Ready to simplify your enchilada game? This Slow Cooker Enchiladas recipe is a life-saver for those busy days when you crave a delicious, homemade meal without the fuss. Imagine layers of tortillas, succulent chicken, and gooey cheese all mingling with zesty enchilada sauce. It’s a fiesta in your slow cooker! Perfect for a family dinner or a crowd-pleasing party dish. Let’s get cooking! 🌮🎉
Ingredients
2 lbs boneless, skinless chicken breasts
1 can (10 oz) enchilada sauce (red or green)
1 can (14.5 oz) diced tomatoes with green chiles
1 can (15 oz) black beans, drained and rinsed
1 cup frozen corn
1 small onion, diced
2 cups shredded Mexican blend cheese
10-12 small corn tortillas
1 tsp ground cumin
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
Chopped cilantro, for garnish
Sour cream, for serving
Cooking Instructions
Prepare Chicken Mixture: In a bowl, combine the diced tomatoes with green chiles, black beans, corn, diced onion, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Mix well.
Layer Ingredients: In the slow cooker, spread a thin layer of enchilada sauce at the bottom. Place a layer of corn tortillas on top, followed by a layer of the chicken mixture and a sprinkle of cheese. Repeat the layers, finishing with a layer of tortillas and enchilada sauce on top.
Cook on Low: Cover and cook on low for 4-6 hours, or until the chicken is tender and cooked through.
Shred Chicken: Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the slow cooker and stir to combine.
Top with Cheese: Sprinkle the remaining cheese on top, cover, and cook for an additional 15-20 minutes, until the cheese is melted and bubbly.
Serve and Garnish: Serve the enchiladas hot, garnished with chopped cilantro and a dollop of sour cream.
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