Description
Hearty slow cooker chicken enchiladas offer a delightful Mexican-inspired feast with minimal prep and maximum flavor. Creamy, cheesy goodness wrapped in tortillas promises a satisfying meal you’ll crave again and again.
Ingredients
Scale
Main Protein Ingredients:
- 1 pound boneless, skinless chicken thighs or breasts
- 1 (15-ounce) can black beans, rinsed and drained
Spices and Seasonings:
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 2 garlic cloves, finely chopped
- 1/2 medium onion, chopped
Liquid and Dairy Ingredients:
- 2 cups enchilada sauce
- 1/4 cup sour cream
- 1 teaspoon avocado or olive oil
- 1 cup shredded Mexican cheese blend
- 4 corn tortillas, cut into strips
Additional Assembly Ingredients:
- Additional corn or flour tortillas
- Extra shredded cheese for topping
- Fresh cilantro, chopped
- Sour cream
- Sliced jalapenos (optional)
Instructions
- Prepare the chicken by placing it in the slow cooker with enchilada sauce, diced green chiles, and taco seasoning, ensuring the meat is thoroughly coated.
- Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours until the chicken becomes tender and easily shreds with a fork.
- Remove the chicken from the slow cooker and shred it using two forks, then return the shredded meat to the cooking liquid and mix well.
- Warm the tortillas slightly to make them more pliable and easier to roll.
- Spread a thin layer of the cooking sauce on the bottom of a baking dish to prevent sticking.
- Fill each tortilla with the shredded chicken mixture, rolling tightly and placing seam-side down in the prepared baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are completely covered.
- Sprinkle shredded cheese evenly across the top of the enchiladas.
- Bake in a preheated oven until the cheese melts and becomes bubbly and slightly golden.
- Garnish with fresh chopped cilantro, a dollop of sour cream, and optional sliced jalapeños for added heat and freshness.
Notes
- Experiment with different protein options like shredded beef or pulled pork for variety in the dish.
- Opt for corn tortillas to make the recipe gluten-free and add a more authentic Mexican flavor profile.
- Keep extra enchilada sauce on hand to prevent dry tortillas and enhance overall moisture and taste.
- For a lighter version, substitute Greek yogurt instead of sour cream and use low-fat cheese to reduce calories.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg