Description
Chicken Enchilada Crock Pot Meal is an easy, set-it-and-forget-it dinner. Juicy chicken, black beans, corn, peppers, and a rich enchilada sauce cook together slowly for maximum flavor, served with warm tortillas and melted cheese.
Ingredients
1.5 lbs boneless, skinless chicken breasts or thighs
1 (10 oz) can red enchilada sauce
1 (10 oz) can diced tomatoes with green chilies
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn, drained
1 medium onion, diced
1 bell pepper, diced
2 cups shredded Mexican blend cheese
6–8 flour or corn tortillas
Optional: sour cream, chopped cilantro, sliced avocado
Instructions
1. Whisk enchilada sauce and diced tomatoes in the crock pot.
2. Add raw chicken to the sauce.
3. Add black beans, corn, onion, and bell pepper. Stir gently.
4. Cover and cook on LOW 6–7 hours or HIGH 3–4 hours until chicken shreds easily.
5. About 30 minutes before serving, remove chicken, shred with two forks, and return to pot.
6. Stir in 1.5 cups of shredded cheese until melted.
7. Warm tortillas just before serving.
8. Serve chicken mixture on tortillas, top with remaining cheese and optional garnishes.
Notes
Do not overfill the crock pot.
Avoid lifting the lid during cooking.
Drain beans and corn to prevent watery mixture.
Swap chicken with ground beef or turkey, browning first.
Adjust spice with jalapeños, chili powder, or hot sauce.
For low-carb/keto, serve in a bowl without tortillas.
- Prep Time: 10 minutes
- Cook Time: 6–7 hours on LOW
- Category: Dinner, Main Course
- Method: Slow Cooker, Crock Pot
- Cuisine: Mexican, Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 105 mg