Here’s a weeknight dinner that’s as comforting as it is convenient: Slow Cooker Chicken Enchiladas. There’s no need for browning, sautéing, or rolling—just toss everything into your slow cooker and let it work its magic. It’s cozy, satisfying, and one of those meals the whole family will want on repeat.
To be honest, when I first tried this, I had zero clue if it would turn out. You know those last-minute recipe ideas that just hit you out of nowhere? Some are total flops—but this one? It’s a winner. This is one of those fakeaway meals that feel like a treat, but they’re actually full of wholesome, simple ingredients. It’s not traditional Mexican, but it’s a great twist for busy nights. And if you want something more classic, you can totally roll up the tortillas and bake—I’ll show you how below.
Why You’ll Love It
- No browning or rolling tortillas
- Great for make-ahead or meal prep
- Kid-friendly and full of flavor
- One pot, less mess
- Perfect fakeaway dinner
What You’ll Need
- Chicken – Boneless, skinless breasts are easiest, but thighs work great too.
- Passata – A jar or two depending on the size (cartons are fine too).
- Sweetcorn – Tinned and drained is perfect; frozen also works—just thaw it first.
- Onion – I go for frozen chopped to save time, but fresh is totally fine.
- Black beans – Or swap in kidney beans, pinto beans, or a mix.
- Spices – Garlic powder, ground cumin, oregano, and mild chilli powder.
- Cheese – I love a combo of mozzarella and red Leicester for melt and color, but anything goes.
- Tortillas – Soft wraps, torn into big chunks that cook right in the sauce.
How to Make It
- Add to the Slow Cooker:
Layer the chicken, passata, corn, onion, beans, and spices into the slow cooker. No need to stir—just dump and go. - Cook Low and Slow:
Let it cook for 6–7 hours on low or 3–4 hours on high until the chicken is super tender. - Shred the Chicken:
Once it’s cooked, shred the chicken right in the slow cooker using two forks. - Add Wraps and Cheese:
Tear up your tortillas, stir them through the chicken mixture, then sprinkle cheese over the top. - Melt and Serve:
Let the cheese melt with the lid on (or pop it all under the grill for a few minutes if you like a golden top).
Want to Roll Them Instead?
Totally doable. Just remove the chicken mixture once it’s cooked, fill and roll tortillas, then place them back in the slow cooker (or a baking dish). Pour a bit of extra sauce over the top and scatter on cheese. You can finish them off in the oven until bubbly.
Make It Your Way
- Vegetarian Version: Skip the chicken and use 2 cans of mixed beans.
- Swap the Beans: Use whatever canned beans you have—pinto, kidney, butter beans.
- Spice Level: Keep it mild for the kids or add chopped chillies or extra chilli powder to heat things up.
Leftovers & Storage
Fridge:
Keep leftovers in the fridge for up to 3 days. Reheat until piping hot.
Freezer:
You can freeze this, but the tortilla texture might get a little soft when reheated. If that bugs you, freeze just the cooked chicken mix, and add tortillas and cheese fresh when you’re ready to eat.
Meal Prep Tip:
Toss everything (uncooked) into a freezer bag and stash it as a dump-and-go meal. Just thaw overnight and pop into the slow cooker in the morning.
Handy Tip
Want to save time in the morning?
Assemble everything in the slow cooker insert the night before and keep it in the fridge. In the morning, just move it into the cooker and hit start (don’t forget to actually turn it on—been there!).
FAQs
Which slow cooker is best?
I love my Morphy Richards Sear & Stew—it’s light and you can use it on the hob too. For induction hobs, Lakeland’s Digital 6.5L is a great pick.
Can I cook it in the oven instead?
Absolutely! If you prefer a baked version, you can check out my regular Chicken Enchiladas recipe.
Is it spicy?
It’s mild to medium, perfect for families. Just adjust the chilli powder to your taste.
Slow Cooker Chicken Enchiladas
Here’s a weeknight dinner that’s as comforting as it is convenient: Slow Cooker Chicken Enchiladas.
Ingredients
- 4 chicken breasts (about 800g or 2 lb)
- 400g (15 oz) black beans, drained and rinsed (see notes)
- 680g (2.75 cups) passata (see notes)
- 1 onion, peeled and chopped
- 2 tsp garlic powder
- 1 tsp oregano
- 2 tsp ground cumin
- Salt and freshly ground black pepper
- ½ tsp mild chilli powder (see notes)
Instructions
- Add all the slow cook ingredients into your slow cooker and give everything a good mix.
- Cook on HIGH for 4 hours or LOW for 6 hours.
- Once the chicken is cooked through, stir well and shred it using two forks.
- Stir in the sweetcorn and tortilla wraps, which should be cut into strips.
- Sprinkle the cheese all over the top.
- Transfer the dish under a hot grill or into an oven preheated to 200°C/400°F for about 10 minutes, just until the cheese is golden and bubbly.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 186Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 68mgSodium 262mgCarbohydrates 12gFiber 2gSugar 4gProtein 27g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
