Crock Pot Chicken Enchiladas: With all of your favorite chicken enchilada ingredients simmered in a crock pot and topped with cheddar cheese, this easy slow cooker enchilada recipe will be a family favorite in no time!
4largeboneless, skinless chicken breasts1 ½ - 2 lbs
28ozred enchilada sauce
115 ozcan black beansdrained and rinsed
14 oz.can mild green chiles
½oniondiced
1teaspoongarlic powder
115 oz.can corndrained
10corn tortillascut into strips
1limejuiced
2cupsshredded cheddar cheese
Instructions
First, spray a 6 quart slow cooker insert with non-stick cooking spary.
Place 4 large chicken breasts (1 1/2 - 2 lbs) in the slow cooker.
Then, in a large bowl, combine 28 oz. of enchilada sauce, one 15 oz. can of black beans, one 4 oz. can of mild green chiles, 1/2 of an onion (diced) and 1 teaspoon of garlic powder.
Now, pour the enchilada sauce mixture over the raw chicken in the slow cooker. Place the lid on the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Use a meat thermometer to check that the chicken has reached an internal temperature of 165 degrees F.
Once the chicken is fully cooked, remove it from the crock pot. Shred the chicken and return it to the sauce in the crockpot.
Add the 15 oz. can of corn, the 10 corn tortillas that have been cut into strips and the juice of one lime to the chicken mixture in the crock pot. Stir to mix well.
Now, sprinkle 2 cups of shredded cheddar cheese over the top of the chicken mixture in the crock pot. Replace the lid of the crockpot and cook for an additional 30 minutes on high or until the cheese is melted.
Serve with optional toppings: sour cream, chopped chives, chopped cilantro, salsa, diced onions, avocado slices and guacamole.
Notes
We don't recommend using flour tortillas in this recipe as they tend to get very soggy. So, we find that yellow or white corn tortillas work best.
Refrigerate leftover crock pot enchiladas in an airtight container for up to 3 days.