Crockpot Chicken Enchiladas : Tender, slow-cooked chicken is perfectly seasoned and shredded, then wrapped in warm tortillas and smothered in gooey cheese and zesty enchilada sauce.
Why You’ll Love This Recipe
- Easy Preparation: Minimal effort with maximum flavor!
- Budget-Friendly: Uses simple, pantry-staple ingredients.
- Customizable: Adjust spices, fillings, and toppings to suit your tastes.
- Crowd-Pleaser: Perfect for potlucks, family dinners, or meal prep.
Tips and Tricks for Success
- Prevent Soggy Enchiladas: Use a slotted spoon to remove excess liquid from the shredded chicken before filling the tortillas.
- Make It Spicy: Add jalapeños, cayenne pepper, or chipotle in adobo sauce to the crockpot for an extra kick.
- Use Fresh Cheese: Grate your cheese at home for better melting and flavor.
- Layer It: If you’re short on time, layer the ingredients lasagna-style in the crockpot instead of rolling individual enchiladas.
- Double the Recipe: Crockpot Chicken Enchiladas freeze beautifully, making them a great option for meal prep.
Variations
- Protein Swaps: Substitute chicken with ground beef, shredded pork, or black beans for a vegetarian version.
- Sauce Options: Use green enchilada sauce or salsa verde for a different flavor profile.
- Low-Carb Option: Swap tortillas for low-carb wraps or layer the chicken over cauliflower rice instead.
- Dairy-Free: Use vegan cheese and skip the sour cream topping.
How to Serve Crockpot Chicken Enchiladas
- Side Dishes: Pair with Mexican rice, refried beans, or a fresh salad.
- Toppings: Offer a variety of toppings like guacamole, salsa, and chopped green onions for a build-your-own experience.
- Drinks: Serve with margaritas, horchata, or a cold Mexican beer to complement the meal.
How to Store and Reheat
- Refrigerate: Store leftover enchiladas in an airtight container for up to 3 days.
- Freeze: Place enchiladas in a freezer-safe dish, cover tightly with foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Warm in the oven at 350°F until heated through, or microwave individual portions for 2–3 minutes.
Recipe FAQs
Can I make this recipe ahead of time?
Absolutely! Cook the chicken in the crockpot and assemble the enchiladas up to a day ahead. Store them in the refrigerator, then bake when ready to serve.
Can I use rotisserie chicken?
Yes, shredded rotisserie chicken is a great time-saver. Mix it with enchilada sauce and skip the crockpot step.
What’s the best way to avoid soggy tortillas?
Briefly warm the tortillas in a dry skillet before filling them. This prevents them from soaking up too much sauce and tearing.
Can I make this recipe gluten-free?
Yes, just use gluten-free tortillas and ensure your enchilada sauce and seasonings are gluten-free.
What toppings work best?
Sour cream, sliced avocado, fresh lime juice, chopped cilantro, and a sprinkle of queso fresco are classic options.
Crockpot Chicken Enchiladas
Crockpot Chicken Enchiladas : Tender, slow-cooked chicken is perfectly seasoned and shredded, then wrapped in warm tortillas and smothered in gooey cheese and zesty enchilada sauce.
Ingredients
For the slow cooker:
- 4 chicken breasts (about 800g)
- 2 tsp ground cumin
- 1 tsp oregano
- 1 onion (peeled and chopped)
- 2 tsp garlic powder
- 680g passata (tomato base)
- 400g black beans (drained and rinsed)
- ½ tsp mild chili powder (adjust to taste)
- Salt and freshly ground black pepper
To finish:
- 6 tortilla soft wraps (cut into strips)
- 340g tinned sweetcorn (drained)
- 250g grated cheese
Instructions
- Add the chicken, passata, black beans, onion, and spices to your slow cooker. Mix everything together.
- Set the slow cooker on HIGH for 4 hours or LOW for 6 hours.
- Once the chicken is cooked, shred it directly in the slow cooker using two forks. Stir in the sweetcorn and tortilla strips.
- Top with Cheese: Sprinkle the grated cheese on top.
Melt the Cheese:
- Cook in the slow cooker for 40 minutes on HIGH until the cheese melts.
- Transfer to an ovenproof dish and bake at 200°C or place under a hot grill until the cheese is melted and golden (about 10 minutes).
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 730Total Fat: 24gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 109mgSodium: 792mgCarbohydrates: 79gFiber: 11gSugar: 4gProtein: 50g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Crockpot Chicken Enchiladas are a flavorful, easy-to-make dish that’s sure to become a family favorite. Whether you’re meal-prepping for the week or feeding a crowd, this recipe is versatile, budget-friendly, and endlessly customizable. With a few simple ingredients and your slow cooker, you’ll have a restaurant-quality dish that’s bound to impress.
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