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5 from 28 votes

Slow Cooker Chicken Enchiladas

By Britney
Prep: 15 minutes
Cook: 4 hours
Total: 4 hours 15 minutes
Servings: 4
chicken enchiladas in a casserole dish garnished with sour cream, avocado, and olives.
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These Slow Cooker Chicken Enchiladas are easily one of my favorite slow cooker recipes. They're so flavorful and easy to make! Tender shredded chicken, red bell pepper, green chiles, and onions all cooked in a red enchiladas sauce - you really can't go wrong. Add in some corn tortillas with some olives and (more) cheese on top and you've got the best one-pot meal ever!

Equipment

  • Crockpot™ 7-Quart Cook & Carry™ Slow Cooke
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Ingredients 

  • 1 1/2 lb Chicken Breasts
  • 1 tsp Cumin
  • 1 tsp Chili Powder
  • 1 tsp Oregano
  • 1 tsp Red Pepper Flakes
  • 1 Yellow Onion, , sliced
  • 1 Red Bell Pepper, , chopped
  • 4 cloves Garlic, , diced
  • 15 oz Canned Black Beans, , drained
  • 15.25 oz Canned Sweet Corn, , drained
  • 2 10 oz cans Red Enchilada Sauce
  • 1 Lime, , juiced
  • 10 Corn Tortillas
  • 1 cup Mexican Cheese Blend, , shredded

Optional Toppings

  • Avocado, , optional
  • 1 can Green Chiles
  • 1/4 cup Sliced Olives, , optional
  • Cilantro, , optional
  • Red Onions, , optional
  • Sour Cream, , optional

Instructions 

  • Season chicken breasts with salt and pepper and place on the bottom of the slow cooker. Then add cumin, oregano, chili powder, and red pepper flakes on top of the chicken along with sliced onions, chopped red bell pepper, diced garlic, corn, and black beans. Pour one 10 oz can of enchilada sauce on top of everything. Cover with the lid 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 the chicken and squeeze in lime juice and stir together.
  • Scoop out about 1/3 cup of the chicken mixture into a tortilla. Roll it tightly and place into a casserole dish. Repeat until all of the mixture is used. (try to make one even layer) Pour remaining can of enchiladas sauce on top and sprinkle with cheese.
  • Broil in the oven until the cheese is melted, about 2-3 minutes (Watch closely so that it doesn't burn). Optional: Top with green chiles, avocado, olives, cilantro, red onion, and sour cream.

Nutrition

Calories: 550kcal, Carbohydrates: 62g, Protein: 44g, Fat: 16g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 0.02g, Cholesterol: 99mg, Sodium: 2114mg, Potassium: 1087mg, Fiber: 14g, Sugar: 15g, Vitamin A: 1806IU, Vitamin C: 19mg, Calcium: 270mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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