Description
A hands-off recipe for flavorful chicken enchiladas made in a slow cooker, perfect for busy weeknights.
Ingredients
- 2 cups cooked, shredded chicken
- 1 can black beans, rinsed and drained
- 1 can corn, drained
- 1 cup enchilada sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
- 8 corn tortillas
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Sour cream for serving
- Chopped cilantro for serving
Instructions
- Mix the shredded chicken, black beans, corn, half a cup of enchilada sauce, cumin, chili powder, and season with salt and pepper in a large bowl.
- Spread a little enchilada sauce on the bottom of the slow cooker to prevent sticking.
- Lay a tortilla on a flat surface, scoop some of the chicken mixture onto it, sprinkle with cheese, and roll it up tightly.
- Place the rolled tortilla seam side down in the slow cooker and repeat with all tortillas.
- Pour the remaining enchilada sauce over the tortillas and sprinkle with the remaining cheese.
- Cover and cook on low for 4-5 hours, or until heated through and cheese is melted.
- Garnish with sour cream and chopped cilantro, and enjoy!
Notes
Consider serving with guacamole and tortilla chips or a zesty Mexican slaw.
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican