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Slow Cooker Chicken Enchiladas

These slow cooker chicken enchiladas are an easy, crowd-pleasing dish that combines shredded chicken and black beans in tortillas, all cooked in rich enchilada sauce for a comforting meal.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 550
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups cooked shredded chicken (rotisserie, poached, or leftover)
  • 1 can black beans, rinsed and drained (or use pinto/white beans)
  • 8 pieces corn or flour tortillas (corn for gluten-free; flour for a softer roll)
  • 2 cups homemade enchilada sauce (store-bought works fine)
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1/2 piece onion, diced
  • 1 tablespoon olive oil
  • to taste Salt and pepper
  • optional Chopped cilantro for garnish

Method
 

Preparation
  1. Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent, about 4–5 minutes. Season lightly with salt and pepper.
  2. In a large bowl, combine the shredded chicken, rinsed black beans, and the sautéed onion. Add 1 cup of the enchilada sauce and mix until everything is evenly moistened. Taste and adjust salt and pepper.
  3. Pour a thin layer of enchilada sauce across the bottom of the slow cooker.
  4. Lay a tortilla flat. Spoon about 1/4 cup of the chicken-and-bean mixture into the center. Sprinkle a small amount of cheese over the filling. Roll the tortilla tightly and place it seam-side down in the slow cooker. Repeat with the remaining tortillas.
  5. Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining cheese on top.
Cooking
  1. Cover and cook on LOW for 4–6 hours, or until heated through and the cheese is melted and bubbly.
  2. Let the enchiladas rest for 5–10 minutes before serving.

Notes

Can be assembled the night before or frozen for longer storage. For spicier versions, add chipotle in adobo or diced green chiles. Serve with toppings like sour cream, lime, or jalapeños.