Description
These Slow Cooker Chicken Enchiladas are packed with bold flavors, featuring tender shredded chicken and a rich, savory sauce—all with minimal effort! Simply toss the ingredients into the slow cooker, let it work its magic, then assemble and bake to perfection. With only 15 minutes of prep, this dish is perfect for busy weeknights or meal prepping in advance.
Ingredients
Units
Scale
For the Chicken Filling:
- 1 pound boneless, skinless chicken thighs or breasts
- 1 teaspoon avocado or olive oil
- 1/2 medium onion, chopped
- 2 garlic cloves, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 2 cups enchilada sauce
- 1/4 cup sour cream
- 1 (15-ounce) can black beans, rinsed and drained
- 4 corn tortillas, cut into strips
- 1 cup shredded Mexican cheese blend
For Assembly:
- Additional corn or flour tortillas
- Extra shredded cheese for topping
- Fresh cilantro, chopped
- Sour cream
- Sliced jalapeños (optional)
Instructions
- Slow Cook the Chicken:
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- Heat oil in a skillet over medium heat. Add onion, garlic, cumin, and salt; cook until softened, about 5 minutes.
- Transfer to the slow cooker. Add enchilada sauce, sour cream, and ¼ cup water; stir to combine. Fold in black beans.
- Nestle chicken into the mixture. Cover and cook on high for 3-4 hours or low for 6-7 hours, until chicken is tender.
- Shred chicken in the slow cooker using two forks.
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Assemble the Enchiladas:
- Preheat oven to 375°F (190°C).
- Spread a small amount of the sauce from the slow cooker at the bottom of a baking dish.
- Fill each tortilla with the shredded chicken mixture and a sprinkle of cheese; roll tightly and place seam-side down in the dish.
- Pour remaining sauce over the top and sprinkle with additional cheese.
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Bake:
- Cover with foil and bake for 15 minutes. Remove foil and bake an additional 10 minutes, or until cheese is melted and bubbly.
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Serve:
- Garnish with chopped cilantro, sour cream, and sliced jalapeños if desired.
Notes
- For a vegetarian version, substitute chicken with additional black beans or vegetables like bell peppers and zucchini.
- To add heat, incorporate diced jalapeños or extra chili powder into the filling.
Nutrition
- Serving Size: 1 cup
- Calories: 315
- Sugar: 3.5g
- Sodium: 862mg
- Fat: 12g
- Saturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 25.5g
- Cholesterol: 92.5mg