Crockpot Chicken Corn Enchiladas Recipe

Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes

This Crockpot Chicken Corn Enchiladas Recipe is a simple and delicious way to enjoy a classic Mexican dish with minimal effort. Using a slow cooker allows the flavors to meld beautifully while you go about your day.

Perfect for busy weeknights, this recipe combines tender chicken, corn, and enchilada sauce, making it a satisfying meal for the whole family. It’s a great addition to your collection of Crockpot recipes.

Easy Slow Cooker Chicken Corn Enchiladas

These enchiladas feature shredded chicken mixed with corn and smothered in enchilada sauce, all wrapped in tortillas and cooked in the Crockpot. The dish takes about 6 hours to cook on low and serves 6 people.

Ingredients

2 cups cooked shredded chicken
1 can (15 oz) corn, drained
1 can (10 oz) red enchilada sauce
8 small flour or corn tortillas
1 cup shredded cheese (cheddar or Mexican blend)
1/2 teaspoon cumin
1/2 teaspoon garlic powder
Salt and pepper to taste
Chopped cilantro for garnish (optional)

Instructions

Prepare the Filling: In a bowl, mix the shredded chicken, corn, half of the enchilada sauce, cumin, garlic powder, salt, and pepper until well combined.
Assemble the Enchiladas: Spread a small amount of enchilada sauce on the bottom of the Crockpot. Take a tortilla, fill it with the chicken mixture, roll it up, and place it seam-side down in the Crockpot. Repeat with remaining tortillas.
Add Sauce and Cheese: Pour the remaining enchilada sauce over the rolled enchiladas and sprinkle with the shredded cheese.
Cook: Cover the Crockpot and cook on low for 6 hours or until heated through and the cheese is melted.
Serve: Garnish with chopped cilantro if desired, and serve hot.