Crock pot chicken enchiladas
These easy crock pot chicken enchiladas are a delicious and simple meal perfect for busy weeknights. Tender chicken, flavorful sauce, and melted cheese make this dish a family favorite.
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.