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5 from 26 votes

Chicken Slow Cooker Enchiladas

These Chicken Slow Cooker Enchiladas are easy to make, and they are full of tangy Mexican flavors.
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Course: Dinner
Cuisine: Mexican
Method: Slow Cooker
Servings: 4 Servings
Calories: 712kcal

Equipment

  • Slow cooker

Ingredients

  • 2 chicken breasts
  • 15 ounces whole kernel corn drained
  • 15 ounces black beans drained and rinsed
  • 16 ounces red enchilada sauce
  • 3 cups shredded cheese
  • 5 corn tortillas cut into strips

Instructions

  • Place the chicken breasts in the slow cooker and top with enchilada sauce. Cook on high until chicken reaches 165 degrees.
  • Remove the chicken and shred the meat. Return to slow cooker.
  • Add the corn, beans, tortillas and 2 cups of cheese and stir to mix.
  • Top with remaining cheese and cook for 45 minutes.

Video

Notes

  • Make sure that your chicken reaches an internal temperature of 165 degrees before you shred it. 
  • For easy clean up you can spray your slow cooker with nonstick cooking spray or use a slow cooker liner instead. 
  •  If you want a little extra flavor, you can saute the chicken in some olive oil before adding it to the crock pot. 
  • For a little extra spice, you can add some chopped jalapeno peppers or green chiles to the chicken mixture.
  • The leftovers of this dish make great quesadillas! 
  • I like to use two forks to shred chicken, but if it's too hot to touch, you could shred it with a mixer.
  • Garnish this dish with sour cream, black olives, green onions, or your favorite taco toppings. 
  • Add more flavor to your sauce by adding fresh garlic or garlic powder, taco seasoning, and a dash of chili powder.

Nutrition

Serving: 1Serving | Calories: 712kcal | Carbohydrates: 58g | Protein: 58g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 139mg | Sodium: 1832mg | Potassium: 666mg | Fiber: 10g | Sugar: 21g | Vitamin A: 1359IU | Vitamin C: 5mg | Calcium: 458mg | Iron: 4mg