Chicken Enchilada Crock Pot Meal: Effortless Comfort in Every Bite
Tender chicken, cheesy goodness, and all the bold flavors of classic chicken enchiladas—made easy in your slow cooker.
Ingredients
- 1.5 lbs boneless skinless chicken breast
- 30 oz enchilada sauce
- 1 can 4 oz green chiles
- 1 can 15 oz black beans, drained and rinsed
- 1 small onion diced
- 1 cup shredded Mexican cheese blend divided
- 8 corn tortillas cut into strips
- Optional toppings: chopped cilantro sliced avocado, Greek yogurt, sour cream, jalapenos
Instructions
- 1. Place chicken breasts, enchilada sauce, green chiles, black beans, and diced onion into the crockpot.
- 2. Stir gently to coat the chicken with sauce and distribute ingredients.
- 3. Cover and cook on high for 4 hours or low for 8 hours, until the chicken is cooked through and tender.
- 4. Shred the chicken in the crockpot using two forks and mix well.
- 5. Add tortilla strips and half of the shredded cheese to the crockpot; stir to combine.
- 6. Sprinkle remaining cheese over the top.
- 7. Cover and cook for an additional 30 minutes, until cheese is melted.
- 8. Serve hot with desired toppings such as cilantro, avocado, Greek yogurt, sour cream, or jalapenos.
Notes
For best texture, wait to add the tortilla strips and cheese until the last 30 minutes of cooking.
Leftovers store well in airtight containers in the refrigerator for up to 3 days.