Are you tired of the same old dinner routine? Looking for a delicious and easy recipe to spice up your weeknight meals? Look no further than these mouthwatering Crock Pot Chicken Enchiladas! These flavorful and tender enchiladas are sure to become a family favorite.
Homemade Crock Pot Chicken Enchiladas
Ingredients:
- 2 cups cooked, shredded chicken
- 1 can (15 ounces) black beans, drained
- 1 can (15 ounces) corn, drained
- 1 can (10 ounces) enchilada sauce
- 1 cup shredded cheddar cheese
- 8 flour tortillas
- 1/4 cup chopped fresh cilantro, for garnish
Instructions:
- In a large bowl, combine the shredded chicken, black beans, corn, and half of the enchilada sauce. Mix well.
- Warm the tortillas in the microwave or on a skillet for a few seconds to make them pliable.
- Spoon about 1/4 cup of the chicken mixture onto each tortilla and roll up tightly. Place the rolled enchiladas seam-side down in the crock pot.
- Pour the remaining enchilada sauce over the top of the rolled enchiladas.
- Cover the crock pot and cook on low for 4-6 hours or on high for 2-3 hours, until the enchiladas are heated through and the cheese is melted and bubbly.
- Sprinkle the shredded cheddar cheese over the top of the enchiladas and cover again, allowing the cheese to melt.
- Garnish with chopped cilantro and serve hot.
How to prepare:
Preparing these Crock Pot Chicken Enchiladas is incredibly easy! Simply combine the shredded chicken, black beans, corn, and enchilada sauce in a large bowl. Warm the tortillas to make them more pliable, then spoon the chicken mixture onto each tortilla and roll them up tightly. Place the rolled enchiladas seam-side down in the crock pot, pour the remaining sauce over the top, and cook on low or high heat until heated through and the cheese is melted and bubbly. Sprinkle with shredded cheddar cheese, cover to melt, and garnish with cilantro before serving.
Preparation time:
This recipe is perfect for busy nights when you don’t have a lot of time to spend in the kitchen. With just a few minutes of preparation, you can have a delicious meal waiting for you when you get home. The total preparation time for these Crock Pot Chicken Enchiladas is approximately 10 minutes, making them a quick and convenient option for any night of the week.
Servings:
This recipe serves approximately 4-6 people, depending on portion sizes. Feel free to adjust the quantities of ingredients to accommodate your specific needs.
Nutrition Facts:
These Crock Pot Chicken Enchiladas are not only delicious but also relatively healthy. Each serving contains approximately 400 calories, 16g of fat, 40g of carbohydrates, and 25g of protein.
Tips:
Here are a few tips to help you make the most out of this delicious recipe:
- Feel free to customize these enchiladas by adding your favorite toppings, such as sour cream, guacamole, or salsa.
- If you prefer a spicier dish, you can add some diced jalapenos or hot sauce to the chicken mixture.
- To save even more time, you can use rotisserie chicken or leftover cooked chicken in this recipe.
- These enchiladas are freezer-friendly! You can assemble them ahead of time and freeze them for later use.
FAQs:
Q: Can I use corn tortillas instead of flour tortillas?
A: Yes, you can substitute corn tortillas for a more authentic flavor.
Q: Can I make these enchiladas in the oven instead of the crock pot?
A: Absolutely! Simply assemble the enchiladas in a baking dish, cover with foil, and bake at 350°F for about 20-25 minutes.
Q: Can I make these enchiladas vegetarian?
A: Yes, you can omit the chicken and add extra beans and veggies to make a delicious vegetarian filling.
Q: Can I use a different type of cheese?
A: Of course! Feel free to experiment with different types of cheese, such as Monterey Jack or pepper jack, for a unique flavor.
So why wait? Try these amazing Crock Pot Chicken Enchiladas today and treat your family to a delicious and easy dinner. They’re sure to love them!
