Slow Cooker Chicken Enchiladas
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
- 15.3 ozcanned sweet corn
, drained
- 210 oz cans red enchilada sauce
- 1lime
, juiced
- 10corn tortillas
- 1 cmexican cheese blend
, shredded
- avocado
, optional
- 1 cangreen chiles
- ¼ csliced 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.
Slow Cooker Chicken Enchiladas
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About this Recipe
Imagine coming home to the comforting aroma of tender, flavorful chicken enchiladas, cooked to perfection without fuss. These Slow Cooker Chicken Enchiladas are easily one of the best slow cooker recipes, delivering rich, savory flavors with minimal effort.
What makes this dish truly special is how the slow cooker gently simmers chicken breasts with red bell pepper, green chiles, and onions in a robust red enchilada sauce. This process allows all the flavors from aromatic cumin, chili powder, oregano, and a touch of red pepper flakes to meld beautifully, creating incredibly tender, seasoned chicken that's perfect for filling corn tortillas.
You can expect a deeply flavorful and satisfying meal. The chicken becomes wonderfully tender and easily shredded, soaking up the savory red enchilada sauce. Each bite offers a harmonious blend of mild spice, savory chicken, and the slight sweetness of corn and black beans, all wrapped in soft corn tortillas. Topped generously with melted Mexican cheese blend, it’s a hearty and comforting dish that tastes like a labor of love but is surprisingly easy to achieve.
While fantastic as is, you can easily make these enchiladas your own with optional additions. Consider topping with creamy avocado slices, a sprinkle of fresh cilantro, or crisp red onions for added texture and brightness. Sliced olives and a dollop of cooling sour cream also make wonderful additions to personalize each serving.
This one-pot meal is perfect for a cozy weeknight dinner or a casual gathering, offering a complete and satisfying experience on its own.