Crock Pot Chicken Enchiladas Recipe
User Reviews
5
Crock Pot Chicken Enchiladas Recipe
Description
This recipe assembles cooked shredded chicken mixed with salsa, black beans, thawed corn, mild green chiles, and enchilada sauce, then wraps the mixture into small flour tortillas. The filled tortillas are placed seam-side down in a slow cooker, layered if necessary, and topped with more enchilada sauce and shredded cheddar cheese. Cooking on low heat for several hours allows the flavors to combine, the tortillas to soften, and the cheese to melt throughout, resulting in a moist, hearty version of traditional enchiladas.
The texture is soft and saucy rather than crispy, as typically achieved with baking. The sauce keeps the tortillas tender while ensuring the filling remains flavorful and moist.
The dish can be served straight from the slow cooker, scooping portions much like a casserole. It suits casual family dinners or meal prepping as it holds well and requires minimal active preparation. Covering the top with paper towels during cooking prevents condensation from dripping onto and diluting the enchiladas.
The notes suggest serving the dish by scooping it out, highlighting its casserole-like consistency rather than individual rolled enchiladas. This method streamlines serving from the slow cooker.
Ingredients
- 2 cups chicken cooked shredded
- ½ cup salsa
- 12 small flour tortillas 6-inch
- 4 ounces green chiles 1 can, canned, mild
- 15 ounces black beans 1 can, drained and rinsed, canned
- 1 cup corn kernels thawed, frozen
- 10 ounces enchilada sauce 1 can, divided
- 2 cups cheddar cheese or your favorite blend, shredded, blend
Instructions
- Spray the inside of a 6qt slow cooker with cooking spray. Pour ¼ cup enchilada sauce to cover bottom.
- Combine shredded chicken, salsa, corn, beans, chiles and about ½ cup of the enchilada sauce.
- Divide the chicken mixture over the tortillas (approx. ¼ cup each). Roll each tortilla and place seam side down in your slow cooker (I was able to fit 6 per layer) topping each layer with the remaining enchilada sauce.
- Top everything with cheese. Rest two layers of paper towel over the top of the slow cooker (so they are not touching the enchiladas) and cover with the lid.
- Cook on low 3-4 hours.
Notes
- This dish can be served by scooping it out similarly to a casserole instead of handling individual enchiladas.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 897 kcal
% Daily Value*
| Calories | 897 | 45% |
| Carbohydrates | 109g | 36% |
| Protein | 42g | 84% |
| Fat | 31g | 48% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 93mg | 31% |
| Sodium | 2023mg | 84% |
| Potassium | 583mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 505IU | 10% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 509mg | 51% |
| Iron | 7.6mg | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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