Best Crock-Pot Chicken Enchiladas Recipe

Slow-cooking can turn basic enchiladas into a sumptuous, flavorful feast. This chicken enchilada recipe uses lean, white-meat chicken breasts, making it a good source of protein that’s low in saturated fat. And because the filling cooks all day, you and your family can come home to a welcoming, aromatic kitchen. Prepare a full batch to enjoy the same day, or divvy it into two containers, reserving and freezing one for later enjoyment.

Total Time: 7 hours, plus 55 minutes | Prep Time: 30 minutes | Serves: 4

Ingredients:

• 1 pound boneless, skinless chicken breasts
  
• 2 15-ounce cans enchilada sauce
  
• 1 4-ounce can chopped green chilies
  
• 1 15-ounce can black beans, rinsed and drained
  
• 8 6-inch flour tortillas
  
• 1 cup shredded cheddar or Mexican-blend cheese
  

Directions:

1. Heat your oven to 350F.
   
2. In your slow cooker, combine the chicken, enchilada sauce and chilies.
   
3. Cover the cooker, and set it on low to cook for about 7 hours, or until the chicken is tender.
   
4. Remove the chicken. Place it in a large bowl, and shred it with two forks.
   
5. Remove 1 2/3 cups of the liquid from the cooker, and set it aside.
   
6. Add the beans to the bowl containing the shredded chicken.
   
7. Lightly grease a large, rectangular casserole dish, then pour in 1 cup of the reserved liquid to coat the bottom of the dish.
   
8. Place 1/3 cup of the chicken mixture in the center of a tortilla; roll it up, and place it seam-side down in the prepared dish. Repeat this until you’ve used all of the chicken.
   
9. Pour the remaining juice over the top of the enchiladas, and sprinkle them with cheese.
   
10. Cover the casserole dish with foil. Bake the enchiladas for 20 minutes. Then remove the foil and bake for 5 more minutes, or until the cheese is golden brown.