Slow Cooker Enchiladas
These Slow Cooker Enchiladas are a comforting, easy-to-make meal filled with tender shredded chicken, cheese, and flavorful sauce, perfect for busy weeknights.
Ingredients
Filling Ingredients
- 2 cups shredded cooked chicken Use rotisserie chicken for easier prep.
- 1 small onion, diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup black beans (optional)
- 1 cup corn (optional)
Assembly Ingredients
- 8 pieces tortillas Flour or corn, warmed for easier rolling.
- 2 cups enchilada sauce Reserve some for topping.
- 2 cups shredded cheese Use your favorite cheese variety.
Instructions
Preparation
- In a bowl, mix together the shredded chicken, black beans, corn, cumin, chili powder, salt, and pepper.
- Taste the mixture and adjust salt and spice as necessary.
Assembling Enchiladas
- Spread a thin layer of enchilada sauce on the bottom of the slow cooker.
- Fill each tortilla with the chicken mixture and roll them up, tucking the ends.
- Place the rolled tortillas seam side down in the slow cooker, packing them snugly.
- Pour the remaining enchilada sauce over the tortillas and sprinkle with shredded cheese.
Cooking
- Cover and cook on low for 4-6 hours or until heated through and the cheese is bubbly.
Serving
- Serve hot, garnished with cilantro or sour cream if desired. Squeeze lime over the top for brightness.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. For freezing, portion into freezer-safe containers and use within 2 months.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 7gSodium: 800mgFiber: 6gSugar: 3g
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