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Crockpot Chicken Enchiladas

Crockpot Chicken Enchiladas are a comforting meal with layers of tender chicken, zesty enchilada sauce, and melting cheese, perfect for cozy gatherings.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked shredded chicken
  • 1 can (10 oz) enchilada sauce
  • 8 small tortillas Can be torn to fit the crockpot
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1/2 cup diced onion
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn (fresh, frozen or canned)
  • Salt and pepper to taste
Optional Toppings
  • sour cream
  • avocado
  • cilantro

Method
 

Preparation
  1. Start by shredding your cooked chicken if it’s not already shredded. Gather all your ingredients.
Layering
  1. In your crockpot, add a thin layer of enchilada sauce to the bottom. Then, layer four tortillas in the crockpot.
  2. In a mixing bowl, combine the shredded chicken, black beans, corn, half of the cheese, and diced onions. Season with salt and pepper to taste.
Filling and Final Assembly
  1. Spread the filling over the tortillas. Pour half of the remaining enchilada sauce over the filling, and add another layer of tortillas on top.
  2. Add the rest of the filling, followed by the last layer of tortillas. Pour the remaining enchilada sauce over the top and sprinkle the remaining cheese.
Cooking
  1. Cover the crockpot and cook on low for 4–6 hours or high for 2–3 hours, until the cheese is melted and bubbly.
Serving
  1. Once done, garnish with the optional toppings of your choice, and serve immediately with your favorite side salad or rice.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months. To reheat, thaw overnight and warm in a preheated oven or microwave.