Description
Delicious crockpot enchiladas made with tender chicken and rich flavors.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (10 oz) enchilada sauce
- 1 cup black beans, drained and rinsed
- 1 cup corn
- 2 cups shredded cheese
- 8 corn tortillas
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 onion, diced
Instructions
- In a bowl, mix chicken, black beans, corn, half the cheese, cumin, garlic powder, and onion.
- Spread a layer of enchilada sauce at the bottom of the crockpot.
- Fill each tortilla with the chicken mixture and roll them up.
- Place the rolled tortillas seam-side down in the crockpot.
- Pour remaining enchilada sauce on top and sprinkle with the rest of the cheese.
- Cover and cook on low for 4 hours.
- Serve warm and enjoy.
Notes
- Can substitute chicken with beef or vegetables.
- Add jalapeños for extra spice.
- Top with sour cream and cilantro if desired.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Crockpot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 50mg
Keywords: crockpot recipes enchiladas