What are some common mistakes when making chicken enchiladas?

Overstuffing tortillas, using too much sauce, and skipping the pre-cook of ingredients can ruin texture and flavor. Balance is key.

What is the secret to good enchiladas?

Flavor layering. Well-seasoned chicken, quality cheese, and a rich sauce combined with good tortilla structure create an unforgettable bite.

What is in Costco enchilada bake?

Costco’s version usually includes seasoned shredded chicken, flour tortillas, red enchilada sauce, and a cheddar-Monterey cheese blend.

Which is better for chicken enchiladas, corn or flour tortillas?

Corn tortillas are more traditional and have a rich flavor, but flour tortillas are easier to handle and better for layering in a crockpot.

Crockpot Chicken Enchilada Bake – The Best Slow Cooker Recipe (2025)

Description

A hearty and flavorful Crockpot Chicken Enchilada Bake made with tender chicken, homemade enchilada sauce, tortillas, and melty cheese—perfect for a cozy dinner.

Ingredients

Scale

1.5 lbs chicken breasts
2 cups enchilada sauce (see below for homemade)
8 grain free tortillas (cut into 1–2 inch squares)
1 can black beans, drained and rinsed
1 cup shredded cheddar cheese (use dairy-free if desired)
Chopped cilantro, for serving
Plain Greek yogurt or sour cream, for serving
For Enchilada Sauce:
1 tbsp chili powder
1.5 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
½ tsp salt
Pinch of cayenne
2 tbsp tomato paste
2 cups chicken broth
1 tbsp arrowroot powder
3 tbsp water

Instructions

In a small pot, make the enchilada sauce by combining chili powder, cumin, garlic powder, onion powder, paprika, salt, cayenne, tomato paste, and chicken broth.
Bring to a simmer and whisk together arrowroot powder and water separately, then stir it into the sauce to thicken. Let simmer until slightly thickened.
Place chicken breasts in the bottom of the crockpot and pour enchilada sauce over the chicken.
Cover and cook on low for 6-7 hours or high for 3-4 hours.
Once chicken is cooked, shred with two forks directly in the crockpot.
Stir in black beans and tortilla pieces. Top with shredded cheese.
Cover again and cook on low for 20-30 minutes, until everything is heated and cheese is melted.
Serve with chopped cilantro and a dollop of plain Greek yogurt or sour cream.

Notes

Feel free to use pre-made enchilada sauce if in a hurry. You can also substitute chicken with turkey or keep it vegetarian by omitting meat.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Main Course
Method: Crockpot
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 390
Sugar: 3g
Sodium: 650mg
Fat: 16g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 5g
Protein: 35g
Cholesterol: 95mg

Keywords: crockpot chicken, enchilada bake, slow cooker, gluten-free