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Slow Cooker Chicken Enchiladas

A lazy, deconstructed chicken enchilada casserole made in the slow cooker with shredded chicken, black beans, corn tortillas, and plenty of cheese.
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 Servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Enchilada Base
  • 1.5 lbs chicken breast boneless skinless
  • 28 oz red enchilada sauce canned or homemade
  • 1 can black beans 15oz, rinsed and drained
  • 1 cup onion diced
  • 2 cloves garlic minced
  • 1 tsp cumin
  • 1 tsp chili powder
Mix-ins & Toppings
  • 10 count corn tortillas cut into 1-inch strips
  • 1.5 cups cheddar jack cheese freshly grated
  • 1 bunch fresh cilantro chopped, for garnish
  • 1 count avocado sliced
  • 0.5 cup sour cream optional
  • 1 count jalapeno sliced

Equipment

  • Slow Cooker (6 qt)
  • Cutting board
  • Cheese Grater

Method
 

  1. Lightly grease the slow cooker insert. Place chicken breasts at the bottom.
  2. Add diced onion, minced garlic, black beans, cumin, and chili powder over the chicken.
  3. Pour the red enchilada sauce over everything. Ensure chicken is covered.
  4. Cover and cook on HIGH for 3-4 hours or LOW for 6-7 hours, until chicken is tender.
  5. Shred the chicken directly in the pot using two forks. Stir to combine with the sauce.
  6. Stir in the corn tortilla strips until they are submerged in the sauce.
  7. Top with grated cheese. Cover and cook on LOW for an additional 20-30 minutes until cheese melts and tortillas soften.
  8. Serve hot over white rice, garnished with sour cream, avocado, jalapenos, and cilantro.

Notes

Serve over white rice or cauliflower rice. Leftovers freeze well.