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
Scale
- 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
Find it online: https://delishrecipezbylucy.com/crockpot-chicken-enchiladas/