Oh, let me tell you about my absolute favorite comfort food – Slow Cooker Chicken Enchiladas! There’s something magical about coming home after a long day to the aroma of a delicious meal already prepared. This recipe is a lifesaver, especially on busy weekdays or when you want to impress friends and family without spending hours in the kitchen.
I remember the first time I attempted these enchiladas. I was new to cooking and really wanted to impress my friends at a dinner party. I threw all the ingredients into my slow cooker, crossed my fingers, and hoped for the best. To my delight, the enchiladas came out mouthwatering and were devoured in no time! Ever since then, they’ve become my go-to dish for gatherings and cozy nights in. They’re simple, flavorful, and always leave my guests satisfied!
What’s in Slow Cooker Chicken Enchiladas?
Let’s check out the star players in this dish:
Chicken Breasts: The heart of this dish! I prefer boneless, skinless chicken for ease of shredding and for a healthier option. You can also use rotisserie chicken for a quicker prep!
Enchilada Sauce: This is where the magic really begins! I usually go for a store-bought red enchilada sauce, but homemade is always an option if you’re feeling adventurous.
Tortillas: Corn or flour tortillas – the choice is yours! I love whole wheat tortillas for a healthier twist. They hold up well and add a subtle flavor to the enchiladas.
Cheddar Cheese: Because let’s be honest, cheese makes everything better! I love using a sharp cheddar for that extra flavor, but you can mix it up with Monterey Jack or Pepper Jack if you like a little heat.
Black Beans: These not only add texture but also a good dose of protein and fiber. I typically use canned, low-sodium black beans for convenience.
Bell Peppers: I love tossing in some bell peppers for sweetness and crunch. You can use red, green, or yellow – whatever you have on hand!
Spices (Cumin & Chili Powder): These spices add depth to your enchiladas. A little cumin gives it a warm, earthy flavor, while chili powder adds a kick!
Is Slow Cooker Chicken Enchiladas Good for You?
Absolutely! Well, for the most part! This dish has a great mix of protein, carbs, and fiber.
Chicken Breasts: Lean and packed with protein, it’s perfect for muscle repair and keeping you full!
Black Beans: They are not just tasty; they also provide essential nutrients like iron and magnesium.
Cheese: While it adds deliciousness, be mindful of portions if you’re watching your fat intake. You can always use a lighter cheese option!
One thing to consider is the sodium content, especially if you’re using store-bought ingredients. Opt for low-sodium sauces and beans whenever possible to keep it healthier.
Ingredients
– 1.5 lbs of boneless, skinless chicken breasts (about 4 servings)
– 2 cans (10 oz each) of enchilada sauce
– 8 whole wheat tortillas
– 1 cup freshly shredded sharp cheddar cheese
– 1 can (15 oz) of low-sodium black beans, rinsed and drained
– 1 bell pepper, diced (any color you like!)
– 1 tsp of cumin
– 1 tsp of chili powder
How to Make Slow Cooker Chicken Enchiladas?
1. Start by seasoning your chicken breasts with cumin and chili powder. Don’t skimp on this; it adds so much delicious flavor!
2. Place the seasoned chicken at the bottom of your slow cooker. Pour one can of enchilada sauce over the chicken, making sure it’s well coated.
3. Add the drained black beans and diced bell pepper on top of the chicken and sauce.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and shreds easily with a fork.
5. Once done, shred the chicken right in the slow cooker using two forks and mix it all together so it’s nice and saucy.
6. Take one tortilla, spoon in some of the chicken mixture, and sprinkle a little cheese before rolling it up. Place seam-side down in a baking dish or back into the slow cooker.
7. Repeat until all tortillas are filled and rolled. Pour the remaining enchilada sauce on top and sprinkle the rest of the cheese.
8. Cover and let it cook on low for an additional 30 minutes, just until the cheese is melted and bubbly.
Delicious Serving Suggestions
Now that you’ve made your enchiladas, let’s make them even better! I like to serve them with a dollop of sour cream and a sprinkle of fresh cilantro for a refreshing touch. A side of guacamole or a simple green salad pairs wonderfully as well.
You can also get creative! Add some diced jalapeños for heat or avocado slices for creaminess. Experiment with your favorite additions and make it your own!
I can already imagine you savoring each bite of these incredible Slow Cooker Chicken Enchiladas! This dish has that warm, cozy feeling that brings everyone together. So, gather your loved ones, give this recipe a try, and let me know how it turns out! Happy cooking!
