Slow Cooker Chicken Enchiladas
Get all the flavor of enchiladas with less work! These Slow Cooker Chicken Enchiladas are an easy, cheesy Tex-Mex dinner made with tender shredded chicken, red enchilada sauce, beans, corn tortillas, and plenty of melty cheese. An easy crockpot dinner with no rolling required!
Servings: 8 servings
Calories: 294kcal
Equipment
- Slow cooker or crockpot
Ingredients
- 1 ½ pounds chicken breast
- 1 onion chopped
- 1 red bell pepper chopped
- 1 jalapeno diced
- 15 ounce red enchilada sauce
- 15 ounce black beans drained and rinsed
- 1 teaspoon EACH: paprika, chili powder, cumin, salt
- ½ teaspoon EACH: onion powder, garlic powder, black pepper
- 8 corn tortillas sliced into 1 inch stripes
- 1 cup Mexican cheese blend shredded
- Optional toppings: shredded lettuce, sliced avocado, sliced jalapeno, pico de gallo, cilantro
Instructions
- Add the ingredients to the slow cooker. Place the chicken breasts in the bottom of the crockpot. Top with the onion, bell pepper, jalapeño, enchilada sauce, beans, and seasonings. Stir to combine, making sure the chicken is mostly submerged in the sauce.
- Slow cook. Cover and cook on High for 4 hours, or until the chicken is tender and easily shreds with two forks.
- Shred the chicken. Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the slow cooker and stir it into the sauce.
- Add the tortillas and cheese. Stir in the tortilla pieces and shredded cheese until evenly combined. Cover and switch the crockpot to the Warm setting for 30 minutes, allowing the tortillas to soften and the cheese to melt into the sauce.
- Serve. Give everything one final stir, then serve warm with your favorite toppings like shredded lettuce, sliced avocado, pico de gallo, and fresh cilantro.
Notes
- This recipe is supposed to be scoopable and casserole-like, not look like individually rolled enchiladas.
- Do not overmix at the end. Once the tortillas have softened, stir gently. Aggressive stirring can break them apart and make the mixture thicker and mushier than intended.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days. The tortillas will continue absorbing the sauce as they sit, so leftovers will be a little thicker and softer the next day.
Nutrition
Calories: 294kcal | Carbohydrates: 31g | Protein: 29g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 63mg | Sodium: 713mg | Potassium: 620mg | Fiber: 8g | Sugar: 5g | Vitamin A: 964IU | Vitamin C: 22mg | Calcium: 205mg | Iron: 2mg
