Easy Slow Cooker Chicken Enchiladas
I still remember the first time I made chicken enchiladas in a slow cooker. The warm aroma of spices and simmering chicken filled my kitchen, inviting my family to gather around the table. After a busy day, there’s nothing quite like a comforting meal that’s ready to serve. This easy slow cooker chicken enchilada recipe has become a favorite in our home, especially on chilly nights. You get all the delicious flavors of traditional enchiladas, but with none of the fuss. It’s perfect for busy weekdays or cozy weekends. What’s truly special about this recipe is how it brings everyone together with a simple, wholesome meal that warms both the stomach and the heart.
Why Make This Recipe
This recipe is great because it offers a simple way to enjoy a classic dish without the usual hassle. You just set it and forget it! The slow cooker allows the flavors to blend beautifully, making it easy for anyone to make a delicious meal. Plus, it’s a crowd-pleaser, ensuring everyone at the dinner table will love it.
How to Make Easy Slow Cooker Chicken Enchiladas
Ingredients:
- 2 pounds of boneless, skinless chicken breasts
- 1 can (10 oz) of enchilada sauce
- 1 can (15 oz) of black beans, rinsed and drained
- 1 cup of corn, frozen or canned
- 1 teaspoon of cumin
- 1 teaspoon of garlic powder
- Salt and pepper to taste
- 8 flour tortillas
- 2 cups of shredded cheese (cheddar or Mexican blend)
- 1 cup of sour cream for serving (optional)
Directions:
- Place the chicken breasts in the slow cooker.
- Pour the enchilada sauce over the chicken.
- Add the black beans, corn, cumin, garlic powder, salt, and pepper.
- Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is cooked through.
- Shred the chicken in the slow cooker using two forks and mix it with the sauce.
- Warm the tortillas slightly.
- Spoon some chicken mixture onto each tortilla, sprinkle cheese, then roll them up.
- Place the enchiladas seam-side down in a baking dish and top with extra enchilada sauce and remaining cheese.
- Cover and cook on low for an additional 30 minutes until the cheese is melted.
How to Serve Easy Slow Cooker Chicken Enchiladas
Serve these enchiladas warm, topping them with a dollop of sour cream and some fresh cilantro if you like. You can also offer sides like rice, guacamole, or a simple salad for a complete meal.
How to Store Easy Slow Cooker Chicken Enchiladas
If you have leftovers, store them in an airtight container in the refrigerator. They can last for about 3-4 days. For longer storage, you can freeze them. Just ensure they are well-wrapped or in a suitable container.
Tips to Make Easy Slow Cooker Chicken Enchiladas
- For extra flavor, add diced onions or bell peppers to the slow cooker.
- You can mix in some green chilies for added heat.
- Use different types of cheese or add more layers for variety.
Variation
You can easily make this recipe vegetarian by substituting the chicken with zucchini, bell peppers, or mushrooms. You can also use different sauces, such as green enchilada sauce for a twist.
FAQs
Can I use shredded chicken instead of breasts?
Yes, you can use pre-cooked shredded chicken. Just add it during the last 30 minutes of cooking to heat through.
What can I serve with chicken enchiladas?
These enchiladas go well with rice, beans, or a fresh salad.
Can I make this recipe ahead of time?
Definitely! You can prepare everything in the slow cooker the night before and just turn it on in the morning.
PrintEasy Slow Cooker Chicken Enchiladas
A comforting and easy recipe for slow cooker chicken enchiladas that brings everyone together with its delicious flavors.
- Prep Time: 15 minutes
- Cook Time: 390 minutes
- Total Time: 405 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: None
Ingredients
- 2 pounds of boneless, skinless chicken breasts
- 1 can (10 oz) of enchilada sauce
- 1 can (15 oz) of black beans, rinsed and drained
- 1 cup of corn, frozen or canned
- 1 teaspoon of cumin
- 1 teaspoon of garlic powder
- Salt and pepper to taste
- 8 flour tortillas
- 2 cups of shredded cheese (cheddar or Mexican blend)
- 1 cup of sour cream for serving (optional)
Instructions
- Place the chicken breasts in the slow cooker.
- Pour the enchilada sauce over the chicken.
- Add the black beans, corn, cumin, garlic powder, salt, and pepper.
- Cover and cook on low for 360 minutes or high for 240 minutes until the chicken is cooked through.
- Shred the chicken in the slow cooker using two forks and mix it with the sauce.
- Warm the tortillas slightly.
- Spoon some chicken mixture onto each tortilla, sprinkle cheese, then roll them up.
- Place the enchiladas seam-side down in a baking dish and top with extra enchilada sauce and remaining cheese.
- Cover and cook on low for an additional 30 minutes until the cheese is melted.
Notes
For extra flavor, add diced onions or bell peppers to the slow cooker. You can mix in some green chilies for added heat.