In your crockpot, place 1.5 pounds of boneless, skinless chicken breasts. Sprinkle the taco seasoning, add the diced onion, and pour in the entire can of red enchilada sauce. Gently stir the mixture until the chicken is coated in the flavorful sauce.

Set your crockpot on high for 3 to 4 hours or low for 5 to 6 hours. The chicken should be thoroughly cooked and tender, easily shredding apart when pulled with a fork.

Once the cooking time is complete, uncover the crockpot and use two forks to shred the chicken directly in the pot.

Now, it’s time to fold in the chopped corn tortillas. Gently mix them into the shredded chicken and sauce.

Sprinkle the shredded Colby jack cheese over the top of the mixture. Cover the crockpot again and let it cook for an additional 15 to 20 minutes on high, or until the cheese is melted and bubbly.

Once the cheese is delightfully melted, it’s time to serve! Dish out your irresistible Crockpot Chicken Enchiladas while hot, and top with your favorite garnishes.