Crockpot Chicken Enchiladas
Skip the rolling and still get all the flavors you love. This Crockpot Chicken Enchiladas recipe is packed with tender shredded chicken, enchilada sauce, black beans, green chiles, and melty cheese for an easy slow cooker dinner that's perfect for busy weeknights and delicious as leftovers.
Servings 6
Calories 451kcal
Equipment
Ingredients
- 1 1/2 lbs chicken breasts
- 16 oz red enchilada sauce
- 4 oz diced green chilies
- 1, 15 oz can black beans, drained & rinsed
- 1/2 small onion, diced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 8 small corn tortillas sliced into strips
- 2 cups shredded Mexican blend cheese
Optional toppings
- Avocado, sliced
- Sour cream
- Cilantro, chopped
- Jalapeños, sliced
Instructions
- Place the enchilada sauce, green chilis, chopped onion, black beans, and seasoning in the crockpot. Mix well.
- Add the chicken to the crockpot making sure to cover it with the sauce.
- Cook on high for about 2 1/2 hours or until the chicken is fully cooked.
- Once the chicken is cooked, remove it from the crockpot and shred it. Place the chicken back in the crockpot and give it a good stir.
- To the top of the enchilada mixture add the sliced tortilla strips and shredded cheese.
- Cook for another 30 minutes on high until the cheese is melted.
- Serve with your choice of toppings. Enjoy!
Nutrition
Calories: 451kcal | Carbohydrates: 43g | Protein: 44g | Fat: 12g | Fiber: 11g