Crock Pot Chicken Enchilada Tacos
All the flavor of chicken enchiladas but with the ease of a Crock Pot and wrapped and pan-fried into a crispy delicious taco. Our Crock Pot Chicken Enchilada Tacos are our new favorite taco night dinner!
Next, try our 15 Minute Shrimp Poblano Tacos!
It has been a brutal winter. Between my job and kids in daycare, it feels like I’m always battling something. So when I was finally feeling normal enough again for real food, I (and the baby) wanted it all. Enchiladas. Tacos. Cheese. Chicken. Being the hungry preggo I am, made it all: Crock Pot Chicken Enchilada Tacos to the rescue!
This recipe is seriously SO easy, thanks to our trusty Crock Pot! It has all of the flavors we love of chicken enchiladas, but then wrapped up and pan-fried into a delightful crunchy taco!
Ingredients Needed
For these super easy and delicious enchilada tacos, the most important piece (and the one that adds the most from-scratch flair), is our Homemade Enchilada Sauce From Scratch!
- Chicken – We prefer boneless chicken breasts, but you could also use boneless thighs, too!
- Enchilada Sauce – Have you made your own from scratch, yet?
- Cilantro – Fresh is best!
- Black Olives – Sliced.
- Cheddar Cheese – Shredded sharp or mild.
Then it’s just what you need for your favorite Tacos!
- Corn or Flour Tortillas – Have you made your own from scratch yet?
- Fresh Pico de Gallo From Scratch
- Fresh Spinach Guacamole
Tip: Make a big batch of Enchilada Sauce and freeze it, so when you’re ready for some of these tacos, you can just pull the sauce out of the freezer.
Step-by-Step Instructions
One of the best parts of this recipe, it is SO easy to make.
First step: Add the salted chicken, enchilada sauce, and cilantro to a Crock Pot / slow cooker and let cook for 3-4 hours on high or 6-8 hrs on low.
Truly, is there anything better than a meal that you can just set it and forget it? Plus it’ll make your house smell amazing when we got home after coming home from work!
Tip: One of my favorite parts of this recipe is that this is a Crock Pot meal that you don’t have to worry about it drying out because of the enchilada sauce, so if it’s in there for longer like 10 hours, no problem. It will still be delicious!
Second Step: Shred the chicken breasts in the enchilada sauce and then top it with the cheddar cheese, sliced black olives, and let cook for another 10-20 minutes on low to melt all of that cheese.
All the deliciousness of chicken enchiladas, ready for some tacos!
Add that delicious cheesy shredded chicken to your favorite taco sized tortillas and fry them up in your favorite pan (ours is a Finex!) for some crispy Crock Pot Chicken Enchilada Tacos!
Serve It With
Not in the mood for tacos? (Not sure how that’s ever a thing!) We also love to serve this over salads or with a side of rice and beans.
It’s also great to feed a crowd and as the protein for a taco bar party!
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
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Crock Pot Chicken Enchilada Tacos
Equipment
- skillet or saute pan
Ingredients
- 4 Boneless, skinless chicken breasts 2-3 lbs
- 2 cups Enchilada Sauce
- 2 tbsp fresh cilantro, minced
- 1/2 tsp kosher salt to season the chicken
- 12 oz sliced black olives
- 1 1/2 cup shredded cheddar cheese (mild or sharp)
- more fresh cilantro
- 6-8 corn or flour taco sized tortillas
- 1 teaspoon olive oil
Instructions
- Add chicken breasts to the Crock Pot and season with salt. Pour over you Homemade (or favorite) Enchilada Sauce. Cook on low for 6-8 hrs or high for 3-4 hrs.
- Once done, shred chicken and mix well with sauce in Crock Pot. Sprinkle in 1/2 cup of cheddar cheese and 1/2 the olives and mix. Top with the remaining cheddar cheese and olives. Turn Crock Pot to low, cover, and cook for another 10-20 minutes or until the cheese is all melted. Top with fresh cilantro.
- Heat a skillet or saute pan over medium heat. Add 1 teaspoon olive oil to pan.
- Hold tortilla in your hand and use tongs to add cheesy enchilada chicken with olives into the taco. Gently place in the hot pan and fold in half. Add two to three to the pan, dependent upon the size of your pan. Fry for 2-3 minutes and then flip and fry another 2-3 minutes until both sides of the taco are golden and crispy.
- Serve with fresh cilantro, diced tomatoes, sliced avocado, or any of your other favorite taco toppings!
This is my kind of meal – almost no prep and tons of delicious flavour! I am super impressed by you making homemade and from-scratch sauce while pregnant. I was so sick the whole pregnancy I survived pretty much on subway sandwiches and bread. It was brutal. And yes, cilantro makes everything tastes better (if only my husband liked cilantro)
Oh goodness you poor mama! I cannot believe the winter you had… AND being pregnant! Phew. Glad you are on the up and up now.
This recipe looks absolutely amazing. It combines three of my favorites..chicken, tacos, and enchiladas. I will definitely be making this. Thanks!
This winter was BRUTAL. I don’t work in a hospital, but I do work in a school, and wow– so many germs!! I’m thankful for sunshine and spring. And this crockpot meal looks SO EASY- I love tacos and enchiladas!
This sounds DELICIOUS. We love Mexican food here, and serve it often. This is perfect to feed a crowd at a party, birthday or any get together. If you can cook it in the slow cooker even better. LOVE LOVE this…and we will be trying it for a family dinner soon. It will be perfect with the homemade tortillas.
This is amazing. My whole family loves it and my daughter asked if we could eat it every day haha. It will definitely be on the weekly roster for sure
I need to bring my slow cooker back up from the basement! This is perfect for the weekend – I haven’t had chicken enchiladas in so long! Love that it can be made in the slow cooker so I don’t have to actively cook it!
Seriously enchilada as a taco with all these delicious flavors will send me in heaven! I must try your recipe a.s.a.p., the family will just love it! Will add all the goodies!
I don’t have a crockpot but I keep seeing recipes with it everywhere! Maybe it’s time I get my hands on one, especially if it helps making dishes that look and sound as delicious as this one.. I looooove a good taco, I could eat this everyday!
As a native Texan living in New Jersey….you had me at Enchilada. Throw in Crock Pot, and you had me hook and sinker. And your homemade enchilada sauce looks divine. I can only imagine how tender and flavorful the chicken is. My husband and I can hardly wait to give this recipe a go. I’m pretty sure this will stay in the rotation. Thanks for the awesome recipe and helping my homesick cravings for good (and not-too-difficult) Tex-Mex!
I haven’t been a preggo in a LONG time, but I totally remember the hunger pangs that all but demanded a buffet table’s worth of food. Your easy enchiladas would be just the thing for that kind of “hungry”. Since my husband is a big fan of anything Mexican-inspired, I can’t wait to serve this to him this week — with all his favorite condiments! Thank you for the dinner inspiration!