I have something truly comforting to share with you today: amazing chicken enchilada recipes! If you’re looking for easy meals that pack a lot of flavor, you are in the right place. I’ve gathered two fantastic ways to make chicken enchiladas that I think you will love, from a cheesy low-carb option to a super simple slow cooker version.
These recipes are perfect for family dinners or when you want to enjoy a hearty dish. I hope you find your new favorite chicken enchilada recipe here!
Jump to Recipe:
Cheesy Keto Chicken Enchiladas With Zucchini
Looking for a lighter take on a classic chicken enchilada dish? These cheesy keto chicken enchiladas use fresh zucchini instead of tortillas for a delicious low-carb meal. They are packed with flavor and make a great healthy dinner option.
Key Ingredients & Tips for Keto Enchiladas
- Zucchini Prep: Make sure to slice your zucchini thinly and pat it very dry with paper towels. This helps prevent your enchiladas from becoming watery.
- Chicken Choice: Use shredded cooked chicken for this recipe, whether it’s leftover rotisserie chicken or chicken you boiled yourself.
- Cheese Mix: A blend of Monterey Jack and cheddar cheese works perfectly for the best melt and flavor.
What You Need for Zucchini Enchiladas
- 2 medium zucchini, thinly sliced
- 2 cups shredded cooked chicken
- 1 cup red enchilada sauce (sugar-free for keto)
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions (for garnish)
- Salt and pepper to taste
- Cooking spray or oil
⏱️ Prep Time: 20 mins⏱️ Cook Time: 25-30 mins🍽️ Yields: 4 servings
How to Make Keto Chicken Enchiladas
Step 1: Prepare Zucchini & Oven
Preheat your oven to 375°F (190°C). Lay the sliced zucchini on paper towels and sprinkle lightly with salt. Let them sit for 10-15 minutes, then pat them completely dry to remove excess moisture. This is an important step for the best texture.
Step 2: Mix the Filling
In a medium bowl, combine the shredded chicken with 1/4 cup of the enchilada sauce, 1/4 cup of Monterey Jack cheese, and 1/4 cup of cheddar cheese. Mix everything together well.
Step 3: Assemble the Enchiladas
Spread a thin layer of enchilada sauce on the bottom of an 8×8 inch baking dish. Take each zucchini slice and place a spoonful of the chicken mixture at one end, then gently roll it up. Place the rolled zucchini seam-side down in the baking dish. Repeat until all zucchini and filling are used.
Step 4: Bake Until Golden
Pour the remaining enchilada sauce over the rolled zucchini. Sprinkle with the remaining Monterey Jack and cheddar cheeses. Bake for 25-30 minutes, or until the cheese is bubbly and lightly golden. Let it rest for a few minutes before serving. Garnish with chopped green onions if you like.
📝 Final Note
This dish is great for meal prep! You can assemble it ahead of time and bake it just before serving. It keeps well in the fridge for up to 3 days.
Chicken Enchilada Crock Pot Meal
This crock pot chicken enchilada meal is perfect for busy days when you want a delicious dinner with minimal effort. Just toss everything in and let your slow cooker do the work. It’s truly a set-it-and-forget-it recipe.
Key Ingredients & Tips for Crock Pot Enchiladas
- Chicken Option: You can use fresh or frozen chicken breasts for this recipe. If using frozen, add about an hour to the cooking time.
- Beans & Corn: Drained canned black beans and corn make this super simple. You can use frozen corn as well, no need to thaw.
- Tortilla Choice: Both corn and flour tortillas work well here. Corn tortillas give a more traditional taste, while flour tortillas are softer.
What You Need for Crock Pot Enchiladas
- 1.5 lbs boneless, skinless chicken breasts
- 1 (28 ounce) can red enchilada sauce
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1/2 cup chopped onion
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 6-8 small corn or flour tortillas, cut into strips
- 1.5 cups shredded Mexican cheese blend
- Optional: fresh cilantro, sour cream, avocado for serving
⏱️ Prep Time: 15 mins⏱️ Cook Time: 4-6 hours (low) or 2-3 hours (high)🍽️ Yields: 6 servings
How to Make Crock Pot Chicken Enchiladas
Step 1: Combine Main Ingredients
Place the chicken breasts at the bottom of your slow cooker. Pour the entire can of enchilada sauce over the chicken. Add the rinsed black beans, drained corn, chopped onion, chili powder, and cumin. Give everything a gentle stir to mix the spices and sauce.
Step 2: Cook the Chicken
Cover your slow cooker and cook on low for 4-6 hours, or on high for 2-3 hours, until the chicken is fully cooked and very tender. You want it to be easy to shred with a fork.
Step 3: Shred Chicken & Add Tortillas
Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the pot. Stir in the tortilla strips and about 1 cup of the shredded cheese. Stir well to combine everything.
Step 4: Melt Cheese & Serve
Sprinkle the remaining 1/2 cup of shredded cheese over the top of the mixture in the slow cooker. Cover again for another 10-15 minutes, or until the cheese is melted and bubbly. Serve warm with your favorite toppings like fresh cilantro, a dollop of sour cream, or sliced avocado.
📝 Final Note
This crock pot meal is fantastic for busy weeknights. Store any leftovers in an airtight container in the refrigerator for up to 3 days, and reheat gently.
