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Crockpot Chicken Enchiladas

A delicious and easy-to-make crockpot enchiladas recipe with tender chicken, zesty sauce, and gooey cheese, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 people
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups cooked and shredded chicken
  • 1 can 10 oz enchilada sauce
  • 1 cup black beans drained and rinsed
  • 1 cup corn frozen or canned
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 8 corn tortillas
  • 1 cup shredded cheese cheddar or Mexican blend
  • 1/4 cup chopped fresh cilantro optional for garnish

Equipment

  • Crockpot
  • Large mixing bowl
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Knife and cutting board

Method
 

  1. Prepare the chicken by cooking it if it's not already done.
  2. In a large mixing bowl, combine the shredded chicken, enchilada sauce, black beans, corn, cumin, and chili powder.
  3. Lightly warm the corn tortillas in the microwave or on a skillet.
  4. Take a tortilla and spoon some of the chicken mixture into the center. Roll it tightly and place it seam-side down in the crockpot.
  5. Continue assembling the enchiladas until you've filled the crockpot.
  6. Sprinkle the shredded cheese over the top of the filled tortillas.
  7. Cover the crockpot and cook on low for 6 hours or high for 3 hours.
  8. Once cooked, serve hot and garnish with fresh cilantro if desired.

Notes

For an extra layer of flavor, add some diced jalapeños to the filling for a spicy kick.