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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!
Need more of a Mexican fix?! Try this Smokey Mexican Bean Dip! It is like eating the insides of a taco with chips and dip!
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.
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.
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!
