Slow Cooker Chicken Enchiladas

$- 2 pounds boneless, skinless chicken thighs - 1 can (15 oz) black beans, rinsed and drained - 1 can (10 oz) enchilada sauce (choose red or green based on your preference) - 1 cup corn kernels (fresh or frozen) - 1 cup diced bell peppers (any color desired) - 1 cup diced onions - 2 teaspoons ground cumin - 1 teaspoon chili powder - Salt and pepper to taste - 6-8 whole wheat tortillas - 2 cups shredded cheese (cheddar or a Mexican blend) - Fresh cilantro, for garnish - Sour cream, for serving (optional) This recipe serves six. Each serving has around 450 calories. You get about 30 grams of protein, 20 grams of fat, and 40 grams of carbs. The fiber content is around 10 grams, making it a filling choice. - You can swap chicken thighs for chicken breasts if you prefer. - Use any type of beans like pinto or kidney beans. - For a vegan option, replace chicken with tofu or jackfruit. - Try using corn tortillas for a gluten-free alternative. - If you want a spicy kick, add diced jalapeños or a dash of hot sauce. {{ingredient_image_2}} Start by placing 2 pounds of boneless, skinless chicken thighs in your slow cooker. Season them with salt and pepper. Then, add 2 teaspoons of ground cumin and 1 teaspoon of chili powder. Make sure the chicken is well coated with these spices. This step adds great flavor to the meat. Next, add 1 can of black beans, 1 cup of corn kernels, 1 cup of diced bell peppers, and 1 cup of diced onions on top of the seasoned chicken. Pour half of the 10-ounce can of enchilada sauce over these layers. Gently stir to mix everything together. This helps the flavors blend nicely. Cover the slow cooker and set it to cook on low for 6-7 hours or on high for 3-4 hours. The chicken should be tender and easy to shred with a fork when done. Once the time is up, carefully take the chicken out. Shred the chicken with two forks and return it to the pot. Stir to combine the chicken with the veggies and sauce. This mixes all the delicious flavors together. To shred chicken, first remove it from the slow cooker. Use two forks to pull the meat apart. This method works best when the chicken is hot and tender. If you find it tough, let it cool slightly, then try again. Shredded chicken can mix well with the sauce. It helps keep the flavor strong. Warm your tortillas before rolling. Heat them in the microwave for 15-20 seconds. This makes them soft and easy to roll. Place a scoop of chicken mixture in the center. Add a sprinkle of cheese on top. Tightly roll each tortilla, ensuring the filling stays inside. Place them seam-side down in the slow cooker to hold their shape. Serve your enchiladas on a bright platter. Drizzle with extra enchilada sauce for flavor. Top with fresh cilantro for a pop of color. Add lime wedges on the side for a zesty kick. You can also offer sour cream for a creamy touch. This makes your meal look appealing and inviting. Pro Tips Use Fresh Ingredients: Opt for fresh vegetables and herbs whenever possible for enhanced flavor and nutrition in your enchiladas. Customize Your Spice Level: Adjust the amount of chili powder based on your preference for heat; you can also add diced jalapeños for an extra kick. Make Ahead: Prepare the chicken and vegetable mixture a day in advance and refrigerate it. This allows the flavors to meld beautifully before cooking. Experiment with Cheese: Try using a blend of cheeses such as Monterey Jack and pepper jack for a deliciously creamy and spicy topping. {{image_4}} You can make a great vegetarian version of chicken enchiladas. Instead of chicken, use 2 cups of cooked lentils or chickpeas. Add more veggies like zucchini, mushrooms, or spinach. You can still use the same spices for flavor. The black beans and corn give it a nice texture. Just follow the same steps and enjoy a meat-free meal. If you love heat, add some diced jalapeños or a splash of hot sauce. You can also use spicy enchilada sauce instead of mild. For a smoky flavor, try adding chipotle peppers in adobo sauce. This will give your enchiladas a nice kick. Adjust the spices to your taste, and don’t forget to check for heat! You can serve your enchiladas with various sauces. Try a green tomatillo sauce for a zesty touch. A creamy avocado sauce works great too. You can even use salsa verde or pico de gallo for fresh flavors. Each sauce brings a new taste and makes the meal even more enjoyable. Get creative and mix it up! After enjoying your slow cooker chicken enchiladas, let any leftovers cool down. Place the enchiladas in an airtight container. Make sure to cover them well to prevent drying out. You can store them in the fridge for up to 3 days. If you want to keep them longer, freezing is a great option. To reheat your enchiladas, you can use the microwave or the oven. For the microwave, place one or two enchiladas on a plate and cover with a damp paper towel. Heat for 1-2 minutes or until hot. In the oven, preheat to 350°F (175°C). Place the enchiladas in a baking dish, cover with foil, and heat for about 15-20 minutes. This will keep them moist and tasty. If you want to freeze enchiladas, they freeze well. Before freezing, make sure they are cooled completely. Wrap each enchilada in plastic wrap or foil, then place them in a freezer-safe bag. They can last up to 3 months in the freezer. To enjoy, just thaw them in the fridge overnight, then reheat as mentioned above. Enjoy your delicious enchiladas later! Yes, you can use frozen chicken thighs. Just add an extra hour to the cooking time. The slow cooker will heat the chicken safely. It will still shred well and soak up the flavors. To make enchiladas gluten-free, use corn tortillas instead of wheat ones. Ensure the enchilada sauce is gluten-free. Many store brands offer gluten-free options. Always check the labels to be safe. You can serve chicken enchiladas with a few sides for a full meal. Here are some ideas: - Spanish rice or cilantro lime rice - Refried beans or black beans - A fresh garden salad - Guacamole and tortilla chips - A zesty corn salad These sides will add flavor and make your meal more fun. Enjoy your enchiladas with these tasty pairings! This blog post covered the key steps to make chicken enchiladas. We looked at the ingredients needed, including nutritional info and substitutions. Then, I shared how to prepare and layer the chicken, along with cooking times. I included tips for shredding chicken and rolling enchiladas. We explored variations like vegetarian options and spicy twists. Finally, we discussed how to store leftovers and answer common questions. With these tips, you can create delicious enchiladas that suit your taste. Happy cooking!$

Slow Cooker Chicken Enchiladas

Delicious and easy slow cooker chicken enchiladas made with tender chicken, black beans, and cheese.

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Prep Time 20

Cook Time 7

Total Time 7 20

Course Main Course

Cuisine Mexican

Servings 6

Calories 350 kcal

Ingredients

2 pounds boneless, skinless chicken thighs
1 can (15 oz) black beans, rinsed and drained
1 can (10 oz) enchilada sauce
1 cup corn kernels
1 cup diced bell peppers
1 cup diced onions
2 teaspoons ground cumin
1 teaspoon chili powder
to taste salt and pepper
6 whole whole wheat tortillas
2 cups shredded cheese
for garnish fresh cilantro
for serving sour cream (optional)

Instructions

Begin by placing the boneless, skinless chicken thighs into the slow cooker. Season them generously with salt, pepper, ground cumin, and chili powder, ensuring they're well coated with the spices.
Next, layer the black beans, corn kernels, diced bell peppers, and diced onions over the seasoned chicken. Pour half of the enchilada sauce on top, and gently stir everything to distribute the ingredients evenly.
Cover the slow cooker with its lid, then set it to cook on low heat for 6-7 hours or on high heat for 3-4 hours, until the chicken is tender and can be easily shredded with a fork.
Once the cooking time is complete, carefully remove the chicken thighs from the slow cooker. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken back into the pot, and stir well to mix it with the vegetables and sauce.
To prepare the tortillas, warm them gently in the microwave for about 15-20 seconds to make them pliable, which will make rolling easier.
Place a generous scoop of the chicken mixture into the center of each tortilla. Sprinkle a small handful of shredded cheese on top of the chicken, then roll the tortilla tightly to encase the filling.
Arrange the rolled enchiladas seam-side down in the slow cooker. Pour the remaining enchilada sauce over the top of the enchiladas and sprinkle the remaining shredded cheese generously on top.
Cover the slow cooker again and let it cook on low for an additional 30 minutes, allowing everything to heat through and the cheese to melt beautifully.
When ready to serve, garnish the enchiladas with freshly chopped cilantro. Add a dollop of sour cream on the side if desired.

Notes

Serve with lime wedges for extra flavor.

Keyword chicken, enchiladas, Mexican, slow cooker