Crockpot Chicken and Vegetable Enchiladas are an easy, kid friendly and make ahead dinner! Cook the chicken and vegetable filling in the crockpot then stuff into tortillas and bake in the oven for a quick dinner that feeds a crowd!
Looking for another crockpot dinner? Try this Sweet and Spicy Venison Chili!
Chicken and Vegetable Enchilada Details
Level of Difficulty: Easy! The chicken and vegetables cook in the crock pot. Once cooked through, shred the chicken, mix the chicken filling together, stuff into the tortillas and bake! There are a few steps to make these chicken and vegetable enchiladas but the recipe feeds a crowd and freezes well!
Flavor: These chicken enchiladas have a traditional Mexican flavor. The enchiladas are mild in spice. You can make less spicy by using diced tomatoes without green chilies.
Time: The chicken and vegetables take 4-6 hours in the crockpot to cook. Don’t worry! This time is hands off. After the chicken and vegetables are cooked, there is 20 minutes of mixing and assembling and 30 minutes to bake.
Below are the ingredients required to make these yummy and homemade Chicken and Vegetable Enchiladas. I have included some suggested substitutions. Please note, the substitutions have not been tested and are suggestions.
- Chicken Breast– I use boneless and skinless chicken breast in this recipe. This allows to shred the chicken quickly and easily. You could use chicken thighs or bone in chicken breast here.
- Chicken Broth– If you are in a pinch, you can substitute water for the broth.
- Yellow Onion– You can substitute a red onion.
- Red and Orange Pepper– Use whatever colored peppers you have on hand!
- Seasonings: Salt, Pepper, Cumin, Oregano, Garlic Powder- you could add a little cayenne pepper for heat or simply use taco seasoning.
- Flour Tortillas– Corn tortillas are a great (and healthier) option.
- Enchilada Sauce– To make this a quick and easy dinner, I use canned red enchilada sauce. When I have time, I do like to make my own enchilada sauce. Check out this recipe by Love Bakes Good Cakes for an easy and delicious sauce!
- Shredded Cheddar Cheese– Use your favorite shredded cheese here. Mozzarella works great for melting. Taco cheese will add a little more zest.
- Diced Tomatoes with Green Chilies– You could use fresh, chopped tomatoes here. If worried about the spice level, do not use a can with the green chiles.
- Greek Yogurt– Sour Cream is a great substitute.
How to Make Chicken Enchiladas
- Cook chicken and vegetables in crockpot. Add chicken broth, chicken breasts, onion, peppers and seasonings (salt, pepper, garlic powder, cumin and oregano) to a large crockpot. Cook on low 6-8 hours or on high 3-4 hours until chicken is cooked and vegetables are soft.
- Make chicken filling. Shred chicken and add to a large mixing bowl with the peppers and onions. Add the diced tomatoes and Greek yogurt. Mix to combine.
- Assemble the enchiladas. Pour a 1/2 a cup enchilada sauce on the bottom of a 9×13 pan. There should be enough to thinly cover the bottom of the pan. Stuff 1/4 cup chicken filling into flour tortillas. Lay stuffed tortilla seam side down in pan. Continue until the pan is filled. Pour enchilada sauce on top just to cover (about 1/2 cup). Sprinkle with cheddar cheese. Cover with tin foil.
- Bake enchiladas. Bake at 350 degrees for 20 minutes. Remove foil and bake for 10 more minutes until cheese is melted. Allow enchiladas to rest 10 minutes before serving.
What side dishes should I serve with Chicken Enchiladas? Serve these chicken and vegetables enchiladas with rice, black beans or a side salad. This is a filling meal in itself!
What else can I put in Chicken Enchiladas? If you want to add more to the chicken enchilada filling, you could add beans for extra protein. You could use all vegetables to make them vegetarian or you could use extra cheese to make the ultimate cheesy enchiladas!
What toppings can I put on Chicken Enchiladas? Avocado, cilantro, jalapenos or queso fresco cheese are fun and easy toppings for Chicken and Vegetable Enchiladas.
Why do I cover my Chicken Enchiladas while baking? Cover your enchiladas while baking to allow the base to cook without the cheese melting and burning. Once everything is warm and cooked together (after about 20 minutes), remove the foil to allow the cheese to melt.
Can I freeze my Chicken Enchiladas? Yes, you can freeze these Chicken and Vegetable Enchiladas! Follow the instructions and stop before putting the shredded cheese on top. Freeze enchilada tray. When ready to cook, remove from freezer and thaw. Sprinkle cheddar cheese on top and bake according to recipe directions.
How can I shred my chicken? You can shred the chicken in a large mixing bowl using two forks. A quick and easy method to shred chicken is to put in a stand mixer while the chicken is still warm and mix on low until chicken is shredded.
What should I do with leftover chicken filling? If you have leftover chicken filling (which you may have depending on how much filling was used in the tortillas), I suggest making another pan of enchiladas and freezing! These are the perfect weeknight meal prep. They are also perfect to bring to a new mom or someone in need of a cooked dinner.
Are Chicken and Vegetables healthy? In my opinion, these Chicken and Vegetable Enchiladas are healthy! They contain vegetables and lean protein. Greek yogurt is used to keep the chicken filling moist and creamy and there is no sour cream used. Plus, a homemade meal is always better than a restaurant option. As always, eat in moderation for a healthy diet.
What oven temperature and cooking time should I use? Cook enchiladas at 350 degrees for 30 minutes with foil on top. Remove the foil during the last 10 minutes of cooking to allow for the cheesy to melt.
If you make these delicious Chicken and Vegetable Enchiladas in the crockpot love them, leave a comment or tag @delmarvaliciousdishes on Instagram!
Crockpot Chicken and Vegetable Enchiladas
- 1 Crock Pot
- 1 Mixing Bowl
- 1 9 x 13 Pan
- 1/4 cup Chicken Broth
- 1-1.5 lbs Chicken Breast
- 1 Yellow Onion Sliced
- 1 Red Bell Pepper Sliced
- 1 Yellow Bell Pepper Sliced
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Cumin
- 1/2 tsp Oregano
- 1 tsp Garlic Powder
- Flour Tortillas
- 1 cup Enchilada Sauce Store bought or Homemade
- 1 cup Shredded Cheddar Cheese
- 10 oz Diced Tomatoes with Green Chiles Drained
- 1/2 cup Whole Milk Greek Yogurt
- Pour chicken broth into crock pot.
- Add chicken, onion, red and yellow pepper to a large crock pot.
- Season with salt, pepper, cumin, garlic powder and oregano.
- Cook on high 2-4 hours or on low 6-8 hours until chicken is cooked through.
- Remove chicken from crock pot and shred.
- Add crock pot mixture to a large mixing bowl. Add diced tomatoes and Greek yogurt. Stir together.
- Pour about 1/2 cup of enchilada sauce into the bottom of a 9x13 pan. It should be just enough sauce to thinly cover the entire pan.
- Add chicken filling to tortillas. Place tortillas seam side down in 9x13 pan. Continue until pan is filled. If you have leftover chicken filling, use to make additional enchiladas in a new pan.
- Pour 1/2 cup enchilada sauce on top of tortillas. Sprinkle with shredded cheddar cheese. Cover with foil.
- Bake for 20 minutes. After 20 minutes, remove foil and bake for 10 more minutes until cheese is melted and bubbly.
- Allow enchiladas to rest for 10 minutes before slicing. Top with sliced avocado, cilantro or jalapeno slices before serving.