Description
A simple and flavorful recipe for crockpot chicken enchiladas.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 cups shredded cheese
- 8 tortillas
Instructions
- Place chicken in the crockpot.
- Pour enchilada sauce over the chicken.
- Add black beans, corn, cumin, garlic powder, and onion powder.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Shred the chicken with two forks.
- Fill each tortilla with chicken mixture and sprinkle cheese on top.
- Roll up the tortillas and place them seam-side down in the crockpot.
- Top with remaining cheese and cook for an additional 30 minutes on high.
Notes
- Serve with sour cream or guacamole.
- Can substitute chicken with shredded beef or turkey.
- Adjust spice level by adding jalapeños.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Crockpot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
Keywords: crockpot chicken enchiladas, slow cooker enchiladas, chicken enchiladas recipe