Easy 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
Scale
- 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.