– **Title**: Slow Cooker Chicken Enchiladas
– **Ingredients**:
– 2 lbs boneless, skinless chicken breasts
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (15 oz) corn, drained
– 1 can (10 oz) red enchilada sauce
– 1 cup salsa
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 8-10 flour or corn tortillas
– 2 cups shredded cheese (cheddar or Mexican blend)
– Fresh cilantro, for garnish
– Sour cream, for serving (optional)
– **Instructions**:
1. Place the chicken breasts at the bottom of the slow cooker.
2. In a bowl, mix together the black beans, corn, enchilada sauce, salsa, cumin, chili powder, garlic powder, and onion powder. Pour this mixture over the chicken in the slow cooker, ensuring the chicken is well coated.
3. Cover the slow cooker and cook on low for 6-8 hours or on high for 4-5 hours, until the chicken is cooked through and tender.
4. Once the chicken is cooked, shred it using two forks and stir to combine it with the sauce.
5. Warm the tortillas in a microwave or on a skillet until soft. Spoon the shredded chicken mixture into the center of each tortilla, top with a sprinkle of cheese, and roll them up.
6. Place the filled tortillas seam-side down in the slow cooker. Top the enchiladas with any remaining sauce and sprinkle the remaining cheese on top.
7. Cover and cook for an additional 30 minutes on high, until the cheese is melted and bubbly.
8. Serve hot, garnished with fresh cilantro and a dollop of sour cream, if desired. Enjoy your delicious slow cooker chicken enchiladas!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are perfect as they cook tender in the slow cooker. If you’re short on time, rotisserie chicken works great too. Just shred it and mix in during the last step.
Enchilada Sauce: You can use store-bought sauce for convenience. If you prefer homemade, blend tomatoes, chili powder, onions, and spices! This lets you control the heat level to your liking.
Black Beans: These add protein and fiber. If you need a different option, try pinto beans or even kidney beans. Just rinse them well to keep flavors light!
Cheese: Cheddar and Mexican blend cheeses melt beautifully. If you’re looking for a lower-fat option, you could use part-skim mozzarella. Just keep in mind it’s a milder flavor.
Vegetables: Use whatever you have on hand! Zucchini, corn, or even spinach can be tossed in for extra nutrition. Just chop them small to mix well.
How Do I Make Sure My Chicken Turns Out Tender?
The slow cooker is a gift for cooking chicken! Here are key tips to make it tender and flavorful:
- Place the chicken at the bottom of the slow cooker; it absorbs all the flavors from the layers above.
- Don’t rush! Cooking on low for 4-6 hours ensures it gets tender without drying out.
- Use two forks to shred the chicken while it’s still warm; this keeps it juicy as you mix back into the sauce.
How to Make Slow Cooker Chicken Enchiladas
Ingredients You’ll Need:
For the Filling:
- 2 lbs boneless, skinless chicken breasts
- 1 cup enchilada sauce (store-bought or homemade)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 red bell pepper, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
For the Assembly:
- 8-10 corn tortillas
- 2 cups shredded cheese (cheddar or Mexican blend)
- Fresh cilantro, for garnish
- Sliced avocado and jalapeños, for garnish
- Sour cream, for serving
How Much Time Will You Need?
This delicious slow cooker chicken enchiladas recipe requires about 15 minutes of prep time, plus 4-6 hours of cook time in the slow cooker. Just set it and forget it while you go about your day, and enjoy a lovely feast later!
Step-by-Step Instructions:
1. Prepare the Chicken:
Begin by placing the boneless, skinless chicken breasts at the bottom of your slow cooker. Pour half of the enchilada sauce over the chicken, making sure it’s well coated. This will keep the chicken juicy and flavorful!
2. Mix the Bean and Vegetable Filling:
In a separate bowl, combine the black beans, corn, diced red bell pepper, diced onion, minced garlic, cumin, chili powder, salt, and pepper. Stir everything together until it’s well blended. This colorful mixture will add texture and taste to your enchiladas.
3. Layer the Ingredients:
Spoon the bean and vegetable mixture over the chicken in the slow cooker. Next, take the corn tortillas and layer them over the mixture. You can overlap them a bit if needed to cover everything nicely.
4. Add Sauce and Cheese:
Pour the remaining enchilada sauce over the tortillas, then sprinkle the shredded cheese on top. This will create a gooey, cheesy layer that everyone will love!
5. Cook It Up:
Cover the slow cooker and cook on low for 4-6 hours. You’ll know it’s ready when the chicken is cooked through and tender. Enjoy the wonderful aroma wafting through your home while it cooks!
6. Shred the Chicken:
Once the chicken is cooked, use two forks to shred it right in the slow cooker, mixing it back into the enchiladas. This way, the chicken gets infused with all the delicious flavors.
7. Serve and Enjoy:
Serve the enchiladas hot, garnished with fresh cilantro, sliced avocado, jalapeños, and a dollop of sour cream for added creaminess. Enjoy your homemade meal with family and friends!
Can I Use Frozen Chicken in This Recipe?
Absolutely! If using frozen chicken, ensure it’s fully thawed before cooking. You can thaw it overnight in the fridge or quickly by submerging the sealed bag in cold water. Just remember that the cooking time may be slightly longer, so check that the chicken reaches an internal temperature of 165°F (75°C) before shredding.
What Can I Substitute for Corn Tortillas?
If you don’t have corn tortillas, you can easily use flour tortillas instead! Just keep an eye on the cooking time, as flour tortillas might get a bit softer. You can also use gluten-free tortillas if you’re looking for a gluten-free option!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply microwave until warmed through or heat gently on the stove, adding a splash of enchilada sauce if needed to keep the dish moist.
Can I Add Other Vegetables?
Definitely! Feel free to add in or substitute with your favorite vegetables, such as zucchini, spinach, or mushrooms. Just make sure to chop them into small pieces for even cooking. If adding leafy greens like spinach, consider stirring them in during the last hour of cooking to keep their color and texture vibrant!
