Crock Pot Chicken Enchiladas

Crock Pot Chicken Enchiladas

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I like Enchiladas about as much as I like Tacos, which means I’m always looking for a way to eat them in a new way. This crock pot meal lets me serve enchiladas even on a busy day. Make it the level of spicy your family likes and pair it with salad or just top it with lettuce and salsa.

This recipe starts with your chicken already cooked. I decided to roast it in tin foil in the oven. I wrapped my chicken breast in the foil, put them on a little pan, and roasted them for 40 minutes at 350 degrees, at which point they were hot enough according to my meat thermometer. Then, I just shredded them on a plate and they were ready for the recipe.

This recipe can be made with canned bean, but you can also cook your own. I used 2 cups of dry beans and about 6 cups of water. I cooked them on medium heat for 1 hour. I stirred the occasionally and had to add more water a few times. The 2 cups of dry beans became 5 cups of cooked beans.

Feel free to add more spicy spices to your enchilada sauce! My kids can’t do too spicy and neither can I, so I try to keep it pretty tame. I was really happy with the level of spicy I got in this sauce, so just add more chili powder or some peppers to amp it up.

Crock Pot Chicken Enchiladas

Use your slow cooker to make delicious enchiladas!  Chicken, black beans, and corn tortillas topped with enchilada sauce make this a can’t miss dinner.  Top it with lettuce and plain Greek yogurt.
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Course: dinner, Main Course
Cuisine: Mexican
Keyword: black beans, chicken, corn tortillas, crock pot, enchiladas, slow cooker
Servings: 6
Author: Bethany Shaw

Ingredients

  • 4 skinless, boneless chicken breasts shredded
  • 4-5 cups cooked black beans or 2 15 oz cans
  • 2 cups sweet corn or 1 15 oz. can
  • 1 14 oz can Enchilada sauce about 2 cups
  • 1 10 oz can Cream of Chicken Soup sub in Mushroom if you don’t have chicken
  • 1 large onion diced
  • 1/4 tsp black pepper
  • 1 tsp cumin
  • 2 tsp taco seasoning
  • 2 cups Mexican blend cheese
  • 9-12 corn tortillas

Instructions

  • Cook your chicken breast and beans.  You can use canned beans if desired.  Use canned or frozen corn.
  • In one bowl, mix the cream of chicken soup, enchilada sauce, and seasonings.
  • In a second bowl, mix the beans, corn, and onion.
  • In the crock pot, spread a half cup of enchilada sauce, then layer in some corn tortillas.
  • Add about 1/4 of the shredded chicken.
  • Add 1/4 of the beans mixture.
  • Add 1/4 enchilada sauce.
  • Sprinkle on some cheese.
  • Repeat these layers until chicken, sauce, and bean mixture is gone.
  • Add one more layer of tortillas, then top with the rest of the shredded cheese.
  • Cook on high for 3 1/2 hrs.  Serve with your favorite enchilada toppings like lettuce, Greek yogurt or sour cream, guacamole, and pair with rice or refried beans.

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