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Hearty Chicken Enchiladas

Name: Hearty Chicken Enchiladas
Prep time: 6 h 30 min
Cook time: 25 min
Total time: 6 h 55 min
Yield: 2 casseroles (2 servings each).
Cuisine: North America, Mexican
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

17 reviews

Test Kitchen Approved

Total Time

Prep: 6 hours 30 min. + simmering Bake: 25 min.

Makes

2 casseroles (2 servings each)

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

Hearty Chicken Enchiladas Recipe photo by Taste of Home

Next Recipe

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

Directions

In a 3-qt. slow cooker, combine the chicken, enchilada sauce and chiles. Cover and cook on low for 6-8 hours or until meat is tender.
Remove chicken and shred with 2 forks. Reserve 1-2/3 cups cooking juices. Pour the remaining cooking juices into a large bowl; add the beans and shredded chicken. Coat 2 freezer-safe 8-in. square baking dishes with cooking spray; add 1/2 cup reserved juices to each.
Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in prepared dishes. Pour remaining reserved juices over top; sprinkle with cheese.
Cover 1 dish and freeze for up to 3 months. Cover and bake second dish at 350° for 20 minutes. Uncover; bake until cheese is lightly browned, about 5 minutes longer. Serve with toppings as desired.
To use frozen enchiladas: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.

Slow-Cooker Shredded Chicken Enchiladas Tips

Can I put frozen chicken in a slow cooker?

Yes, you can put frozen chicken into a slow cooker. Lean meats, like chicken, are able to rise to a safe temperature in a slow cooker. (Here are some other frozen meats you can make in a slow cooker!)

Can you put raw chicken in a slow cooker?

Yes, you can put raw chicken into a slow cooker, as this recipe directs.

What should I serve with chicken enchiladas?

Trying serving your chicken enchiladas with a side of Spanish Rice or Homemade Guacamole and tortilla chips! For more topping ideas, check out our other flavor-packed enchilada recipes.

Research contributed by Christina Herbst, Taste of Home Assistant Digital Editor

Nutrition Facts

2 enchiladas: 577 calories, 20g fat (4g saturated fat), 83mg cholesterol, 1541mg sodium, 57g carbohydrate (8g sugars, 8g fiber), 46g protein.