Description
A comforting slow cooker recipe featuring layers of shredded chicken, black beans, and cheese wrapped in tortillas and topped with zesty enchilada sauce.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can black beans, rinsed and drained
- 8 corn or flour tortillas
- 2 cups enchilada sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
- Optional toppings: sour cream, avocado, chopped cilantro
Instructions
- Layer 2-3 tortillas at the bottom of the slow cooker, overlapping slightly.
- Spread half of the shredded chicken over the tortillas, followed by black beans, enchilada sauce, and cheese.
- Repeat the layering with the remaining ingredients, ensuring cheese is at the top.
- Cover and cook on low for 4-6 hours.
- Serve warm with your favorite toppings.
Notes
Prep in advance by assembling the layers the night before. You can customize the dish with different toppings or ingredients.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 360
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg