Description
Comforting chicken enchiladas made effortlessly in a slow cooker with rich flavors and customizable options for any gathering.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can black beans, drained and rinsed
- 8 small tortillas
- 2 cups enchilada sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
- Optional toppings: sour cream, chopped cilantro, diced onions
Instructions
- In a slow cooker, combine the shredded chicken, black beans, and 1 cup of enchilada sauce. Stir well to ensure everything is nicely coated in flavor.
- Layer some tortillas on the bottom of the slow cooker to create a sturdy base for the enchiladas.
- Spoon a portion of the chicken mixture over the tortillas, followed by a generous sprinkle of cheese.
- Continue to alternate layers of tortillas, chicken mixture, and cheese until all ingredients are used, finishing with a last layer of tortillas, enchilada sauce, and a cheese topping.
- Cover the slow cooker and cook on low for 4 hours or on high for 2 hours.
- When ready, serve warm and adorn with a dollop of sour cream, fresh cilantro, or diced onions as desired.
Notes
For spicier enchiladas, mix in sliced jalapeños or use a spicier enchilada sauce. Ensure tortillas are fresh and pliable to avoid breakage during layering.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 60mg