Description
These easy slow cooker chicken enchiladas feature tender shredded chicken simmered with red enchilada sauce, black beans, corn, and warm spices, layered with crispy tortilla strips and melted Mexican cheese. Cooked low and slow for a comforting, family-friendly meal with minimal hands-on time, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts
- 2 cups red enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup shredded Mexican cheese blend
- 8 small corn tortillas, cut into strips
- 1/2 small onion, diced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Serving
- Fresh cilantro
- Diced avocado
- Sour cream
- Sliced green onions
- Lime wedges
Instructions
- Prepare the Slow Cooker: Place the chicken breasts in the slow cooker, laying them evenly in the bottom for even cooking.
- Add Ingredients: Pour in 1 cup of the enchilada sauce along with the black beans, corn, diced onion, chili powder, cumin, garlic powder, salt, and black pepper. Mix gently to combine the flavors.
- Cook the Chicken: Cover the slow cooker and set it to LOW for 4–5 hours or HIGH for 2–3 hours until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- Shred the Chicken: Remove the chicken breasts from the slow cooker and shred them thoroughly using two forks. Return the shredded chicken to the slow cooker and stir well into the sauce to absorb the flavors.
- Add Tortilla Strips and Sauce: Incorporate the tortilla strips and the remaining 1 cup of enchilada sauce into the slow cooker. Stir gently to distribute evenly without breaking up the tortillas too much.
- Top with Cheese and Final Cook: Sprinkle the shredded Mexican cheese blend evenly over the top. Cover and continue cooking on LOW for another 20–30 minutes until the tortillas soften and the cheese is fully melted and bubbly.
- Garnish and Serve: Garnish with fresh cilantro and sliced green onions. Serve hot with diced avocado, sour cream, and lime wedges on the side as optional accompaniments.
Notes
- Use flour tortillas instead of corn if preferred, though corn tortillas provide the authentic enchilada taste.
- Add diced green chiles or jalapeños to the slow cooker for a spicier kick.
- Chicken thighs can be substituted for breasts for richer flavor and juiciness.
- Leftovers store well in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Category: Main Course, Casserole
- Method: Slow Cooking
- Cuisine: Mexican
