Description
A simple and delicious recipe for crockpot chicken enchiladas.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can enchilada sauce (10 oz)
- 8 corn tortillas
- 1 cup shredded cheese
- 1/2 cup diced onion
- 1/2 cup black beans (drained and rinsed)
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
Instructions
- Mix shredded chicken, enchilada sauce, onion, black beans, cumin, and garlic powder in a bowl.
- Soften tortillas in a microwave for 20 seconds.
- Fill each tortilla with the chicken mixture and roll them up.
- Place rolled tortillas seam side down in the crockpot.
- Pour remaining enchilada sauce over the top.
- Sprinkle cheese over the sauce.
- Cover and cook on low for 4 hours.
Notes
- Top with fresh cilantro before serving.
- Serve with sour cream or avocado if desired.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Crockpot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 60mg
Keywords: crockpot chicken enchiladas, chicken enchiladas, slow cooker enchiladas