Slow Cooker Chicken Enchiladas

Are you craving delicious chicken enchiladas but don’t have the time to make them from scratch? This slow cooker chicken enchiladas recipe combines classic Mexican flavors with the convenience of a slow cooker. Perfect for busy weeknights or a festive gathering, these enchiladas are simple to make, packed with flavor, and sure to be a hit. Read on for a step-by-step guide on how to prepare this delicious, comforting dish!

Why You’ll Love Slow Cooker Chicken Enchiladas

1. Convenient and Time-Saving: This recipe utilizes the slow cooker to save you time and reduce hands-on prep. Just set it up and let the slow cooker do all the work.
2. Packed with Flavor: Juicy chicken, melted cheese, and a rich enchilada sauce combine to create a mouth-watering flavor explosion.
3. Customizable: Add your favorite toppings like sour cream, cilantro, or avocado slices for a personalized touch.

Ingredients

• 1 lb chicken breasts
• 1 cup of enchilada sauce
• 1 cup salsa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and pepper to taste
• 8-10 small flour or corn tortillas
• 2 cups shredded Mexican blend cheese
• Optional toppings: sour cream, chopped cilantro, sliced avocado, and diced tomatoes

Instructions

this recipe

Step 1: Prepare the Slow Cooker

• Spray the inside of your slow cooker with non-stick cooking spray to make cleanup easier.

Step 2: Add Ingredients

• Place the chicken breasts in the slow cooker and add the enchilada sauce, salsa, black beans, corn, chili powder, cumin, garlic powder, and onion powder. Season with salt and pepper.
• Stir to combine all ingredients and ensure the chicken is covered in sauce.

Step 3: Slow Cook the Chicken

• Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is cooked through and tender enough to shred.

Step 4: Shred the Chicken

• Once the chicken is cooked, use two forks to shred it directly in the slow cooker, mixing it with the sauce to absorb the flavors fully.

Step 5: Assemble the Enchiladas

• Preheat your oven to 375°F (190°C).
• Place a scoop of the shredded chicken mixture onto each tortilla, sprinkle with cheese, and roll it up tightly.
• Arrange the filled tortillas seam-side down in a greased baking dish.

Step 6: Bake the Enchiladas

• Pour any remaining sauce from the slow cooker over the top of the enchiladas and sprinkle with additional cheese.
• Bake for 15-20 minutes or until the cheese is melted and bubbly.

Step 7: Serve and Garnish

• Remove from the oven and let cool for a few minutes. Serve warm with your favorite toppings, such as sour cream, cilantro, and avocado slices.

Tips for the Perfect Slow Cooker Chicken Enchiladas

1. Adjust the Heat: If you prefer spicier enchiladas, add a diced jalapeño or extra chili powder to the slow cooker mixture.
2. Use Fresh Tortillas: Warm the tortillas before rolling to prevent them from cracking.
3. Try a Homemade Enchilada Sauce: For even richer flavor, consider using a homemade enchilada sauce.

Nutritional Information (per serving)

• Calories: ~320
• Protein: 22g
• Carbohydrates: 28g
• Fat: 12g

Why Slow Cooker Chicken Enchiladas are Great for Meal Prep

These enchiladas make an excellent meal prep option. Simply prepare and cook the filling in advance, store it in the refrigerator, and assemble the enchiladas when ready to bake. They can be refrigerated for up to three days or frozen for up to three months!

Serving and Storage Tips for Slow Cooker Chicken Enchiladas

Serving Suggestions
To elevate your slow cooker chicken enchiladas, consider these serving ideas:

• Fresh Toppings: Add a dollop of sour cream, chopped cilantro, avocado slices, and diced tomatoes for freshness.
• Side Dishes: Serve alongside Mexican rice, refried beans, or a simple green salad for a balanced, complete meal.
• Extra Heat: Offer hot sauce or pickled jalapeños on the side for those who like an extra kick.

Storage Tips

Refrigeration:

• Store Leftovers: Place leftover enchiladas in an airtight container and refrigerate within two hours of cooking. They’ll keep for up to 3 days.
• Reheating: For best results, reheat in the oven at 350°F (175°C) for about 15 minutes until warmed through. You can also microwave individual portions on high for 1-2 minutes.

Freezing:

• Freeze for Longer Storage: These enchiladas freeze well and can be stored in the freezer for up to 3 months. Wrap individual enchiladas in foil and place them in a freezer-safe bag or container.
• Reheating from Frozen: Thaw overnight in the refrigerator, then reheat in the oven at 350°F until heated through. For a quicker option, you can reheat directly from frozen in the microwave, though this may affect the texture slightly.

With these serving and storage tips, you can enjoy your slow cooker chicken enchiladas fresh or save them for future meals without compromising on taste or texture!

1. Can I make these enchiladas vegetarian?
Absolutely! Substitute the chicken with black beans, pinto beans, or even a mix of beans and diced vegetables like bell peppers and zucchini. Add them to the slow cooker with the enchilada sauce, spices, and salsa, then follow the recipe as directed.

2. How can I prevent my tortillas from getting soggy?
To prevent soggy tortillas, try lightly toasting or warming them in a dry skillet before filling. This adds some firmness and helps them hold up better when baked in the sauce.

3. Can I use a different type of cheese?
Yes, feel free to use your favorite cheese or a blend! Cheddar, Monterey Jack, or a spicy Pepper Jack work great. Just make sure it’s a cheese that melts well for a creamy, gooey texture.

4. How do I make enchiladas spicier without overwhelming the flavors?
For a gentle heat boost, add diced green chiles or a small amount of chipotle in adobo sauce to the slow cooker. Alternatively, you can use a medium or hot salsa instead of mild to increase the spiciness gradually.

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