If you’re craving a creamy, cheesy slow cooker dinner that’s loaded with flavor and easy to make, this Crockpot Green Chile Chicken Enchilada is calling your name!
Tender shredded chicken simmers in a zesty green chile sauce with cream cheese, salsa, and shredded cheese—all layered with toasted tortillas for that classic enchilada vibe without the hassle of rolling!
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Mom was the queen of working all day and still making dinner like it was no big deal—meanwhile, I get winded just thinking about unloading the dishwasher. She had a handful of go-to crockpot recipes that felt like a warm hug at the end of the day, and this recipe was one of them.
Her version was simple and always hit the spot, but I couldn’t resist adding my own twist—hello cream cheese and toasted tortillas! Now it’s even creamier, cheesier, but still just as easy. It’s the kind of recipe that lets you feel like a dinner hero... without actually doing that much!!
Ingredients
Slow Cooker Green Chile Enchiladas are made with simple, flavorful ingredients like boneless skinless chicken breasts, corn tortillas, salsa verde, and diced green chiles.
Cream cheese and cream of chicken soup create a rich, creamy base, while shredded cheese melts over the top for that irresistible finish. A sprinkle of chicken seasoning ties it all together for a comforting slow cooker dinner everyone will love!!
Crockpot Green Chile Chicken Enchilada
Equipment
- Crockpot
Ingredients
- 3-4 boneless skinless chicken breasts
- 16 ounces salsa verde I used a jar of roasted salsa verde - delicious!
- 10 ounces cream of chicken soup
- 4 ounces roasted green chiles diced
- 4 ounces cream cheese room temperature
- 1 teaspoon chicken seasoning if you don't have that, use all purpose seasoning
- 6-8 corn tortillas I use La Tortilla or the Mi Rancho brand, as they are so flavorful
- 2 cups shredded cheese
- Optional garnish - cilantro thinly sliced green chiles or diced red chilis.
Instructions
- Prep the crockpot: Spray the inside of your slow cooker with nonstick cooking spray. Place the chicken breasts in a single layer on the bottom and sprinkle them evenly with your seasoning mix.
- In a small saucepan or microwave-safe bowl, warm the cream cheese until soft and easy to whisk. Stir in the cream of chicken soup, salsa, and green chiles until smooth and combined. Spoon the mixture over the chicken. Cover and cook on low for 6–8 hours (recommended for the most tender chicken) or on high for 4 hours if you're short on time.
- Toast the tortillas: While the chicken is cooking, heat a dry skillet over medium heat. Toast the tortillas one at a time until they puff slightly and develop golden brown spots, about 30–60 seconds per side. Let them cool, then slice into strips.
- When the chicken is fully cooked, remove it from the crockpot and shred it using two forks. Return the shredded chicken to the slow cooker and stir to coat it in the creamy sauce.
- Stir in the toasted tortilla strips, then sprinkle the shredded cheese over the top. Cover and cook for another 5–10 minutes, just until the cheese is melted and gooey. Garnish and serve with a dollup of sour cream, fresh salsa or your favorite enchilada seasonings.
Notes
Storage
Refrigerate - Cool completely before storing. Transfer leftovers to an airtight container and refrigerate for up to 4 days. Reheat individual portions in the microwave or warm larger amounts in a 300°F oven until heated through.Love this recipe? Join the free membership group!
Nutrition
Frequently asked questions (FAQ’s)
Not really! It has a mild kick from the green chiles and salsa, but it’s still very family-friendly. For more heat, use a spicier salsa or add a pinch of cayenne or chopped jalapeños.
I recommend using corn tortillas for the flavor and texture. Toasting them in a dry skillet helps them hold up better in the recipe and adds a nice toasty depth. Flour tortillas will get gummy in the slow cooker.
Deb’s top tip
Roll up leftovers in large flour tortillas. Add some salsa and a little extra cheese. Great for lunch later in the week!
Corn tortillas - I recommend the La Tortilla or the Mi Rancho brand. It makes a big difference in flavor.
Related recipes
If you love the flavors in this recipe, be sure to check out some of our other cheesy, chile-loaded favorites! Try the Layered Green Chile Chicken Enchiladas for a classic baked version with stacked tortillas, or dig into a comforting Chiles Rellenos Casserole—it’s all the flavor of the restaurant favorite without the frying.
And for something cozy and soul-warming, try Green Chile Chicken Pozole, a hearty, brothy soup loaded with hominy, tender chicken, and green chiles.
Serving suggestions
Of course chips and salsa are a given, right? Here are more tasty ideas for side dishes to enjoy with your meal.
Crockpot Green Chile Chicken Enchiladas is everything we love about slow cooker dinners—warm, cheesy, and so easy it practically cooks itself. It’s a little bit nostalgic, a little bit upgraded, and 100% weeknight magic!
If you give it a try, I’d love to hear how it turns out for you! Leave a comment, snap a pic, and tag me—I always love seeing what’s simmering in your kitchen!
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