Slow Cooker Chicken Enchiladas
A comforting and easy-to-make slow cooker chicken enchiladas recipe featuring shredded chicken, black beans, and cheese, perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Total Time: 255 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 1.5 pounds boneless skinless chicken breasts
- 1 (15-ounce) can red enchilada sauce
- 1 (14.5-ounce) can fire-roasted tomatoes
- 1 (4.5-ounce) can green chiles
- 1.25-ounce packet gluten-free taco seasoning
- 1 (15-ounce) can black beans, drained
- 1 cup frozen corn
- 1 cup shredded Mexican or cheddar cheese
- 6 small corn tortillas, cut into wedges
Instructions
- Prepare the Chicken Mixture: In your slow cooker, combine the chicken breasts, red enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning. Stir gently to coat the chicken evenly.
- Set the Cooking Timer: Cover the slow cooker, setting it to cook on low for 240-360 minutes or on high for 180-240 minutes, depending on your schedule.
- Shred the Chicken: Once the chicken is fully cooked and tender, use two forks to shred the meat into bite-sized pieces directly in the cooker.
- Add Remaining Ingredients: Mix in half of the shredded cheese, the drained black beans, corn, and tortilla wedges. Stir everything together until well combined.
- Melt the Cheese: Sprinkle the remaining cheese on top. Cover the slow cooker and cook for an additional 20-30 minutes on high, or until the cheese is fully melted and bubbly.
- Serve and Enjoy: Once done, give everything a good stir before serving. Enjoy your chicken enchiladas hot, garnished with your favorite toppings if desired.
Notes
Check chicken for doneness and adjust spice levels to taste. Use sturdy tortillas to prevent sogginess.
Find it online: https://www.chickenclassic.com/chicken-enchilada-crock-pot-meal/