Kitchen notes · a little help before you start
Crock Pot Chicken Enchiladas Recipe
Crock Pot Chicken Enchiladas Recipe brings together cooked chicken, salsa, and flour tortillas. Have the lid or covering ready before you need it. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 5 min
- Cook
- 200 min
- Total
- 205 min
- Original yield
- Serves 4
- Ingredients
- 8 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- Mexican
- Cooking method
- Slow cooker
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
- Dish type
- Tacos
A few quick notes
1. Keep the lid step in mind
Have the lid or covering ready before you need it. Follow the covered and uncovered parts of the method in their own order, especially when the finish changes partway through.
2. Choose the slow-cooker schedule first
Read the setting and cooking time in the full method before deciding when to start. Keep the finishing steps in view as well, so the dinner fits the day you have.
3. Have the cooked chicken ready
This recipe lists chicken that is already cooked. Have that ready before putting the mixture together, and keep it as cooked chicken when checking the shopping list.
Get to know the ingredients
Cooked chicken
Look at how this ingredient comes into the method: Combine shredded chicken, salsa, corn, beans, chiles and about ½ cup of the enchilada sauce.
Salsa
Look at how this ingredient comes into the method: Combine shredded chicken, salsa, corn, beans, chiles and about ½ cup of the enchilada sauce.
Flour tortillas
Look at how this ingredient comes into the method: Divide the chicken mixture over the tortillas (approx. ¼ cup each).
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Crock Pot Chicken Enchiladas Recipe
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Cook on low 3-4 hours. Set out what you need for that finish before the cooking gets busy.
A few questions you might have
What should I get ready before starting?
Set out the slow cooker. Read the first preparation step before you get going: Spray the inside of a 6qt slow cooker with cooking spray.
Which little step is worth remembering?
Have the lid or covering ready before you need it. Follow the covered and uncovered parts of the method in their own order, especially when the finish changes partway through.
What happens at the end?
Keep this part of the method in view: Cook on low 3-4 hours.
How do I plan the ingredient amounts?
This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: Spend With Pennies. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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