Are you ready for a meal that will make everyone smile? My Savory Slow Cooker Chicken Enchiladas are easy to make and pack big flavor. With juicy chicken, creamy cheese, and zesty sauce, they’re perfect for busy days. You just toss everything in the slow cooker and let it work its magic. Say goodbye to complicated dinners and hello to deliciousness! Let’s dive into this tasty recipe together!
Ingredients
Main Ingredients
– 2 lbs boneless, skinless chicken breasts
– 1 can (10 oz) enchilada sauce
– 1 can (15 oz) black beans
– 1 can (15 oz) corn
– 1 cup salsa
– 1 tsp ground cumin
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp chili powder
– 8 large tortillas
– 2 cups shredded cheese
– Fresh cilantro for garnish
– Sour cream for serving
For a delicious slow cooker chicken enchiladas dish, gather these main ingredients. The chicken provides a great base, while the enchilada sauce adds the needed flavor. Black beans and corn add texture and nutrition. Salsa gives a fresh taste, and spices like cumin, garlic, onion, and chili powder make it pop. You can use corn or flour tortillas, depending on your taste. Shredded cheese adds that melty goodness on top. Finish it with cilantro and sour cream for a delightful touch.
Optional Add-ins
– Avocado slices
– Jalapeños for heat
– Bell peppers for crunch
Feel free to mix in optional add-ins. Avocado slices can bring a creamy texture. Jalapeños will kick up the heat, and bell peppers add a nice crunch. These add-ins let you customize the dish to your liking.
Recommended Tools
– Slow cooker
– Mixing bowl
– Baking dish
– Tongs
To make this recipe, you need a few tools. A slow cooker cooks the chicken perfectly. A mixing bowl helps combine all the sauce ingredients. A baking dish is needed for the final step, where you bake the enchiladas. Tongs will help you handle the hot chicken when shredding. With these tools, you’ll create a satisfying meal.
For the full recipe, check out the earlier section.
Step-by-Step Instructions
Preparing the Chicken
– Place chicken breasts in the slow cooker.
– Coat with sauce mixture.
To start, I take two pounds of boneless, skinless chicken breasts. I lay them flat in the slow cooker. This helps them cook evenly. Next, I mix the enchilada sauce with other ingredients. This sauce will coat the chicken well, adding great flavor.
Making the Sauce
– Combine enchilada sauce, beans, corn, salsa, and spices.
– Stir until well mixed.
I grab a medium bowl for the sauce. I pour in the enchilada sauce, then add the black beans and corn. I like to include my favorite salsa too. Finally, I sprinkle in cumin, garlic powder, onion powder, and chili powder. I stir everything together until it looks nice and smooth.
Cooking and Shredding
– Set slow cooker to low for 6-7 hours or high for 3-4 hours.
– Shred chicken and mix back into the sauce.
I cover the slow cooker and set it on low for six to seven hours. If I’m in a hurry, I can set it on high for three to four hours. When the chicken is done cooking, it should shred easily. I take it out and shred it using two forks. Then, I mix the shredded chicken back into the delicious sauce.
Assembling Enchiladas
– Preheat oven to 350°F (175°C).
– Fill tortillas with chicken mixture and cheese.
– Arrange in baking dish and top with sauce and cheese.
I preheat my oven to 350°F (175°C). While it heats, I grab large tortillas. I spoon the chicken mixture into each tortilla. I add a bit of cheese for extra flavor. I roll them up tightly and place them seam-side down in a baking dish. Once all are in the dish, I pour any extra sauce on top and sprinkle more cheese.
Baking
– Bake until cheese is melted and golden, 20-25 minutes.
I bake the enchiladas in the oven for 20 to 25 minutes. I look for the cheese to melt and turn golden. This is when they are ready to serve! The smell is always amazing, and I can’t wait to dig in.
Tips & Tricks
How to Shred Chicken
To shred chicken easily, use two forks. Hold one fork in each hand. Pull apart the meat with the forks. This method gives you control and speed. If you want a faster way, use a stand mixer. Place the cooked chicken in the bowl. Turn it on low speed, and watch the magic happen! Your chicken will be perfectly shredded in seconds.
Cheese Alternatives
For a fun twist, try different cheeses. Pepper jack adds a spicy kick. It brings heat and flavor to your dish. If you want creaminess, use cream cheese. It melts beautifully and makes the enchiladas rich. You can mix and match cheeses based on your taste.
Enhancing Flavor
Want to take your enchiladas to the next level? Add lime juice to the sauce. It adds a bright, zesty kick. Just squeeze half a lime into the sauce before pouring it over the chicken. You will love the fresh burst of flavor it brings. This small change can make a big difference in taste!
Variations
Vegetarian Option
You can easily make a vegetarian version of these enchiladas. Substitute the chicken with jackfruit or use more beans. Jackfruit has a meaty texture, making it a great choice. You can also mix in black beans or pinto beans for added protein. This swap keeps the dish hearty and filling while being meat-free.
Different Sauces
Feel free to try different sauces for your enchiladas. Using green enchilada sauce gives a fresh twist. It adds a tangy flavor and bright color. You can also mix red and green sauces for a unique taste. Experimenting with sauces lets you find your favorite flavor profile.
Flavor Mixes
You can enhance the flavor of your enchiladas by adding spices. Try smoked paprika for a rich, smoky taste. Other spices like cayenne pepper can add heat. You can also use a pinch of cinnamon for warmth. Mixing spices can create exciting new flavors for your dish.
Storage Info
Storing Leftovers
After enjoying your enchiladas, store leftovers in an airtight container. They will stay fresh in the fridge for 3 to 4 days. Make sure the lid is on tight to keep moisture in.
Freezing Enchiladas
If you want to save some for later, wrap the enchiladas tightly. Use plastic wrap or foil to protect them from freezer burn. You can freeze them for up to 3 months. Label them with the date for easy tracking.
Reheating Tips
For the best taste, reheat your enchiladas in the oven. Set your oven to 350°F (175°C) and bake for about 15-20 minutes. This keeps the tortillas crisp and the cheese melty. If you’re short on time, you can use the microwave. Just heat them for 1-2 minutes. Enjoy them warm with sour cream and cilantro!
FAQs
Can I use frozen chicken?
Yes, but adjust cooking time accordingly. Frozen chicken may need more time to cook. If using frozen chicken, cook on high for about 4 to 5 hours. Check it for tenderness before shredding.
How spicy are these enchiladas?
Spice level can be adjusted based on the salsa and spices used. If you prefer mild, use a mild salsa. For more heat, choose spicy salsa or add chili powder. You control the spice!
Can I make the filling ahead of time?
Yes, prepare and refrigerate the filling for up to 24 hours before assembly. This saves time on busy days. Just make sure you mix it well before filling the tortillas.
What can I serve with chicken enchiladas?
Serve with rice, beans, or a fresh salad for a complete meal. You can also add some chips and salsa for extra crunch. These sides complement the enchiladas well.
Where can I find the full recipe?
Refer to the recipe section above for the full instructions on Slow Cooker Chicken Enchiladas. This section includes all the details you need to make them delicious!
In this post, we explored how to make delicious Slow Cooker Chicken Enchiladas. We covered main ingredients and optional add-ins to suit your taste. I shared easy step-by-step instructions to guide you through. You learned tips on shredding chicken, cheese swaps, and flavor enhancements. Remember, these enchiladas can be customized and stored for later. Enjoy the process and impress your family with this meal. Happy cooking!
