Description
A simple and delicious chicken enchilada recipe made in a crockpot.
Ingredients
Scale
- 2 pounds chicken fillet
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn
- 1 cup shredded cheese
- 8 tortillas
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Place chicken fillet in the crockpot.
- Add enchilada sauce, black beans, corn, cumin, garlic powder, salt, and pepper.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Shred the chicken and mix it with the sauce.
- Warm tortillas and fill them with the chicken mixture.
- Top with cheese and additional sauce if desired.
- Serve immediately.
Notes
- Can substitute chicken with turkey or beef.
- Add bell peppers for extra flavor.
- Garnish with cilantro or sour cream if desired.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Dish
- Method: Crockpot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Chicken Enchiladas Crockpot, Easy Chicken Enchiladas, Slow Cooker Enchiladas