Slow Cooker Chicken Enchiladas Recipe

Slow Cooker Chicken Enchiladas are a comforting, flavorful dish that brings the taste of Mexican cuisine right to your home without the fuss. This recipe combines tender, shredded chicken with a blend of spices, cheese, and enchilada sauce, all cooked slowly to allow the flavors to meld together perfectly. The result is a satisfying meal that is easy to prepare, making it an ideal choice for busy weeknights or gatherings with friends and family.

Why Use a Slow Cooker?

The slow cooker, or crockpot, is a remarkable kitchen appliance that allows for hands-off cooking. It’s perfect for busy individuals or families because you can prepare your ingredients in the morning, set your slow cooker, and return to a delicious meal ready to be served. Cooking in a slow cooker also helps develop flavors, making the final dish even more delicious. The gentle heat allows for the chicken to become incredibly tender, while the spices and sauce infuse every bite with flavor.

Step-by-Step Instructions for Slow Cooker Chicken Enchiladas

Step 1: Prepare the Chicken Filling

1. Place Chicken in Slow Cooker: Start by placing the boneless, skinless chicken breasts or thighs in the bottom of the slow cooker. The chicken will serve as the base for the enchiladas and will soak up all the delicious flavors from the other ingredients.
2. Add Aromatics: Sprinkle the diced onion and minced garlic over the chicken. These ingredients will impart a sweet and savory depth to the dish as they cook.
3. Mix in Beans, Corn, and Tomatoes: Add the drained black beans, corn, and diced tomatoes with green chilies on top of the chicken. These ingredients contribute to the filling’s texture and flavor profile, adding protein and sweetness.
4. Season the Mixture: Sprinkle the chili powder, cumin, smoked paprika, salt, and black pepper over the top. Use a spoon to gently mix everything together, ensuring the spices coat the chicken evenly.
5. Cook the Chicken: Cover the slow cooker and set it to cook on low for 6-8 hours or high for 3-4 hours. The chicken should be fully cooked, tender, and easy to shred with a fork when done.

Step 2: Shred the Chicken

1. Check for Doneness: After the cooking time is up, check that the chicken is cooked through (internal temperature should reach 165°F or 74°C).
2. Shred the Chicken: Using two forks, shred the chicken directly in the slow cooker. Mix it with the other ingredients to combine everything thoroughly. If desired, you can remove the chicken to a cutting board to shred it before returning it to the pot.
3. Add Cheese: Stir in 1 cup of shredded cheese into the chicken mixture, allowing it to melt and enhance the flavor of the filling. Taste the mixture and adjust the seasonings as needed.

Step 3: Assemble the Enchiladas

1. Prepare the Tortillas: If using flour tortillas, you can warm them slightly in a skillet or the microwave to make them more pliable. This will help prevent them from tearing when filling and rolling.
2. Fill the Tortillas: Take a tortilla and spoon about 1/3 cup of the chicken filling down the center. Carefully roll it up tightly and place it seam-side down in a greased 6-quart slow cooker or a large baking dish.
3. Repeat the Process: Continue filling and rolling the tortillas until all the filling is used up. Depending on the size of your tortillas and the amount of filling, you may need about 8-10 tortillas.

Step 4: Top and Cook Again

1. Add Enchilada Sauce: Pour the enchilada sauce evenly over the rolled tortillas, ensuring they are well-coated. This sauce adds moisture and flavor, preventing the tortillas from drying out.
2. Top with Cheese: Sprinkle the remaining 1 cup of shredded cheese over the top of the enchiladas. The cheese will melt and create a deliciously gooey topping.
3. Cook on High: Cover the slow cooker again and cook on high for an additional 30-45 minutes, or until the cheese is melted and bubbly.

Step 5: Serve

1. Garnish: Once the enchiladas are done, carefully remove the lid and let them sit for a few minutes. Garnish with chopped fresh cilantro for a burst of freshness.
2. Serve with Accompaniments: Serve the enchiladas hot, accompanied by sour cream, avocado or guacamole, and lime wedges on the side. The coolness of the sour cream and the freshness of the lime perfectly balance the richness of the cheese and sauce.

Tips for the Best Slow Cooker Chicken Enchiladas

1. Use Quality Chicken:

Opt for high-quality, fresh chicken. Chicken thighs tend to be juicier and more flavorful than chicken breasts, but both work well.

2. Experiment with Sauces:

Try different enchilada sauces—red, green, or even a homemade version for a personalized touch. Each type of sauce will impart its unique flavor to the dish.

3. Customize the Filling:

Feel free to customize the filling by adding sautéed peppers, mushrooms, or other vegetables. You can also swap black beans for pinto beans or add rice for a heartier filling.

4. Make Ahead:

Prepare the chicken filling in advance and store it in the refrigerator for up to 2 days before assembling the enchiladas. This will save you time on busy nights.

5. Store Leftovers Properly:

Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.

6. Freezing Tips:

If you want to freeze enchiladas, assemble them without the sauce and cheese, then wrap them tightly in plastic wrap and aluminum foil. When ready to eat, thaw in the refrigerator overnight, then add sauce and cheese before baking.

Variations of Slow Cooker Chicken Enchiladas

1. Vegetarian Enchiladas:

Substitute the chicken with a combination of black beans, lentils, and assorted vegetables like zucchini, bell peppers, and corn for a hearty vegetarian option.

2. Spicy Chicken Enchiladas:

Add sliced jalapeños or a teaspoon of cayenne pepper to the filling for an extra kick. You can also use a spicy enchilada sauce to enhance the heat.

3. Cheesy Chicken Enchiladas:

For a cheesier dish, add extra cheese to the filling and top the enchiladas with a blend of different cheeses like queso fresco, Monterey Jack, and cheddar.

4. Mango Salsa Enchiladas:

For a fresh twist, top the enchiladas with mango salsa just before serving. The sweetness of the mango complements the savory enchiladas beautifully.

5. Cilantro Lime Chicken Enchiladas:

Mix fresh lime juice and chopped cilantro into the chicken filling for a refreshing flavor. This adds a zesty note that brightens the dish.

Frequently Asked Questions

Can I use frozen chicken?

Yes, you can use frozen chicken breasts or thighs, but the cooking time will increase. Make sure to allow additional cooking time for the chicken to fully thaw and cook through.

Can I make enchiladas without a slow cooker?

Yes! You can prepare the filling as directed and then assemble the enchiladas in a baking dish. Pour the sauce over the top and bake at 350°F (175°C) for 25-30 minutes, or until heated through and bubbly.

How do I know when the chicken is done?

The chicken is done when it reaches an internal temperature of 165°F (74°C). It should shred easily with a fork.

What can I serve with chicken enchiladas?

Serve with sides such as Spanish rice, refried beans, or a fresh green salad. You can also add toppings like salsa, jalapeños, or olives for added flavor.

Conclusion

Slow Cooker Chicken Enchiladas are a versatile and delicious meal that caters to various tastes and preferences. This dish brings together tender chicken, flavorful spices, and melted cheese, all wrapped in warm tortillas and smothered in enchilada sauce. With its ease of preparation and the ability to customize ingredients, this recipe is perfect for family dinners, meal prep, or entertaining guests.

By embracing the convenience of a slow cooker, you can enjoy a comforting and satisfying meal with minimal effort. So gather your ingredients, set your slow cooker, and treat yourself and your loved ones to a delightful Mexican feast that will have everyone coming back for seconds!

Yield: 6

Slow Cooker Chicken Enchiladas Recipe

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Slow Cooker Chicken Enchiladas are a comforting, flavorful dish that brings the taste of Mexican cuisine right to your home without the fuss. This recipe combines tender, shredded chicken with a blend of spices, cheese, and enchilada sauce, all cooked slowly to allow the flavors to meld together perfectly. The result is a satisfying meal that is easy to prepare, making it an ideal choice for busy weeknights or gatherings with friends and family.

Prep Time 15 minutes

Cook Time 6 hours

Ingredients

• 2 lbs (900g) boneless, skinless chicken breasts
• 1 cup enchilada sauce (store-bought or homemade)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (frozen or canned)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and black pepper, to taste
• 8 small flour or corn tortillas
• 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
• Fresh cilantro, chopped (for garnish)
• Sour cream (for serving)

Instructions

1. Prepare the Chicken:

• Place the boneless chicken breasts in the slow cooker. Pour 1/2 cup of the enchilada sauce over the chicken, ensuring it is well-coated.

2. Add Remaining Ingredients:

• Add the black beans, corn, cumin, chili powder, garlic powder, salt, and black pepper to the slow cooker. Stir to combine all ingredients.

3. Cook the Chicken:

• Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and easily shredded with a fork.

4. Shred the Chicken:

• Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and mix it with the other ingredients.

5. Assemble the Enchiladas:

• Preheat your oven to 375°F (190°C).
• In a baking dish, spread a thin layer of enchilada sauce (about 1/4 cup) on the bottom.
• Take one tortilla and spoon about 1/4 to 1/3 cup of the chicken mixture into the center. Sprinkle with cheese, then roll up the tortilla tightly. Place it seam-side down in the baking dish. Repeat with the remaining tortillas.

6. Top and Bake:

• Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the top with the remaining cheese.
• Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.

7. Serve:

• Remove from the oven and let cool for a few minutes. Garnish with chopped fresh cilantro and serve with sour cream on the side.

Notes

• Tortilla Options: Use flour tortillas for a softer texture or corn tortillas for a more traditional taste. You can warm the corn tortillas briefly in the microwave to make them easier to roll.
• Vegetarian Option: Substitute the chicken with a mix of black beans, quinoa, and additional vegetables like bell peppers or zucchini.
• Spicy Kick: For spicier enchiladas, add diced jalapeños or use spicy enchilada sauce.
• Make Ahead: You can prepare the filling a day in advance and assemble the enchiladas when ready to bake.