Slow Cooker Chicken Enchiladas

Name: Slow Cooker Chicken Enchiladas (Standard)
Prep time: 1 h 36 min
Cook time: 2 h 24 min
Total time: 4 h
Yield: 6
Cuisine: Mexican
Ingredients: 1.5 lbs Boneless skinless chicken breasts; 1 tbsp Chili powder; 1 tsp Cumin; 1/2 tsp Garlic powder; 1/4 tsp Salt; 1/4 tsp Black pepper; 1 (10 oz) can Red enchilada sauce; 1/4 cup Water; 1 (15 oz) can Black beans-rinsed and drained; 1 cup Corn-frozen or canned, drained; 1/2 cup Onion-diced; 6 Corn tortillas; 2 cups Shredded cheddar cheese; 1/4 cup Sour cream-for topping

⏱4h

👥6

🔥350 cal

Easy

🍽️Mexican

🥗Gluten-Free

A classic, easy-to-make chicken enchilada recipe perfect for a weeknight dinner. This version uses readily available ingredients and a simple sauce.

1.5 lbs Boneless skinless chicken breasts

1 tbsp Chili powder

1 tsp Cumin

1/2 tsp Garlic powder

1/4 tsp Salt

See all 14 ingredients ↓

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⏱4h

👥6

🔥350 cal

Easy

🍽️Mexican

🥗Gluten-Free

A classic, easy-to-make chicken enchilada recipe perfect for a weeknight dinner. This version uses readily available ingredients and a simple sauce.

#Mexican #Comfort Food #Family Friendly

Instructions

Place Chicken in the slow cooker. Sprinkle with Chili powder, Cumin, Garlic powder, Salt, and Black pepper.
Pour 1/4 cup Water over the Chicken. Cook on low for 6-8 hours or on high for 3-4 hours, or until Chicken is cooked through and easily shredded.
Shred the Chicken with two forks. Return the shredded Chicken to the slow cooker.
Stir in the Red enchilada sauce, Black beans, Corn, and Onion into the Chicken.
Warm the Corn tortillas according to package directions (this makes them more pliable).
Spoon about 1/2 cup of the Chicken mixture into each tortilla. Roll up tightly and place seam-down in the slow cooker.
Sprinkle the Shredded cheddar cheese over the enchiladas.
Cover and cook on low for 30 minutes, or until the cheese is melted and bubbly.
Top with Sour cream before serving.

Ingredients

Chicken
1.5 lbs 680 g Boneless skinless chicken breasts
1 tbsp 15 mL Chili powder
1 tsp 5 mL Cumin
1/2 tsp 2.5 mL Garlic powder
1/4 tsp 1.25 mL Salt
1/4 tsp 1.25 mL Black pepper
Sauce
1 (10 oz) can 283 g Red enchilada sauce
1/4 cup 60 mL Water
Filling
1 (15 oz) can 425 g Black beans-rinsed and drained
1 cup 240 mL Corn-frozen or canned, drained
1/2 cup 120 mL Onion-diced
Other
6 6 Corn tortillas
2 cups 480 mL Shredded cheddar cheese
1/4 cup 60 mL Sour cream-for topping

Equipment

Slow cooker
Fork
Measuring cups and spoons

Instructions

Place Chicken in the slow cooker. Sprinkle with Chili powder, Cumin, Garlic powder, Salt, and Black pepper.
Pour 1/4 cup Water over the Chicken. Cook on low for 6-8 hours or on high for 3-4 hours, or until Chicken is cooked through and easily shredded.
Shred the Chicken with two forks. Return the shredded Chicken to the slow cooker.
Stir in the Red enchilada sauce, Black beans, Corn, and Onion into the Chicken.
Warm the Corn tortillas according to package directions (this makes them more pliable).
Spoon about 1/2 cup of the Chicken mixture into each tortilla. Roll up tightly and place seam-down in the slow cooker.
Sprinkle the Shredded cheddar cheese over the enchiladas.
Cover and cook on low for 30 minutes, or until the cheese is melted and bubbly.
Top with Sour cream before serving.