Description
Hearty and comforting slow cooker enchiladas made with shredded chicken, beans, and cheese wrapped in tortillas, topped with enchilada sauce.
Ingredients
- 2 cups cooked shredded chicken
- 1 can black beans, drained and rinsed
- 8 corn or flour tortillas
- 2 cups enchilada sauce
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1/2 cup diced onions
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the shredded chicken, black beans, diced onions, cumin, garlic powder, salt, and pepper. Stir well to combine the flavors.
- Lay out the tortillas on a flat surface. Spoon the chicken and bean mixture evenly into the center of each tortilla.
- Roll up the tortillas tightly and place them seam-side down in your slow cooker.
- Pour the enchilada sauce over the rolled tortillas, making sure they’re nicely coated.
- Sprinkle the shredded cheese on top for that melty goodness.
- Cover the slow cooker and cook on low for 4 to 6 hours, or until the enchiladas are heated through and the cheese is bubbly.
- Serve warm, adding your favorite toppings like sour cream, cilantro, or avocado.
Notes
For added flavor, layer some enchilada sauce at the bottom of the slow cooker before adding tortillas. You can also swap chicken with vegetables for a vegetarian option.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican