Chicken Enchiladas {Slow Cooker Recipe}
Indulge in the delightful flavors of Chicken Enchiladas with this easy slow cooker recipe! Perfect for busy weeknights or gatherings, these enchiladas combine tender chicken, hearty black beans, and a medley of spices into a comforting dish. Simply toss all the ingredients into your slow cooker and let it work its magic while you attend to other tasks. With minimal prep time and maximum flavor, this recipe is sure to become a family favorite. Top with your choice of fresh toppings like guacamole or sour cream for an extra burst of taste. Enjoy a nutritious meal that’s both satisfying and easy to prepare!
- Prep Time: 15 minutes
- Cook Time: 4 hours on HIGH or 6 hours on LOW
- Total Time: 0 hours
- Yield: Serves 6
- Category: Main
- Method: Slow cooking
- Cuisine: Mexican
Ingredients
Scale
- 4 chicken breasts (about 800g)
- 680g passata
- 400g black beans (drained and rinsed)
- 1 onion (peeled and chopped)
- 340g tinned sweetcorn (drained)
- 6 tortilla soft wraps
- 250g grated cheese
- 2 tsp garlic powder
- 2 tsp ground cumin
- 1 tsp oregano
- 1/2 tsp mild chili powder
- Salt and freshly ground black pepper
Instructions
- Combine all ingredients in the slow cooker and mix well.
- Cook on HIGH for 4 hours or LOW for 6 hours until chicken is thoroughly cooked.
- Shred the chicken in the slow cooker using two forks. Stir in sweetcorn and add tortilla strips.
- Sprinkle grated cheese on top and cook for an additional 40 minutes on HIGH until melted or place under a hot grill for about 10 minutes.
Nutrition
- Serving Size: 1 enchilada (approximately 300g)
- Calories: 470
- Sugar: 7g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 11g
- Protein: 30g
- Cholesterol: 90mg