Slow Cooker Chicken Enchiladas Recipe
This Slow Cooker Chicken Enchiladas recipe is the ultimate weeknight dinner—simple, flavorful, and a total crowd-pleaser! With tender shredded chicken, savory spices, black beans, and melty cheese wrapped in warm tortillas, this dish is comfort food at its finest. Perfect for busy nights or meal prep, these enchiladas deliver bold flavors with minimal effort.
Ingredients
For the Filling:
- 2 chicken breasts
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp oregano
- 1 tsp red pepper flakes
- 2 onions diced
- 1 red bell pepper diced
- 4 cloves garlic minced
- 15 oz can black beans drained and rinsed
- 1 cup frozen corn
- 2 10 oz cans enchilada sauce or 2 cups homemade
- 1 can green chilis
For Assembly:
- 10 flour tortillas
- 1 cup shredded cheese cheddar, Monterey Jack, or a mix
Toppings (optional):
- Sour cream
- Fresh cilantro
- Diced avocado
- Lime wedges
Instructions
- Add the chicken breasts, spices, onions, bell pepper, garlic, black beans, corn, green chilis, and one can of enchilada sauce to your slow cooker.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender and easily shredded.
- Shred the chicken using two forks and mix it well with the sauce.
- Preheat your oven to 450°F.
- Assemble the enchiladas. Spoon the filling into each flour tortilla, roll them up, and place them seam-side down in a greased casserole dish.
- Pour the remaining enchilada sauce over the top and sprinkle generously with cheese.
- Bake uncovered at 450°F for 10 minutes or until the cheese is melted and bubbly.
- Serve hot with your favorite toppings and enjoy!
Notes
- Add extra spice with diced jalapeños.
- Swap chicken for shredded beef or pork for a different flavor.
- Use homemade enchilada sauce for even more depth of flavor!
- For a healthier twist, use whole wheat tortillas or low-carb wraps.