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Crock Pot Chicken Enchiladas Recipe

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4 from 68 reviews

This Crock Pot Chicken Enchiladas recipe is an easy and delicious slow-cooked meal featuring tender shredded chicken, black beans, corn, and mild green chiles rolled in flour tortillas with enchilada sauce and melted cheddar cheese. Perfect for a hands-off dinner, these enchiladas come together effortlessly in the slow cooker, offering rich flavors and a comforting texture that’s sure to please the whole family.

Ingredients

Filling

  • 2 cups cooked shredded chicken
  • ½ cup salsa
  • 4 ounces canned mild green chiles (1 can)
  • 15 ounces canned black beans (1 can, drained and rinsed)
  • 1 cup frozen corn kernels (thawed)
  • 10 ounces enchilada sauce (1 can, divided)

Tortillas and Cheese

  • 12 small flour tortillas (6-inch)
  • 2 cups shredded cheddar cheese blend (or your favorite blend)

Other

  • Cooking spray (for greasing slow cooker)

Instructions

  1. Prepare slow cooker: Spray the inside of a 6-quart slow cooker with cooking spray and pour ¼ cup of enchilada sauce to cover the bottom. This prevents sticking and adds flavor.
  2. Mix filling: In a large bowl, combine shredded chicken, salsa, corn, black beans, mild green chiles, and about ½ cup of the enchilada sauce. Stir until well combined.
  3. Assemble enchiladas: Divide the chicken mixture evenly over the tortillas, using approximately ¼ cup per tortilla. Roll each tortilla tightly and place seam side down in the slow cooker. Arrange them in layers, fitting about 6 enchiladas per layer. After each layer, spoon some of the remaining enchilada sauce over the rolls.
  4. Add cheese and cover: Once all enchiladas are arranged, top everything with the shredded cheese blend. Lay two layers of paper towel over the top of the slow cooker (making sure the paper towel does not touch the food) to absorb excess moisture, then cover with the lid.
  5. Cook: Cook on low heat for 3 to 4 hours, until heated through and the cheese is melted and bubbly. Serve warm.

Notes

  • Using paper towels on top prevents excess condensation from dripping onto the enchiladas, keeping them from becoming soggy.
  • You can substitute corn tortillas if preferred, but flour tortillas hold up well in the slow cooker.
  • Feel free to add extra spices such as cumin or chili powder to the filling for more flavor.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.
  • If you prefer a spicier dish, use hot enchilada sauce or add diced jalapeños.

Find it online: https://justsosavory.com/crock-pot-chicken-enchiladas-recipe/