauce. Ensure all ingredients are gluten-free if needed.

  • Author: Chef Stella
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Method: Main Course
  • Cuisine: Mexican

Nutrition

  • Calories: 450
  • Sugar: 5g
  • Fat: 20g
  • Carbohydrates: 25g
  • Protein: 35g