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Crockpot Enchilada Chicken

  • Author: Avery
  • Total Time: 6 hours 10 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten-Free (if using corn tortillas and gluten-free ingredients)

Description

This Crockpot Enchilada Chicken is a slow-cooked, set-it-and-forget-it dinner that’s big on flavor and minimal on effort. Tender shredded chicken simmers all day in a zesty blend of enchilada sauce, salsa, beans, and corn, then gets finished with a melty blanket of cheese. Tuck it into warm tortillas and garnish with fresh cilantro for a cozy, crowd-pleasing meal any night of the week.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) red enchilada sauce
  • 1 cup salsa (mild, medium, or hot to taste)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper, to taste
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • Fresh cilantro, chopped, for garnish
  • Warm tortillas (flour or corn), for serving

Instructions

  1. Place the chicken breasts in a single layer at the bottom of the crockpot.
  2. In a medium bowl, combine the black beans, corn, enchilada sauce, salsa, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Stir until everything is evenly mixed.
  3. Pour the bean and corn mixture over the chicken in the crockpot, making sure the chicken is fully covered with sauce.
  4. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken is cooked through and very tender.
  5. Using two forks, shred the chicken directly in the crockpot or transfer it to a plate to shred, then return it to the sauce. Stir to combine well.
  6. Sprinkle the shredded cheese evenly over the top. Cover and let sit on LOW or “warm” for 10–15 minutes, until the cheese is melted and gooey.
  7. Taste and adjust seasoning with additional salt and pepper, if needed.
  8. Serve the enchilada chicken spooned into warm tortillas and garnish with fresh cilantro. Add any favorite toppings, if desired.

Notes

  • Use your preferred heat level of salsa and enchilada sauce to customize the spice.
  • For a creamier texture, stir in a few tablespoons of cream cheese or sour cream after shredding the chicken.
  • If the mixture seems too saucy, remove the lid for the last 20–30 minutes on HIGH to thicken slightly.
  • Leftovers keep well in the refrigerator for up to 4 days and freeze nicely for quick future meals.
  • Prep Time: 10 minutes
  • Cook Time: 6–8 hours
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: Mexican-Inspired

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 320 kcal
  • Sugar: 5 g (approx.)
  • Sodium: 780 mg (approx., varies by brand)
  • Fat: 10 g (approx.)
  • Saturated Fat: 4 g (approx.)
  • Unsaturated Fat: 5 g (approx.)
  • Trans Fat: 0 g
  • Carbohydrates: 28 g (approx.)
  • Fiber: 7 g (approx.)
  • Protein: 30 g (approx.)
  • Cholesterol: 90 mg (approx.)

Keywords: crockpot enchilada chicken, slow cooker enchilada chicken, shredded enchilada chicken, crockpot chicken tacos, easy weeknight dinner

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Find it online: https://averyrecipes.com/crockpot-enchilada-chicken/