Crockpot Chicken Enchiladas
These Crockpot Chicken Enchiladas are quick and easy to throw together, family-friendly, make great leftovers and they are freezer-friendly! So delicious, even your toddler will love them!
Servings: 10 servings
Calories: 282kcal
Ingredients
- 1.5 lb chicken breast boneless, skinless
- 1 cup bell peppers chopped, color of choice
- 1 yellow or white onion chopped
- 15 oz black beans 1 can, drained and rinsed well
- 1 cup frozen corn
- 1 can Rotel
- 12 oz salsa
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- Salt & pepper to taste
- 8 corn tortillas cut into strips
- 1.5 cups shredded Mexican cheese
- Avocado, plain Greek yogurt, shredded cheese, tortilla chips optional for topping
Instructions
- Spray the bottom of slow cooker with nonstick cooking spray.
- Wash and dry all fresh produce. Chop onions and bell peppers. Drain and rinse canned black beans. Cut 8 corn tortillas into strips & store in a Ziploc bag in the refrigerator for later.
- To the slow cooker, add raw chicken breasts, chopped bell peppers and onion, corn, can of Rotel (don't drain), salsa, chili powder, cumin, garlic powder, and cayenne pepper. Add salt and pepper to taste.
- Stir well to combine, cover and cook on low for 4-6 hours or high for 3 hours. (If you are using frozen chicken, you will likely want to cook on high for a longer period of time).
- Before you shred chicken, check internal temperature using a meat thermometer. Once chicken has reached 165 degrees F, transfer breasts from slow cooker to a large bowl to shred with two forks or a hand mixer. (If it seems too dry at this point, add 1/2 cup of water or so to the slow cooker and stir to mix.)
- Once chicken is shredded, add it back to the slow cooker, then add corn tortilla strips and shredded cheese. Stir well to combine. Let cook on low for another 30 minutes.
- Serve hot and enjoy! Add desired toppings, such as avocado, more cheese, salsa, plain Greek yogurt and/or some chips!
- Store leftovers in an airtight container in the fridge for 3-4 days or transfer to the freezer in a freezer-safe dish for 3-6 months.
Nutrition
Calories: 282kcal | Carbohydrates: 30g | Protein: 25g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 60mg | Sodium: 423mg | Potassium: 725mg | Fiber: 7g | Sugar: 4g | Vitamin A: 894IU | Vitamin C: 26mg | Calcium: 171mg | Iron: 2mg