Craving a mouthwatering Mexican feast that practically cooks itself? Get ready to revolutionize your dinner routine with the most effortless and delicious Slow Cooker Chicken Enchiladas you'll ever make! Imagine coming home to a kitchen filled with the irresistible aroma of tender chicken, melted cheese, and zesty enchilada sauce - all without spending hours in the kitchen. This recipe is about to become your new weeknight superhero, transforming simple ingredients into a crowd-pleasing meal that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 2 cups shredded cooked chicken
- 1 can (10 oz) enchilada sauce
- 1 cup black beans, drained and rinsed
- 1 cup corn
- 1 cup shredded cheese
- 8 flour tortillas
- 1/2 cup sour cream for serving
- Chopped cilantro for garnish
Instructions
- Begin by gathering all your ingredients: 2 cups of shredded cooked chicken, 1 can (10 oz) of enchilada sauce, 1 cup of black beans (drained and rinsed), 1 cup of corn, 1 cup of shredded cheese, 8 flour tortillas, 1/2 cup of sour cream for serving, and chopped cilantro for garnish.
- In a large mixing bowl, combine the shredded cooked chicken, black beans, corn, and half of the enchilada sauce (reserve the other half for later). Mix well until all ingredients are evenly combined.
- Lay out the flour tortillas on a clean surface. Spoon an equal amount of the chicken mixture onto the center of each tortilla, about 1/3 to 1/2 cup per tortilla.
- Sprinkle a small amount of shredded cheese on top of the chicken mixture in each tortilla. Then, carefully fold the sides of the tortilla over the filling and roll it up tightly to create an enchilada.
- Pour the remaining enchilada sauce into the bottom of the slow cooker to prevent sticking. Spread it out evenly.
- Place the rolled enchiladas seam-side down in the slow cooker, arranging them snugly together. If necessary, cut some tortillas in half to fill in gaps.
- Once all the enchiladas are in the slow cooker, pour any remaining enchilada sauce over the top, ensuring they are well coated.
- Sprinkle the remaining shredded cheese evenly over the top of the enchiladas.
- Cover the slow cooker with its lid and set it to low heat. Cook for 6 hours, allowing the flavors to meld and the cheese to melt beautifully.
- After the cooking time is complete, carefully remove the lid and let the enchiladas sit for a few minutes before serving.
- To serve, plate the enchiladas and top each serving with a dollop of sour cream and a sprinkle of chopped cilantro for garnish.
- Enjoy your Easy Slow Cooker Chicken Enchiladas with your favorite sides!
Tips
- • Pro Tip #1: Use pre-cooked rotisserie chicken to save even more time and add extra flavor to your enchiladas.• Pro Tip #2: For a spicier version, choose a hot enchilada sauce or add some diced green chilies to the chicken mixture.• Pro Tip #3: If you want a crispy top, transfer the enchiladas to the oven for 5-10 minutes under the broiler after slow cooking.• Pro Tip #4: Make sure to spray your slow cooker with non-stick cooking spray before adding the enchiladas to prevent sticking.• Pro Tip #5: These enchiladas freeze beautifully! Prepare a double batch and save some for an easy future meal.• Pro Tip #6: Don't overcrowd the slow cooker. If the enchiladas are packed too tightly, they won't cook evenly.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 25g
Fat: 16g
Saturated Fat: 7g
Cholesterol: 75mg
