Description
Delicious and easy Crockpot Chicken Enchiladas made with tender chicken, black beans, corn, and cheese, topped with enchilada sauce.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (10 oz) red enchilada sauce
- 1 cup salsa
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp chili powder
- 8 to 10 small flour tortillas
- 2 cups shredded cheese (cheddar or Mexican blend)
- Fresh cilantro for garnish (optional)
- Sour cream (for serving, optional)
Instructions
- Prepare the Chicken: Place the chicken breasts at the bottom of the crockpot.
- Add the Beans and Corn: Layer the black beans and corn on top of the chicken.
- Mix the Sauces: In a bowl, combine the enchilada sauce, salsa, garlic powder, onion powder, cumin, and chili powder. Mix well.
- Combine in the Crockpot: Pour the sauce mixture over the chicken and vegetables in the crockpot.
- Cook the Mixture: Cover and cook on low for 360 minutes or on high for 240 minutes, until the chicken is fully cooked and shreds easily.
- Shred the Chicken: Use two forks to shred the chicken inside the crockpot. Stir to mix everything well.
- Assemble the Enchiladas: Take a tortilla, add some of the chicken mixture, and sprinkle with cheese. Roll the tortilla and place it seam-side down in a baking dish. Repeat with remaining tortillas.
- Top and Bake: Once all are in the dish, add any remaining chicken mixture on top and sprinkle more cheese. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes until cheese is bubbly.
- Serve: Remove from oven, garnish with fresh cilantro, and serve with sour cream if desired.
Notes
Customize spice levels and ingredients as desired. Best served with sides like Mexican rice or guacamole.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg