Crockpot Chicken Enchiladas
I know we all love an easy weeknight meal! This dish is perfect for when you’re craving something tasty but don’t want to spend hours in the kitchen. The best part? You can turn it into tacos or scoop it up with crispy tortilla chips—whatever you’re in the mood for!
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The chicken gets slow-cooked to perfection, and the blend of spices gives it just the right amount of flavor. Once it's ready, the possibilities are endless! You can top your tacos with jalapeños, sour cream, cilantro, or whatever you love. It’s a totally customizable meal that’s perfect for feeding the family or having a casual get-together with friends. I hope you enjoy making it as much as I do!
Prep Time: 10 mins | Cook Time: 6-8 hrs
Ingredients ​
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2 lbs boneless, skinless chicken breasts
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1 onion
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1 can (15oz) black beans, drained and rinsed
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1 can (15oz) corn kernels, drained
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1 can (10oz) red enchilada sauce
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1 cup shredded cheddar cheese
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1 cup monterey jack cheese
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1 tbsp chili powder
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1 tsp ground cumin
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Salt and pepper to taste
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Tortilla (for serving)
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Sliced jalapenos (for garnish)
Steps​
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In the crockpot, place the chicken breasts, diced onion, black beans, and corn.
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In a mixing bowl, combine red enchilada sauce, shredded cheddar cheese, shredded Monterey jack cheese, chili powder, ground cumin, salt and pepper. Pour the mixture over the chicken and vegetables.
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Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
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Once cooked, shred the chicken using two forks and stir to combine with the sauce and vegetables.
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Serve the chicken enchilada mix in a tortilla or over a bed of tortilla chips. Garnish with sliced jalapeños.
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Enjoy!​
