Go Back
- 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. - 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. - 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. - 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. - 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. - 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. - 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. - 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. 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. 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. 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! {{image_4}} 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. 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. 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. 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. 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. 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! 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. 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! 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. 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. 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!

Slow Cooker Chicken Enchiladas

Discover the ultimate comfort food with this Slow Cooker Chicken Enchiladas recipe! Juicy, tender chicken blended with rich enchilada sauce, black beans, and corn, all wrapped in warm tortillas and topped with melted cheese. Perfect for family dinners, this easy slow cooker dish will have everyone asking for seconds. Click through to explore the full recipe and learn how to create a delicious meal everyone will love!
Print Recipe Pin Recipe

Ingredients
  

2 lbs boneless, skinless chicken breasts

1 can (10 oz) enchilada sauce (choose red or green based on preference)

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) corn, drained

1 cup salsa (your favorite variety)

1 tsp ground cumin

1 tsp garlic powder

1 tsp onion powder

1 tsp chili powder

8 large tortillas (corn or flour based on preference)

2 cups shredded cheese (cheddar or a Mexican blend)

Fresh cilantro, chopped (for garnish)

Sour cream (for serving)

Instructions
 

Begin by placing the boneless, skinless chicken breasts into the bottom of your slow cooker, ensuring they are spread out for even cooking.

    In a medium mixing bowl, combine the enchilada sauce, rinsed black beans, drained corn, salsa, cumin, garlic powder, onion powder, and chili powder. Stir the mixture thoroughly until all ingredients are well incorporated.

      Pour the prepared sauce mixture over the chicken in the slow cooker, ensuring that each piece is well coated with the sauce.

        Cover the slow cooker with its lid and set to cook on low for 6 to 7 hours, or on high for 3 to 4 hours. The chicken should become tender and easily shred with a fork when done.

          When the cooking time is complete, carefully remove the chicken from the slow cooker using tongs and place it onto a cutting board. Using two forks, shred the chicken into bite-sized pieces and return it to the slow cooker. Stir the shredded chicken into the sauce to ensure it is evenly mixed.

            Preheat your oven to 350°F (175°C) in preparation for baking the enchiladas.

              On a clean surface, take a tortilla and place a generous spoonful of the chicken mixture in the center. Sprinkle with cheese, then roll the tortilla up tightly around the filling. Place the rolled enchilada seam-side down in a greased 9x13 inch baking dish. Repeat this process until all tortillas and filling are used.

                Pour any remaining sauce from the slow cooker over the rolled enchiladas, and sprinkle the remaining shredded cheese evenly on top.

                  Bake the enchiladas in the preheated oven for 20 to 25 minutes, or until the cheese is melted and bubbling with a golden hue.

                    Once out of the oven, garnish the enchiladas with fresh chopped cilantro before serving.

                      Prep Time, Total Time, Servings: 15 min | 6-7 hours (slow cooker) | 6-8 servings

                        - Presentation Tips: Serve the enchiladas hot from the oven, adorned with a dollop of velvety sour cream and a sprinkle of fresh cilantro for a burst of flavor. For an inviting touch, present them on a vibrant platter with colorful lime wedges alongside for extra zest!