Hearty Chicken Enchilada in a Crockpot for Cozy Nights

This hearty chicken enchilada in a crockpot combines tender chicken with zesty black beans and gooey cheese, making it the perfect comfort food.

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Prep Time 15

Cook Time 4

Total Time 4 15

Servings: 6 enchiladas

Course: Dinner

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

2 pounds Boneless, Skinless Chicken Breasts/Thighs Use thighs for juicier bites or breasts for a lighter option.

For the Sauce

1 packet Taco Seasoning Mix Consider making your own for a personal touch.
1 can Canned Diced Green Chilies Adds mild heat and texture.
2 cups Red or Green Enchilada Sauce Feel free to use your favorite brand.

For the Filling

1 can Canned Black Beans Rinse well to keep the dish light.
1 cup Frozen or Canned Corn Omit if you prefer a simpler filling.

For the Tortillas

12 pieces Wheat or Corn Tortillas Corn tortillas give a classic taste while flour offers a softer texture.

For the Topping

2 cups Shredded Cheese (Cheddar, Monterey Jack, or Blend) Choose freshly shredded cheese for the best melt.
1 cup Fresh Chopped Cilantro Optional for a burst of freshness.

Equipment

Slow cooker

Method

Step-by-Step Instructions

Start by placing the boneless, skinless chicken breasts or thighs flat on the bottom of your slow cooker. Sprinkle the taco seasoning mix evenly over the chicken.
Next, pour in the canned diced green chilies, drained black beans, and corn. Drizzle the enchilada sauce over the top and gently stir, keeping the chicken at the bottom.
Cover the slow cooker and set it to high for 3-4 hours or low for 6-7 hours until tender.
Once the cooking time is complete, remove the lid and shred the chicken using two forks. Mix the shredded chicken back into the sauce.
You can layer or cut the tortillas before gently folding them into the chicken mixture.
Sprinkle the shredded cheese over the top of the mixture. Cover and cook on high for an additional 10-15 minutes until melted.
Serve the enchiladas in bowls, adding chopped cilantro on top if desired.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 32gProtein: 28gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 2gVitamin A: 10IUVitamin C: 6mgCalcium: 15mgIron: 10mg

Notes

Shred the chicken well to enhance flavor and texture. Add tortillas towards the end of cooking to maintain their structure. Leftovers can be stored in an airtight container for up to 3 days.

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