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–+ servings

Crockpot Chicken Enchiladas

Delicious and easy-to-make chicken enchiladas cooked in a crockpot, perfect for a weeknight dinner.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: main dish
Cuisine: Mexican
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Filling
  • 2 cups Cooked shredded chicken
  • 1 cup Salsa Choose your preferred heat level
  • 1 cup Black beans Rinsed and drained
  • 1 cup Corn Frozen or canned
  • 1 cup Shredded cheese Cheddar or Mexican blend
  • 8 pieces Tortillas Corn or flour
Topping
  • 1 cup Sour cream For serving
  • 1 cup Chopped cilantro For garnish

Method
 

Prepare the Filling
  1. In a mixing bowl, combine the shredded chicken, salsa, black beans, corn, and half of the shredded cheese.
Assemble the Enchiladas
  1. Spoon a portion of the filling onto each tortilla, roll them up, and place them seam-side down in the crockpot.
Cook
  1. Pour any remaining salsa over the enchiladas and sprinkle the rest of the cheese on top. Cover and cook on low for 4 hours.
Serve
  1. Once cooked, serve the enchiladas hot, topped with sour cream and chopped cilantro.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 3mg

Notes

Feel free to customize the filling with your favorite ingredients such as bell peppers or onions.

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