Slow Cooker Chicken Enchiladas
These Slow Cooker Chicken Enchiladas are easily one of my favorite slow cooker recipes. They're so flavorful and easy to make! Tender shredded chicken, red bell pepper, green chiles, and onions all cooked in a red enchiladas sauce - you really can't go wrong. Add in some corn tortillas with some olives and (more) cheese on top and you've got the best one-pot meal ever!
Ingredients
- 1 ½ lbchicken breasts
- 1 tspcumin
- 1 tspchili powder
- 1 tsporegano
- 1 tspred pepper flakes
- 1yellow onion (, sliced)
- 1red bell pepper (, chopped )
- 4 clovesgarlic (, diced)
- 15 ozcanned black beans (, drained)
- 15 ¼ ozcanned sweet corn (, drained)
- 210 oz cans red enchilada sauce
- 1lime (, juiced)
- 10corn tortillas
- 1 cupmexican cheese blend (, shredded)
- avocado (, optional)
- 1 cangreen chiles
- ¼ cupsliced olives (, optional)
- cilantro (, optional)
- red onions (, optional)
- sour cream (, optional)
Directions
- 1
Season chicken breasts with salt and pepper and place on the bottom of the slow cooker. Then add cumin, oregano, chili powder, and red pepper flakes on top of the chicken along with sliced onions, chopped red bell pepper, diced garlic, corn, and black beans. Pour one 10 oz can of enchilada sauce on top of everything. Cover with the lid and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until chicken is tender and cooked through.
- 2
Shred the chicken and squeeze in lime juice and stir together.
- 3
Scoop out about 1/3 cup of the chicken mixture into a tortilla. Roll it tightly and place into a casserole dish. Repeat until all of the mixture is used. (try to make one even layer) Pour remaining can of enchiladas sauce on top and sprinkle with cheese.
- 4
Broil in the oven until the cheese is melted, about 2-3 minutes (Watch closely so that it doesn't burn). Optional: Top with green chiles, avocado, olives, cilantro, red onion, and sour cream.