Slow cooker paleo and gluten free chicken enchiladas recipe from

Slow Cooker Chicken Enchiladas

Ready for some easy-to-make Mexican food that’s hearty, healthy, and comes with a little heat? Here you go…

Comfort food made easy – that’s the best kind, right? Hope you all have dusted off that crock pot because you’re gonna need it for this recipe.

I’ve been in crock pot mode for awhile now. And why not – a slow cooker infuses your food with deep and delicious flavors as it simmers for hours. Plus it’s minimal work. Who wants to spend hours in the kitchen when you don’t have too?

I really wanted an easy recipe for the enchiladas because you also need to make the tortillas. No biggie though, you can knock out those out in a matter of minutes…check out my simple tortilla recipe here: Paleo & Gluten-Free Tortillas. 

This enchilada dish only needs a few ingredients because I started with a can of Hatch-brand red enchilada sauce. This sauce may not be perfectly paleo, but it is gluten-free and has no GMOs or preservatives, so I’m giving it a pass for this special dish. We used the medium spicy version, so no extra spices required. You could always make your own enchilada sauce if you’re feeling adventurous, but I was going for easy peasy with this one.

The chicken flavor was awesome thanks to simmering in the sauce for hours. All I had to do was pull out the chicken, shred it, wrap it in our wonderful homemade tortillas, and pop the enchiladas into the oven until they were nice and hot.

Note too, this dish is gluten-free and dairy-free. Of course that means no cheese or sour cream, but with all the flavors going on here, and a little guacamole topping before you dig in, I think you’re going to really love the rich taste of this much healthier version.

This was our first pan of enchiladas in a year…needless to say, my hubby and I were in heaven!

This recipe makes 6 enchiladas…feel free to double the recipe for more.


Slow Cooker Chicken Enchiladas Recipe

Slow Cooker Chicken Enchiladas Recipe


  • 1 - 1 1/2 lbs of boneless, skinless chicken breast
  • 1 jalapeno, minced
  • 1/2 onion, diced
  • (1) 15 oz can of Hatch Red enchilada sauce
  • (1) 14.5 oz can of diced tomatoes, liquid drained
  • (1) 4 oz can of diced chilis
  • Tortillas for the enchiladas
  • Link to recipe: Paleo & Gluten-Free Tortillas Recipe (
  • Makes about 6 enchiladas


  1. Season chicken pieces with seasoning salt and pepper
  2. Place chicken inside slow cooker
  3. Combine above ingredients and pour over the chicken
  4. Set slow cooker to low heat
  5. Cook 4-6 hours or until chicken is cooked through
  6. While chicken is cooking, make the tortillas (see above link/URL) and set aside
  7. When chicken is done, remove from slow cooker
  8. In a small bowl, shred chicken with a fork
  9. Next add about 1 cup of sauce from the slow cooker and mix into the shredded chicken
  10. In an 8" x 8" baking dish, add a small amount of the slow cooker sauce to the bottom of the dish
  11. Place shredded chicken inside each tortilla and roll over
  12. Place tortillas in baking dish side by side with overlap edge facing down to keep tortillas from unrolling
  13. Pour the remaining sauce from from the slow cooker over the enchiladas
  14. Place in center oven rack and bake at 350-degrees F for about 20-30 mins, or until hot
  15. Remove from oven, plate, and top with guacamole if desired

31 replies
  1. Becky
    Becky says:

    So very thankful to have found your website. My family and I love this recipe (Slow Cooker Chicken Enchiladas Recipe) with the best tasting homemade gluten-free tortillas. Thank you for taking time to create paleo newbie. : )

    • Trina
      Trina says:

      Thank you so much for your kind words Becky! My hubs and I created Paleo Newbie for people like you! I’m excited to hear your family enjoys the recipes! :)

  2. Anonymous
    Anonymous says:

    I am going back to work (after a year of maternity leave) and was hoping to get a few recipes that I could rotate and make on Sunday arvo for Monday night’s. Do you think this recipe would work like that to make ahead? I love your website btw, and all of the recipes I’ve made so far (meat loaf, lemon muffins, shepards pie) have all been fantastic!

    • Trina B
      Trina B says:

      Sherrie, for me cheese means avocado. I put it on everything. I hardly think of cheese any more except when I’m craving pizza. In that case I make an exception.:) There are awesome cashew cheeses that can be used in recipes and you will love it. Check out our Paleo lasagna. People tell me it works!

  3. Anonymous
    Anonymous says:

    Made these tonight for dinner.. oh MY GOSH!!! This is so good… my husband said he felt like we were eating out at our favorite Mexican restaurant! The only thing I did differently was used a homemade enchilada sauce recipe (from Kitchen Meets Girl), instead of canned enchilada sauce. The tortillas (linked in your recipe) were super easy to make, and worked so well with this dish. Thank you SO much for such a wonderful recipe… what a talent you have! :)

    • Trina B
      Trina B says:

      Wow! Thank you so much! I have made a enchilada sauce since I posted that recipe and need to add it! I’m so glad you and your hubby enjoyed it! And thank you for taking the time to let me know. :)

  4. Annette
    Annette says:

    My only concern is that the can enchilada sauce is not paleo. It contains soybean oil, sugar, and corn protein. I have to find another sauce.

  5. Suzanne
    Suzanne says:

    Amazingly delicious! Per my husband, these are in the “top 3” best enchiladas he’s ever had. He especially liked the tortillas (and he’s not grain/gluten free). I’ll definitely make again.

    • Trina B
      Trina B says:

      Suzanne, hi and thank you! I’m so excited to be in your husbands top 3 fav enchilada recipes! That’s awesome! I am always encouraged when I hear this, especially when it comes from people that aren’t necessarily gluten free. Yay! Thanks so much for taking the time to comment.

  6. Jacquie
    Jacquie says:

    I also made the delicious crock pot chicken with the sauce and made it into enchilada soup. I used avocado on top and it was amazing. Thanks for all your great, inspiring ideas!

  7. Kim
    Kim says:

    I made the enchilada’s tonight and they were a huge hit with both my boys (13 & 11) and that is rare! I did have to make a few changes, such as using flax in place of the eggs for the tortillas and I used ground turkey on the stove instead of the chicken in the slow cooker, but really very delicious!

    • Trina B
      Trina B says:

      Thank you Kim! I’m glad you were able to adapt the tortillas for your family and that everyone liked them! And thank you so much for stopping by to say so! :)


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