Description
Crockpot chicken enchiladas make dinner easy with layered tortillas, shredded chicken, cheese, and sauce cooked slowly until tender.
Ingredients
Scale
Proteins and Legumes:
- 2 cups cooked shredded chicken
- 1 cup black beans, drained and rinsed
Vegetables and Starches:
- 1 cup corn
- 8 small flour tortillas
Sauce and Cheese:
- 1 can (10 ounces) enchilada sauce
- 1 cup shredded cheese
Seasonings:
- 1 teaspoon cumin
- 1 teaspoon garlic powder
Instructions
- Combine your 2 cups of shredded chicken with 1 cup of drained black beans, 1 cup of corn, 1 teaspoon of cumin, and 1 teaspoon of garlic powder in a mixing bowl.
- Coat the bottom of your crockpot with a thin layer from the 10 oz can of enchilada sauce.
- Lay out one of your 8 flour tortillas and distribute about 2 tablespoons of the chicken mixture down the center, then top with a small pinch of the 1 cup shredded cheese.
- Roll your tortilla tightly and set it seam side down into the crockpot.
- Continue filling and rolling the remaining 7 tortillas with equal portions of the chicken mixture and cheese, arranging each one seam side down alongside the others.
- Pour the remaining enchilada sauce evenly across all your rolled tortillas.
- Scatter the remaining cheese from your 1 cup portion across the top.
- Cover the crockpot and heat on the low setting for 4 hours at 200°F, or use the high setting for 2 hours at 300°F until the cheese melts and the filling heats through completely.
Notes
- Shredding your chicken ahead of time, whether from a rotisserie bird or cooked breasts, makes assembly much faster and easier on the day you’re cooking.
- Don’t skip the sauce layer on the bottom of the crockpot since it keeps the bottom tortillas from sticking and burning during cooking.
- For dairy-free enchiladas, use a dairy-free cheese blend and verify that your enchilada sauce contains no milk products, as some brands do.
- Arrange your rolled tortillas seam side down and pack them snugly together so they stay in place and hold their shape as they cook through.
- Prep Time: 20 minutes
- Cook Time: 2-4 hours
- Category: Slow Cooked Chicken
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 370 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 27 g
- Cholesterol: 55 mg