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Cheesy Chicken Enchiladas

December 14, 2018 by Great Grub, Delicious Treats

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These cheesy chicken enchiladas start out in the crock pot and finish up in the oven. So cheesy and delicious.

Cheesy Chicken Enchiladas

Shredded Chicken Enchiladas Recipe

When’s the last time you’ve had some good ol’ homemade shredded chicken enchiladas? These are super easy to make. Start out by slow cooking the chicken and then when it’s time to start preparing dinner, these cheesy chicken enchiladas can be baked and ready to serve in about an hour.

Cheesy Chicken Enchiladas

Spicy Chicken Enchiladas

Spicy is our favorite and I know some do not like spicy food. Exchange the red chile sauce for red enchilada sauce and that will cut down on the spice in this recipe. The flavor in the red chile sauce is awesome and it does have a nice kick to it.

Cheesy Chicken Enchiladas

How To Make Chicken Enchiladas

For this recipe start out by cooking the chicken in the crock pot. Spray a 5 quart crock pot with a non stick spray. Add chopped onions to the bottom and place the chicken breasts on top. Sprinkle cumin, salt and pepper onto chicken and add diced green chiles. Pour the red chile sauce, or red enchiladas sauce, over the chicken. Next, cover and cook on high for 6 hours and then shred with two forks.

Cheesy Chicken Enchiladas

Once the chicken is done, spray a 9 x 13 baking dish with a non stick spray. Open the small can of enchilada sauce and pour a little sauce in the baking dish covering the bottom completely (save the remaining for covering the enchiladas). Add chicken mixture to center of each tortilla and then add cheese, roll and then place in the baking dish. Additional black olives can be added to each enchilada prior to rolling if desired. Repeat until all chicken mixture has been used up.

Cheesy Chicken Enchiladas

Once the baking dish is full, pour the remaining enchilada sauce over the enchiladas, top with additional cheese and sliced olives. Spray foil with a non stick spray and cover enchiladas. Spraying the foil will keep the cheese from sticking to the foil. Place in the oven. Bake for 1 hour or until heated thoroughly and the cheese has melted.

Cheesy Chicken Enchiladas

Easy Chicken Enchiladas

These enchiladas are super easy to prepare. It’s always nice to have a delicious meal that doesn’t take long to make. My daughter and son-in-law just had their first baby (and I’m such a proud G’ma and he’s just the most beautiful little baby) and I made them chicken enchiladas. Seriously, these enchiladas were made in about 30 minutes once the chicken was cooked so they could have dinner later during the week. These are easy and will satisfy any Mexican food craving.

Cheesy Chicken Enchiladas

Try These Delicious Enchiladas Today

Cheesy Chicken Enchiladas

Looking for More Enchilada Recipes?

Shredded Beef Enchiladas, Green Chile Pork Enchiladas, Leftover Mexican Style Crock Pot Chuck Roast Enchiladas, Spicy Green Chili Chicken Enchiladas, Hatch Green Chile Chicken Enchiladas Casserole, plus many more.

And, here is a delicious Easy Beef and Bean Enchilada recipe from Deliciously Seasoned you might enjoy too!

Cheesy Chicken Enchiladas

Great Grub, Delicious Treats
These cheesy chicken enchiladas are hearty and delicious, packed with chicken, two types of cheese, black olives, diced green chilies, rolled in flour tortillas covered in enchilada sauce and baked.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 45 mins
Cook Time 7 hrs
Total Time 7 hrs 45 mins
Course Chicken, Crock Pot Meals, Dinner
Cuisine Mexican
Servings 8 Servings
Calories 521 kcal

Ingredients
  

  • 2 chicken breasts, boneless, skinless
  • 1 onion, chopped
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1 tsp pepper
  • 4 oz can diced green chilies
  • 28 oz can red chile sauce
  • 15 oz can red enchilada sauce
  • 3 cups Monterey Jack cheese, grated
  • 3 cups Pepper Jack, grated
  • 8-12 flour tortillas, burrito size
  • 1/2 cup black olives, sliced
  • Optional: sliced green onions, cilantro

Instructions
 

  • Spray a 5 quart crock pot with non stick spray and add chopped onions to bottom.
  • Place chicken breasts on top of the onions, add cumin, salt, pepper, diced green chiles and then pour red chile sauce over chicken.
  • Cover and cook on high for 6-7 hours. Once tender, shred with two forks. 
  • Preheat oven to 375° and spray a 9 x 13 baking dish with non stick spray. Open small can of enchilada sauce and pour a little sauce in the baking dish covering the bottom completely (save the remaining for covering the enchiladas).
  • Add chicken mixture to center of tortilla then add lots of cheese, roll and then place in baking dish. Repeat until all chicken mixture has been used up. 
  • Once the baking dish is full, pour the remaining enchilada sauce over the enchiladas, top with additional cheese and sliced olives.
  • Spray foil with a non stick spray (so the cheese will not stick to the foil), cover and place in the oven. Bake for 1 hour or until heated thoroughly and cheese is melted.
  • Optional: Top with sliced onions, cilantro and sour cream. 

Nutrition

Serving: 1 ServingCalories: 521kcalCarbohydrates: 31gProtein: 32gFat: 30gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 94mgSodium: 2438mgPotassium: 277mgFiber: 4gSugar: 13gVitamin A: 1731IUVitamin C: 6mgCalcium: 681mgIron: 3mg
Keyword Beef Enchiladas, Chicken Enchiladas, Easy Chicken Enchiladas
Tried this recipe?Let us know how it was!

Here are a few pics that are the perfect size for pinning to Pinterest.

Cheesy Chicken EnchiladasCheesy Chicken Enchiladas

Enjoy, Terri

Copyright © Great Grub, Delicious Treats. All content and images are copyright protected. Do not use any images without prior permission. If you want to republish this recipe, make sure to re-write the recipe in your own words and only list ingredients making sure to link back to this post for the original recipe and directions

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Filed Under: All Recipes, Chicken, Crock Pot/Slow Cooker, Main Meals Tagged With: Cheesy Enchiladas, Chicken Enchilada Casserole, Chicken Enchiladas, Crock Pot Chicken Enchiladas, Enchiladas, Mexican Enchiladas

Reader Interactions

Comments

  1. Cathy Smith

    December 21, 2018 at 1:54 pm

    What is the temp setting for oven?

    • Great Grub, Delicious Treats

      December 21, 2018 at 3:00 pm

      Thank you Cathy, it’s 375°. I hope you enjoy these. Merry Christmas!

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Welcome to Great Grub, Delicious Treats! Hello, my name is Terri and I'm so glad you stopped by. I'm a self taught cook/foodie at heart, mom to three kids, photographer and have a love for amazing food. I left my full time job of being a hospice admissions RN, which was super tough and extremely sad, and at times, very rewarding to be there for the patients and families to blog full time which I absolutely love. I hope you enjoy, and check out, all of the delicious recipes on my site while you're here! And don't forget to sign up to receive every new recipe right to your email. Thanks again for stopping by! :)

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Welcome to Great Grub, Delicious Treats! Hello, my name is Terri and I'm so glad you stopped by. I'm a self taught cook/foodie at heart, mom to three kids, photographer and have a love for amazing food. I left my full time job of being a hospice admissions RN, which was super tough and extremely sad, and at times, very rewarding to be there for the patients and families to blog full time which I absolutely love. I hope you enjoy, and check out, all of the delicious recipes on my site while you're here! And don't forget to sign up to receive every new recipe right to your email. Thanks again for stopping by! :) Read More…

Two slices of breakfast pizza on a white plate.
6 tomatillos 4 jalapenos, stems removed 3 serranos, stems removed 2 cloves garlic, roasted ¼ onion ¼ cup water 2 teaspoons salt 2 avocado, diced ⅓ cup cilantro In a medium saucepan, add oil and heat over medium heat. Add garlic cloves and roast until soft. Remove and add to blender or Vitamix. In the same saucepan, add tomatillos, jalapenos, serranos and onion. Cover with cold water and bring to a boil over medium high heat until soft and the color has changed to a pale green. Remove tomatillos and continue boiling the peppers until pale green, if needed. Drain water, reserving ¼ cup. Add the cooked ingredients, salt and ½ cup water. Blend until combined and smooth. Lastly, add avocados and cilantro and blend until smooth. Serve with your favorite chips or top tacos, burritos, beef, chicken or your favorite Mexican recipes.

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