Enchiladas on a plate

Inside Out Chicken Enchiladas {Slow Cooker}

These enchiladas are “inside out” because the enchilada sauce is on the inside. Cooking the chicken in the sauce in the slow cooker packs a ton of flavor into the filling.

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The idea for this recipe started when I wanted to make crock pot salsa chicken that one of my friend made recently. I didn’t want to use all of my salsa for that, though. I remembered I had a can of enchilada sauce I recently got on clearance. I thought it might be good if I cooked the chicken in the enchilada sauce.

The chicken keeps well in the fridge. I made a second batch of enchiladas the next day with the left over chicken. You could also use the chicken on a taco salad or in a quesadilla.

If you need an enchilada sauce recipe, I recommend this Authentic Red Enchilada Sauce from Isabel Eats. I also have a taco seasoning recipe if you’d rather make your own.

This post may contain affiliate links. I receive compensation when a purchase is made using an affiliate link (more information).

Enchiladas on a plate
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5 from 1 vote

Inside Out Chicken Enchiladas

These enchiladas are "inside out" because the enchilada sauce is on the inside. Cooking the chicken in the sauce in the slow cooker packs a ton of flavor into the filling.
Prep Time5 mins
Cook Time20 mins
Sow Cooker Time2 hrs
Total Time2 hrs 25 mins
Course: Main Course
Cuisine: Mexican, Tex-Mex
Keyword: enchiladas, slow cooker enchiladas, slow cooker taco filling
Servings: 4 people

Ingredients

Instructions

  • Place chicken breasts in the slow cooker. Add the enchilada sauce on top of the chicken, then top with the taco seasoning.
  • Cook on low for 2 hours. Check chicken to ensure it's done.
  • Remove the chicken from the slow cooker. Shred with a fork. Return the chicken to the slow cooker, stir, and reduce the slow cooker to warm.
  • If you need to cook the rice, do so now. Preheat the oven to 350°.
  • Coat a baking dish with nonstick cooking spray.
  • Assemble each enchilada: Place rice, some shredded cheddar cheese, and chicken into each tortilla. Roll and place in the baking dish. Top the enchiladas with more shredded cheddar cheese and some salsa.
  • Bake for about 20 minutes, or until cheese is melted.
  • Serve and top with sour cream if desired.

Notes

You can use frozen chicken breasts for this recipe. Still check them at 2 hours for doneness. 
Enchiladas on a plate
Inside Out Chicken Enchiladas {Slow Cooker}

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