Crock Pot Chicken Enchiladas Recipe
Slow Cooker Chicken Enchiladas are tender chicken, black beans, and corn rolled with corn tortillas. Serve this recipe casserole style for the perfect family meal.
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Ingredients
- 2 cups cooked shredded chicken
- ½ cup salsa
- 12 small flour tortillas (6-inch)
- 4 ounces canned mild green chiles (1 can)
- 15 ounces canned black beans (1 can, drained and rinsed)
- 1 cup frozen corn kernels (thawed)
- 10 ounces enchilada sauce (1 can, divided)
- 2 cups shredded cheddar cheese blend (or your favorite blend)
Steps
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Spray the inside of a 6qt slow cooker with cooking spray. Pour ¼ cup enchilada sauce to cover bottom.
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Combine shredded chicken, salsa, corn, beans, chiles and about ½ cup of the enchilada sauce.
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Divide the chicken mixture over the tortillas (approx. ¼ cup each). Roll each tortilla and place seam side down in your slow cooker (I was able to fit 6 per layer) topping each layer with the remaining enchilada sauce.
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Top everything with cheese. Rest two layers of paper towel over the top of the slow cooker (so they are not touching the enchiladas) and cover with the lid.
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Cook on low 3-4 hours.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (25% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| cooked shredded chicken | 2 cups | - | - |
| salsa | 0.5 cup | - | - |
| small flour tortillas | 12 | - | - |
| canned mild green chiles | 4 ounces | - | - |
| canned black beans | 15 ounces | - | - |
| frozen corn kernels | 1 cup | - | - |
| enchilada sauce | 10 ounces | Rp 20.000/100g | Rp 200.000 |
| shredded cheddar cheese blend | 2 cups | Rp 30.000/170g | Rp 35.294 |
*Estimated market prices, may vary by region
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