Hearty Chicken Enchiladas
This slow-cooker shredded chicken enchiladas recipe is my husband and I's favorite dish. You can modify it to suit your taste, adding corn, rice or refried beans. —Jenny Miller, Raleigh, North Carolina
Ingredients
- 1 pound boneless skinless chicken breasts
- 2 cans (15 ounces each) enchilada sauce
- 1 can (4 ounces) chopped green chiles
- 1 can (15 ounces) black beans, rinsed and drained
- 8 flour tortillas (6 inches)
- 1 cup shredded Mexican cheese blend
- Optional toppings: Sour cream, shredded lettuce, pico de gallo and sliced avocado
Reviews
Amazing. These are a staple in my family. You won’t remember Greta making this yummy recipe.
love this recipe....
Simple but impressive. I've made this dish a dozen times without changing anything and have received rave reviews. I like to make it for friends who need a meal because it's quick and easy to cook for his/her family and my own while yielding left-overs too. People tell me their kids also like it (as does my own daughter). Oftentimes I've frozen half of the meal as directed and reheated it with terrific results. This dish is BIG on flavor, despite its short list of easy-to-find and inexpensive ingredients. It's called "hearty" for a reason: its super filling. My husband and I can only eat two each. It's not spicy or complex - which might explain why kids like it as much as their parents (I'm sure you turn up the heat to suit your taste). Overall, this recipe is a solid workhorse that I'm proud to serve my family and others.
These were a nice, light chicken enchiladas recipe. They didn't leave us with a heavy feeling. Not very appealing to the eye, but tasty.
I tried this recipe today and it was very good. It fed four of us and we have enough left for lunches. It could have been more spicy.
This recipe was really good! I didn't use all of the juice though because as I was adding it to the chicken mixture I was worried there might be too much. You can just eyeball it and tell when you've used enough. Overall, it tasted great! It was surprisingly filling too. Four enchiladas was plenty for my husband and I with a pot of chipotle rice to go along with them.
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This is delicious! I made it as one, large main course in a 13" x 9" pan, rather than two smaller courses in 8" pans and it worked great. I used whole wheat tortillas to make it a bit healthier, and they tasted very good. Will definitely make again!
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