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Crockpot Chicken Enchiladas

A comforting and family-friendly dish featuring tender chicken, zesty enchilada sauce, and gooey cheese, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2-3 pounds boneless, skinless chicken breasts This is the base of your dish.
  • 2 cups enchilada sauce Use your favorite store-bought or homemade.
  • 8-10 pieces corn or flour tortillas They’ll cradle all that delicious filling.
  • 2 cups shredded cheese Cheddar or a Mexican blend.
  • 1 can black beans Drained and rinsed, for added protein and fiber.
  • 1 cup corn Frozen or canned for sweetness and texture.
  • 1 medium onion, finely chopped Adds depth and flavor.
  • 1 piece bell pepper, chopped Any color for a pop of brightness.
  • to taste spices cumin, garlic powder, and salt To elevate every bite.
  • to garnish cilantro Fresh herbs are the perfect finishing touch.
  • optional Greek yogurt or sour cream For serving.

Method
 

Preparation
  1. Season the chicken breasts with salt, cumin, and garlic powder. Place them in the bottom of your crockpot.
  2. Layer the chopped onions and bell peppers over the chicken, followed by the black beans and corn.
  3. Pour the enchilada sauce evenly over the top.
Cooking
  1. Cover and cook on low for 4-6 hours.
  2. When done, shred the chicken in the pot with two forks and stir to combine everything.
Assembling
  1. Warm the tortillas in a pan or microwave.
  2. Spoon the mixture into each tortilla, roll them up, and place them seam-side down in a greased baking dish.
  3. Sprinkle the shredded cheese generously on top.
Baking
  1. If desired, bake in a preheated oven at 350°F (175°C) for 10-15 minutes until the cheese is bubbly.

Notes

Store well in the fridge for up to 3-4 days. You can also freeze the filling before assembly for quick dinners later.