These Slow Cooker Chicken Enchiladas are a cozy, delicious meal! You just toss chicken, cheese, and sauce in the slow cooker, and let it work its magic while you relax.
Who wouldn’t love a dinner that cooks itself? It’s the perfect dish for busy days when you want a tasty meal with no fuss. Trust me, your family will ask for seconds!
I love to serve these enchiladas with some sour cream and fresh cilantro on top. It’s such an easy way to add extra flavor. Plus, they freeze well for future lazy nights!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for this recipe. If you want to save time, shredded rotisserie chicken is a big help. You could also use thighs for a richer flavor or turkey for a lighter option.
Enchilada Sauce: Use either red or green sauce based on your taste. If you prefer homemade, consider blending tomatoes, peppers, and spices for a fresh flavor. You can also use salsa as a substitute in a pinch.
Black Beans: They’re packed with protein and fiber. If you’re not a fan, white beans can work too, or use lentils as a nifty alternative. Canned beans are convenient, but dried ones are even healthier if cooked beforehand!
Cheese: I love a blend of cheddar and Mexican cheese for this dish. If you’re after a lighter option, try using low-fat cheese or omit the cheese entirely for a healthy version.
Spices: Cumin and chili powder bring warmth to the dish. If you want a spicier kick, add cayenne pepper or use a taco seasoning mix instead.
How Do You Shred Chicken Easily?
Shredding chicken can be a hassle, but there are handy tips to make it easier. Once your chicken is fully cooked, leave it in the slow cooker to keep it warm. This way, it’s easier to shred and mix back into the sauce.
- Use two forks, one to hold the chicken steady and the other to shred.
- If you have a stand mixer, try using it! Just toss the cooked chicken in and mix on low speed for a few seconds.
Keep an eye on it to avoid over-shredding. Mix it well with the sauce afterward for the best flavor!
How to Make Slow Cooker Chicken Enchiladas
Ingredients You’ll Need:
For The Enchiladas:
- 1.5 pounds boneless, skinless chicken breasts
- 1 can (10 oz) enchilada sauce (red or green, based on preference)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 cup diced onions
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 10-12 corn tortillas
- 2 cups shredded cheese (cheddar or Mexican blend)
For Garnish:
- 1/4 cup fresh cilantro, chopped
- Sliced jalapeños
- Sliced avocado
- Sour cream
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prepare and then you’ll let your slow cooker do the work! Cook on low for 6-7 hours or high for 3-4 hours. Plus, an additional 30 minutes to melt the cheese at the end. Relax and let the delicious smells fill your kitchen!
Step-by-Step Instructions:
1. Preparing the Chicken
Start by placing the chicken breasts in the slow cooker. Pour the enchilada sauce over the chicken to make sure it’s well coated. This is what makes everything juicy and flavorful!
2. Adding the Veggies and Spices
Next, add in the black beans, corn, diced onions, minced garlic, ground cumin, chili powder, salt, and black pepper. Give it all a good stir to combine the ingredients. You want every bite to be packed with flavor!
3. Cooking the Chicken
Cover the slow cooker and set it to cook on low for 6-7 hours or high for 3-4 hours. You’ll know it’s ready when the chicken is fully cooked and tender. Enjoy the comforting aroma that fills your kitchen while it cooks!
4. Shredding the Chicken
Once the chicken is cooked, take two forks and shred the chicken while it’s still in the slow cooker. This makes it super easy to mix the chicken back into the sauce. Stir it all together so the chicken is coated in the yummy sauce.
5. Layering the Enchiladas
Grab a baking dish or keep everything in the slow cooker if it’s safe to do so. Start by layering a few corn tortillas at the bottom. Top with a portion of that tasty chicken mixture, followed by a sprinkle of cheese. Repeat the layers, finishing off with tortillas and cheese on top.
6. Melting the Cheese
Cover it up again and cook on high for an additional 30 minutes. This will help the cheese get melty and bubbly, making it the star of the show!
7. Final Touches and Serving
When the cheese is nice and melted, remove it from heat. It’s time to garnish! Sprinkle with fresh cilantro, add some jalapeño slices, sliced avocado, and drizzle with sour cream. Now, it’s ready to be served!
8. Enjoy!
Serve the enchiladas warm and enjoy every delicious bite of your slow cooker chicken enchiladas. This dish is perfect for family dinners or gatherings! Yum!
Can I Use Frozen Chicken for This Recipe?
Absolutely! If using frozen chicken, just make sure to thaw it fully before placing it in the slow cooker. The best way to thaw chicken is overnight in the refrigerator or by placing it in a sealed plastic bag and submerging it in cold water for a few hours. This ensures even cooking and keeps the chicken tender.
What Can I Substitute for Corn Tortillas?
If you’re out of corn tortillas or prefer a different option, you can use flour tortillas instead. Keep in mind that flour tortillas may be a bit softer, so you might want to heat them slightly before layering. Another alternative is to use a low-carb wrap if you’re looking to cut back on carbs!
How to Store Leftover Chicken Enchiladas
Store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, place them in the oven at 350°F (175°C) for about 15-20 minutes or until heated through. You can also microwave individual portions, adding a splash of water to keep them moist.
Can I Make These Enchiladas Spicier?
Of course! For extra heat, you can add diced jalapeños to the chicken mixture before cooking or use a spicier enchilada sauce. You can also sprinkle some crushed red pepper flakes on top before serving for an additional kick!
