Description
This easy Crockpot Chicken Enchilada recipe is a busy mom’s dream! With just a few simple ingredients, you’ll have tender, flavorful chicken enchiladas ready for dinner with minimal effort. The juicy chicken breast are slow-cooked in a delicious enchilada sauce. Top with melted cheese, fresh cilantro, sour cream, and your favorite toppings for a comforting, family-friendly meal. Perfect for busy weeknights or meal prepping, this dish is packed with flavor and sure to become a household favorite.
Ingredients
Scale
- 2 lbs of chicken breast
- (2) 15 oz cans of red enchilada sauce
- (1) 10 oz can of diced tomatoes and green chiles
- 1 packet of taco seasoning
- (1) 15 oz can, black beans, drained & rinsed
- (1) 15 oz can, corn, drained
- 1 cup, shredded cheddar or Mexican cheese (more if desired)
- 10 small flour tortillas, cut into small pieces
Optional Toppings:
- Cilantro
- Sour Cream
- Guacamole
- Cheese
Instructions
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Add your chicken to the crockpot.
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Place seasonings over the chicken. Add enchilada sauce, diced tomatoes, taco seasoning, black beans, and corn. Stir together to combine.
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Cook on high heat for 3-4 hours or low heat for 6-8 hours.
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Shred the chicken and return to slow cooker. Add in 1/2 of the cheese (or more if desired), and tortillas.
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Cook for an additional 15-30 minutes, until tortillas are soft and cheese is melted.
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Top with your favorite ingredients, such as cheese, cilantro, sour cream, or guacamole and enjoy!