Crock Pot Chicken Enchiladas: With all of your favorite chicken enchilada ingredients simmered in a crock pot and topped with cheddar cheese, this easy slow cooker enchilada recipe will be a family favorite in no time!
Our family loves the flavors of Mexican food. Enchiladas, tacos, and burritos make a regular appearance on our dinner menu. We’ve turned them into a creamy chicken chili, a tasty chicken casserole, a layered taco appetizer dip, taco pinwheels and even taco soup! And now, I’m sharing a twist on classic baked enchiladas that you can make in your slow cooker!
Crock Pot Chicken Enchiladas
Crock Pot Chicken Enchiladas: With all of your favorite chicken enchilada ingredients simmered in a crock pot and topped with cheddar cheese, this easy slow cooker enchilada recipe will be a family favorite in no time!
INGREDIENTS
- ▢4 large boneless, skinless chicken breasts 1 ½ – 2 lbs
- ▢28 oz red enchilada sauce
- ▢1 15 oz can black beans drained and rinsed
- ▢1 4 oz. can mild green chiles
- ▢½ onion diced
- ▢1 teaspoon garlic powder
- ▢1 15 oz. can corn drained
- ▢10 corn tortillas cut into strips
- ▢1 lime juiced
- ▢2 cups shredded cheddar cheese
INSTRUCTIONS
- First, spray a 6 quart slow cooker insert with non-stick cooking spary.
- Place 4 large chicken breasts (1 1/2 – 2 lbs) in the slow cooker.
- Then, in a large bowl, combine 28 oz. of enchilada sauce, one 15 oz. can of black beans, one 4 oz. can of mild green chiles, 1/2 of an onion (diced) and 1 teaspoon of garlic powder.
- Now, pour the enchilada sauce mixture over the raw chicken in the slow cooker. Place the lid on the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Use a meat thermometer to check that the chicken has reached an internal temperature of 165 degrees F.
- Once the chicken is fully cooked, remove it from the crock pot. Shred the chicken and return it to the sauce in the crockpot.
- Add the 15 oz. can of corn, the 10 corn tortillas that have been cut into strips and the juice of one lime to the chicken mixture in the crock pot. Stir to mix well.
- Now, sprinkle 2 cups of shredded cheddar cheese over the top of the chicken mixture in the crock pot. Replace the lid of the crockpot and cook for an additional 30 minutes on high or until the cheese is melted.
- Serve with optional toppings: sour cream, chopped chives, chopped cilantro, salsa, diced onions, avocado slices and guacamole.
NOTES
- We don’t recommend using flour tortillas in this recipe as they tend to get very soggy. So, we find that yellow or white corn tortillas work best.
- Refrigerate leftover crock pot enchiladas in an airtight container for up to 3 days.
NUTRITION
Serving: 1serving | Calories: 361kcal | Carbohydrates: 25g | Protein: 34g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 101mg | Sodium: 1193mg | Potassium: 524mg | Fiber: 4g | Sugar: 7g | Vitamin A: 984IU | Vitamin C: 6mg | Calcium: 236mg | Iron: 2mg