Description
A heartwarming Chicken Enchilada recipe made easily in a crock pot, filled with tender chicken and zesty Mexican flavors, perfect for gathering around the table with loved ones.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 can (15 oz) black beans, drained and rinsed (or pinto beans)
- 1 can (15 oz) corn kernels, drained
- 1 can (10 oz) enchilada sauce (red or green)
- 1 can (10 oz) diced tomatoes with green chiles
- 1 medium onion, diced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 2 cups shredded Mexican cheese blend
- 6–8 small corn or flour tortillas (optional)
- Fresh cilantro, chopped (for garnish)
- Sour cream or Greek yogurt (for serving)
- Diced avocado (for serving)
- Lime wedges (for serving)
- Sliced jalapeños (for serving)
Instructions
- Place the chicken in the bottom of the crock pot, seasoning generously with salt and pepper. Top with the diced onions.
- Pour the drained black beans and corn over the chicken, then layer the diced tomatoes with green chiles.
- Drizzle the enchilada sauce over the ingredients and sprinkle the spices on top. Gently stir to coat the chicken.
- Cover the crock pot and cook on low for 4-6 hours or high for 2-3 hours.
- Once cooked, shred the chicken inside the pot and mix everything thoroughly.
- Top with shredded cheese, cover, and let it sit for 10 minutes to melt the cheese.
Notes
Adjust cooking times based on your crock pot model. For a vegan version, swap chicken for chickpeas and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Crock Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 34g
- Cholesterol: 80mg