Description
This Slow Cooker Chicken Enchiladas recipe combines tender chicken with black beans, corn, and a zesty enchilada sauce, all cooked together for a flavorful, hassle-free Mexican-inspired meal. Perfect for busy days, it offers a comforting, hearty dish that’s easy to prepare and serve.
Ingredients
Scale
Main Ingredients
- 2 pounds chicken fillet
- 1 can black beans, drained
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 packet taco seasoning
- 2 cups enchilada sauce
- 8 flour tortillas
- 2 cups shredded cheese
Instructions
- Prepare the slow cooker: Place the chicken fillets at the bottom of your slow cooker, ensuring they are spread evenly to allow even cooking.
- Add vegetables and seasoning: Pour in the drained black beans, drained corn, diced tomatoes with green chilies, and sprinkle the taco seasoning evenly over the mixture.
- Combine with enchilada sauce: Pour the enchilada sauce over all the ingredients to ensure the flavors meld while cooking.
- Slow cook the mixture: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
- Shred the chicken: Remove the cooked chicken from the slow cooker and shred it using two forks, then return it to the mixture to absorb more flavor.
- Assemble the enchiladas: Warm the flour tortillas slightly, then fill each with a portion of the chicken mixture and top with shredded cheese.
- Serve warm: Serve the assembled enchiladas warm, allowing the cheese to melt and blend with the savory filling for a delicious meal.
Notes
- This recipe uses a slow cooker to develop rich flavors and tender chicken without hands-on cooking.
- You can substitute corn tortillas for a gluten-free option.
- Use reduced-fat cheese to lower the fat content if desired.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- For extra spice, add chopped jalapeños or hot sauce to the mixture before cooking.
