Slow Cooker Chicken Enchiladas

anything made with a slow cooker is awesome and will normally last 2-3 more meals. i made these with the chicken breasts i had in my freezer, which happened to have bones… a lot of them. i just had to pick them out when i shredded the chicken

this makes a lot of enchiladas (roughly 10), so you can save the mix in a tupperware and store it in the fridge for a day or two


  • Boneless/Skinless Chicken Breast
  • 30 oz (big can) of Enchilada Sauce
  • 4 oz (little can) of Diced Green Chilies
  • 15 oz (regular-sized can) Black Beans
  • 15 oz (regular-sized can) Sweet Corn
  • Shredded Mexican Cheese
  • Cotija Cheese
  • Cilantro
  • Sour Cream


  1. Add the chicken breast, enchilada sauce, and green chilies to the slow cooker, mix everything around, pop the cover on, and set to low for 8 hours
  2. Place the chicken in a separate bowl and shred it up with two forks.
  3. Preheat oven to 350°F
  4. Save 1⅔ cups of the cooking juices and set aside
  5. Pour the remaining juices onto shredded chicken
  6. Add the beans and corn to the chicken and mix around
  7. Spray a pyrex baking dish with Pam and pour ½ cup of the cooking juices into it
  8. Lightly toast tortilla in a pan and then add chicken mix to the center
  9. Sprinkle a little bit of cheese on top of the mixture
  10. Roll it up and place the seam side down in the pyrex dish
  11. Pour remaining juices on top of the tortillas and sprinkle more cheese on top of it all
  12. Cover with foil and bake at 350°F for 20 minutes
  13. Then remove the foil and bake for an additional 10 minutes
  14. Serve with sour cream, crumbled cotija cheese, and cilantro
  15. Boomski.

Slow cooker chicken enchiladas

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