Slow Cooker Chicken Enchiladas: Unveil This Easy Recipe!
A simple and delicious recipe for Slow Cooker Chicken Enchiladas that is perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Total Time: 4 hours 15 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can (10 oz) enchilada sauce
- 8 corn tortillas
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- In a bowl, mix the shredded chicken, black beans, corn, cumin, chili powder, salt, and pepper.
- Spread a thin layer of enchilada sauce on the bottom of the slow cooker.
- Fill each tortilla with the chicken mixture, roll them up, and place them seam-side down in the slow cooker.
- Pour the remaining enchilada sauce over the top of the tortillas.
- Sprinkle the shredded cheese on top.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours.
- Once cooked, serve warm and enjoy!
Notes
- Feel free to add your favorite toppings like sour cream, avocado, or cilantro.
- This recipe can be made ahead of time and stored in the refrigerator before cooking.
- For a spicier version, add jalapeños to the chicken mixture.
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg