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Easy Crock Pot Chicken Enchiladas

Recipe by Renee James on YouTubeAdded 10 November 2026.

15 minutes to prep, 3 hours 30 minutes to cook. A simple, hearty slow‑cooker chicken enchilada that’s perfect for busy weeknights or meal‑prepping. Tender chicken, melty cheese, and a zesty enchilada sauce come together with tortillas for a comforting Mexican‑style dinner. Top with fresh tomatoes and lettuce for a bright finish.

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Method

  1. Spray the crock‑pot with cooking spray and place the chicken pieces in a single layer at the bottom.

  2. Pour the red enchilada sauce over the chicken, spreading it evenly.

  3. Layer the tortillas on top of the sauce, overlapping as needed.

  4. Add the green chile peppers, shredded cheese, garlic powder, ground cumin, chile powder, salt, and pepper, distributing them evenly.

  5. Repeat the layering if desired, ending with a final layer of tortillas, sauce, and cheese.

  6. Cover and cook on high for 3 to 4 hours, until the chicken is tender and the cheese is melted and bubbly.

  7. When done, stir in the sour cream (or Greek yogurt) and garnish with chopped tomatoes and romaine lettuce.

  8. Serve hot directly from the crock‑pot.

Tips while you cook

Prevent sticking
Spray the crock‑pot before adding the chicken pieces.
Even tortilla coverage
Overlap tortillas when layering to fully cover the sauce.
Add sour cream after cooking
Stir in sour cream only after the crock‑pot is done cooking.
Cook until tender and bubbly
Cook on high for 3‑4 hours until chicken is tender and cheese is melted and bubbly.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from Renee James’s YouTube video. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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