Slow Cooker Chicken Enchiladas
Tender shredded chicken cooked with bell peppers, onions, black beans, and sweet corn in a rich enchilada sauce, rolled in corn tortillas, and topped with melted cheese. A wholesome, protein-packed, and fiber-rich dish perfect for easy weeknight dinners or meal prep.
Equipment
- 1 × 7-Quart Slow Cooker
- 1 × Casserole Dish
- 1 × Knife and Cutting Board
- 1 × Spoon or Spatula
Ingredients
For the Enchiladas:
- 1½ lb Chicken Breasts
- 1 tsp Cumin
- 1 tsp Chili Powder
- 1 tsp Oregano
- 1 tsp Red Pepper Flakes
- 1 Yellow Onion sliced
- 1 Red Bell Pepper chopped
- 4 cloves Garlic minced
- 15 oz Black Beans drained
- 15.25 oz Sweet Corn drained
- 2 × 10 oz cans Red Enchilada Sauce
- 1 Lime juiced
- 10 Corn Tortillas
- 1 cup Mexican Cheese Blend shredded
Optional Toppings:
- 1 Avocado sliced
- 1 can Green Chiles
- ¼ cup Sliced Olives
- Fresh Cilantro
- 2 tbsp Red Onion diced
- Sour Cream
Instructions
- Prepare the Chicken Base: Start by rinsing the chicken breasts under cold water and patting them dry with paper towels. Season both sides generously with salt and pepper. Place the seasoned chicken at the bottom of your 7-quart slow cooker, arranging them in a single layer to ensure even cooking. This layer serves as the foundation for the enchiladas, absorbing the flavors of spices and vegetables as they cook.
- Layer the Aromatics and Vegetables: Add the sliced yellow onions evenly over the chicken, followed by the chopped red bell pepper. Sprinkle the minced garlic over the vegetables. These aromatics will slowly soften during cooking and release natural sweetness, which blends beautifully with the chicken and enchilada sauce.
- Add Spices and Seasonings: Evenly sprinkle the cumin, chili powder, oregano, and red pepper flakes over the chicken and vegetables. These spices create a warm, earthy, and slightly smoky flavor profile that will infuse every bite of your enchiladas. Adjust the spice level according to your preference.
- Incorporate Beans and Corn: Add the drained black beans and sweet corn to the slow cooker. Spread them evenly over the chicken and vegetables. These ingredients add texture, sweetness, and fiber, making the enchiladas more satisfying and nutritious.
- Pour the First Enchilada Sauce Layer: Open one 10-ounce can of red enchilada sauce and pour it gently over the mixture in the slow cooker. This sauce will coat all the ingredients, infusing the chicken and vegetables with rich, tangy, and slightly spicy flavors as they cook. Avoid stirring at this point to allow the layers to develop flavor naturally.
- Slow Cook the Chicken: Cover the slow cooker with its lid and cook on low heat for 6–8 hours or on high heat for 3–4 hours. This slow cooking process ensures that the chicken becomes tender and easy to shred while allowing the spices, vegetables, and sauce to meld together beautifully.
- Shred the Chicken: Once the chicken is fully cooked, remove it from the slow cooker and place it on a cutting board or plate. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir it gently into the sauce and vegetables. Squeeze in the juice of one lime to enhance freshness and balance the flavors.
- Prepare the Tortillas for Rolling: Lay out a corn tortilla on a clean surface or cutting board. Scoop approximately 1/3 cup of the chicken mixture into the center of the tortilla. Roll it tightly, tucking in the sides as you go. Repeat this process until all of the mixture is used, creating a single even layer in your casserole dish.
- Assemble the Casserole: Place the rolled tortillas seam-side down in the casserole dish to prevent unrolling. Pour the remaining 10-ounce can of enchilada sauce evenly over the rolls. Sprinkle the shredded Mexican cheese blend over the top, ensuring full coverage for a rich, melty layer once baked.
- Melt the Cheese: Preheat your oven’s broiler on high. Place the casserole dish under the broiler for 2–3 minutes, watching closely to prevent burning. The goal is to melt the cheese evenly and create a golden, bubbly top layer.
- Add Optional Toppings: After broiling, remove the casserole from the oven and allow it to rest for a few minutes. Add optional toppings like sliced avocado, diced red onion, green chiles, fresh cilantro, olives, or a dollop of sour cream. These toppings add extra flavor, texture, and visual appeal to your enchiladas.
- Serve and Enjoy: Use a spatula to carefully transfer individual enchiladas to plates. Each serving should include a rolled tortilla with plenty of filling, sauce, and melted cheese. Pair with a fresh salad or Mexican rice for a complete meal. Enjoy the hearty flavors and wholesome ingredients in every bite.
Notes
- For best results, use fresh chicken breasts rather than pre-cooked or frozen, as this ensures the slow cooker infuses the meat with maximum flavor.
- When chopping vegetables, aim for uniform sizes so that they cook evenly and blend well into the filling.
- Corn tortillas can be lightly warmed in the microwave or on a dry skillet before rolling to make them more pliable and prevent cracking.
- Adjust the level of spice by controlling the amount of red pepper flakes or adding diced green chiles for extra heat.
- If your slow cooker runs hot, check the chicken an hour earlier than suggested to prevent overcooking, which can dry it out.
