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!
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.