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Slow Cooker Chicken Enchiladas Recipe

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4.1 from 61 reviews

  • Author: Ezabella
  • Total Time: 8 hours 5 minutes
  • Yield: 8 servings

Description

This Slow Cooker Chicken Enchiladas recipe offers a delicious, hands-off way to enjoy a classic Mexican-inspired dish. Tender chicken breasts are slow-cooked in enchilada sauce until perfectly shreddable, then combined with black beans, olives, tortillas, and cheddar cheese. After topping with bell peppers and more cheese, it slow cooks to meld the flavors beautifully. Perfect for an easy weeknight dinner or a crowd-pleasing meal, this hearty dish delivers rich, comforting flavors with minimal effort.

Ingredients

Chicken and Sauce

  • 2 lbs boneless, skinless chicken breasts
  • 28 oz homemade enchilada sauce

Mix-ins

  • 15 oz canned black beans, low sodium, drained and rinsed
  • 3.8 oz canned sliced olives
  • 12 small corn tortillas, cut into strips
  • 2 cups shredded cheddar cheese, divided

Toppings

  • 2 bell peppers, sliced

Instructions

  1. Add Chicken and Sauce: Place the chicken breasts in the slow cooker and pour the homemade enchilada sauce over them, ensuring the chicken is fully covered in the sauce for even cooking and flavor infusion.
  2. Slow Cook Chicken: Cook on low heat for 6 to 7 hours until the chicken is tender and easily shredded with a fork.
  3. Shred Chicken: After cooking, shred the chicken directly in the slow cooker using two forks to combine it with the sauce.
  4. Combine Ingredients: Stir in the drained black beans, sliced olives, strips of corn tortillas, and 1 cup of shredded cheddar cheese until all ingredients are evenly mixed.
  5. Add Toppings: Evenly distribute the sliced bell peppers and the remaining 1 cup of cheddar cheese on top of the mixture in the slow cooker.
  6. Final Cook: Cover and continue slow cooking for an additional 1 hour to allow the flavors to meld and the cheese to melt perfectly.
  7. Serve: Serve the enchilada mixture hot, with your favorite enchilada toppings such as sour cream, avocado, or fresh cilantro if desired.

Notes

  • Use low sodium black beans to better control salt content in the dish.
  • Homemade enchilada sauce enhances the flavor, but store-bought can be used for convenience.
  • Feel free to substitute corn tortillas with flour tortillas if preferred.
  • Additional toppings like sour cream, guacamole, or chopped cilantro pair well with this dish.
  • Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
  • Ensure the slow cooker is covered during cooking to retain moisture and heat.
  • Prep Time: 5 minutes
  • Cook Time: 8 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American, Mexican

Find it online: https://kitchenloving.com/slow-cooker-chicken-enchiladas-recipe/