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Slow cooking has revolutionized the way we prepare meals, allowing home cooks to infuse rich flavors into their dishes with minimal effort and time in the kitchen. This method is particularly appealing to busy families or anyone seeking comfort food that doesn’t require constant attention. Enter the Slow Cooker Cheesy Chicken Enchiladas – a dish that perfectly marries convenience with flavor, making it an ideal choice for weeknight dinners or gatherings.

Slow Cooker Chicken Enchiladas

Experience the ease of slow cooking with this delicious Slow Cooker Cheesy Chicken Enchiladas recipe! Perfect for busy weeknights, these enchiladas combine tender, shredded chicken with black beans, corn, and a flavorful enchilada sauce. Customize the dish to suit your taste or dietary needs, and enjoy the creamy, cheesy goodness that everyone will love. Follow the simple steps to create this comforting meal that’s sure to be a hit at your dinner table!
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Ingredients
  

1.5 lbs boneless, skinless chicken breasts

1 can (10 oz) enchilada sauce (red or green, your choice)

1 can (15 oz) black beans, rinsed and drained

1 cup corn (fresh, frozen, or canned)

1 medium onion, diced

2 cloves garlic, minced

1 tsp ground cumin

1 tsp chili powder

½ tsp salt

½ tsp black pepper

8 small flour or corn tortillas

2 cups shredded Mexican cheese blend (Cheddar, Monterey Jack, and/or Pepper Jack)

Fresh cilantro, chopped (for garnish)

Sour cream (for serving, optional)

Sliced jalapeños (for serving, optional)

Instructions
 

Prep the Chicken: In the slow cooker, place the boneless, skinless chicken breasts at the bottom. Pour half of the enchilada sauce over the chicken, followed by the black beans, corn, diced onion, minced garlic, cumin, chili powder, salt, and pepper.

    Cook the Chicken: Cover the slow cooker and set it on low. Cook for about 6-7 hours, or on high for 3-4 hours. The chicken should be tender and easily shred with a fork.

      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 remaining sauce and other ingredients.

        Assemble the Enchiladas: Take a tortilla and spoon a generous amount of the chicken mixture into the center. Sprinkle a small amount of shredded cheese over the filling, then roll up the tortilla tightly. Place the rolled enchiladas seam-side down in a lightly greased 9x13 inch baking dish or back into the slow cooker if it’s large enough.

          Add More Sauce and Cheese: Once all enchiladas are assembled, pour the remaining enchilada sauce over the top and sprinkle the rest of the shredded cheese evenly over the entire dish.

            Final Cooking: If you’ve used a baking dish, cover it with foil and bake in a preheated oven at 350°F (175°C) for about 20-25 minutes until the cheese is melted and bubbly. If you’re using the slow cooker, cover and cook on high for an additional 1 hour to let everything meld together.

              Serve: Garnish with fresh cilantro and serve with sour cream and sliced jalapeños on the side. Enjoy your hearty and flavorful slow-cooked chicken enchiladas!

                Prep Time, Total Time, Servings: 15 minutes | 7-8 hours | 4-6 servings