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A close-up of a simmering chicken enchilada casserole in a clear glass oval Crock Pot, topped with melted cheese, red and green chili slices, and fresh cilantro, with steam rising, set on a rustic wooden table surrounded by colorful condiments and garnishes.

Chicken Enchilada Crock Pot Meal

  • Author: Maria
  • Total Time: 6 hours 10 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten-Free

Description

Enjoy a flavorful and easy Chicken Enchilada Crock Pot Meal that’s perfect for busy weeknights. This slow cooker recipe combines tender chicken, spicy enchilada sauce, melty cheese, and flavorful vegetables for a satisfying dinner loved by the whole family. Effortlessly prepare a hearty, cheesy, and spicy dish in your crockpot, ideal for quick cooking and delicious results every time.

Ingredients

Scale
  • 3 lbs boneless, skinless chicken breasts
  • 2 cups enchilada sauce
  • 1 can diced green chilies (4 oz)
  • 1 onion, finely chopped
  • 2 cups shredded Mexican cheese blend
  • 1 can black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Optional: sliced jalapeños or sliced olives for extra flavor

Instructions

  1. Start by placing the chicken breasts at the bottom of the slow cooker. Season with salt, pepper, cumin, and chili powder. Layer the chopped onion, green chilies, black beans, and corn over the chicken.
  2. Pour the enchilada sauce evenly over all ingredients in the crockpot to infuse flavor and keep the chicken moist during cooking.
  3. Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender and easily shredded.
  4. Shred the cooked chicken using two forks and stir it into the sauce and vegetables to blend the flavors evenly. Sprinkle shredded cheese over the top and let it melt for 10-15 minutes.
  5. Garnish with freshly chopped cilantro and, optionally, sliced jalapeños or olives. Serve with warm tortillas, rice, or a side salad.

Notes

  • You can substitute chicken thighs for breasts for a different texture.
  • Use mild enchilada sauce if you prefer less spice.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.
  • For extra flavor, add sliced bell peppers or shredded beef.
  • Prep Time: 10 minutes
  • Cook Time: 6-8 hours on low
  • Category: Dinner
  • Method: Slow Cooked
  • Cuisine: Mexican-inspired

Nutrition

  • Serving Size: 1 bowl
  • Calories: 350 Kcal
  • Sugar: 5g
  • Sodium: 900mg
  • Fat: 16g
  • Saturated Fat: 8g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 6g
  • Protein: 30g
  • Cholesterol: 85mg

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Find it online: https://recipeswonders.com/chicken-enchilada-crock-pot-meal/