Crockpot Chicken Enchiladas
Who doesn’t love a meal that comes together in the crockpot!? These Crockpot Chicken Enchiladas are so simple to make, require just a few pantry ingredients and make dinner time a breeze. Plus, even better leftovers too!
I’m always looking for new ways to switch up dinner time while still keeping it simple and packed with flavor. A meal that also comes together with minimal ingredients and not a lot of time is my kind of meal. That’s where these Crockpot Chicken Enchiladas come in and my recent obsession for an easy weeknight meal. I’ve been loving using my crockpot and can’t wait for all the cozy fall recipes to come while using it! These are the perfect balance of protein packed, minimal ingredient and perfect for easy weeknight dinner and leftovers too. You can also easily add this to your weekly meal prep!
Add this meal to your easy weeknight dinner menu!
What you need for Crockpot Chicken Enchiladas:
- Chicken Breast
- Green Enchilada Sauce
- Can Green chiles
- Yellow onion
- Minced garlic
- Black Beans
- Roasted Corn
- Cumin
- Chili Powder
- Garlic Powder
- Sea Salt
- Corn Tortillas
- Shredded Mexican Cheese
- Cotija Cheese
- Cilantro
How to make these Crockpot enchiladas:
- In your crockpot, add chicken breast, yellow onion, garlic, black beans, green chiles roasted corn, green enchilada sauce, chicken broth and seasonings.
- Place on high for 3-4hrs.
- Remove chicken from the crockpot and shred with forks.
- Place chicken back in the crockpot and mix.
- Cut up corn tortillas into pieces. Add on chicken enchilada mixture with shredded mexican cheese. Place lid on top for 3-4 minutes to allow cheese to get melty.
- Top with cilantro, cotija cheese.
- Serve with sour cream if you’d like. Enjoy!!
How to store your leftover chicken enchiladas:
It’s best to store your leftovers in a sealed container in the fridge. I like using these for easy storage and it lasts longer too!
If you want to switch it up, try doing this instead:
- Use a different enchilada sauce!
- Add more veggies
FAQS:
You can easily substitute this for red sauce if you’d like! I used this green sauce and love it!
Yes! These would be great for meal prep and can easily be reheated in the microwave throughout the week.
Yes! I cooked mine on high for 3-4 hrs but you can also do a low temp and 5-6 hrs.
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Crockpot Chicken Enchiladas
These Crockpot Chicken Enchiladas are perfect for an easy weeknight dinner and made with just a few simple ingredients!
Ingredients
- 1.5 lbs chicken breast
- 1 can black beans, rinsed and drained
- 1 cup yellow onion, diced
- 1 can (4oz) mild green chiles
- 2 garlic cloves, minced
- 1 jar (15oz) green enchilada sauce
- 3 corn tortillas, chopped
- 1 cup frozen roasted corn
- 1/2 cup chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 4 tortillas, chopped
- 1 cup shredded mexican cheese
- 1/4 cup grated cotija cheese
- 3 tbsp cilantro
- optional: sour cream for topping
Instructions
- In your crockpot, add chicken breast, yellow onion, minced garlic, green chiles, black beans, roasted corn, green enchilada sauce, chicken broth and seasonings.
- Set on high for 3-4 hrs.
- Remove chicken breast from crockpot and shred with a fork. Place back in the crockpot to mix together with enchiladas.
- Cut up tortillas into pieces.
- Add on top of chicken with shredded Mexican cheese. Place lid on top for 3-4 minutes to allow cheese to get melty.
- Remove and top with cotija cheese and cilantro.
- Serve with sour cream.
- Enjoy!
