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Easy Crock Pot Chicken Enchiladas

These Easy Crock Pot Chicken Enchiladas combine tender chicken, zesty enchilada sauce, and gooey cheese, creating a comforting family favorite that’s perfect for any occasion.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds boneless, skinless chicken breasts The heart of enchiladas, tender and juicy.
  • 1 can (15 oz) enchilada sauce Packed with zesty flavors; opt for mild or spicy based on your preference.
  • 1 can (15 oz) black beans, drained and rinsed Adds protein and a delightful earthy flavor.
  • 1 cup corn (fresh or frozen) Sweet and crunchy, it brightens up the dish.
  • 1 cup diced onions Provide depth and sweetness; feel free to use red or yellow onions.
  • 2 cups shredded cheese (cheddar or Monterey Jack) Use a dairy-free cheese for a vegan twist.
  • 8-10 pieces corn tortillas The classic vessel for all those hearty fillings.
Optional Toppings
  • Chopped cilantro For garnish.
  • Diced avocados For a fresh topping.
  • Sour cream or Greek yogurt For a lighter option.

Method
 

Preparation
  1. Place the chicken breasts at the bottom of the crock pot. Feel free to season them with salt, pepper, or your favorite spices for added flavor.
  2. In a separate bowl, mix the enchilada sauce, black beans, corn, and diced onions. The bright colors of the ingredients create a tempting sight.
  3. Pour the sauce mixture over the chicken, ensuring they are fully coated.
Cooking
  1. Cover the lid and set the crock pot to low for 6-8 hours, or high for 3-4 hours.
  2. Once the chicken is cooked through and tender, shred it directly in the pot using two forks.
  3. Warm the corn tortillas. You can microwave them for about 30 seconds or lightly toast them in a dry skillet.
Assembly
  1. In each tortilla, add a scoop of the shredded chicken mixture, sprinkle some shredded cheese, and roll them up tightly.
  2. Arrange the rolled enchiladas seam-side down in a baking dish. Pour any remaining sauce over the top, sprinkle with more cheese, and cover.
  3. Set your crock pot to high for an additional 30 minutes or until the cheese bubbles and turns golden.

Notes

Store leftovers in an airtight container in the fridge for up to 3-4 days. To freeze, wrap tightly and place in a freezer-safe container for up to 3 months.