This Chicken Enchilada Crock Pot Meal is a tasty, easy dish you can just throw together! With spices, chicken, beans, and cheesy goodness, it’s sure to be a hit!
One of my favorite things? Just set it and forget it! Plus, I love serving it with some crunchy tortilla chips. Perfect for lazy weekends when you just want comfort food! 😊
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts give this dish a lean profile. If you’d like a different flavor, try using shredded rotisserie chicken instead—it’s a real time-saver! You can also opt for chicken thighs, which are juicier.
Enchilada Sauce: A can of enchilada sauce adds richness. If you want to switch it up, homemade sauce is great too! Just mix tomato sauce with some spices like chili powder and cumin for a fresh taste.
Black Beans: These are fantastic for protein and fiber. If you’re not a fan of beans, try using pinto beans or even lentils. For a lighter version, you could leave them out altogether.
Tortillas: Corn tortillas add nice texture. You can substitute with flour tortillas or even tortilla chips for a crunchier topping. Just remember to adjust the layering accordingly!
Cheese: I love using a blend of cheddar and Mexican cheese for extra flavor. If you’re looking for a lower-fat option, use reduced-fat cheese, or even skip the cheese entirely for a healthier version.
How Do You Shred Chicken Easily in a Crock Pot?
Shredding chicken in a crock pot can be a bit tricky if you’re unsure of the timing. Here’s a great approach to ensure it’s perfectly tender.
- Cook the chicken until it’s fully done—6-7 hours on low or 3-4 hours on high.
- Use two forks—one to hold the chicken in place and the other to pull apart the meat. It’s easier when the chicken is hot and tender!
- Mix the shredded chicken back into the sauce to soak up all those delicious flavors.
Trust me, this technique will make shredding a breeze and result in juicy chicken in your enchiladas!
How to Make Chicken Enchilada Crock Pot Meal?
Ingredients You’ll Need:
Chicken and Sauce:
- 2 pounds chicken breasts (boneless, skinless)
- 1 (15 oz) can enchilada sauce
- 1 (10 oz) can diced tomatoes with green chilies
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Tortillas and Cheese:
- 8 corn tortillas, cut into strips
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1/2 cup sliced black olives (for topping)
- Fresh cilantro (for garnish, optional)
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time, plus 6-7 hours of cooking on low or 3-4 hours on high. The long, slow cooking makes the chicken super tender and packed with flavor!
Step-by-Step Instructions:
1. Prepare the Base:
Start by placing the boneless, skinless chicken breasts at the bottom of your crock pot. Make sure they’re evenly laid out to ensure even cooking.
2. Mix the Sauce:
In a medium bowl, combine the enchilada sauce, diced tomatoes with green chilies, drained black beans, corn, chili powder, cumin, salt, and pepper. Stir everything together until it’s well mixed, then pour this delicious mixture over the chicken in the crock pot.
3. Layer the Tortillas:
Next, take your cut corn tortilla strips and layer them on top of the mixture in the crock pot. Press them down gently to help them soak up the flavors below.
4. Add Cheese:
Sprinkle half of the shredded cheese over the tortilla layer. This will give it a wonderful cheesy flavor as it cooks!
5. Cooking Time:
Cover the crock pot with its lid and set it to cook on low for 6-7 hours or on high for 3-4 hours. You’ll know it’s ready when the chicken is fully cooked and shreds easily with a fork.
6. Shred the Chicken:
About 30 minutes before you’re ready to serve, take two forks and shred the chicken right in the pot. Stir the chicken into the sauce so it’s all mixed together nicely.
7. Melt the Remaining Cheese:
Sprinkle the rest of the cheese on top and cover the crock pot again. Let it sit for about 5-10 minutes until the cheese is melted and gooey.
8. Serve and Enjoy:
Now it’s time to serve! Dish up your enchilada meal while it’s hot, and top each serving with sliced black olives and fresh cilantro if you like. Enjoy your hearty and tasty meal!
Can I Use Thawed Chicken Instead of Fresh?
Absolutely! Thawed chicken works just as well in this recipe. Just make sure it is fully thawed in the refrigerator before adding it to the crock pot. Avoid using partially frozen chicken, as it may not cook evenly.
What If I Don’t Have Corn Tortillas?
If you’re out of corn tortillas, you can substitute with flour tortillas. Just cut them into strips similar to the corn tortillas for the best texture. Alternatively, you can use tortilla chips for a crunchy topping; just add them just before serving.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the microwave or on the stove over low heat until heated through. If it seems dry, add a splash of chicken broth or extra enchilada sauce.
Can I Add More Vegetables?
Definitely! You can enhance the nutrition and flavor by adding vegetables like bell peppers, zucchini, or spinach. Just chop them up and mix them in with the other ingredients before cooking. Keep in mind that adding more veggies might increase the cooking time slightly.
