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Crockpot Chicken Enchiladas

Make one with chicken or veggies. Dairy free and gluten free options. 
Course: Main Course
Cuisine: Crockpot, Gluten Free
Keyword: Clean Eating, Crockpot, Gluten Free


  • 3 boneless, skinless chicken breasts
  • 1/2 16 oz jar salsa
  • 1 tablespoon reduced-sodium taco seasoning
  • 1/2 teaspoon garlic powder
  • salt and pepper to taste
  • 8 Udi’s Gluten Free tortillas
  • 1 zucchini spiralized
  • 1 10 oz can enchilada sauce
  • 1 cup Mexican cheese shredded for David
  • 1 cup Daiya mozzarella cheese for me


  • Spray slow cooker with non-stick cooking spray.
  • Place chicken in slow cooker, top with salsa, taco seasoning, garlic powder, and salt and pepper.
  • Cook on LOW for 4-6 hours or HIGH for 2-3 hours.
  • Remove chicken and use forks to shred. Preheat oven to 350 degrees.
  • Spray baking dish with non-stick spray (or coconut oil)
  • Place 1/2 cup of chicken mixture on tortilla
  • Roll up, place in dish with edges overlapping so they don’t unroll
  • Top enchiladas with enchilada sauce and sprinkle with shredded cheese.
  • Bake for 20-25 minutes