Description
A budget-friendly, one-pot wonder that combines the vibrant flavors of traditional enchiladas with the convenience of slow cooking, perfect for busy weeknights.
Ingredients
- 2 cups cooked chicken, shredded
- 1 can (10 oz) enchilada sauce
- 2 cups corn tortillas, cut into pieces
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (frozen or canned)
- 1 small onion, chopped
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- In your crockpot, begin layering. Start with half of the tortillas, then add half of the chicken, followed by half of the enchilada sauce.
- Sprinkle half of the cheese, half of the black beans, half of the corn, and half of the chopped onion on top. Season with chili powder, cumin, salt, and pepper.
- Repeat the process with the remaining ingredients, ensuring all elements are evenly distributed.
- Cover the crockpot and cook on low for 4 to 6 hours, or until everything is heated through and the cheese has melted beautifully.
- When it’s done, serve hot, garnished with fresh cilantro if you like.
Notes
Feel free to swap any ingredients based on your preference, like using ground turkey or a plant-based protein for a delicious variation. Add toppings like cilantro, sour cream, or avocado slices for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 240-360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican