The first time I made Crock Pot Chicken Enchiladas, it was one of those chaotic weekdays when I barely had time to think about dinner. I had some chicken breasts in the fridge, a jar of enchilada sauce, and a few tortillas that needed to be used up. I decided to toss everything into my slow cooker, crossed my fingers, and hoped for the best. A few hours later, the most amazing smell filled my kitchen. When I opened the lid, the chicken was fall-apart tender, the sauce was rich and flavorful, and I knew I had stumbled upon something truly special.
Since that day, Crock Pot Chicken Enchiladas have become a regular part of my meal rotation, especially when I want something hearty, high-protein, and easy. I love how the slow cooker does all the work while I get on with my day. The chicken absorbs all the incredible flavors from the sauce, spices, and cheese, making each bite juicy and satisfying. Plus, it feels like comfort food without all the fuss.
This dish is also a huge hit whenever I have friends or family over. It is one of those meals that looks and tastes like you spent hours in the kitchen, but really, it takes just a few minutes of prep time. I truly believe this recipe can become a lifesaver for anyone juggling a busy schedule and trying to eat well. It has certainly been one for me.
What is High Protein Crock Pot Chicken Enchiladas?
Crock Pot Chicken Enchiladas are a slow-cooked, high-protein dish where chicken is simmered in enchilada sauce, shredded, and rolled into tortillas, then topped with more sauce and cheese. It is a comforting, flavorful meal that delivers a generous amount of protein with every serving.
Why You Should Try This Recipe
If you are looking for a high-protein meal that is easy to make and full of flavor, this recipe is perfect. It is hands-off, meal-prep friendly, and can be customized to suit different tastes and spice levels. Plus, it freezes beautifully, making it ideal for busy weeks.
Ingredients Needed to Make High Protein Crock Pot Chicken Enchiladas
-
2 large boneless, skinless chicken breasts
-
2 cups red enchilada sauce (plus extra for topping)
-
1 teaspoon garlic powder
-
1 teaspoon onion powder
-
½ teaspoon cumin
-
½ teaspoon smoked paprika
-
6 to 8 small whole wheat or low-carb tortillas
-
1 cup shredded Mexican blend cheese (plus extra for topping)
-
1 tablespoon olive oil (optional for greasing)
-
Fresh cilantro, for garnish
Optional:
-
Sliced jalapeños
-
Sour cream or Greek yogurt
-
Avocado slices
Instructions to Make High Protein Crock Pot Chicken Enchiladas
-
Lightly grease the inside of your crock pot with olive oil or non-stick spray.
-
Place the chicken breasts in the bottom of the crock pot.
-
Sprinkle the garlic powder, onion powder, cumin, and smoked paprika over the chicken.
-
Pour 2 cups of enchilada sauce over the top, ensuring the chicken is well coated.
-
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender and shreds easily.
-
Remove the chicken from the crock pot, shred it using two forks, and mix it back into the sauce.
-
Preheat your oven to 375°F (190°C).
-
Spoon some shredded chicken into each tortilla, sprinkle with cheese, roll it up, and place seam-side down in a baking dish.
-
Pour extra enchilada sauce over the top and sprinkle with additional cheese.
-
Bake uncovered for 15 to 20 minutes, until the cheese is melted and bubbly.
-
Garnish with chopped cilantro and serve hot.
High Protein Crock Pot Chicken Enchiladas
Equipment
- Crock Pot
Ingredients
- 2 large boneless skinless chicken breasts
- 2 cups red enchilada sauce plus extra for topping
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- 6 to 8 small whole wheat or low-carb tortillas
- 1 cup shredded Mexican blend cheese plus extra for topping
- 1 tablespoon olive oil optional for greasing
- Fresh cilantro for garnish
Optional:
- Sliced jalapeños
- Sour cream or Greek yogurt
- Avocado slices
Instructions
- Lightly grease the inside of your crock pot with olive oil or non-stick spray.
- Place the chicken breasts in the bottom of the crock pot.
- Sprinkle the garlic powder, onion powder, cumin, and smoked paprika over the chicken.
- Pour 2 cups of enchilada sauce over the top, ensuring the chicken is well coated.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender and shreds easily.
- Remove the chicken from the crock pot, shred it using two forks, and mix it back into the sauce.
- Preheat your oven to 375°F (190°C).
- Spoon some shredded chicken into each tortilla, sprinkle with cheese, roll it up, and place seam-side down in a baking dish.
- Pour extra enchilada sauce over the top and sprinkle with additional cheese.
- Bake uncovered for 15 to 20 minutes, until the cheese is melted and bubbly.
- Garnish with chopped cilantro and serve hot.
Notes
- Always use a good quality enchilada sauce because it forms the base flavor of the dish.
- If you like a little extra kick, add a pinch of cayenne pepper or a few jalapeño slices while cooking the chicken.
- Also, do not overfill the tortillas, or they will be harder to roll and might burst open while baking.
Nutritional Value
Approximate nutritional value per serving (2 enchiladas):- Calories: 350 to 400
- Protein: 30 to 35 grams
- Fat: 12 to 15 grams
- Carbohydrates: 20 to 25 grams
- Fiber: 5 to 7 grams
What Goes Well with High Protein Crock Pot Chicken Enchiladas
I love serving these enchiladas with a simple side of Mexican cauliflower rice or a fresh green salad. A dollop of Greek yogurt and some sliced avocado make the dish even more satisfying. Sometimes, I also add a squeeze of lime over the top for a pop of brightness.
My Tips to Make the Best High Protein Crock Pot Chicken Enchiladas
Always use a good quality enchilada sauce because it forms the base flavor of the dish. If you like a little extra kick, add a pinch of cayenne pepper or a few jalapeño slices while cooking the chicken. Also, do not overfill the tortillas, or they will be harder to roll and might burst open while baking.
Easy Variations of High Protein Crock Pot Chicken Enchiladas
Sometimes, I like to mix things up by using green enchilada sauce instead of red. If I want even more protein, I add black beans to the chicken filling. You can also swap the chicken for shredded turkey or even tofu for a vegetarian version that still packs in plenty of protein.
Best Way to Store High Protein Crock Pot Chicken Enchiladas
I store leftovers in an airtight container in the refrigerator for up to 4 days. They reheat beautifully in the microwave or oven. If I want to freeze them, I wrap individual enchiladas in foil and place them in a freezer-safe bag. They stay good for up to 2 months and are great for quick meals.
Nutritional Value
Approximate nutritional value per serving (2 enchiladas):
-
Calories: 350 to 400
-
Protein: 30 to 35 grams
-
Fat: 12 to 15 grams
-
Carbohydrates: 20 to 25 grams
-
Fiber: 5 to 7 grams
This can vary depending on the tortillas and cheese used.
FAQs
Can I use rotisserie chicken instead?
Yes, if you are short on time, using pre-cooked rotisserie chicken works great. Just simmer it in the sauce for about 30 minutes to infuse flavor.
What if I do not have a crock pot?
You can cook the chicken on the stovetop or in the oven at 350°F (175°C) until it shreds easily.
Can I make these enchiladas spicier?
Absolutely. Add diced green chilies, jalapeños, or even a splash of hot sauce to the filling.
Are there low-carb tortilla options?
Yes, there are many brands offering low-carb or keto-friendly tortillas that work perfectly for this recipe.
Can I make these ahead of time?
Definitely. Assemble the enchiladas, cover them tightly, and refrigerate. Bake them when you are ready to eat.
Conclusion
There is just something so comforting about sitting down to a plate of Crock Pot Chicken Enchiladas. Every bite reminds me of that first time I made them, completely by accident, and how they have become a regular part of my life ever since. They are everything I want in a meal: hearty, flavorful, high in protein, and incredibly easy to prepare.
One of the things I love most about this recipe is how little effort it actually takes. You throw a few simple ingredients into the slow cooker, let it do its magic, and before you know it, you have tender, flavorful chicken ready to be tucked into tortillas and baked into cheesy, saucy goodness. It feels like a hug on a plate, perfect for family dinners, meal prep, or those days when you just need something satisfying without spending hours in the kitchen.
Even now, whenever I make these enchiladas, the smell that fills my home brings back a sense of calm and contentment. I usually make a double batch because they disappear fast, and they make the best leftovers too. It is one of those dishes that only gets better the next day.
If you are looking for a no-fuss, high-protein meal that will please everyone at the table, I truly hope you give these Crock Pot Chicken Enchiladas a try. They have been a lifesaver in my busy kitchen, and I think they might just become one of your favorites too.
