Taco Chicken Enchiladas: Throw some chicken in the slow cooker with some taco seasoning, cook, shred, and roll up in corn tortillas. Top with enchilada sauce and monterrey jack cheese . Makes enchiladas everyone loves!

Taco Chicken Enchiladas

Easy slow cooker chicken wrapped up and smothered in enchilada sauce and cheese. It doesn't get any easier or better than this!
Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12 Enchiladas
Calories 109kcal
Author Heather Cheney


  • 4 whole medium boneless skinless chicken breast halves
  • 3 tablespoons Taco Seasoning
  • 2 cups Enchilada Sauce
  • 12 corn tortillas
  • 1-2 cups Monterrey Jack Cheese shredded


  • Place chicken breasts in slow cooker and sprinkle 2 Tbsp of the taco seasoning over the top. Cook on low for 4 hours or until chicken is tender and shreds easily. Shred chicken and stir in the remaining taco seasoning and ¼ C of water. Return cover and cook an additional 10 minutes.
  • Spread ½ C of enchilada sauce into the bottom of a 9x13" pan.
  • Heat tortillas until pliable and place about ¼ C of the chicken in the middle of each tortilla with about 2 Tbsp of the cheese. Roll and arrange in the 9x13" pan. Repeat until all the chicken and tortillas are used.
  • Pour remaining enchilada sauce over the top of the enchiladas and top with remaining cheese. Cover pan with foil and bake @ 375 degrees for 20 minutes, remove foil and bake an additional 10-15 minutes or until enchilada sauce is bubbling and cheese is well melted.
  • Serve with sour cream, lettuce and tomato.


Serving: 1enchilada | Calories: 109kcal | Carbohydrates: 15g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 459mg | Potassium: 55mg | Fiber: 2g | Sugar: 3g | Vitamin A: 400IU | Vitamin C: 1.1mg | Calcium: 91mg | Iron: 0.7mg