Crock-Pot Enchiladas
Creamy, cheesy chicken enchiladas with black olives and green salsa, layered in a crock-pot for easy, flavorful comfort food perfect for family dinners or gatherings.
Ingredients
Instructions
- Boil chicken breasts and chop or shred the chicken. Set aside.
- Mix together the cream of mushroom soup, cream of chicken soup, milk, green salsa, and chopped onion. Set aside.
- Cut the corn tortillas into strips and set aside.
- Layer into the crock-pot in the following order: a layer of the sauce, crisscrossed tortilla strips, shredded chicken, shredded Cheddar cheese, and sliced black olives.
- Repeat the layering process three times, ending with a layer of sauce topped with cheese and olives.
- Cook in the crock-pot on high for about 5 to 6 hours until heated through and bubbly.
Tips & Substitutions
For extra flavor, consider adding spices like cumin or chili powder to the sauce mixture. If you want a vegetarian version, substitute the chicken with black beans or roasted vegetables. You can also use flour tortillas if you prefer them over corn. To avoid soggy tortillas, briefly toast them before layering, similar to techniques used in Mexican recipes.
Serving Suggestions
Serve the enchiladas with a side of Mexican rice or a fresh green salad for a complete meal. Top with sour cream, avocado slices, or fresh cilantro for added freshness. This dish pairs beautifully with Grilled Lime Chicken With Black Bean Sauce for a delightful Mexican-inspired dinner.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place in the microwave for 2-3 minutes or until heated through. Alternatively, warm in the oven at 350°F for about 15-20 minutes. This way, the layers will retain their structure and flavors.
Nutrition & Diet Analysis (per serving)
Each serving of Crock-Pot Enchiladas contains roughly 851 calories, with 43g protein, 56g carbohydrates, and 52g fat. It is an excellent source of protein (86% of the Daily Value), calcium (65% of the Daily Value), and vitamin A (44% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 1066mg per serving (46% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze the enchiladas?
Yes, you can freeze the uncooked enchiladas for up to three months. Just make sure to cover them tightly with plastic wrap and aluminum foil. When ready to cook, thaw overnight in the refrigerator and adjust the cooking time as needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).