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Slow Cooker Chicken Enchiladas Recipe

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4.2 from 7 reviews

These Slow Cooker Chicken Enchiladas are a comforting and flavorful meal perfect for busy days. Tender chicken breasts are slow-cooked with enchilada sauce, black beans, bell pepper, corn, and spices, then combined with corn tortillas and melted cheese. You can enjoy this dish as a layered casserole or traditional rolled enchiladas, all cooked conveniently in the slow cooker for a hands-off, delicious dinner.

  • Total Time: 3 hours 25 minutes
  • Yield: 6 servings

Ingredients

Chicken and Base

  • 2 pounds boneless, skinless chicken breasts
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1 shallot, chopped (about 1/3 cup)
  • 12 ounces enchilada sauce (red or green), divided

Vegetables and Beans

  • 15 ounce can black beans, drained and rinsed
  • 1/2 cup red bell pepper, chopped
  • 1/4 cup frozen yellow corn

Tortillas and Cheese

  • 5-6 corn tortillas, cut into 1 inch strips
  • 1 cup shredded cheese (white American cheese, mozzarella, Monterey Jack)

Instructions

  1. Prepare the slow cooker base: Add the chicken breasts, garlic powder, smoked paprika, chopped shallot, and 8 ounces of enchilada sauce into the slow cooker. Pour in the drained black beans, chopped red bell pepper, and frozen corn on top.
  2. Cook the chicken mixture: Cook on high for 3-4 hours or on low for 6-8 hours until the chicken is tender and easily shreds with a fork.
  3. Choose your enchilada style – Casserole: Shred the cooked chicken directly in the slow cooker and mix with the remaining 4 ounces of enchilada sauce. Sprinkle the cut corn tortilla strips and shredded cheese evenly on top. Cover and slow cook for an additional 20-30 minutes until the cheese is melted and bubbly.
  4. Or choose Rolled Enchiladas style: Shred the chicken and remove it from the slow cooker. Pour a small amount of enchilada sauce at the bottom of the slow cooker. Roll the shredded chicken filling inside each tortilla, place them seam-side down into the slow cooker. Pour the remaining enchilada sauce over the rolled enchiladas and top with shredded cheese. Cover and slow cook another 20-30 minutes until the cheese melts.
  5. Serve and enjoy: Serve the enchiladas hot over rice, or with your favorite toppings like sour cream, cilantro, or avocado slices for a complete meal.

Notes

  • You can use red or green enchilada sauce based on your preferred flavor.
  • If you want spicier enchiladas, add diced jalapeños or a dash of chili powder with the spices.
  • For easier shredding, remove chicken breasts to shred after cooking and then return to slow cooker if making casserole style.
  • Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven.
  • Serving over rice is optional but adds to a more filling meal.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 3 hours 10 minutes
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Mexican
  • Diet: Gluten Free

Find it online: https://dishiary.com/slow-cooker-chicken-enchiladas-recipe/