Big Batch Crock Pot Enchilada Chicken
5 ingredients, 5 different ways to use it
One of my favorite ways to love my future self is by making a big batch recipe that I can repurpose into multiple meals. Having the meat prepped and ready to go for dinner is such a time saver and makes for a much easier week.
I’ve made a lot of these over the years, including everything from Crock Pot Barbacoa to Sweet and Spicy Pulled Pork, and of course, our most popular Slow Cooker Shredded Beef. Each of these make enough for at least two, if not three meals.
Today, I’m sharing a new iteration of this formula with this Crock Pot Enchilada Chicken. This could not be easier to make (it’s a true dump-and-go recipe!), and while I developed it specifically for enchiladas, the flavor is mild enough to work in all kinds of dishes.
Here’s What You’ll Need to Make It
Enchilada sauce- I use store bought red enchilada sauce for this recipe. You can also use green sauce, or make a homemade sauce if you’re feeling ambitious.
Onions- Just a good ol’ yellow onion. Red onion works as well if you’ve got it.
Green chilies- Canned green chilies add a mellow heat that still keeps this mild enough for kiddos.
Chicken- I use chicken breast, but tenderloins and thighs (or a mix) will also work.
Seasonings- A sprinkle of garlic powder and salt is all you need to finish this out!
Optional- Want to add more protein or veggies? Toss in a can of black beans or add some bell peppers and corn!
How to Use It
Cheesy Chicken Enchiladas- My first suggestion is, of course, to make a pan of these extra cheesy chicken enchiladas. They come together so quickly when the filling is already made!
Enchilada Stuffed Baked Potatoes- Crispy on the outside, fluffy on the inside baked potatoes piled high with saucy chicken, cheese, avocado, and sour cream. It’s so good!
Chicken Chilaquiles- Ok, this isn’t EXACTLY chilaquiles, but this chicken works pretty well for a hack. Pile a plate with tortillas, top with warmed chicken and some queso fresco, then add a fried egg and whatever other toppings suit your fancy. Great for lunch or dinner!
Quesadillas- Drain off most of the sauce from the chicken, then use it to fill a quesadilla. Add cheese, then brown in a buttered skillet. You can see my quesadilla making strategy in this post for Ground Beef Quesadillas.
Sloppy Chicken Sandwiches- Pile the chicken on buns, add cheese if desired, then top with radishes, slaw, or pickled jalapeno slices.
For detailed step by step photos and FAQs, you can visit Chicken For Enchiladas in the Crock Pot.
Crock Pot Enchilada Chicken
Serves 12-16
Ingredients
2 19 oz cans red enchilada sauce
2 small yellow onions
2 cans green chilies
2-2.5 lbs. boneless skinless chicken breast
1 teaspoon garlic powder
1 teaspoon Kosher salt
Juice of 1 lime (optional)
Directions
Pour 1 can of enchilada sauce on the bottom of the slow cooker, along with all the onions, and 1 can of green chilies.
Top with the chicken breasts, then sprinkle with garlic powder and salt.
Finish with the final cans of enchilada sauce and green chilies.
Cover and cook on low for 8 hours or on high for 4 hours. When the chicken is done, use two meat forks to shred it. Add lime juice, if desired. Reserve 2 cups of the sauce for enchiladas, or use the chicken for tacos, burritos, nachos, and more.