Savor easy flavorful crockpot chicken enchiladas with this simple recipe Perfect for busy weeknights this dish delivers delicious results every time
Ingredients
Scale
2 lbs. boneless, skinless chicken breasts
1 can (10 oz.) red enchilada sauce
1 cup chicken broth
1 packet taco seasoning
8 flour tortillas
2 cups shredded cheese (cheddar or Monterey Jack)
1 can (15 oz.) black beans (optional)
1 cup corn (optional)
Chopped cilantro (optional for garnish)
Instructions
Start by placing the chicken breasts in the slow cooker.
In a medium bowl, combine the red enchilada sauce, chicken broth, and taco seasoning. Pour this mixture over the chicken, ensuring it’s well coated.
Cover the slow cooker and cook on low for 6-8 hours or high for 4 hours, until the chicken is tender and easily shreds with a fork.
Once cooked, remove the chicken from the slow cooker and shred it using two forks.
Return the shredded chicken to the slow cooker and stir to combine with the sauce.
Lay out a flour tortilla and spoon a generous amount of the chicken mixture onto the center. If you are using black beans and corn, add them at this step.
Sprinkle some shredded cheese over the chicken mixture, then roll the tortilla tightly, tucking in the edges.
Place the rolled enchiladas seam side down in a baking dish or back into the slow cooker if there’s room, and top with remaining sauce and cheese.
Cover again and let warm on low for about 30-45 minutes, until the cheese is melted and bubbly.
Finally, remove from the cooker and let cool for a few minutes before serving. Garnish with chopped cilantro and sliced avocado, if desired.
