Crock Pot Mexican Chicken Enchilada Filling
Transform your weeknight dinners with this easy and flavorful Crock Pot Mexican Chicken Enchilada Filling! This slow-cooker recipe combines tender, shredded chicken with a vibrant mix of enchilada sauce, Rotel tomatoes, black beans, corn, and aromatic spices like cumin and chili powder for an irresistibly savory dish. With just 10 minutes of prep, the crock pot does all the work, infusing every bite with bold, authentic Mexican-inspired flavors. Perfect as a filling for enchiladas, tacos, and burritos, or as a hearty topping for rice bowls, this versatile dish is a meal-prep dream and a surefire crowd-pleaser. Garnish with fresh cilantro for a burst of freshness, and enjoy a no-fuss dinner that's as satisfying as it is delicious!
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Recipe Information
Ingredients
- 2 pounds Boneless, skinless chicken breasts
- 2 cups Enchilada sauce
- 1 can (10 ounces) Diced tomatoes with green chilies (Rotel)
- 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 Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (optional for garnish)
Instructions
Place the chicken breasts in the bottom of the crock pot.
Pour the enchilada sauce and diced tomatoes with green chilies over the chicken.
Add the black beans, frozen corn, diced onion, and minced garlic to the crock pot.
Sprinkle the ground cumin, chili powder, salt, and black pepper over the ingredients.
Stir gently to combine, making sure the chicken is covered with the sauce and other ingredients.
Cover the crock pot with the lid and set it to cook on low for 5-6 hours or high for 3-4 hours.
After the cooking time is complete, remove the chicken breasts and shred them using two forks.
Return the shredded chicken to the crock pot and stir to evenly incorporate it with the sauce.
Taste and adjust seasonings if necessary.
Serve as a filling for enchiladas, tacos, burritos, or as a topping for rice bowls. Garnish with chopped cilantro, if desired.
Nutrition Facts
Calories |
2194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 5969 mg | 260% | |
| Total Carbohydrate | 128.5 g | 47% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 16.1 g | ||
| Protein | 314.6 g | 629% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 333 mg | 26% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 4248 mg | 90% | |
*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.
