Slow Cooker Chicken Enchiladas

There’s something magical about the aroma of Slow Cooker Chicken Enchiladas wafting through the house. I remember the first time I made this dish for my family. It was a chilly evening, and I had just come home from a long day at work, tired but determined to whip up something delicious. I took out my slow cooker, chopped up some ingredients, and let it do its magic while I kicked back and relaxed. By the time dinner rolled around, the flavors had melded beautifully, and the anticipation of that first bite made all the effort worthwhile. The combination of tender chicken, zesty spices, and rich enchilada sauce captured everyone’s heart, turning a simple meal into a treasured family favorite.

The best part about Slow Cooker Chicken Enchiladas is how adaptable they are. They’re perfect for busy weeknights or when you have friends over. You can fill them with whatever you have on hand, and the slow cooker does all the hard work. Just let it simmer while you go about your day! When you finally serve them, topped with fresh lettuce, tomatoes, and a dollop of sour cream, you’ll see everyone’s faces light up. It’s comfort food at its finest!

Ingredients for Slow Cooker Chicken Enchiladas

When it comes to making delicious Slow Cooker Chicken Enchiladas, the ingredients are key. Each one plays a vital role in building the rich flavors of this dish. The combination of spices, tender chicken, and creamy cheese creates a satisfying meal that everyone will love. Let’s take a look at what you’ll need:

• 1 bone-in chicken breast (large, cooked and shredded): This is the star of the show. Cooking it beforehand saves time and ensures you have perfectly tender chicken ready to go.
• 1 teaspoon cumin: A warm spice that gives depth to the chicken and enhances the overall flavor.
• 1 teaspoon chili powder: Adds a touch of heat and a rich color to the dish.
• 1/2 teaspoon black pepper: For a slight kick and added flavor.
• 1/2 teaspoon salt: Essential for enhancing all the flavors in the dish.
• 15 ounces black beans (canned, drained): They provide protein and a deliciously creamy texture.
• 4 ounces green chiles (canned): Adds a lovely zing and some spice.
• 1/2 cup salsa (no sugar added): This keeps everything moist and packs in flavor.
• 1 cup Mexican-style cheese (shredded): Melts beautifully on top, creating a gooey, cheesy layer.
• 16 ounces red enchilada sauce (jar, no sugar added): This is the sauce that ties everything together. It brings a robust flavor.
• 6 whole-grain flour tortillas (8-inch): The perfect vessel for your filling.
• 1 cup iceberg lettuce (shredded): Freshness and crunch to top off your enchiladas.
• 1 tomato (medium, diced): Adds a pop of color and freshness.
• 6 tablespoons sour cream (reduced-fat): A creamy topping that complements the spices beautifully.

Directions for Slow Cooker Chicken Enchiladas

Making Slow Cooker Chicken Enchiladas is straightforward and rewarding. The slow cooker does most of the work for you, allowing you to enjoy the process. Let’s get started!

1. Begin by combining the cooked and shredded chicken in a large bowl with the cumin, chili powder, black pepper, salt, green chiles, and salsa. Mix everything together until the chicken is well coated in the spices and sauce. You should have a fragrant mixture that looks inviting.
2. Next, take your whole-grain tortillas and start assembling. Grab about half a cup of the chicken mixture and place it in the center of each tortilla. Top it with a layer of black beans for added texture and flavor, then fold the tortillas lengthwise and tuck in the ends. It’s like wrapping a little present!
3. When all tortillas are filled, place them seam side down in your slow cooker. If your cooker is small, you can layer them, putting three on the bottom and three on top. This method ensures everything cooks evenly.
4. Pour the enchilada sauce over the top of the tortillas generously. Make sure each tortilla is covered to prevent drying out. This sauce is what gives the enchiladas their signature flavor.
5. Cover the slow cooker and set it to low heat. Allow the enchiladas to cook for about three to four hours. By the end of the cooking time, your home will smell heavenly, and the tortillas will be soft and flavorful.
6. Once the cooking time is up, carefully remove each enchilada using a spatula. They’ll be hot, so take your time. Transfer them to a serving dish.
7. Sprinkle the remaining cheese on top of the enchiladas. Allow it to melt slightly from the residual heat of the tortillas.
8. Top each enchilada with shredded lettuce, diced tomatoes, and a drizzle of sour cream. These fresh ingredients add brightness and balance to the rich dish.
9. Serve the enchiladas hot and watch as everyone digs in! They’re perfect with a side of extra salsa or guacamole if you want to go all out.
10. Enjoy your delicious Slow Cooker Chicken Enchiladas and the smiles they bring to the table!

Customization Ideas

One of the best things about Slow Cooker Chicken Enchiladas is their adaptability. Feel free to make them your own with these tips!

• Change the Protein: Swap the chicken for shredded beef or turkey for a different flavor profile.
• Add Veggies: Incorporate extra vegetables like spinach, bell peppers, or zucchini for added nutrition.
• Different Sauces: Experiment with green enchilada sauce or even a creamy sauce for a unique twist.
• Spice Level: If you like it spicy, add jalapeños or use a spicy salsa.
• Serving Options: Serve with a side of Mexican rice or a fresh corn salad for a complete meal.
• Cheese Variations: Try different types of cheese, like pepper jack for extra heat or mozzarella for a milder flavor.
• Make It Vegetarian: Omit the chicken and fill with your favorite beans, cheese, and veggies for a delicious vegetarian option.

Best Served With

When it comes to serving Slow Cooker Chicken Enchiladas, there are so many wonderful pairing options to enhance your meal.

• Mexican Rice: A side of fluffy Mexican rice complements the enchiladas perfectly, soaking up the flavorful sauce.
• Guacamole: Creamy guacamole adds a rich texture and fresh flavor that pairs beautifully with the enchiladas.
• Refried Beans: For a heartier meal, serve with creamy refried beans for added protein and flavor.
• Salsa Fresca: A fresh salsa made with tomatoes, onions, and cilantro adds a burst of freshness to each bite.
• Chips and Salsa: Start your meal with a side of crispy tortilla chips and salsa for the perfect appetizer.
• Seasonal Vegetables: Roasted seasonal vegetables make a nice, colorful side dish that balances the richness of the enchiladas.
• Cold Beverages: Refreshing drinks like horchata or margaritas can enhance the dining experience.

FAQ

Conclusion

In conclusion, Slow Cooker Chicken Enchiladas are a delightful combination of flavors and textures that make them a standout dish. They’re simple to prepare and perfect for any occasion, whether it’s a cozy family dinner or a gathering with friends. I encourage you to try making them and savor the comforting goodness they bring to your table.

Slow Cooker Chicken Enchiladas

The ultimate comfort food, Slow Cooker Chicken Enchiladas are a delicious and easy weeknight dinner. Tender chicken, zesty spices, and gooey cheese come together in this satisfying dish. Perfect for family gatherings or cozy evenings, make it tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 15 minutes mins

Course Dinner

Cuisine Mexican

Servings 6 servings

Calories 420 kcal

Equipment

• Slow Cooker
• Cutting Board
• Mixing Bowl

Ingredients

  

• 1 large bone-in chicken breast cooked and shredded (save time and cook the day before)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 15 ounces black beans canned, drained
• 4 ounces green chiles canned
• 1/2 cup salsa no sugar added
• 1 cup Mexican-style cheese shredded
• 16 ounces red enchilada sauce jar, no sugar added
• 1 cup iceberg lettuce shredded
• 1 medium tomato diced
• 6 tablespoons sour cream reduced-fat

Instructions

 

• Combine shredded chicken, spices, green chiles, salsa, and 1/2 cup cheese.
• Add 1/2 cup chicken mixture to each tortilla, top with the black beans and fold lengthwise and at each end. Place seam side down in a 6-7 quart slow cooker (If all 6 doesn't fit, place 3 on top).
• Pour enchilada sauce over the top, cover and cook on low 3 to 4 hours.
• Carefully remove each enchilada with a spatula, evenly sprinkle each with remaining cheese, lettuce, diced tomatoes, and sour cream. Serve hot!

Notes

• Storage: Store leftovers in an airtight container in the fridge for up to three days. Reheat in the microwave or slow cooker.
• Freezing: Enchiladas can be frozen before cooking. Wrap tightly and store for up to three months. Thaw and cook as directed.
• Pairing: Serve with a side of Mexican rice or a fresh salad for a complete meal.
• Variations: Feel free to add other vegetables like bell peppers or corn for extra flavor.
• Fresh Herbs: Garnish with fresh cilantro or green onions for an extra burst of freshness.

Keyword Chicken Enchiladas, Easy Dinner Ideas, Mexican food, Slow Cooker Recipes

Previous PostOne Pan Cheesy BBQ Ranch Chicken Skillet

Next Post Marry Me Chicken Pasta

Meet Maya Carlson

I believe that every dish tells a story through its colors and textures. I apply my artistic eye to everything we make. I love being hands-on with every recipe, helping to plate a savory stew just as beautifully as a dessert. I enjoy the challenge of making every single genre of food look as good as it tastes. If we are cooking, I am right there in the mix, styling and seasoning until it’s perfect.