This Easy Crockpot Chicken Enchiladas Recipe is perfect for Lunch, Dinner, or Game Day Parties! A Simple Slow Cooker Meal Plan Idea for Families that is Kid Friendly.
You and your family are sure to LOVE this Easy Crockpot Chicken Enchiladas Recipe, it’s SO good and is a huge hit with my kids! Plus, here are even more Easy Recipes you are sure to love!
This is a family recipe that I have adapted over the years, and now it’s a CROCKPOT RECIPE – I mean come on, can it get any easier?! My kids LOVE this recipe, and I love that it’s easy to throw together in no time!
Plus, you can add your favorite toppings or lettuce and make it a complete meal!
Crockpot Chicken Enchiladas Recipe
INGREDIENTS:
1 10 oz. Can Cream of Chicken Soup
1 10 oz. Can Cream of Mushroom Soup
1 10 oz. of Milk
8 Ounces of Sour Cream
1 Tbsp. Minced Onion
½ tsp. Black Pepper
10 Corn Tortillas
2 – 8 oz. Bags of Shredded Cheddar Cheese
2 Cups Cooked & Shredded Chicken
1 Cup Salsa
DIRECTIONS:
Pre-Cook and Shred Your Chicken, this can be cooked in the oven for 1 hour at 350 degrees if you have raw chicken breast, then allow them to cool before using. I like to do this the night before.
Combine Cream of Chicken & Mushroom Soup, Milk, Sour Cream and Minced Onion in a bowl.
Spray a Crockpot with Cooking Spray.
Place ½ Cup of Mixture on the bottom of your Crockpot and spread evenly.
Fill Corn Tortillas with 1 Tbsp. of Mixture, Cheese and Chicken then Roll and place in the bottom of the crockpot seam side down.
Continue until all tortillas are filled and placed in Crockpot.
Cover Enchiladas with the remaining sauce.
Spread Salsa evenly over the sauce and top with 1 8 oz. bag of Cheddar Cheese.
Cook on High for 2 hours, Serve Warm with your favorite toppings.
Topping Ideas: Cheese, Salsa, Guacamole, Lettuce & Sour Cream!

Crockpot Chicken Enchiladas Recipe!
This Easy Crockpot Chicken Enchiladas Recipe is perfect for Lunch, Dinner, or Game Day Parties! A Simple Slow Cooker Meal Plan Idea for Families that is Kid Friendly.
Ingredients
- 1 10 oz. Can Cream of Chicken Soup
- 1 10 oz. Can Cream of Mushroom Soup
- 1 10 oz. of Milk
- 8 Ounces of Sour Cream
- 1 Tbsp. Minced Onion
- ½ tsp. Black Pepper
- 10 Corn Tortillas
- 2 - 8 oz. Bags of Shredded Cheddar Cheese
- 2 Cups Cooked & Shredded Chicken
- 1 Cup Salsa
Instructions
- Pre-Cook and Shred Your Chicken. It can be cooked in the oven for 1 hour at 350 degrees if you have raw chicken breast, then allow them to cool before using. I like to do this the night before I make the rest of the recipe)
- Combine Cream of Chicken & Mushroom Soup, Milk, Sour Cream and Minced Onion in a bowl.
- Spray a Crockpot with Cooking Spray.
- Place ½ Cup of Mixture on the bottom of your Crockpot and spread evenly.
- Fill Corn Tortillas with 1 Tbsp. of Mixture, Cheese and Chicken then Roll and place in the bottom of the crockpot seam side down.
- Continue until all tortillas are filled and placed in Crockpot.
- Cover Enchiladas with the remaining sauce.
- Spread Salsa evenly over the sauce and top with the 8 oz. bag of Cheddar Cheese.
- Cook on High for 2 hours, Serve Warm with your favorite toppings.
Notes
Topping Ideas: Cheese, Salsa, Guacamole, Lettuce & Sour Cream!
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 663Total Fat: 43gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 139mgSodium: 1550mgCarbohydrates: 34gFiber: 4gSugar: 4gProtein: 36g

I hope you enjoy this recipe as much as we do! It’s also the perfect recipe for Game Day Parties or if you are hosting a crowd for birthday celebrations or holidays!
Crockpot dinners are the best and easy to plan ahead of time! Add this to your meal plan this week! You can also try this White Chicken Chili Crockpot Recipe – it’s a HUGE favorites and one of my most popular recipes!