Description
A simple recipe for crockpot chicken enchiladas.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can enchilada sauce (10 oz)
- 8 corn tortillas
- 1 cup shredded cheese
- 1 can black beans (15 oz, drained and rinsed)
- 1 cup corn (frozen or canned)
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Place shredded chicken in the crockpot.
- Add enchilada sauce, black beans, corn, cumin, garlic powder, salt, and pepper. Mix well.
- Layer corn tortillas over the mixture.
- Sprinkle cheese on top of the tortillas.
- Cover and cook on low for 4-6 hours.
- Serve hot, garnished with your choice of toppings.
Notes
- Use rotisserie chicken for convenience.
- Adjust spice levels to your preference.
- Top with sour cream or avocado if desired.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 70mg
Keywords: crockpot chicken enchiladas, slow cooker enchiladas, chicken enchiladas recipe