Crock Pot Chicken Enchiladas
These Crock Pot Chicken Enchiladas are the perfect set-it-and-forget-it comfort food. Easy to prepare, customizable, and family-friendly, this recipe delivers hearty Tex-Mex flavor with minimal hands-on time.
Equipment
- Slow Cooker
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 12-16 corn tortillas
- 2 cups Mexican cheese blend shredded
- 2 cups enchilada sauce store-bought or homemade
- 1 medium onion diced
- 1 bell pepper diced
- 1 can black beans 15 oz, drained and rinsed
- 1 cup corn kernels frozen, canned, or fresh
- 2 tsp cumin
- 1 tsp chili powder
- salt and pepper to taste
Optional Toppings
- sour cream
- diced avocado
- fresh cilantro
- lime wedges
Instructions
- Lightly coat slow cooker with cooking spray and spread 1/4 cup enchilada sauce on bottom.
- Season chicken breasts with salt, pepper, cumin, and chili powder.
- Add half the diced onions and peppers to bottom of slow cooker.
- Place seasoned chicken on top of vegetables and pour 1/2 cup enchilada sauce over chicken.
- Cover and cook on LOW for 5-6 hours or HIGH for 2-3 hours until chicken shreds easily.
- Remove chicken and shred with two forks.
- Combine shredded chicken with cooked vegetables from slow cooker, black beans, corn, half the cheese, and 1/4 cup enchilada sauce.
- Warm tortillas briefly (microwave wrapped in damp paper towels for 30 seconds).
- Wipe out slow cooker and add fresh layer of enchilada sauce to bottom.
- Fill each tortilla with about 1/3 cup filling, roll tightly, and place seam-side down in slow cooker.
- Pour remaining enchilada sauce over rolled tortillas and sprinkle with remaining cheese.
- Cover and cook on LOW for 1-2 hours or HIGH for 30-45 minutes until cheese is melted and edges are bubbly.
- Serve with optional toppings like sour cream, avocado, cilantro, and lime wedges.
Notes
These enchiladas freeze well and make great leftovers. Adjust spice level by increasing or reducing chili powder. Corn tortillas may soften with slow cooking—briefly toasting them beforehand helps retain structure.
