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Slow Cooker Enchiladas

Delicious and easy slow cooker enchiladas filled with seasoned chicken, cheese, and topped with enchilada sauce.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Filling
  • 2 cups cooked shredded chicken
  • 1 cup black beans drained and rinsed
  • 1 cup corn frozen or canned
  • 1 cup cheddar cheese shredded
  • 1 cup enchilada sauce plus more for topping
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 8 large tortillas flour or corn
Toppings
  • 1 cup sour cream for serving
  • 1 cup fresh cilantro chopped, for garnish
  • 1 cup avocado sliced, for serving

Method
 

Prepare the Filling
  1. In a large bowl, combine the shredded chicken, black beans, corn, cheddar cheese, enchilada sauce, cumin, and chili powder. Mix well.
Assemble the Enchiladas
  1. Spoon a portion of the filling onto each tortilla, roll them up, and place them seam-side down in the slow cooker.
  2. Pour additional enchilada sauce over the top of the rolled tortillas.
Cook
  1. Cover and cook on low for 4 hours or until heated through and the cheese is melted.
Serve
  1. Serve the enchiladas hot, topped with sour cream, cilantro, and avocado.

Notes

Feel free to customize the filling with your favorite ingredients, such as bell peppers or different types of cheese.