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A dinner plate with a serving of chicken enchiladas, a salad and sliced avocado.

Crock Pot Chicken Enchiladas

Arlene Mobley - Flour On My Face
Easy Crock Chicken Enchiladas filling made with shredded chicken, enchilada sauce, cheese, black beans, corn, green chiles and diced tomatoes. This delicious and easy enchilada recipe is an easy weeknight meal. Also makes a great freezer meal.
5 from 1 vote
Prep Time 8 mins
Cook Time 3 hrs
Baking 30 mins
Total Time 3 hrs 38 mins
Course Main Dish
Cuisine Mexican
Servings 5 Servings
Calories 508 kcal

Ingredients  

  • 3 large boneless skinless chicken breast
  • 32 oz. low sodium chicken broth
  • 3 cloves garlic (crushed)
  • 1 teaspoon black pepper
  • 2 large dried bay leaf

Enchilada filling Ingredients

  • 10 oz can enchilada sauce
  • 7 oz can chopped green chilies
  • 1 cup diced tomatoes
  • 1 cup corn kernels
  • 1 cup black beans
  • ½ cup chicken broth
  • 2 teaspoon ground cumin
  • 10 large flour, corn or low carb tortillas ((8 inch tortillas))

Top the enchiladas with

  • 10 oz. cans enchilada sauce
  • 1 cup shredded cheddar cheese
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Instructions 

Cook the chicken in the crock pot

  • Place the chicken, the chicken broth, ground black pepper, bay leaf and minced garlic in a 8 quart crock pot. On high cook the chicken for two hours or until the center reaches 165 F. degrees.
  • Once the chicken is cooked transfer it to a bowl and allow to cool. Remove the bay leaf and discard. Once cooled strain the broth through a fine mesh strainer. Reserve ½ cup of the broth. Set the broth aside.
  • Use two forks to shred the chicken in the bowl.
  • Return the shredded chicken to the slow cooker. Add the ½ cup of chicken broth, corn kernels, black beans, diced tomatoes, green chiles, one can of enchilada sauce and the cumin to the crock pot. Mix until combined. Cover the crock pot and heat for about an hour.

Assemble the Enchiladas

  • Divide the filling between 8 to10 large eight inch tortillas. Place a tortilla down flat in a 9 x 13 inch baking dish. Fill the center of the tortilla with about ½ cup of the chicken filling. As you fill each tortilla sprinkle about 2 tablespoons of shredded cheese over the filling before rolling. Roll the tortilla up over the filling. Place the enchilada seam side down in the baking dish. Repeat with the remaining filling and tortillas.
  • Pour the remaining can of enchilada sauce over the top of the enchiladas, sprinkle shredded cheese, and sliced black olives (optional) over the top.
  • Bake in a preheated 375 F. oven for 20 to 30 minutes or until the cheese is melted and the filling is hot.
  • Serve with sour cream and your favorite toppings.

Video

Recipe Expert Tips

  • Freezer Meal: Divide the enchiladas between two 8x8 baking pans. Eat one for dinner and tightly cover the other tray and freeze for another night.
  • Chicken: You can use leftover cooked chicken to make chicken enchilada filling. Pull the chicken meat apart and then proceed with the rest of the instructions.
  • Cooking chicken: Do not over cook the chicken. Chicken becomes very dry if over cooked. Check the internal temperature of the thickest piece of meat. Chicken is done at 165 F. Check the temperature after about 1 ½ hours of cooking to prevent over cooking if you are using small thinner pieces.
  • Optional: Sprinkle the top of the enchiladas with sliced black olives before baking.

Nutrition

Serving: 2Enchiladas | Calories: 508kcal | Carbohydrates: 58g | Protein: 34g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 2131mg | Potassium: 770mg | Fiber: 9g | Sugar: 14g | Vitamin A: 1091IU | Vitamin C: 14mg | Calcium: 300mg | Iron: 5mg
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