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Slow Cooker Chicken Enchiladas

These slow cooker chicken enchiladas feature shredded chicken and black beans wrapped in tortillas, smothered in enchilada sauce and cheese, slow-cooked to perfection for a cozy meal.
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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: Tex-Mex
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded rotisserie or leftover roasted chicken works well
  • 1 can black beans, rinsed and drained
  • 8 pieces corn or flour tortillas flour tortillas are softer and more forgiving in a slow cooker
  • 2 cups enchilada sauce store-bought or homemade
  • 2 cups shredded cheese cheddar or Mexican blend
  • 1/2 cup diced onions
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • to taste Salt and pepper
  • Chopped cilantro for garnish optional

Method
 

Preparation
  1. Heat the olive oil in a skillet over medium heat. Add the diced onions and sauté until soft and translucent, about 5 minutes. Season with a pinch of salt.
  2. In a large bowl, combine the shredded chicken, rinsed black beans, sautéed onions, cumin, and a generous pinch of salt and pepper. Toss to mix evenly.
  3. Pour about 1/2 cup of enchilada sauce into the bottom of a 4- to 6-quart slow cooker and spread it into a thin layer.
  4. Spoon a portion of the chicken mixture along the center of each tortilla. Roll the tortilla tightly and place it seam-side down in the slow cooker, packing them snugly in a single layer.
Cooking
  1. When all enchiladas are in the cooker, pour the remaining enchilada sauce evenly over the top. Sprinkle with the shredded cheese.
  2. Cover and cook on LOW for 4–6 hours, or until heated through and the cheese is melted. If your slow cooker runs hot, check at 3.5–4 hours.
Serving
  1. Serve warm, garnished with chopped cilantro if you like.

Notes

You can add a dollop of sour cream or Greek yogurt and a squeeze of lime as serving suggestions. Leftovers can be refrigerated for 3-4 days or frozen for up to 2 months.