Introduction
Warm, savory, and utterly comforting, these slow cooker chicken enchiladas are the perfect dish for busy weeknights or a cozy weekend meal. Imagine tender, shredded chicken simmered in a rich and zesty enchilada sauce, all wrapped up in soft tortillas and topped with melted cheese. With minimal effort, you can enjoy a flavor-packed meal that your family will rave about!
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
- Start by placing the boneless, skinless chicken breasts in the slow cooker, providing a tender base for your enchiladas.
- Next, pour in the black beans, enchilada sauce, and corn, followed by the cumin, chili powder, salt, and pepper, allowing the spices to infuse the dish with their robust flavors.
- Cover the slow cooker and let it work its magic on low for 6-7 hours or on high for 3-4 hours, until the chicken is perfectly cooked through and easy to shred.
- Once your timer rings, use two forks to shred the chicken right in the slow cooker, stirring it together with the beans and sauce for a delightful blend.
- Preheat your oven to 350°F (175°C) to prepare for that gooey, cheesy topping.
- Take a generous scoop of the chicken mixture and divide it among the corn tortillas. Roll them up tightly and place seam-side down in a greased 9×13 inch baking dish.
- Pour any remaining sauce over the top of the enchiladas, ensuring they are well-coated, and then sprinkle with your choice of shredded cheese.
- Pop the baking dish in the oven and bake for 20-25 minutes, or until the cheese is beautifully melted and bubbling.
- Serve your enchiladas hot, garnished with fresh cilantro and a dollop of sour cream if you like. Enjoy the burst of flavors in every bite!
Notes or Tips
- For a little extra kick, consider adding diced jalapeños or a splash of hot sauce to the chicken mixture.
- If you want to switch things up, feel free to substitute the chicken with shredded beef or turkey.
- This recipe is also great for meal prep! Prepare a double batch and freeze some for an easy dinner later on.
Cooking Techniques
Using a slow cooker allows the flavors to meld together beautifully while ensuring the chicken stays juicy and tender. Shredding the chicken in the cooker helps soak up the sauce, making every bite irresistible. Baking the enchiladas afterward gives them a lovely crispy top that contrasts perfectly with the rich filling.
FAQ
- Can I make this recipe ahead of time? Absolutely! You can prepare the chicken mixture in the slow cooker the night before, then store it in the fridge. In the morning, you can assemble the enchiladas and pop them in the oven.
- What can I serve with chicken enchiladas? These enchiladas pair wonderfully with a fresh salad, Spanish rice, or a side of guacamole for added creaminess.
Conclusion
These slow cooker chicken enchiladas are a delightful way to bring the vibrant flavors of Mexican cuisine right into your home. With simple ingredients and minimal prep, you can create a wholesome meal that warms the soul. Whether you’re enjoying them for a casual family dinner or at a lively gathering, these enchiladas are sure to steal the show. So gather your loved ones, and get ready to savor each cheesy, delectable bite!