Slow Cooker Chicken Enchiladas

There’s something incredibly comforting about a warm plate of Slow Cooker Chicken Enchiladas. I remember the first time I made these; it was a chilly evening, and I had friends coming over for dinner. I wanted to impress them without spending hours in the kitchen. That’s when I discovered this easy recipe. With just a few ingredients and my trusty slow cooker, I was able to create a mouthwatering dish that filled the room with tantalizing aromas. As we gathered around the table, everyone couldn’t wait to dig in. These enchiladas turned out to be the highlight of the night, sparking laughter and joy as we savored every bite.

Slow Cooker Chicken Enchiladas Shopping List

When preparing Slow Cooker Chicken Enchiladas, the ingredients create a harmonious blend of flavors that work beautifully together. Each element plays a vital role, from the tender chicken to the rich enchilada sauce. Here’s a list of what you’ll need:

• 1 lb boneless skinless chicken thighs or chicken breast – The main protein, offering tenderness and flavor.
• 1 teaspoon avocado oil or olive oil – For sautéing.
• 1/2 medium onion, chopped – Adds aromatic flavor.
• 2 garlic cloves, finely chopped – Enhances the dish with a savory touch.
• 1 teaspoon ground cumin – A spice that ties the flavors together.
• 1 teaspoon kosher salt – To season the dish.
• 2 cups homemade enchilada sauce or a 16-ounce jarred version – Provides the saucy base for the enchiladas.
• 1/4 cup sour cream, plus more for serving – Adds creaminess.
• 4 corn tortillas, cut into strips – The foundation of the enchiladas.
• 15-ounce can low-sodium black beans, rinsed and drained – Adds protein and fiber.
• 4 ounces shredded cheese, such as a Mexican cheese blend, Monterey Jack, or mozzarella (about 1 cup) – For topping.
• sliced jalapeño peppers, and chopped fresh cilantro, for topping – Adds freshness and spice.
• sliced avocado – For a creamy finish.
• crema or sour cream – For drizzling on top.
• cilantro lime rice – A delicious side that complements the enchiladas.

Instructions for Slow Cooker Chicken Enchiladas

Making Slow Cooker Chicken Enchiladas is as easy as it is rewarding. With a few simple steps, you can create a flavorful dish that your friends and family will love. Let’s dive right into the cooking process!

1. Start by heating the avocado oil in a skillet over medium heat. Once hot, add the chopped onion, garlic, ground cumin, and kosher salt. Sauté for about five minutes until the onion becomes softened and slightly browned. This step develops a rich flavor base.
2. Transfer the cooked mixture to your slow cooker. Pour in the enchilada sauce, sour cream, and a quarter cup of water. Stir everything together until well combined.
3. Next, fold in the rinsed and drained black beans until they’re thoroughly coated in the sauce. This not only adds flavor but also enhances the protein content of the dish.
4. Now, nestle the chicken pieces into the mixture. Make sure they’re submerged in the sauce to keep them moist during cooking.
5. Cover the slow cooker and set it to cook on high for about three to four hours or on low for six to seven hours. You want the chicken to be tender and cooked through.
6. Once cooked, shred the chicken directly in the pot using two forks. This is where the magic happens, as the chicken absorbs all the delicious flavors.
7. Add the cut tortilla strips and stir them in gently. They’ll soak up the sauce, enhancing the texture of your enchiladas.
8. Top the mixture with the shredded cheese, cover the slow cooker again, and cook for an additional thirty minutes, or until the cheese has melted beautifully.
9. Finally, once the cheese is melted, garnish your enchiladas with fresh cilantro, sliced jalapeños, and your choice of additional toppings such as avocado or sour cream.
10. Serve over a bed of cilantro lime rice if desired, and enjoy your homemade Slow Cooker Chicken Enchiladas!

How to Switch It Up

If you’re looking to add a twist to your Slow Cooker Chicken Enchiladas, there are plenty of ways to switch it up while keeping the essence of the dish.

• Different Proteins: Swap the chicken for shredded beef or even a plant-based protein for a vegetarian option.
• Customize the Sauce: Use a green enchilada sauce or homemade tomatillo sauce for a fresh flavor.
• Add More Veggies: Toss in some chopped bell peppers or zucchini for extra nutrition and flavor.
• Experiment with Cheese: Instead of the usual cheese blend, try feta or goat cheese for a tangy twist.
• Change Up the Tortillas: Use flour tortillas for a different texture or whole wheat tortillas for a healthier option.
• Top it Differently: Instead of sour cream, try Greek yogurt for a healthier creamy topping.
• Make it Spicy: Add some hot sauce or diced green chilies to the mixture for an extra kick.

Serving Options for Slow Cooker Chicken Enchiladas

When it comes to serving Slow Cooker Chicken Enchiladas, the possibilities are endless. Here are some delicious serving suggestions to enhance your meal:

• Serve with Rice: Pair your enchiladas with cilantro lime rice for a refreshing side that complements the flavors.
• Top with Fresh Ingredients: Always add fresh toppings like cilantro, jalapeños, and avocado for extra flavor and texture.
• Make it a Fiesta: Set up a taco bar with toppings such as guacamole, pico de gallo, and various cheeses for a fun gathering.
• Perfect for Weeknight Dinners: These enchiladas make for a quick weeknight dinner option, perfect for busy families.
• Great for Meal Prep: Make a large batch and store portions in the fridge or freezer for easy meals throughout the week.
• Perfect for Celebrations: Serve them during celebrations like Cinco de Mayo or casual get-togethers with friends.
• Leftover Ideas: Use leftovers for burrito bowls or quesadillas the next day for a different take on the meal.

FAQ

Conclusion

In summary, Slow Cooker Chicken Enchiladas are not only a delightful dish but also a great way to bring friends and family together. With layers of flavor and the ease of preparation, it’s a recipe worth trying. I encourage you to make these enchiladas tonight; they’re the perfect blend of comfort and satisfaction!

Slow Cooker Chicken Enchiladas

The ultimate comfort food, Slow Cooker Chicken Enchiladas are packed with flavor and made effortless in your slow cooker. Tender chicken, rich enchilada sauce, and melted cheese make this an easy weeknight dinner. Perfect for gatherings or meal prep, you'll want to make this dish tonight!

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Prep Time 15 minutes mins

Cook Time 4 hours hrs 30 minutes mins

Total Time 4 hours hrs 45 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb boneless skinless chicken thighs or chicken breast
• 1 teaspoon avocado oil or olive oil
• 1/2 medium onion chopped
• 2 cloves garlic finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 2 cups homemade enchilada sauce or 16 ounce jarred
• 1/4 cup sour cream plus more for serving
• 4 tortillas corn cut into strips
• 15 ounce low-sodium black beans rinsed and drained
• 4 ounces shredded cheese such as a Mexican cheese blend, Monterey Jack, or mozzarella (about 1 cup)
• sliced jalapeño peppers and chopped fresh cilantro, for topping
• sliced avocado
• crema or sour cream
• cilantro lime rice

Equipment

• Slow Cooker

Method

 

1. Heat the avocado oil in a skillet over medium heat. Add the onion, garlic, cumin, and salt and cook, stirring, until the onion has softened and browned, about 5 minutes.
2. Transfer to the slow cooker and add the enchilada sauce, sour cream, and 1/4 cup water to the onion mixture and stir to combine. Fold in the beans until thoroughly coated.
3. Nestle the chicken in. Cover and cook on high for about 3 to 4 hours or on low for about 6 to 7, until chicken is tender and cooked through. Shred the chicken in the pot with 2 forks.
4. Add the tortilla strips and stir, then top with the cheese, cover the slow cooker, and cook for 30 minutes or until the cheese has melted.
5. Once the cheese is melted, garnish with cilantro, jalapeños, and optional toppings. Serve over rice if desired and top with optional sour cream, and avocado.

Notes

• Storage: Refrigerate leftovers in an airtight container for up to 4 days.
• Freezing: You can freeze the enchiladas for up to 3 months. Reheat in the microwave or slow cooker.
• Making it Faster: To make this in the pressure cooker or Instant Pot, follow the first four steps, cook on high pressure for 20 minutes, and allow for natural release. Shred the chicken, add the tortillas, stir in, top with cheese, and cook on high pressure for an additional 5 to 10 minutes, then quick release.

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Meet Jade Summer

Reliability is just as important as flavor. I am the one double checking measurements and testing temperatures. I cooked this recipe repeatedly, troubleshooting any tricky parts, so you can trust that it will turn out perfectly the very first time you try it.