Why Make This Recipe
Crockpot Chicken Enchiladas are a fantastic choice for busy weeknights or gatherings. This dish is not only easy to prepare but also packs a flavorful punch. The slow cooker takes the hassle out of cooking, allowing you to enjoy a delicious meal without spending hours in the kitchen. Plus, it’s a great way to make use of leftover chicken!
How to Make Crockpot Chicken Enchiladas
Making Crockpot Chicken Enchiladas is simple and requires just a few steps. You’ll combine flavorful ingredients, roll them in tortillas, and let the slow cooker work its magic.
Ingredients:
- 2 cups cooked shredded chicken
- 1 can (10 oz) enchilada sauce
- 8 small flour tortillas
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can black beans, drained
- 1 cup corn (frozen or canned)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro (for garnish, optional)
Directions:
- In a mixing bowl, combine the cooked shredded chicken, black beans, corn, cumin, chili powder, salt, and pepper.
- Spoon some of the chicken mixture onto each tortilla, sprinkle with cheese, and roll up tightly.
- Spread a thin layer of enchilada sauce on the bottom of the crockpot.
- Place the rolled tortillas seam-side down in the crockpot and cover with the remaining enchilada sauce.
- Top with the remaining cheese.
- Cover and cook on low for 4-6 hours or until heated through and cheese is melted.
- Garnish with fresh cilantro if desired and serve.
How to Serve Crockpot Chicken Enchiladas
Serve these enchiladas hot from the slow cooker. You can add extra toppings such as sour cream, avocado, or salsa for more flavor. A side of rice or a fresh salad complements the dish beautifully.
How to Store Crockpot Chicken Enchiladas
To store leftovers, let the enchiladas cool completely. Place them in an airtight container and store them in the fridge for up to three days. You can also freeze them for up to three months. Just make sure to reheat them thoroughly before serving.
Tips to Make Crockpot Chicken Enchiladas
- Use rotisserie chicken for a quicker option. It adds great flavor with no need to cook the chicken yourself.
- For extra spice, add diced jalapeños or a sprinkle of hot sauce to the chicken mixture.
- If you want a vegetarian version, substitute the chicken with a mix of beans and extra veggies.
Variation
Feel free to mix and match ingredients. You can use corn tortillas instead of flour for a gluten-free option. Additionally, try adding different vegetables such as bell peppers or zucchini for extra nutrition.
FAQs
1. Can I make Crockpot Chicken Enchiladas ahead of time?
Yes, you can prepare everything in advance. Just assemble the enchiladas and store them in the refrigerator until you’re ready to cook.
2. Can I use frozen chicken?
You can use frozen chicken, but make sure to cook it thoroughly before shredding. It may take longer to cook in the crockpot if starting from frozen.
3. What if I don’t have enchilada sauce?
You can make a simple sauce with tomato sauce, chili powder, and cumin, or use salsa as a substitute if you’re in a pinch.
Crockpot Chicken Enchiladas
Delicious and easy-to-make Crockpot Chicken Enchiladas perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Total Time: 255 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Carnivore
Ingredients
- 2 cups cooked shredded chicken
- 1 can (10 oz) enchilada sauce
- 8 small flour tortillas
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can black beans, drained
- 1 cup corn (frozen or canned)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro (for garnish, optional)
Instructions
- Combine the cooked shredded chicken, black beans, corn, cumin, chili powder, salt, and pepper in a mixing bowl.
- Spoon some of the chicken mixture onto each tortilla, sprinkle with cheese, and roll up tightly.
- Spread a thin layer of enchilada sauce on the bottom of the crockpot.
- Place the rolled tortillas seam-side down in the crockpot and cover with the remaining enchilada sauce.
- Top with the remaining cheese.
- Cover and cook on low for 240-360 minutes, or until heated through and cheese is melted.
- Garnish with fresh cilantro if desired and serve.
Notes
Use rotisserie chicken for quicker preparation. Add jalapeños for extra spice or substitute chicken with beans for a vegetarian version.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg
