This recipe combines tender, shredded chicken with zesty spices and creamy cheese, all enveloped in soft tortillas and smothered in an irresistible enchilada sauce. Perfect for busy weeknights or meal prep, these slow cooker chicken enchiladas deliver delicious Mexican comfort food with minimal effort.
Ingredients
Scale:
2 cups cooked, shredded chicken (about 2 medium chicken breasts)
1 cup black beans, drained and rinsed
1 cup corn, frozen or canned
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
8 small corn or flour tortillas
2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
2 cups homemade or store-bought enchilada sauce
Chopped cilantro for topping
Diced avocado for topping
Fresh lime wedges for serving
Sour cream or Greek yogurt for serving
Instructions
Prepare the Filling: In a large bowl, combine the shredded chicken, black beans, corn, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Mix until all ingredients are evenly incorporated.
Assemble the Enchiladas: On a flat surface, place a tortilla and add about 1/4 cup of the chicken mixture in the center. Sprinkle a small amount of cheese on top. Roll the tortilla tightly around the filling and place it seam-side down in the slow cooker. Repeat with remaining tortillas.
Add the Sauce: Pour the enchilada sauce evenly over the rolled tortillas in the slow cooker, ensuring they are well-covered.
Cook: Cover the slow cooker with the lid and set it to low. Cook for 4-6 hours or on high for 2-3 hours until warm and comforting.
Add the Cheese: In the last 15 minutes of cooking, sprinkle the remaining cheese over the top of the enchiladas. Cover and let it melt.
Serve: Carefully serve the enchiladas with your choice of toppings such as chopped cilantro, diced avocado, lime wedges, and a dollop of sour cream.
