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Crock Pot Green Chile Enchilada Chicken Flautas

Course Crock Pot, Dinner, Lunch, Main Meals, Slow Cooker
Cuisine Mexican
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Author Terri


  • 4 boneless skinless chicken breasts
  • 1 28 oz can green enchilada sauce
  • 1 10 oz can Rotel®
  • 1 4 oz can diced green chiles
  • 1/2 cup onions, chopped
  • 2-3 cups pepper jack cheese, grated (any cheese will work)
  • 1/2 - 3/4 cup sour cream
  • 18-25 raw tortillas, I buy mine from Costco® in the refrigerated section
  • 1 tsp garlic salt
  • ½ tsp salt
  • ½ tsp pepper
  • Garnish with guacamole, additional sour cream and sliced green onions, optional


  1. Turn crock pot on high.
  2. Add chicken, onions and season with garlic salt, salt and pepper.
  3. Pour enchilada sauce, Rotel® and diced green chiles over chicken.
  4. Cover and cook on high for 6-8 hours, or low 8-10 hours, or until chicken falls apart easily.
  5. Remove chicken from crock pot and put in a large bowl or plate.
  6. Shred chicken with a fork.
  7. In a large frying pan, over medium heat, cook one tortilla at a time until cooked to desired likeness.

As the next tortilla is cooking:

  1. Spoon a little sour cream in center of tortilla that has just been cooked. Spread across the tortilla lengthwise.
  2. Add shredded chicken, lengthwise as well, and top with cheese.
  3. Roll each flauta up tight and place seam side down on a baking sheet sprayed with non stick spray or lined with foil.
  4. Continue cooking tortillas and rolling up flautas until all tortillas are used. You will have left over chicken mixture to use for another meal.
  5. Once all flautas are made, place in oven at 400° and cook for 20-25 minutes, or until lightly browned and crispy.
  6. Remove from oven. Garnish with guacamole, sour cream and green onion. Enjoy!

Recipe Notes

After you have made the flautas, you can store the remaining chicken, with some of the juice added from the crock pot, and keep for an additional meal later in the week.