Slow Cooker Chicken Enchiladas That Will Wow Your Taste Buds
These slow cooker chicken enchiladas are packed with flavor from spices, veggies, and a rich enchilada sauce. Perfectly tender chicken nestled in soft corn tortillas makes for a cozy and satisfying meal.
Equipment
- 1 Slow Cooker 7-Quart
Ingredients
Main Ingredients
- 1 ½ lb Chicken breasts boneless
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 1 teaspoon Oregano
- 1 teaspoon Red pepper flakes optional for heat
- 1 Yellow onion sliced thin
- 1 Red bell pepper chopped
- 4 cloves Garlic diced fine
- 15 oz Black beans canned, drained
- 15.25 oz Sweet corn canned, drained
- 2 cans Red enchilada sauce 10 oz each
- 1 Lime juiced
- 10 Corn tortillas
- 1 cup Mexican cheese blend shredded
Instructions
Instructions
- Place chicken breasts in the bottom of the slow cooker.
- Sprinkle cumin, chili powder, oregano, and red pepper flakes over chicken.
- Add sliced onion, red bell pepper, and diced garlic over the spiced chicken.
- Pour in black beans and sweet corn, then top with one 10 oz can of enchilada sauce.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
- Shred the chicken using two forks. Stir in lime juice and mix everything together.
- Scoop mixture into tortillas, roll, place in a casserole dish, pour remaining enchilada sauce on top, and sprinkle with cheese. Broil 2-3 minutes until melted. Serve with optional toppings.
Notes
Tastes amazing topped with sour cream, cilantro, red onions, avocado, or olives. For extra ease, use rotisserie chicken or cook frozen ingredients right from the bag. Great for meal prep or freezing leftovers!