Crock Pot Chicken Enchiladas

5 from 1 vote

Make Crock Pot Chicken Enchiladas for an easy one pot meal. Flavorful, Tender chicken and melty cheese makes this the perfect weeknight meal.

Prep Time15

Cook Time5

Total Time5 15

Course: Main Course

Cuisine: Mexican

Servings:

Author: Carrie Barnard

Cost: $16.42, $2.74 per Servings

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
½ teaspoon salt
¼ 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 2 pounds boneless skinless chicken breasts in the bottom of a crock pot. Add 1 (28-ounce) can red enchilada sauce, 1 (4-ounce) can diced green chiles, 1 (15-ounce) can black beans (drained and rinsed), 1 medium onion diced, 2 cloves garlic minced, 1 teaspoon ground cumin, 1 teaspoon chili powder, ½ teaspoon salt, and ¼ teaspoon black pepper.
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 half of the shredded Mexican cheese (1 cup) and 6 flour tortillas cut into 1-inch strips. Mix everything together until well combined.
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