Crock Pot Thursday: Green Chile Chicken Enchiladas
Prep time: 20 mins
Total time: 6 hours 20 mins
  • 2 cans (4.5 oz each) chopped green chiles
  • 1 can (10¾ oz) condensed cream of chicken soup
  • 1 can (10 oz) green enchilada sauce
  • 2 cups shredded Mexican cheese blend (8 oz), divided
  • ½ medium onion, chopped (about ½ cup)
  • 12 corn tortillas (6 inch)
  • 3 cups shredded cooked chicken
  • 1 can (15 oz) black beans, drained, rinsed
  • lettuce, tomatoes, sour cream, green onions, olives, and hot sauce for serving
  1. Spray slow cooker insert with cooking spray.
  2. Spread one can of the green chiles in bottom of slow cooker.
  3. In a medium bowl, combine remaining can of chiles, condensed cream of chicken soup, enchilada sauce, 1½ cups shredded cheese (save the last ½ cup for later), and onion. Stir to combine.
  4. Add a layer of 4 corn tortillas to the green chiles in the Crock Pot. If you want your tortillas in a perfect layer, cut them into strips before layering.
  5. Layer ⅓ of the chicken on top of the tortillas, add ⅓ of the black beans, and top with 1 cup of the enchilada sauce mixture.
  6. Repeat the layers twice, ensuring the enchilada sauce mixture goes completely to the edges of the Crock Pot liner.
  7. Cover and cook on low 5-6 hours, or until the edges start getting crispy.
  8. Top with remaining ½ cup of cheese, and cook a few more minutes, until the cheese is melted.
  9. Serve with your favorite toppings!

Loved this for a yummy, summer, outdoor dinner. It was fairly easy to put together, and cooked nicely. I used a rotisserie chicken, so it was simple. I will definitely make this again this summer!


Great dish. Our whole family enjoyed this recipe. Not too spicy for young children and enough flavor for adults. Easy enough to prepare and simple ingredients make this a winner.


These enchiladas have a great flavor, and my husband loved the crispy edges. I would have liked a little more spice, but the heat level was good for feeding kids. If your finished product looks a little too wet, leave the lid off your slow cooker and keep cooking it for about 30 minutes more. That will firm it up enough to serve it without the enchiladas dissolving all over the plate.

Modified from Betty Crocker
Recipe by Funny Is Family at