Slow Cooker Chicken Enchiladas

These Slow Cooker Chicken Enchiladas are easily one of my favorite slow cooker recipes. They're so flavorful and easy to make!

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Tender shredded chicken, red bell pepper, green chiles, and onions all cooked in a red enchiladas sauce - you really can't go wrong. See Recipe

INGREDIENTS

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HOW TO MAKE CHICKEN ENCHILADAS

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[{"selector":"#anim-93ac193e-1c6a-4fd2-8f4e-dfdc6a970b3b","keyframes":{"opacity":[0,1]},"delay":0,"duration":1200,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-2f648ae6-d119-48a3-ad35-a2e1890ecccc","keyframes":{"transform":["translate3d(-91.31737%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1200,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] – Season chicken breasts with salt and pepper and place on the bottom of the slow cooker. Pour 1 10 oz can of enchilada sauce on top of the chicken and add onions, garlic, and black beans. See Recipe

– Add salt and black pepper and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until chicken is tender and cooked through.

– Shred chicken and scoop out about ⅓ cup of the chicken mixture into your tortilla. Roll it tightly and place into a casserole dish.

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Swipe up to get the full recipe!

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