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- Chicken and Vegetables - 2 pounds boneless, skinless chicken thighs - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn kernels (fresh or frozen) - 1 cup diced bell peppers (any color) - 1 cup diced onions The chicken thighs form the base of this dish. They cook well in a slow cooker and stay juicy. The black beans add protein and fiber, making your meal hearty. Corn gives a sweet crunch. Bell peppers and onions add color and flavor. - Seasonings and Sauces - 2 teaspoons ground cumin - 1 teaspoon chili powder - Salt and pepper to taste - 1 can (10 oz) enchilada sauce (red or green based on preference) Cumin and chili powder give the enchiladas warmth and depth. Salt and pepper enhance all the flavors. The enchilada sauce ties everything together, making it saucy and delicious. - Tortillas and Cheese - 6-8 whole wheat tortillas - 2 cups shredded cheese (cheddar or Mexican blend) - Fresh cilantro, for garnish - Sour cream, for serving (optional) Whole wheat tortillas are a healthy choice. They hold the filling well. The cheese melts beautifully, adding rich creaminess. Cilantro adds a fresh pop, and sour cream balances the spice, if you like it. {{ingredient_image_1}} Seasoning and Layering Start by placing 2 pounds of boneless, skinless chicken thighs in your slow cooker. Season them with salt, pepper, ground cumin, and chili powder. I like to sprinkle about 2 teaspoons of cumin and 1 teaspoon of chili powder for a nice kick. Next, add a can of black beans, rinsed and drained, and 1 cup of corn kernels. Then, toss in 1 cup of diced bell peppers and 1 cup of diced onions. Finally, pour half of the enchilada sauce over this mixture. Stir gently to blend all the flavors well. Cooking in the Slow Cooker Cover your slow cooker and set it to low heat for 6 to 7 hours. If you're in a hurry, you can switch it to high heat for 3 to 4 hours. When the cooking time is up, check that the chicken is tender. It should shred easily with a fork. Remove the chicken, shred it, and mix it back with the other ingredients. Preparing the Tortillas Before rolling the enchiladas, warm the whole wheat tortillas in the microwave for about 20 seconds. This makes them soft and easy to roll without tearing. Rolling and Placing in the Slow Cooker Take a tortilla and spoon a generous amount of the chicken mixture into the center. Add a small sprinkle of cheese on top before rolling it up tightly. Place each rolled enchilada seam-side down in the slow cooker. Once all are in, pour the remaining enchilada sauce over them and sprinkle the rest of the cheese on top. Heating and Melting the Cheese Cover the slow cooker again and let it cook on low for another 30 minutes. This gives time for everything to heat through and the cheese to melt beautifully. Garnishing and Serving Suggestions When ready, take off the lid and garnish with fresh cilantro. For an extra touch, you can serve it with sour cream on the side. Enjoy these enchiladas on a large platter, drizzled with more enchilada sauce and topped with lime wedges for a zesty flavor! Using Fresh Ingredients Fresh ingredients make a big difference. Use fresh chicken thighs for tenderness. Choose ripe bell peppers for sweetness. Fresh corn adds a crisp bite. Fresh cilantro gives a bright finish. Using fresh items boosts overall flavor and makes your dish pop. Ideal Seasoning Levels Seasoning is key. Use salt and pepper to enhance taste. Ground cumin adds warmth, while chili powder brings some heat. Adjust these to your liking. Start with less, then add more if needed. Taste as you go to find your perfect balance. Slow vs. High Cooking Methods You can cook on low or high. Low heat takes 6-7 hours, which makes the chicken very tender. High heat cooks in 3-4 hours, but the chicken may not be as soft. Choose the method that fits your schedule. Ensuring Tender Chicken To ensure tender chicken, check the cooking time. The chicken should shred easily with a fork. If it’s not tender, cook it longer. You want it to be juicy and easy to pull apart. Plating Suggestions Serve enchiladas on a large platter. Drizzle extra enchilada sauce on top. Sprinkle chopped cilantro for color. This makes your dish look inviting and tasty. A good presentation adds to the meal experience. Accompaniments to Enhance the Dish Serve with lime wedges for a zesty kick. Sour cream adds creaminess and balances the heat. You can also add a side of rice or salad. These sides round out your meal and make it more satisfying. Pro Tips Use Fresh Ingredients: For the best flavor, opt for fresh bell peppers and corn whenever possible. Fresh ingredients can elevate the dish significantly. Customize Your Heat: Adjust the spice level by using a spicier enchilada sauce or adding jalapeños to the chicken mixture for those who enjoy a kick. Layer the Cheese: For extra cheesy enchiladas, sprinkle cheese between the layers of tortillas and on top. This creates a deliciously gooey texture. Make Ahead: Prepare the filling a day in advance and store it in the fridge. This allows the flavors to meld together and makes assembly quicker on the day of serving. {{image_2}} You can swap chicken for different meats. Try ground turkey or beef for a twist. Shredded pork adds a rich flavor too. If you prefer a lighter option, use chicken breast instead of thighs. This change will keep the dish leaner while still tasty. For a meat-free meal, replace chicken with more beans or lentils. Use black beans or kidney beans for protein. You can also add extra corn or bell peppers. This makes for a colorful and hearty filling. Don't forget to add some diced zucchini or mushrooms for texture. The type of enchilada sauce can change the taste. Use green sauce for a tangy kick. If you like it spicy, try a chipotle sauce. You can even mix sauces for a unique flavor blend. Experiment with homemade sauces for extra freshness. Toppings add fun and flavor. Try sliced jalapeños for heat. Fresh avocado slices or guacamole bring creaminess. For a crunchy bite, add crushed tortilla chips on top. Serve with sour cream and fresh cilantro for a bright finish. Each topping makes your enchiladas even more special. - Storing Leftovers: After enjoying your enchiladas, let them cool. Place them in an airtight container. They can stay in the fridge for up to four days. - Freezing Instructions: You can freeze the enchiladas too. Wrap them tightly in plastic wrap, then in foil. They will last for about three months in the freezer. - Best Methods for Reheating: The best way to reheat enchiladas is in the oven. Preheat your oven to 350°F (175°C). Place the enchiladas in a baking dish, cover with foil, and heat for about 20 minutes. - Maintaining Flavor and Texture: To keep the enchiladas moist, add a splash of enchilada sauce before reheating. This helps maintain flavor and keeps them from drying out. Yes, you can use chicken breast or thighs. I prefer thighs because they stay moist and tender. Chicken breast can work too, but it may dry out if overcooked. For the best results, choose chicken thighs if you want juicy enchiladas. You can store leftovers in the fridge for up to four days. Place them in an airtight container to keep them fresh. For longer storage, freeze the enchiladas for up to three months. Just remember to let them cool before freezing to maintain quality. Yes, you can prep the filling a day in advance. Cook the chicken and mix it with the veggies and sauce. Store it in the fridge. When ready, fill the tortillas and cook them in the slow cooker. This makes meal prep easy and quick on busy days. In this post, I shared a simple recipe for delicious enchiladas. We discussed the main ingredients, including chicken, veggies, and tortillas. You learned how to prepare the chicken mixture and assemble the dish in your slow cooker. For best flavor, fresh ingredients and the right seasonings are key. I also offered tips on storage and reheating for leftovers. These enchiladas are easy to customize. Feel free to try different proteins or sauces. Enjoy making this dish and impressing others with your cooking skills!

Slow Cooker Chicken Enchiladas

A delicious and easy slow cooker recipe for chicken enchiladas with a blend of spices, beans, and cheese.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 400 kcal

Ingredients
  

  • 2 pounds boneless, skinless chicken thighs
  • 1 can black beans, rinsed and drained (15 oz)
  • 1 can enchilada sauce (10 oz)
  • 1 cup corn kernels
  • 1 cup diced bell peppers
  • 1 cup diced onions
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • 6 to 8 whole wheat tortillas
  • 2 cups shredded cheese
  • for garnish fresh cilantro
  • for serving sour cream (optional)

Instructions
 

  • Place the chicken thighs in the slow cooker and season with salt, pepper, cumin, and chili powder.
  • Add the black beans, corn, diced bell peppers, diced onions, and half of the enchilada sauce over the chicken. Stir gently to combine.
  • Cover and cook on low heat for 6-7 hours or on high heat for 3-4 hours, until the chicken is tender and easily shredded with a fork.
  • Once cooked, remove the chicken thighs from the slow cooker and shred them using two forks. Return the shredded chicken to the pot and stir to combine with the vegetables and sauce.
  • Prepare the tortillas by warming them slightly in the microwave to make them pliable.
  • Spoon a generous amount of the chicken mixture into the center of each tortilla, sprinkle a small amount of cheese on top, and roll them up tightly.
  • Place the rolled enchiladas seam-side down in the slow cooker and pour the remaining enchilada sauce over the top. Sprinkle the rest of the cheese on top.
  • Cover and cook on low for an additional 30 minutes to heat through and melt the cheese.
  • Once ready, garnish with fresh cilantro and serve with sour cream if desired.

Notes

Serve the enchiladas on a large platter, drizzled with additional enchilada sauce and topped with chopped cilantro for a fresh touch. Accompany with lime wedges for an extra zing!
Keyword chicken, enchiladas, Mexican, slow cooker