Crock Pot Chicken Enchiladas
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
5 hrs
-
Total Time
5 hrs 15 mins
-
Servings
6
-
Calories
531 kcal
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Course
Main Course
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Cuisine
Mexican
Crock Pot Chicken Enchiladas
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Make Crock Pot Chicken Enchiladas for an easy one pot meal. Flavorful, Tender chicken and melty cheese makes this the perfect weeknight meal.
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Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 15 ounce can black beans, drained and rinsed
- 1 28 ounce can red enchilada sauce
- 1 4 ounce can diced green chiles
- 1 medium onion diced
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded Mexican cheese blend divided
- 6 flour tortillas cut into 1-inch strips
- Optional toppings: sour cream and chopped cilantro
Instructions
- Place chicken breasts in the bottom of the slow cooker.
- In a bowl, mix together black beans, enchilada sauce, green chiles, onion, garlic, cumin, chili powder, salt, and pepper. Pour this mixture over the chicken.
- Cover and cook on Low for 5-6 hours or on High for 2-3 hours, until the chicken is tender and easily shreds.
- Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine with the sauce.
- Stir in 1 cup of the shredded cheese.
- Scatter the tortilla strips over the top of the mixture.
- Sprinkle the remaining 1 cup of cheese over the tortilla strips.
- Cover and cook on High for an additional 15-20 minutes, until the cheese is melted and the tortilla strips have softened slightly.
- Serve hot, with optional toppings if desired and enjoy!
Notes
- You can also cook on high for 2-3 hours if desired.
- This dish tends to be a bit saucy, mainly because of the enchilada sauce. If you prefer a thicker texture, you might want to start with less sauce and adjust as it cooks to get the consistency you like.
- Adding the tortilla strips at the end prevents them from becoming too soggy. If you like a bit more texture, you can lightly toast the strips in a dry skillet before adding them to the crock pot.
- The chicken should be tender enough to shred easily after cooking. If you find it difficult to shred, give it a little more time in the slow cooker to ensure it's fully cooked and tender. A longer cooking time on low will yield more tender, easy-to-shred chicken.
- Refrigerate any leftovers in an airtight container for up to 5 days.
Nutrition Information
Show Details
Calories
531kcal
(27%)
Carbohydrates
47g
(16%)
Protein
53g
(106%)
Fat
14g
(22%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.02g
Cholesterol
120mg
(40%)
Sodium
2109mg
(88%)
Potassium
949mg
(27%)
Fiber
10g
(40%)
Sugar
11g
(22%)
Vitamin A
1279IU
(26%)
Vitamin C
13mg
(14%)
Calcium
517mg
(52%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 531 kcal
% Daily Value*
| Calories | 531kcal | 27% |
| Carbohydrates | 47g | 16% |
| Protein | 53g | 106% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 120mg | 40% |
| Sodium | 2109mg | 88% |
| Potassium | 949mg | 20% |
| Fiber | 10g | 40% |
| Sugar | 11g | 22% |
| Vitamin A | 1279IU | 26% |
| Vitamin C | 13mg | 14% |
| Calcium | 517mg | 52% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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