Easy Better Than Takeout Chicken Enchiladas

Easy chicken enchiladas are the ultimate cozy dinner. After making this family favorite many times, I’ve discovered the trick to keeping them creamy and preventing them from drying out. The result? Better than takeout chicken enchiladas that will have your family begging for more. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Slow Cooker Chicken Curry and Easy Gnocchi and Broccoli Bake.

What You'll Need for Easy Better Than Takeout Chicken Enchiladas

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 lbs boneless, skinless chicken breasts
• 1 can (10 oz) enchilada sauce
• 1 can (14.5 oz) diced tomatoes
• 1 cup shredded Mexican cheese blend
• 8-10 small flour tortillas
• 1 packet (1.27 oz) taco seasoning
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper, to taste
• Optional: Sour cream
• Optional: Chopped cilantro
• Optional: Diced avocado
• Optional: Shredded lettuce

How to Make Easy Better Than Takeout Chicken Enchiladas

1. Step 1: Place chicken breasts in the slow cooker. Season with taco seasoning, cumin, garlic powder, onion powder, salt, and pepper. Pour enchilada sauce and diced tomatoes over the chicken.
2. Step 2: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is tender and cooked through.
3. Step 3: Shred the chicken using two forks and stir in 1/2 cup of the shredded cheese. Taste and adjust seasoning if needed.
4. Step 4: Warm tortillas in a dry skillet or tortilla warmer. Spoon shredded chicken and some of the sauce onto each tortilla, roll it up tightly, and place it seam-side down in the slow cooker.
5. Step 5: Pour the remaining enchilada sauce over the top of the enchiladas. Sprinkle with the remaining cheese. Cover and cook on low for an additional 30 minutes, until cheese is melted and bubbly.

Storing & Reheating Easy Better Than Takeout Chicken Enchiladas

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: Assemble enchiladas up to 24 hours ahead. Cook as directed.

Freezing Easy Better Than Takeout Chicken Enchiladas

Freeze assembled, uncooked enchiladas for up to 3 months. Thaw overnight in the fridge before cooking.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F oven for 20-25 minutes, until heated through. Microwave: Reheat in the microwave for 2-3 minutes, until heated through. Cover with a damp paper towel to prevent drying out.

Recipe Notes

• Chef tip: For a spicier version, add a can of diced green chiles along with the tomatoes in step 1.
• Best substitution: Substitute the chicken with cooked, shredded pork or beef for a different twist.
• Make-ahead: Assemble enchiladas up to 24 hours ahead. Cook as directed.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If your enchiladas are too dry, add a little more enchilada sauce or water before serving.

Easy Better Than Takeout Chicken Enchiladas

⏱

Prep

15 min

🍳

Cook

6-8 hrs (low) or 3-4 hrs (high)

⏳

Total

6 hr 15 min (low) or 3 hr 15 min (high)

🍽

Serves

6-8 servings

🥗

Diet

Gluten-free, Low-carb

Ingredients

Main Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 can (10 oz) enchilada sauce
• 1 can (14.5 oz) diced tomatoes
• 1 cup shredded Mexican cheese blend
• 8-10 small flour tortillas

Seasonings

• 1 packet (1.27 oz) taco seasoning
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper, to taste

Optional Toppings

• Sour cream
• Chopped cilantro
• Diced avocado
• Shredded lettuce

Instructions

1. Step 1: Place chicken breasts in the slow cooker. Season with taco seasoning, cumin, garlic powder, onion powder, salt, and pepper. Pour enchilada sauce and diced tomatoes over the chicken.
2. Step 2: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is tender and cooked through.
3. Step 3: Shred the chicken using two forks and stir in 1/2 cup of the shredded cheese. Taste and adjust seasoning if needed.
4. Step 4: Warm tortillas in a dry skillet or tortilla warmer. Spoon shredded chicken and some of the sauce onto each tortilla, roll it up tightly, and place it seam-side down in the slow cooker.
5. Step 5: Pour the remaining enchilada sauce over the top of the enchiladas. Sprinkle with the remaining cheese. Cover and cook on low for an additional 30 minutes, until cheese is melted and bubbly.

Notes

• Chef tip: For a spicier version, add a can of diced green chiles along with the tomatoes in step 1.
• Best substitution: Substitute the chicken with cooked, shredded pork or beef for a different twist.
• Make-ahead: Assemble enchiladas up to 24 hours ahead. Cook as directed.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If your enchiladas are too dry, add a little more enchilada sauce or water before serving.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze assembled, uncooked enchiladas for up to 3 months. Thaw overnight in the fridge before cooking.
• Oven reheat: Reheat in a 350°F oven for 20-25 minutes, until heated through.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, until heated through. Cover with a damp paper towel to prevent drying out.
• Make ahead: Assemble enchiladas up to 24 hours ahead. Cook as directed.

Nutrition Per Serving

• Calories: 350
• Protein: 30g
• Fat: 13g
• Carbs: 28g
• Fiber: 3g
• Sugar: 4g
• Sodium: 800mg
• Cholesterol: 80mg
• Sat. Fat: 5g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Better Than Takeout Chicken Enchiladas FAQs

A Warm Final Note

I can’t wait for you to try Easy Better Than Takeout Chicken Enchiladas and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!