Chicken Enchiladas {Slow Cooker Recipe}

Chicken Enchiladas {Slow Cooker Recipe}

from tamingtwins.com
Main Course
285 min
634 kcal / serving

This easy 'dump' recipe for Slow Cooker Chicken Enchiladas does its thing in the trusty slow cooker, with no need for browning or fiddly rolling. It's ultra convenient and oh-so delicious.

Ingredients

  • 4chicken breasts (about 800g)
  • 680 gpassata (see notes)
  • 400 gblack beans (drained and rinsed. see notes)
  • 1onion (peeled and chopped)
  • 2 tspgarlic powder
  • 2 tspground cumin
  • 1 tsporegano
  • ½ tspmild chilli powder (see notes)
  • salt and freshly ground black pepper
  • 340 gtinned sweetcorn (drained. see notes)
  • 6tortilla soft wraps
  • 250 ggrated cheese (see notes)

Directions

  1. 1

    Put all of the slow cook ingredients into the slow cooker and mix well.

  2. 2

    Cook for 4 hours on HIGH or 6 hours on LOW.

  3. 3

    When the chicken is cooked through, stir well and shred the chicken with 2 forks. Add in the sweetcorn and the tortilla wraps, and cut into strips.

  4. 4

    Add the cheese on top.

  5. 5

    Option 1: Pop back into the slow cooker with the lid on for 40 minutes on HIGH or until the cheese is melted.

  6. 6

    Option 2: Pop under a hot grill or into an oven heated to 200C/400F for about 10 minutes or until the cheese is melted and golden.