Easy Crockpot Enchilada Chicken with Monterey Jack Tips, FAQ & printable recipe

Tips for success

To make this dish even more flavorful, you can lightly brown the chicken breasts in a skillet before adding them to the slow cooker. This adds a nice caramelized crust and depth of flavor, but it's completely optional.

If you do brown them, add a splash of chicken broth to deglaze the skillet and pour that into the slow cooker as well. This extra step takes only a few minutes and elevates the dish without much effort.

For a thicker, more casserole-like consistency, you can stir in a tablespoon of cornstarch mixed with a tablespoon of water after the chicken is shredded, and let it cook for another 10 minutes until the sauce thickens.

This is especially helpful if you plan to use the filling in burritos or as a topping for nachos. Alternatively, you can remove the lid for the last 20 minutes of cooking to let some of the liquid evaporate.

Variations

• Spicy version: Use hot enchilada sauce and add a diced jalapeño or a teaspoon of chipotle powder to the slow cooker. Top with pepper Jack cheese instead of Monterey Jack for extra heat.
• Green enchilada version: Swap the red enchilada sauce for green enchilada sauce. Use shredded chicken and add a can of diced green chiles for a tangy, milder flavor. The rest of the ingredients stay the same.
• Beef version: Replace the chicken with 1 1/2 pounds of boneless beef chuck roast, cut into chunks. Cook on low for 6 to 8 hours until fork-tender, then shred. Use the same sauce, beans, and cheese.
• Vegetarian version: Omit the chicken and double the pinto beans. Add a can of drained corn and a diced bell pepper for extra texture. Cook on low for 2 to 3 hours, until the beans are hot and the flavors meld.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat in the microwave or on the stovetop over medium heat, stirring occasionally, until hot and bubbling. Add a splash of broth if needed.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop, adding a splash of chicken broth or water if the mixture has thickened too much. The flavors will continue to meld overnight, making it even better the next day.

You can assemble the entire dish in the slow cooker insert the night before and store it covered in the refrigerator. In the morning, simply place the insert in the slow cooker and cook as directed. Add 30 minutes to the cooking time if starting from cold. This is a great make-ahead dinner for busy weeks.

Serving ideas

Serve the fiesta chicken in warm flour tortillas with your favorite toppings like shredded lettuce, diced tomatoes, sliced avocado, or a dollop of extra sour cream. You can also spoon it over steamed rice or quinoa, or use it as a filling for burrito bowls.

For a low-carb option, serve it over cauliflower rice or on a bed of greens. The creamy, saucy texture pairs well with crunchy toppings like tortilla chips or fresh cilantro.

This dish is also wonderful as a topping for nachos or as a filling for quesadillas. For a complete meal, add a side of Mexican rice and refried beans.

The leftovers are great for meal prep—divide into containers and pack with rice and veggies for easy lunches throughout the week. The flavors are bold enough to stand on their own, but a squeeze of fresh lime juice adds a bright, citrusy finish.

Frequently asked questions

Recipe card

Easy Crockpot Enchilada Chicken with Monterey Jack

Prep 5 minCook 4 hTotal 4 h 5 minServes 6

Ingredients

• 1 1/2 lb boneless skinless chicken breasts
• 2 cups red enchilada sauce
• 1 can (15 oz) pinto beans, drained and rinsed
• 1/2 cup sour cream
• 2 cups shredded Monterey Jack cheese

Instructions

1. Place the chicken breasts in the bottom of a 6-quart slow cooker in a single layer. Pour the red enchilada sauce over the chicken, then add the drained and rinsed pinto beans. Stir gently to coat everything with the sauce.
2. Dollop the sour cream over the top of the mixture, then sprinkle the shredded Monterey Jack cheese over everything. Do not stir after adding the sour cream and cheese.
3. Cover the slow cooker and cook on LOW for 4 hours or on HIGH for 2 to 3 hours, until the chicken is fork-tender and reaches a safe internal temperature of 165°F (74°C).
4. Remove the chicken breasts to a cutting board. Use two forks to shred the meat into bite-size pieces. Return the shredded chicken to the slow cooker and stir it into the sauce, beans, and melted cheese.
5. Spoon the fiesta chicken into warm flour tortillas or over rice. Top with extra shredded cheese, chopped cilantro, or a squeeze of lime if desired. Serve immediately.

Contains: milk

Estimated nutrition per serving

Calories

380

Protein

34 g

Carbohydrates

22 g

Fat

17 g

Automatic estimate from the ingredient list, not laboratory-verified.