Description
A simple recipe for making delicious chicken enchiladas in a crockpot.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can (10 oz) enchilada sauce
- 1 cup black beans, drained and rinsed
- 1 cup corn
- 1 cup shredded cheese
- 8 small flour tortillas
- 1 teaspoon cumin
- 1 teaspoon garlic powder
Instructions
- Mix shredded chicken, black beans, corn, cumin, and garlic powder in a bowl.
- Spread a small amount of enchilada sauce on the bottom of the crockpot.
- Place a tortilla on a flat surface and fill with the chicken mixture and a sprinkle of cheese.
- Roll the tortilla and place seam side down in the crockpot.
- Repeat with remaining tortillas and chicken mixture.
- Pour the remaining enchilada sauce over the top of the rolled tortillas.
- Sprinkle the rest of the cheese on top.
- Cover and cook on low for 4 hours or high for 2 hours.
Notes
- Serve with sour cream and cilantro if desired.
- Feel free to add other toppings like avocado or jalapeños.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Crockpot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg
Keywords: Crockpot Chicken Enchiladas, chicken enchiladas, easy enchiladas, crockpot recipes