Crock Pot Chicken Enchiladas Recipe

Name: Crock Pot Chicken Enchiladas Recipe
Total time: 205 min
Yield: 6 servings
Cuisine: Indonesian
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)

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.

⏱️ 205 min 🔪 Prep: 5 min 🔥 Cook: 200 min 📊 Hard ⭐ 5.0 (48) 👁️ 21 views

👨‍🍳 Start Cooking

Foto: Spend With Pennies

Ingredients

6 servings

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

Spray the inside of a 6qt slow cooker with cooking spray. Pour ¼ cup enchilada sauce to cover bottom.
Combine shredded chicken, salsa, corn, beans, chiles and about ½ cup of the enchilada sauce.
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.
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.
Cook on low 3-4 hours.