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Crockpot Chicken Enchiladas

A fantastic weeknight recipe!
Servings 10 Enchiladas
Author Jennifer Day of MyDaylights.net


  • 2 cups shredded cooked chicken
  • 1 green bell pepper chopped
  • 1 can RO*TEL Diced Tomatoes and Green Chilis
  • 1/4 tsp chili powder
  • 1/4 tsp garlic powder
  • 8 oz package cream cheese softened
  • 2 cups cheddar cheese
  • 8-10 white or yellow corn tortillas
  • 2 cans red enchilada sauce
  • 1 can Rosarita Refried Beans


  1. Combine shredded chicken, bell pepper, RO*TEL Diced Tomatoes and Green Chilis, chili powder, garlic powder, cream cheese, and 1 cup cheddar cheese.
  2. Mix until well combined.
  3. Spread 1/2 can red enchilada sauce on bottom of crockpot.
  4. Warm tortillas to prevent cracking.
  5. Spread 2 Tbsp of chicken misture down middle of one tortilla.
  6. Roll up and put in crockpot.
  7. Continue with the rest of tortillas until crockpot is full of rolled enchiladas.
  8. Pour the rest of enchilada sauce over the top of enchiladas.
  9. Spread remaining cheddar cheese over the top.
  10. Cover crockpot and cook on high for 2 hours until cheese is warm and bubbly.
  11. *Note-if there is a little moisture around the edges, remove cover and cook a few minutes for moisture to evaporate.
  12. Serve with fresh cilantro, tomatoes, lettuces, and Rosarita Refried Beans.