Creamy Crockpot Chicken Enchiladas

Creamy Crockpot Chicken Enchiladas


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This creamy crockpot chicken enchilada recipe is sure to become a favorite in your home. Take this flavorful dish along to your next potluck for an absolute crowd-pleaser.

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Time needed

5 min preparation + 4 hour cooking

Serving Size / Yield

6 servings


  • 1 lb. chicken, cut into small chunks
  • 1/3 C. onion, chopped
  • 1 garlic clove, minced
  • 1 can cream of mushroom soup
  • 1 can chopped green chiles
  • 1 can enchilada sauce
  • 1 can black olives, drained
  • 3 cups shredded Monterey Jack cheese
  • A dash of paprika
  • 10 flour tortillas

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In a large skillet over medium heat, brown the chicken until the inside is no longer pink. Add in soup, onions, olives, paprika, garlic, and chiles and combine well with chicken. Pour the mixture into the crockpot and top with enchilada sauce. Cook mixture on low for 3-4 hours. Once the mixture is done cooking, spoon into tortillas, and add cheese and additional chicken mixture on top.

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