Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups of enchilada sauce
- 1 can of black beans, drained and rinsed
- 1 cup of corn kernels (fresh or frozen)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 8 large flour tortillas or corn tortillas
- 2 cups shredded cheddar or Mexican blend cheese
- Fresh cilantro for garnish (optional)
- Sour cream or Mexican crema for serving
Instructions
- Combine chicken breasts with enchilada sauce, black beans, corn, chopped onion, minced garlic, cumin, chili powder, salt, and pepper in the crock pot. Cook on low for 6 hours or high for 3–4 hours until chicken is tender and shred easily.
- Remove the chicken breasts and shred with two forks. Return shredded chicken to the crock pot and stir to coat with sauce and vegetables.
- Lay out tortillas on a flat surface. Spoon the chicken mixture onto each tortilla, sprinkle with cheese, and roll tightly. Place rolled enchiladas in a greased baking dish.
- Pour remaining sauce over the enchiladas and sprinkle with remaining cheese. Bake at 375°F (190°C) for about 20 minutes until bubbly and cheese is melted.
- Garnish with fresh cilantro and serve hot with sour cream or Mexican crema for an authentic flavor.
Notes
- You can substitute chicken with shredded beef, turkey, or seasoned tofu for a vegetarian variation.
- To prevent tortillas from tearing, lightly toast them before filling.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 3–6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: High-Protein
Nutrition
- Serving Size: 1 enchilada
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg