Introduction
Warm, comforting, and packed with flavor, these slow cooker chicken enchiladas are sure to become a weeknight favorite in your household. Imagine tender, shredded chicken enveloped in soft tortillas, all coated in a rich enchilada sauce that brings a delightful burst of flavor with every bite. Best of all, this recipe is simple to prepare, allowing you to set it and forget it until dinnertime!
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (10 oz) red enchilada sauce
- 1 cup corn, frozen or canned
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 8 small corn tortillas
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/4 cup chopped cilantro (optional for garnish)
- Sour cream (for serving, optional)
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Yield: 4 servings
Directions and Instructions
- Place the chicken breasts in the slow cooker, creating a cozy bed for the flavorful toppings.
- Add the black beans, enchilada sauce, corn, cumin, chili powder, and sprinkle in some salt and pepper to taste, covering the chicken generously.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and can be shredded effortlessly with two forks.
- Once cooked, shred the chicken in the slow cooker and stir it together with the sauce and beans, letting the flavors meld beautifully.
- Preheat your oven to 350°F (175°C) while you prepare the tortillas.
- Divide the chicken mixture among the tortillas, roll them up tightly, and place them seam-side down in a greased 9×13 inch baking dish.
- Pour any remaining sauce over the top of the enchiladas, coaxing it into every nook and cranny, and sprinkle with your choice of cheese.
- Bake in the oven for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden brown.
- Serve garnished with fresh cilantro and a dollop of sour cream, if desired, to add a creamy contrast to the spicy enchiladas.
Notes or Tips
Feel free to customize these enchiladas! You can substitute chicken with shredded beef or even a blend of veggies for a vegetarian option. Adding a touch of lime juice or diced jalapeños can give extra zing if you crave more heat. Don’t forget that fresh toppings like avocado or diced tomatoes can brighten up each bite!
Cooking Techniques
This recipe relies on the magic of slow cooking, which allows flavors to deepen over time while keeping the chicken wonderfully juicy. Shredding the chicken in the slow cooker makes it easy to integrate with the beans and sauce, creating a harmonious filling that wraps perfectly in tortillas. Baking the enchiladas gives them a delightful texture, with a gooey cheese topping that is simply irresistible.
FAQ
Can I make this recipe ahead of time?
Absolutely! You can prepare the chicken mixture in the slow cooker the night before, let it cool, and store it in the refrigerator. Just reheat it before filling your tortillas and baking.
Can I freeze the enchiladas?
Yes, these enchiladas freeze well! Just assemble them in the baking dish, cover with foil, and freeze before baking. When you’re ready to enjoy them, thaw overnight in the fridge and bake as directed.
Conclusion
These slow cooker chicken enchiladas are not just a dish; they’re a warm hug on a plate. Perfect for busy weeknights or cozy gatherings, they deliver heartwarming flavors that will have everyone coming back for seconds. Enjoy the ease of preparation and the delightful aroma wafting through your kitchen as you revel in this delicious Mexican-inspired meal!