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Crockpot Chicken Enchiladas recipe, served and ready to eat, easy homemade dinner
Thomas Baker

Crockpot Chicken Enchiladas Made Simple with Cozy Flavors

These Crockpot Chicken Enchiladas are an effortless and flavorful meal perfect for an easy dinner, especially on busy weeknights. This family-friendly recipe features slow cooker chicken combined with classic shredded chicken enchiladas ingredients, making it a comforting and tasty dinner option everyone will love.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 5 servings
Ingredients

Ingredients
  

  • 1.5 lbs chicken breast
  • 1 can black beans, rinsed and drained
  • 1 cup yellow onion, diced
  • 1 can (4oz) mild green chiles
  • 2 garlic cloves, minced
  • 1 jar (15oz) green enchilada sauce
  • 3 corn tortillas, chopped
  • 1 cup frozen roasted corn
  • 1/2 cup chicken broth
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1 cup shredded mexican cheese
  • 1/4 cup grated cotija cheese
  • 3 tbsp cilantro
  • optional: sour cream for topping