Okay, Mama, can we just be real for a second? Life is BUSY. Like, sometimes I feel like I’m running a marathon I never trained for—school drop-offs, work, laundry that never ends, and oh yeah… everyone still expects dinner on the table at the end of the day. Sound familiar? 🙃 Well don't you worry, with these Slow Cooker Chicken Enchiladas, dinner becomes a cinch.
Here’s the thing I’ve learned though—family dinners are worth fighting for. Even when the day feels crazy, there’s just something about everyone piling around the table, laughing about the silly thing that happened at school, or catching up on what’s going on in their world. It’s not about a perfect meal. It’s about being together.
But let’s be honest—getting that meal on the table without completely losing your mind? That’s the hard part. And this is exactly why I am OBSESSED with this slow cooker. It’s basically my secret weapon in mama survival mode. Seriously, if you don’t have one, you need one ASAP. And this one is pretty enough to stay out on your counter!
Take these Slow Cooker Chicken Enchiladas for example. Oh my word, they are a total lifesaver. I can toss in some chicken, sauce, tortillas, cheese (because you know cheese fixes everything 😂), set it, and then just let it do its thing while I’m busy running a million directions. By the time dinner rolls around, it smells like I’ve been cooking all day when really, I’ve barely lifted a finger. That’s a win in my book! All that's left is just assembling the enchiladas and throwing them in the oven!
And friend, can we also talk about how much calmer dinner feels when YOU are calm? Our kiddos totally feed off our energy. If I’m stressed and rushing around trying to throw dinner together, the whole house feels it. But if I know dinner is already cooking away and I can actually breathe for a minute? It completely changes the tone of the night. Everyone’s happier. I’m happier. And honestly, that’s the kind of mama I want to be—one who sets the table to Reclaim The Table for laughter and connection, not chaos.
So yeah, slow cooker chicken enchiladas aren’t just about making dinner easier (though they definitely do that!). They’re about giving yourself a little breathing room so you can actually enjoy those family moments that matter most. Because at the end of the day, it’s not just about feeding bellies—it’s about feeding hearts. ❤️
Ingredients for Slow Cooker Chicken Enchiladas
How to make Slow Cooker Chicken Enchiladas: ingredients you need!
2–3 chicken breasts
1 cup Italian dressing (for marinade)
1 packet Fiesta Ranch seasoning mix
¼ cup broth or water
8 oz whipped cream cheese (softened)
2 cups Monterey Jack cheese, shredded (divided)
6–8 low-carb tortillas
1 can (10 oz) green enchilada sauce
Nonstick spray
**Optional toppings: sour cream, avocado, black bean tortilla chips
Slow Cooker Chicken Enchiladas Video Tutorial
For those of you who would love a visual step-by-step tutorial here is one for you!
How to Make Slow Cooker Chicken Enchiladas
How to make Slow Cooker Chicken Enchiladas : a step by step guide
Marinate chicken breasts overnight in Italian dressing for extra flavor. *optional but worth it*
Place chicken and remaining marinade in a slow cooker. Add Fiesta Ranch seasoning and ¼ cup liquid (broth or water).
Cover and cook on low 6–8 hours until chicken easily shreds.
Shred Monterey Jack cheese & set aside (Pro tip! Shred your own cheese with a cheese shredder wheel, it just tastes better!)
Shred chicken with a meat masher (if you don't have a meat masher like this one! GET ONE! It is a total game changer in the kitchen!)
Fill each tortilla with: a portion of shredded chicken, a spoonful of cream cheese, and a generous sprinkle of Monterey Jack.
Place filled tortillas seam-side down in a greased 9×13 pan (should fit 6–8).
Pour green enchilada sauce over the top.
Sprinkle with ½ cup Monterey Jack.
Cover pan with foil sprayed with nonstick spray (this hack prevents sticking).
Bake at 350°F for 45 minutes, until hot and bubbly.
ENJOY!
Slow Cooker Chicken Enchiladas: SIDE IDEA
This Slow cooker Chicken Enchiladas Recipe would be delicious with some homemade guacamole! I have the best Easy Guacamole Recipe! You can check out my Guacamole Recipe blog here!
Crazy Busy Mama Tip
Spray the aluminum foil before covering the enchiladas, this will make it not stick to the cheese while baking! You can check out this hack here!
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Mama, If you give this Slow Cooker Chicken Enchiladas recipe a try and love it, I’d be thrilled if you could leave a comment and a 5-star rating below! Your feedback not only makes my day but also helps me understand what kinds of recipes you'd like to see more of.
⭐️⭐️⭐️⭐️⭐️
More Easy Slow Cooker Recipes
If you love this Slow Cooker Chicken Enchiladas, be sure to check out these other easy Slow Cooker recipes that will add fun and flavor to every meal.
Love This Recipe? Wait Until You See What’s in My Crazy Busy Mama Cookbooks!
You’ll never stress over the “what’s to eat” question again! Because they’re filled with quick easy recipes that you’ll whole family will love (And they may even help you make).
From easy weeknight dinners to crave-worthy desserts, my cookbooks are packed with simple, delicious recipes and tips to save your sanity. It’s like having me right there in your kitchen, guiding you through stress-free meals your family will rave about.
Ready to reclaim your mealtime mojo? Grab a Crazy Busy Mama Cookbook now and let’s cook up some magic together!
Slow Cooker Chicken Enchiladas
Ingredients
- 2-3 chicken breasts
- 1 cup Italian dressing for marinade (optional)
- 1 packet Fiesta Ranch seasoning mix
- ¼ cup broth or water
- 8 oz whipped cream cheese softened
- 2 cups Monterey Jack cheese shredded
- 6-8 low-carb tortillas
- 1 can 10 oz green enchilada sauce
Instructions
- *optional but worth it* Marinate chicken breasts overnight in Italian dressing for extra flavor.
- Place chicken and remaining marinade in a slow cooker. Add Fiesta Ranch seasoning and ¼ cup liquid (broth or water).
- Cover and cook on low 6–8 hours until chicken easily shreds.
- Shred chicken with meat masher
- Shred Monterey Jack cheese.
- Fill each tortilla with: a portion of shredded chicken, a spoonful of cream cheese, and a generous sprinkle of Monterey Jack.
- Place filled tortillas seam-side down in a greased 9×13 pan (should fit 6–8).
- Pour green enchilada sauce over the top.
- Sprinkle with ½ cup Monterey Jack.
- Cover pan with foil sprayed with nonstick spray (to prevent sticking).
- Bake at 350°F for 45 minutes, until hot and bubbly.
Video
Notes
Nutrition
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