Slow cooked chicken enchiladas made simple and delicious

You know those nights? The ones where the clock is ticking, everyone’s hungry, and the thought of actually *cooking* feels like climbing Mount Everest in flip-flops? Yeah, I’ve been there more times than I care to admit. But over the years, I’ve found my secret weapon, my culinary superhero, my ultimate lifesaver: Slow Cooked enchiladas. They’re not just enchiladas; they’re little bundles of comfort, flavor explosions, and pure, unadulterated joy that somehow manage to be incredibly easy. Forget the last-minute scramble; this is the kind of meal that feels like you’ve been slaving away for hours, even when you haven’t. It’s a hug in a pan, a memory maker, and honestly, the smell that wafts from the oven as these slow cooked enchiladas are doing their thing? It’s enough to make even the grumpiest teenager crack a smile. If you’ve ever loved a really good baked ziti or a hearty shepherd’s pie, imagine that level of cozy, but with a vibrant, south-of-the-border kick. That’s where we’re headed, my friends.

What is slow cooked enchiladas?

So, what exactly are these magical slow cooked enchiladas? Think of them as your classic enchiladas, but with a twist that makes them ridiculously forgiving and unbelievably flavorful. Instead of the usual roll-and-bake method, we’re layering everything up in a baking dish, letting all those incredible flavors meld and deepen in a slow, gentle bake. It’s like giving each ingredient a cozy spa treatment before they all get together for a delicious party. This approach means no more worrying about tortillas getting soggy or fillings drying out. The slow cooking process allows the sauce to penetrate everything beautifully, creating a rich, cohesive dish that’s incredibly satisfying. It’s less about fussing with individual rolls and more about building layers of deliciousness that bake into a harmonious masterpiece. It’s essentially the easiest, most forgiving way to get restaurant-quality enchilada flavor right in your own kitchen. It’s Comfort Food dialed up to eleven, and honestly, I can’t get enough.

Why you’ll love this recipe?

There are so many reasons why this slow cooked enchilada recipe has become a staple in my kitchen, and I just know you’re going to adore it too. First off, the flavor. Oh, the flavor! When you let these bake low and slow, everything just intensifies. The spices bloom, the cheese gets gloriously melty and slightly browned in places (my favorite!), and the sauce becomes this rich, complex elixir that coats every single bite. It’s deeply savory, a little bit smoky, and just perfectly seasoned. What I love most is the absolute simplicity. Seriously, it’s mostly just chopping and layering. You don’t need to be a master chef; you just need to have a willingness to get a little saucy. This recipe is also surprisingly budget-friendly. We’re using pantry staples and simple ingredients that pack a punch without breaking the bank. Think canned beans, a good quality enchilada sauce, and some cheese – easy peasy. And let’s talk versatility! This recipe is a chameleon. You can swap out the protein, load it up with extra veggies, make it vegetarian, or even go vegan. It’s also fantastic for meal prep; leftovers are a dream. Unlike some recipes that can be finicky, this one is incredibly forgiving. If you’re looking for something that delivers massive flavor with minimal stress, this is it. It’s perfect for busy weeknights, casual weekend dinners, and even feeding a crowd. It’s one of those dishes that just makes everyone happy, and for me, that’s the ultimate win.

How do I make slow cooked enchiladas?

Quick Overview

The beauty of these slow cooked enchiladas lies in their straightforward assembly. You’ll start by preparing your chosen filling – think seasoned chicken, GROUND BEEF, or even black beans and corn. Then, you’ll layer everything into a baking dish: a base of sauce, your filling, tortillas, more sauce, and cheese. Repeat those layers, topping it all off with a generous blanket of cheese for that irresistible golden crust. It’s a hands-off approach that lets the oven do all the heavy lifting, resulting in tender tortillas, a rich, flavorful sauce, and perfectly gooey cheese. This method guarantees a moist, delicious enchilada experience every single time, without any fuss.

Ingredients

For the Main Dish:
* 1 tablespoon olive oil
* 1 pound Ground Chicken or turkey (or lean ground beef, or 2 cans of black beans, drained and rinsed, for vegetarian)
* 1 small onion, finely chopped
* 2 cloves garlic, minced
* 1 teaspoon chili powder
* 1/2 teaspoon cumin
* 1/4 teaspoon smoked paprika
* Salt and freshly ground black pepper to taste
* 1 (19-ounce) can red enchilada sauce (choose your favorite spice level!)
* 12 corn tortillas (I find corn gives the best flavor and texture here, but flour works in a pinch)
* 8 ounces shredded Monterey Jack cheese
* 4 ounces shredded cheddar cheese (for that classic color and tang)

Optional Toppings:
* Sour Cream or Greek yogurt
* Fresh cilantro, chopped
* Sliced avocado or guacamole
* Pickled jalapeños
* Lime wedges

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get that oven ready. Preheat your oven to 375°F (190°C). Grab a 9×13 inch baking dish. You don’t need to grease it meticulously, but a quick spray of cooking oil or a light wipe with a paper towel dipped in oil is a good idea just to ensure nothing sticks. This little step saves a lot of frustration later, trust me!

Step 2: Cook the Filling Base

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until it starts to soften, about 5 minutes. If you’re using ground meat, add it now and break it up with a spoon. Cook until browned, then drain off any excess grease. If you’re going vegetarian with beans, you’ll add them later after the spices. Stir in the minced garlic, chili powder, cumin, and smoked paprika. Cook for another minute until fragrant. Season generously with salt and pepper. If using beans, stir them in now and cook for just a couple of minutes to warm through.

Step 3: Warm the Tortillas

This is a crucial step for pliable tortillas that won’t crack! You have a few options. You can quickly dip each corn tortilla into warm enchilada sauce (carefully!) before layering. Or, microwave a stack of tortillas wrapped in a damp paper towel for about 30-60 seconds until they’re warm and soft. Another trick is to briefly warm them in a dry skillet for about 15-20 seconds per side. The goal is soft and bendable, not crispy.

Step 4: Assemble the Layers

Now for the fun part! Spread about 1/4 cup of the enchilada sauce on the bottom of your prepared baking dish. This prevents the first layer of tortillas from sticking. Arrange about half of your warmed tortillas in a single layer, overlapping them slightly to cover the bottom of the dish. Spoon about half of your filling mixture evenly over the tortillas. Pour about half of the remaining enchilada sauce over the filling. Sprinkle with half of the shredded cheese mixture (half Monterey Jack, half cheddar).

Step 5: Repeat the Layers

Repeat the process! Add the remaining tortillas in a single layer over the cheese. Spoon the rest of the filling evenly over these tortillas. Pour the rest of the enchilada sauce over the filling, making sure to get good coverage. Finally, sprinkle the remaining shredded cheese evenly over the top. This is where you get that glorious, cheesy crust.

Step 6: Bake to Golden Perfection

Cover the baking dish tightly with aluminum foil. Place it in your preheated oven and bake for 20 minutes. After 20 minutes, carefully remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown around the edges. The sauce should be simmering around the sides. This slow cook method ensures everything is heated through and the flavors have a chance to meld beautifully.

Step 7: Rest and Serve

This is the hardest part – waiting! Let the enchiladas rest for about 5-10 minutes after taking them out of the oven. This allows them to set up slightly, making them much easier to slice and serve without falling apart. Serve hot, with your favorite toppings like a dollop of sour cream, fresh cilantro, avocado, or a sprinkle of pickled jalapeños.

What to Serve It With

These slow cooked enchiladas are so wonderfully versatile, they can easily transition from a weeknight dinner to a weekend brunch star. For a proper sit-down **brunch**, I love serving them with a big bowl of fresh fruit salad, some crispy bacon or sausage, and a pitcher of mimosas or a refreshing iced coffee. The richness of the enchiladas is perfectly balanced by the freshness of the fruit and the celebratory drinks. If you’re having them for **breakfast** (and why not?!), a simple cup of strong coffee is all you really need, but I sometimes like to pair them with a side of scrambled eggs or some quick-cut pico de gallo for an extra zing. As a **dessert**? Well, this might sound a little unusual, but trust me! A slightly sweeter, less spicy version of the filling (think a touch of cinnamon and maybe some raisins) with a dollop of crema or a light dusting of powdered sugar can be surprisingly delightful. But mostly, these are for those glorious **cozy nights** or casual gatherings. They’re fantastic on their own, but if I want to round out the meal, I’ll whip up a simple side of Mexican rice, some refried beans (or a healthier black bean version), and a crisp green salad with a lime vinaigrette. My family also loves them with a side of homemade guacamole – it’s a classic pairing that never disappoints.

Top Tips for Perfecting Your Slow Cooked Enchiladas

Over the years, I’ve learned a few tricks that elevate these slow cooked enchiladas from “good” to “absolutely unforgettable.” Let’s dive into some of my top tips. When it comes to the **tortillas**, I cannot stress enough the importance of warming them. Dry, brittle corn tortillas will crack and break when you try to layer them, leading to a messier dish. A quick dip in warm enchilada sauce or a minute in the microwave wrapped in a damp paper towel makes all the difference, keeping them pliable and ensuring a neat, well-formed layer. For the **filling**, don’t be afraid to really season your meat or beans well. Since everything is layered and baked, the flavors need to be bold from the start to shine through. I always taste and adjust my seasoning before layering. Browning your onion and garlic properly in step 2 also adds a depth of flavor that you just can’t rush. When it comes to **assembly**, think of it as building flavor. Don’t skimp on the sauce between layers; it’s what keeps everything moist and tender. And cheese! While I’ve listed amounts, feel free to be generous. A good, melty cheese is key to that satisfying pull. For **baking**, covering the dish tightly with foil for the first part of the bake is essential. It traps the steam, allowing the tortillas to soften and the flavors to meld without drying out. Removing the foil at the end is what gives you that beautiful, golden, slightly crispy top. I’ve tried using different cheeses, and while Monterey Jack and cheddar are my go-to, a blend with some Colby Jack or even a bit of pepper jack can add a nice twist. For **sauce variations**, if you find store-bought sauce a bit too mild, you can always stir in a little extra chili powder, a pinch of cayenne pepper, or even a dash of hot sauce to ramp up the heat. Conversely, if you want to tone it down, a bit of extra sour cream or a touch of honey stirred into the sauce can mellow it out. The most important tip I can give you is to relax and enjoy the process. These are meant to be comforting and forgiving. Don’t stress about perfect layers; the oven will do its magic, and the end result will be delicious, no matter what!

Storing and Reheating Tips

One of the best things about this slow cooked enchilada recipe is how well it keeps and reheats. If you have any leftovers (which is rare in my house!), they’re a godsend. For **room temperature storage**, I honestly wouldn’t leave them out for more than two hours, just to be safe. If they’re completely cooled, you can cover the baking dish tightly with plastic wrap or foil. They’re usually best eaten within a day when left at room temp. For **refrigerator storage**, this is where they really shine. Let the enchiladas cool completely before covering the baking dish tightly with plastic wrap and then a layer of aluminum foil. They should stay delicious in the fridge for up to 3-4 days. The flavors actually tend to deepen and meld even more overnight, so sometimes leftovers are even better! If you want to store individual portions, you can transfer cooled enchiladas into airtight containers. When it comes to **freezer instructions**, these are freezer champions. Once completely cooled, you can freeze the entire unbaked or baked dish. For baking, wrap the dish tightly in a double layer of plastic wrap and then a layer of heavy-duty aluminum foil. Label and freeze for up to 2-3 months. To reheat, thaw the dish overnight in the refrigerator, then bake as directed (you might need to add a few extra minutes). If freezing baked portions, wrap them well in plastic wrap and foil, and freeze for up to 2 months. Reheat in the oven or microwave until thoroughly heated through. For **glaze timing advice**, if you know you’ll be storing leftovers, I often recommend holding off on adding *all* the cheese until after reheating, especially if you plan to freeze. This helps prevent the cheese from becoming greasy or overly browned. However, for immediate storage, glazing before refrigerating is perfectly fine and ensures that lovely cheesy top!

Frequently Asked Questions

Final Thoughts

There you have it – my absolute favorite way to make enchiladas. It’s a recipe that’s born out of necessity but perfected through love, and it consistently brings a smile to my family’s faces. The slow cooked method is truly a game-changer, transforming simple ingredients into something truly spectacular with minimal effort. It’s the kind of meal that feels both comforting and exciting, familiar yet new with every bite. If you’re a fan of hearty, flavorful dishes that don’t demand hours of your time in the kitchen, you’ve got to give these slow cooked enchiladas a try. They’re proof that delicious, soulful food can be wonderfully easy. I hope this recipe becomes as much of a go-to for you as it is for me. If you try it, please, please let me know how it turns out in the comments below! I’d love to hear about your favorite filling variations or any personal twists you add. Happy cooking!

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Slow Cooker Chicken Enchiladas

Easy, casserole-style slow cooker chicken enchiladas made with black beans, tortillas, enchilada sauce, and cheese.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 1 lb boneless skinless chicken thighs
• 1 teaspoon avocado oil
• 0.5 medium onion chopped
• 2 garlic cloves finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 2 cups homemade enchilada sauce or 16 ounce jarred
• 0.25 cup sour cream plus more for serving
• 4 corn tortillas cut into strips
• 15 ounce low-sodium black beans rinsed and drained
• 4 ounces shredded cheese such as a Mexican cheese blend, Monterey Jack, or mozzarella (about 1 cup)

Optional Toppings

• sliced jalapeño peppers
• chopped fresh cilantro
• sliced avocado
• crema or sour cream
• cilantro lime rice

Instructions

 

Preparation Steps

• Heat the oil in a skillet over medium heat. Add the onion, garlic, cumin, and salt and cook, stirring, until the onion has softened and browned, about 5 minutes.
• Transfer to the slow cooker and add the enchilada sauce, sour cream, and 1/4 cup water to the onion mixture and stir to combine. Fold in the beans until thoroughly coated.
• Nestle the chicken in.
• Cover and cook on high for about 3 to 4 hours or on low for about 6 to 7, until chicken is tender and cooked through. Shred the chicken in the pot with 2 forks.
• Add the tortilla strips and stir, then top with the cheese, cover the slow cooker, and cook 30 minutes or until the cheese has melted.
• Once the cheese is melted, garnish with cilantro, jalapenos, and optional toppings.
• Serve over rice if desired and top with optional sour cream, and avocado.

Notes

These enchiladas are perfect for a weeknight meal or for meal prepping. You can adjust the spice level by adding more or less jalapeños.