Description
A hearty and flavorful slow-cooked chicken enchilada dish made easy in a crockpot, perfect for a comforting weeknight meal.
Ingredients
Units
Scale
- 1 1/2 lbs boneless skinless chicken breasts
- 1 (10 oz) can red enchilada sauce
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup diced onions
- 1 (4 oz) can diced green chilies
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
- 8 small flour or corn tortillas
- Optional toppings: sour cream, avocado, cilantro, lime wedges
Instructions
- Place chicken breasts in the bottom of the crockpot.
- Top with enchilada sauce, black beans, corn, onions, green chilies, cumin, chili powder, salt, and pepper.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until chicken is cooked through and tender.
- Remove chicken and shred with two forks. Return shredded chicken to the crockpot and stir to combine with the mixture.
- Stir in half of the shredded cheeses and let melt for 5-10 minutes.
- Warm the tortillas and fill each with the chicken mixture. Roll up and place in a baking dish or serve as soft tacos.
- Sprinkle remaining cheese over enchiladas and optionally broil in the oven until melted and bubbly.
- Serve hot with desired toppings.
Notes
- You can substitute the cheeses with any melting cheese of your choice.
- Use corn tortillas for a gluten-free version.
- Leftovers keep well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 75mg
