Creamy Crockpot Chicken Enchiladas

Ever have one of those days where you’re just done by 6 p.m., and the last thing you want to think about is what’s for dinner? Same here! That’s why I’m obsessed with these creamy crockpot chicken enchiladas. You just throw everything in the slow cooker, let it do its thing, and a few hours later—bam! You’ve got a meal that tastes like you actually put in some serious effort (but you totally didn’t).

This recipe has become my secret weapon for lazy nights and last-minute dinner guests. It’s rich, cheesy, and ridiculously comforting—basically everything you want after a long day. And the best part? You’ll probably have leftovers, and trust me, they’re just as good (if not better) the next day.

Why You’ll Love This Recipe

• So Easy: Seriously, the crockpot does all the heavy lifting.
• Crowd-Pleaser: Even the picky eaters in my life ask for seconds!
• Ultra-Comforting: Cheesy, creamy, cozy goodness in every bite.
• Leftovers Are a Win: Perfect for lazy lunches or a midnight snack.

Ingredients You’ll Need

• 2 pounds boneless, skinless chicken thighs or breasts – I love using thighs for extra juiciness, but use whatever’s hanging out in your freezer.
• 1 (10 oz) can cream of chicken soup – This is the creamy magic maker!
• 1 (10 oz) can enchilada sauce – Adds that bold, zesty flavor that makes these irresistible.
• 1 cup sour cream – Makes everything velvety and rich.
• 1 cup shredded cheese (cheddar or Mexican blend) – No such thing as too much cheese, right?
• 8 flour tortillas – Soft, warm, and ready to wrap up all the good stuff.
• Seasonings: 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cumin, salt & pepper to taste.
• Fresh cilantro (optional) – Totally optional but adds a fresh pop of flavor.

How to Make Creamy Crockpot Chicken Enchiladas

1. Season & Slow Cook

Grab your crockpot and toss in the chicken. Sprinkle on the garlic powder, onion powder, cumin, salt, and pepper. I don’t know about you, but even at this point, it already smells like something good is happening.

2. Mix the Creamy Sauce

In a separate bowl, stir together the cream of chicken soup, enchilada sauce, and sour cream. Pour that creamy goodness right over the chicken. Don’t worry if it looks a little messy—trust the process!

3. Set It & Forget It

Pop the lid on and cook on LOW for 6-7 hours or HIGH for 3-4 hours. Go live your life—binge a show, take a nap, scroll TikTok guilt-free. Dinner’s handling itself.

4. Shred & Stir

Once the chicken is falling apart (my favorite part), shred it right in the crockpot and mix it into that creamy sauce. Try not to sneak too many bites—I’ve totally “sampled” half the filling before even rolling the enchiladas.

5. Assemble the Enchiladas

Scoop some filling into each tortilla, sprinkle with cheese, roll them up, and line them up nice and cozy in your baking dish.

6. Top & Bake

Pour any leftover sauce on top (don’t waste a drop!) and sprinkle with more cheese. Bake at 350°F for about 20-25 minutes until everything’s hot and bubbly.

7. Garnish & Dig In

Hit it with some fresh cilantro if you’re feeling fancy. Serve with salsa, guac, or just a giant dollop of sour cream. Go wild—it’s your night!

What to Serve With It

• A simple green salad if you pretend to balance things out.
• Chips and salsa for extra crunch.
• Or just grab a fork and eat straight from the baking dish—I won’t judge.

Pro Tips & My Little Secrets

• Want it Spicier? Toss in some jalapeños or hot sauce.
• Soup Swap: I’ve tried cream of mushroom before, and it’s a game-changer.
• Make It Ahead: These freeze beautifully—just defrost and reheat for a quick dinner win.

Perfect for These Occasions

• Lazy Sunday dinners
• Game day eats (everyone will LOVE them)
• Potlucks and family gatherings
• When you just need a cheesy, cozy meal to turn the day around

Make-Ahead and Storage Tips

• Meal Prep Win: Assemble the enchiladas ahead of time, refrigerate, and bake when ready.
• Leftover Life Hack: Store leftovers in an airtight container. They’ll keep in the fridge for up to 4 days.
• Freezer Friendly: Freeze unbaked enchiladas, then just pop them in the oven straight from the freezer. Add 10-15 extra minutes to baking time.

Frequently Asked Questions

Can I use rotisserie chicken instead?
Absolutely! Just shred it and skip the slow cooking. You’ll have dinner ready even faster.

Can I freeze the enchiladas?
Yes! Wrap them tightly and freeze for up to 3 months. Just thaw and bake when you’re ready to eat.

What if I don’t have cream of chicken soup?
You can swap it with cream of mushroom or even cream of celery. I’ve tried both and they’re equally delicious.

Can I make this with corn tortillas?
Totally! It gives the dish a more authentic flavor, but corn tortillas are a bit more delicate when rolling, so warm them slightly before assembling.

Final Thoughts

I don’t know about you, but some of my best memories happen around the dinner table—laughing, sharing stories, and going back for “just one more bite” (even when we’re already full!).

These creamy crockpot chicken enchiladas are the kind of meal that makes you want to slow down, sit a little longer, and savor the simple things. So, pour yourself a drink, grab a big plate, and settle in. You totally earned this cozy, cheesy comfort food moment!