Description
A delicious slow cooker chicken enchilada recipe that combines flavorful ingredients for a hearty meal.
Ingredients
Scale
- 1 ½ pounds chicken breast (about 2 large breasts)
- 1 medium onion, diced
- 2 medium carrots, peeled and diced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 10 ounces enchilada sauce
- 8 ounces tomato sauce
- 1 ounce packet taco seasoning
- 6 (6-inch) flour or corn tortillas, cut into quarters
- 1 ½ cups shredded Mexican blend cheese
- 2 green onions, sliced (optional, for garnish)
Instructions
- Add chicken breast, onion, carrots, black beans, corn, enchilada sauce, tomato sauce, and taco seasoning to a 5-6 quart slow cooker. Stir everything together to combine.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is fully cooked (internal temperature should be 165F degrees) and tender.
- Once the chicken is cooked, use two forks to shred it directly in the slow cooker. Stir the shredded chicken into the sauce and vegetables.
- Add tortillas cut into quarters to the slow cooker and gently stir them into the mixture until evenly coated.
- Sprinkle shredded Mexican blend cheese evenly over the top of the mixture.
- Cover the slow cooker and cook for an additional 15-20 minutes, or until the cheese is fully melted.
- Once the cheese is melted, garnish with sliced green onions.
- Serve warm directly from the slow cooker and enjoy!
Notes
- This recipe can be adapted to use either flour or corn tortillas based on your preference.
- For a spicier version, consider adding jalapeños or a spicier taco seasoning.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 75mg