Ultimate Crockpot Chicken Enchilada Recipe for Dinner Bliss

There’s nothing quite like the aroma of a bubbling crockpot wafting through the house, filling every corner with the enticing scent of spices and savory chicken. As you walk into your kitchen, your heart does a little happy dance, knowing that dinner is practically done. crockpot ravioli lasagna Enter the world of crockpot chicken enchilada—a dish so comforting and flavorful, it could make even a grumpy cat purr.

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Picture this: you’re hosting a family gathering or a cozy game night. You want to impress without slaving away in the kitchen. With crockpot chicken enchilada, you can kick back and enjoy the company while this magical pot works its wonders. slow cooker honey garlic pork chops The anticipation builds as guests marvel at your culinary prowess—who knew you were such a mastermind in the kitchen?

There’s nothing quite like seeing my family’s eyes light up when they take their first bite of this dish. It’s always met with smiles and happy chatter around the table.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts, but you can adjust based on how many people you’re feeding.
• Enchilada Sauce: Use store-bought or homemade; either way, pick one that packs a flavor punch!
• Black Beans: These add protein and fiber; drain and rinse them well before using.
• Corn Kernels: Frozen or fresh corn works well; it adds a pop of sweetness to balance the spices.
• Bell Peppers: Chop colorful bell peppers for added crunch and vibrant colors—red, green, yellow—take your pick!
• Shredded Cheese: A mix of cheddar and Monterey Jack melts beautifully over the top; who doesn’t love cheese?
• Tortillas: Corn or flour tortillas work well; use whichever you prefer for wrapping all that goodness.
• Sour Cream (optional): For serving; it adds creaminess and helps tone down any heat from the spices.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prep Your Ingredients: Begin by gathering all your ingredients. Dice bell peppers and shred cheese if not pre-packaged. This makes everything easier once you start cooking.

Add Chicken to the Crockpot: Place your boneless chicken breasts evenly at the bottom of the crockpot. This ensures they cook evenly throughout.

Pile on Flavorful Goodness: Layer black beans, corn kernels, diced bell peppers, and pour enchilada sauce over everything. Give it a gentle stir to combine flavors without disturbing the chicken too much. For more inspiration, check out this Lemon Pepper Chicken Wings recipe.

Set It & Forget It!: Cover the crockpot with its lid and set to low for about 6-8 hours or high for 3-4 hours. Your home will smell amazing as everything melds together!

Shred & Serve!: Once cooked through, remove chicken breasts and shred them using two forks. Return shredded chicken to the pot and give everything a good mix before serving.

Toppings Galore!: Serve with warm tortillas wrapped around that cheesy goodness! Add sour cream on top for extra creaminess along with any additional toppings you fancy—avocado or cilantro anyone?

Now you’ve created a delicious feast that is sure to impress friends and family alike. crockpot french dip sandwiches Enjoy every bite of your homemade crockpot chicken enchilada!

Perfecting the Cooking Process

To create the best Crockpot Chicken Enchilada, layer ingredients in order: sauce first, chicken next, and top with cheese to achieve that gooey goodness. crockpot cheese tortellini.

Add Your Touch

Feel free to swap out the protein for shredded beef or beans. Add black olives or jalapeños for an extra kick of flavor that suits your palate.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the microwave until hot, stirring occasionally for even warmth.

It reminds me of the time my friends gathered for a spontaneous taco night. The Crockpot Chicken Enchiladas stole the show, and we ended up sharing stories and laughter late into the night.

FAQ

Can I use frozen chicken in this recipe?

For more inspiration, check out this Chicken Marsala recipe.

Yes, you can use frozen chicken; just extend cooking time by one hour.

What toppings work best with Crockpot Chicken Enchiladas?

Popular toppings include avocado slices, sour cream, and fresh cilantro for added flavor.

How long should I cook my enchiladas in the crockpot?

Cook on low for 6-8 hours or high for 3-5 hours until chicken is tender.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Crockpot Chicken Enchiladas

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• Author: deleciouscorner
• Total Time: 6 hours 15 minutes
• Yield: Serves approximately 6 people 1x

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Description

Crockpot Chicken Enchiladas deliver a symphony of flavors with minimal effort. Imagine tender chicken simmered in zesty enchilada sauce, layered with black beans, corn, and colorful bell peppers, topped with melted cheese. Perfect for family gatherings or busy weeknights, this dish promises to impress your guests while you kick back and enjoy the evening. Easy to customize with your favorite toppings, it’s a comforting meal that makes any dinner feel like a celebration.

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Ingredients

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• 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
• 2 cups enchilada sauce
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 2 bell peppers, diced (any colors)
• 1 cup shredded cheese (cheddar and Monterey Jack mix)
• 6 tortillas (corn or flour)
• Sour cream (optional for serving)

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Instructions

1. Prep your ingredients by dicing the bell peppers and shredding the cheese.
2. Place chicken breasts at the bottom of the crockpot.
3. Layer black beans, corn, diced bell peppers, and pour enchilada sauce over it all; stir gently.
4. Cover and cook on low for 6-8 hours or high for 3-4 hours.
5. Once cooked, shred chicken using two forks and mix it back into the pot.
6. Serve wrapped in tortillas with optional sour cream and desired toppings.

• Prep Time: 15 minutes
• Cook Time: 6 hours
• Category: Main
• Method: Crockpot
• Cuisine: Mexican

Nutrition

• Serving Size: 1 tortilla wrap
• Calories: 450
• Sugar: 5g
• Sodium: 850mg
• Fat: 18g
• Saturated Fat: 9g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 10g
• Protein: 30g
• Cholesterol: 70mg