Crock Pot Chicken Enchilada
Transform your dinner routine with this irresistible Crock Pot Chicken Enchilada recipe, a fusion of bold, comforting flavors and effortless cooking! Tender shredded chicken, slow-cooked to perfection in a savory blend of enchilada sauce, tomatoes with green chiles, black beans, corn, and aromatic spices, becomes the heart of this dish. Wrapped in soft flour tortillas, smothered in a rich, saucy mixture, and topped with bubbly, melted Mexican blend cheese, these enchiladas are perfect for busy weeknights or casual gatherings. With just 15 minutes of prep and the magic of a crock pot, this recipe delivers a crowd-pleasing meal that’s bursting with authentic Mexican-inspired flavors. Don’t forget the fresh cilantro garnish and a dollop of sour cream for an extra touch of indulgence! Perfect for meal prep, family dinners, or a cozy comfort-food craving, this dish is as convenient as it is delicious.
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Recipe Information
Ingredients
- 2 pounds Boneless, skinless chicken breasts
- 2 cups Enchilada sauce (mild, medium, or hot)
- 1 can (10 ounces) Diced tomatoes with green chiles
- 1 can (15 ounces) Black beans, drained and rinsed
- 1 cup Frozen corn
- 1 medium Onion, diced
- 3 cloves Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 small Flour tortillas
- 2 cups Shredded Mexican blend cheese
- 0.25 cup Fresh cilantro, chopped (optional)
- 0.5 cup Sour cream (for serving, optional)
Instructions
Place the chicken breasts in the bottom of your crock pot.
Pour the enchilada sauce over the chicken.
Add the diced tomatoes with green chiles, black beans, frozen corn, diced onion, and minced garlic to the crock pot.
Sprinkle the cumin, chili powder, paprika, salt, and black pepper evenly over the mixture.
Cover the crock pot with its lid and cook on high for 4 hours, or on low for 6-8 hours, until the chicken is fully cooked and tender.
Remove the cooked chicken from the crock pot and shred it using two forks.
Return the shredded chicken to the crock pot and stir to combine it evenly with the sauce and other ingredients.
Preheat your oven to 375°F (190°C).
Spoon a generous amount of the chicken mixture into each flour tortilla, roll them tightly, and place them seam-side down in a greased 9x13-inch baking dish.
Pour any remaining sauce from the crock pot over the rolled tortillas in the baking dish.
Sprinkle the shredded Mexican blend cheese evenly over the top.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool slightly before serving.
Garnish with chopped fresh cilantro and serve with sour cream, if desired. Enjoy!
Nutrition Facts
Calories |
707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 1562 mg | 68% | |
| Total Carbohydrate | 55.7 g | 20% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 7.7 g | ||
| Protein | 67.1 g | 134% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 441 mg | 34% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1006 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
