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.
Ingredients
Scale
- 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)
Instructions
- Prep your ingredients by dicing the bell peppers and shredding the cheese.
- Place chicken breasts at the bottom of the crockpot.
- Layer black beans, corn, diced bell peppers, and pour enchilada sauce over it all; stir gently.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Once cooked, shred chicken using two forks and mix it back into the pot.
- 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