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Creamy Crockpot Chicken Enchiladas

Chicken thighs make the best chicken enchiladas. The other ingredients enhance and the crockpot does all the cooking! 

Course Main Course
Cuisine Mexican
Prep Time 30 minutes
Cook Time 4 hours 20 minutes
Total Time 4 hours 50 minutes
Servings 8
Calories 360 kcal


  • 15 boneless skinless chicken thighs
  • 1 can 26 ounces condensed cream of chicken soup
  • 1 container 16 ounces sour cream
  • 1 can 7 ounces roasted green chilies
  • 1 can 10 ounces pitted black olives
  • 1 1/2 dozen corn tortillas
  • 2 cloves garlic minced
  • 3 1/2 cups shredded Monterey Jack cheese
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 tablespoon kosher salt
  • 1/2 teaspoon ground black pepper


  1. Cook the chicken thighs - put them in a pot and cover with water. Bring the water to a boil and then lower the temperature to a medium simmer.The chicken should be cooked through - no pink meat - in about 20 minutes.
  2. Remove them from the pot and let them cool. When they are cool enough to handle, dice it into small pieces.
  3. In a large bowl, combine the cooked chicken with the cream of chicken soup, the minced garlic, sour cream and the green chilies. Add the chili powder, cumin, kosher salt and the ground black pepper to this mixture and stir all the ingredients together so that everything is well mixed.
  4. Cut the corn tortillas into quarters.
  5. Take half of the cut tortillas and layer them inside a crockpot. Spread half the chicken mixture over the tortillas, then spread half the shredded Monterey Jack cheese over the chicken. Top this layer with half of the pitted olives, then repeat the layering: Quartered tortillas, chicken mixture, shredded Monterey Jack cheese, pitted olives.
  6. Cover the pot and cook on low for about 3 to 4 hours. The tortillas may disintegrate a little, so be careful when serving.