If you’re looking for a delicious and easy meal that will please the whole family, look no further than crock pot chicken enchiladas. This dish is not only flavorful and comforting but also incredibly simple to make thanks to the magic of a slow cooker. Let me walk you through the process of creating this tasty dish, and share some tips and tricks along the way.
Ingredients and Substitutions
Before we dive into the recipe, let’s talk about the essential ingredients you’ll need. Here’s what I use:
- 1.5 lbs boneless, skinless chicken breasts
- 16 oz red enchilada sauce
- 4 oz diced green chilies
- 1 can black beans, drained and rinsed
- 1 cup corn (optional)
- 1 cup chopped bell peppers (any color)
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 10 small flour or corn tortillas
- Seasonings: salt, pepper, cumin, garlic powder
Optional Ingredients and Variations:
- Swap chicken breasts for thighs for a juicier texture.
- Add chopped onions for extra flavor.
- Use whole wheat tortillas for a healthier option.
Essential Kitchen Tools
To make these crock pot chicken enchiladas, you’ll need a few key kitchen tools:
- Crock pot/slow cooker
- Mixing bowls
- Measuring cups and spoons
- Spatula and tongs
- Shredding tools for chicken
I highly recommend investing in quality tools like the Hamilton Beach Slow Cooker and Meat Shredding Claws to make the process even smoother.
Preparing the Chicken
First, let’s get the chicken ready. Start by seasoning your chicken breasts with salt, pepper, cumin, and garlic powder. Place them in the crock pot and pour the enchilada sauce over the top. Set your crock pot to cook on low for 6-8 hours or on high for 4 hours. The slow cooking will ensure the chicken is tender and easy to shred.
Cooking the Enchiladas in the Crock Pot
Once the chicken is cooked, remove it from the crock pot and shred it using two forks or your Meat Shredding Claws. Return the shredded chicken to the crock pot and mix it with the sauce, green chilies, black beans, corn, and bell peppers. Let it cook for another 30 minutes to let all the flavors meld together.
Assembling the Enchiladas
Now comes the fun part – assembling the enchiladas. Here’s how I do it:
- Preheat your oven to 350°F.
- Spoon a portion of the chicken mixture onto each tortilla.
- Roll up the tortillas and place them seam-side down in a baking dish.
- Pour any remaining sauce over the top of the enchiladas.
- Sprinkle with shredded cheese.
Bake the enchiladas in the oven for about 20 minutes, or until the cheese is melted and bubbly.
Serving Suggestions and Toppings
These crock pot chicken enchiladas are fantastic on their own, but I love adding some toppings and sides to make the meal even better. Here are some of my favorites:
- Sides: Spanish rice, refried beans, or a fresh green salad
- Toppings: Sour cream, sliced avocado, chopped cilantro, jalapenos, or a squeeze of lime
Tips and Tricks for Perfect Enchiladas
Here are a few tips to help you make the best enchiladas:
- Avoid Soggy Tortillas: Briefly heat the tortillas in a dry skillet before assembling to prevent them from getting soggy.
- Adjust Spice Levels: If you prefer a milder dish, use mild enchilada sauce and skip the jalapenos.
- Make Ahead and Freeze: These enchiladas freeze well. Assemble them without baking, wrap tightly, and freeze for up to three months.
FAQs about Crock Pot Chicken Enchiladas
Can I use frozen chicken? Yes, you can use frozen chicken, but it will increase the cooking time. Make sure to check that the chicken is fully cooked before shredding.
How long can I store leftovers? Leftover enchiladas can be stored in the refrigerator for up to three days or frozen for up to three months.
Can I make this recipe vegetarian? Absolutely! Simply replace the chicken with extra beans, vegetables, or tofu.
What type of tortillas work best? Both flour and corn tortillas work well, but flour tortillas tend to hold up better in the crock pot.
Can I use store-bought enchilada sauce? Yes, store-bought enchilada sauce works perfectly and saves time. However, if you want to make your own, check out this enchilada sauce recipe.
Nutritional Information
Here’s a quick breakdown of the nutritional content for these enchiladas (per serving):
- Calories: 350
- Protein: 25g
- Carbs: 30g
- Fat: 15g
I hope you enjoy making and eating these crock pot chicken enchiladas as much as I do. They’re a hearty, delicious, and easy meal that’s sure to become a family favorite. Enjoy!
Crock pot chicken enchiladas
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 16 oz red enchilada sauce
- 4 oz diced green chilies
- 1 can black beans drained and rinsed
- 1 cup corn optional
- 1 cup chopped bell peppers any color
- 2 cups shredded cheese cheddar, Monterey Jack, or a blend
- 10 small flour or corn tortillas
- Salt pepper, cumin, garlic powder to taste
Instructions
- Season chicken breasts with salt, pepper, cumin, and garlic powder.
- Place chicken in the crock pot and pour enchilada sauce over the top.
- Cook on low for 6-8 hours or on high for 4 hours.
- Remove chicken, shred it, and return to the crock pot.
- Add green chilies, black beans, corn, and bell peppers to the crock pot. Cook for another 30 minutes.
- Preheat oven to 350°F.
- Spoon the chicken mixture onto each tortilla, roll up, and place seam-side down in a baking dish.
- Pour remaining sauce over the top and sprinkle with shredded cheese.
- Bake for 20 minutes, or until cheese is melted and bubbly.
Notes
- For a juicier texture, use chicken thighs instead of breasts.
- Heat tortillas in a dry skillet before assembling to prevent sogginess.
- These enchiladas can be made ahead and frozen for up to three months.
- Adjust the spice level by choosing mild or spicy enchilada sauce and adding or omitting jalapenos.
