Crockpot Chicken Enchiladas
Overview
Prep Time: 15 min • Cook Time: 3 - 3 1/2 hrs
Total Time: 3 hrs 15 min
Makes 6-8 servings
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what you’ll need:
1.5 lbs chicken breasts
16 oz red enchilada sauce
4 oz diced green chilies
1 15 oz can black beans, drained & rinsed
1/2 small onion, diced
1 tsp ground cumin
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp pepper
8 small corn tortillas, sliced into strips
2 cups shredded Mexican blend cheese
Optional toppings: sliced avocado, sour cream, chopped cilantro, sliced jalapenos.
Instructions:
Place the enchilada sauce, green chilis, chopped onion, black beans, and seasoning in the crockpot. Mix well.
Add the chicken to the crockpot making sure to cover it with the sauce.
Cook on high for about 2 1/2 hours or until the chicken is fully cooked.
Once the chicken is cooked, remove it from the crockpot and shred it. Place the chicken back in the crockpot and give it a good stir.
To the top of the enchilada mixture add the sliced tortilla strips and shredded cheese.
Cook for another 30 minutes on high until the cheese is melted.
Serve with your choice of toppings! I had mine with sour cream, sliced avocado, and some sliced jalapeno! Enjoy!