Description
Slow Cooked Chicken Enchiladas are tender, cheesy, and packed with smoky flavor. This easy slow cooker meal is a family favorite—try it tonight!
Ingredients
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2 lbs boneless, skinless chicken breasts
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1 cup finely diced onion
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3 garlic cloves, minced
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1 tsp smoked paprika
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Pinch of cayenne pepper
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1 tsp salt
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1/2 cup ketchup
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2 tbsp water
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2 tbsp light corn syrup
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4 oz fire-roasted green chilies
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1/2 tsp chili powder
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8 (8-inch) flour tortillas
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8 oz shredded cheddar cheese
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1 (15 oz) can black beans, rinsed and drained
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3 tbsp store-bought salsa
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Sour cream, for topping
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2 scallions, sliced
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1/2 tomato, diced
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1 tbsp fresh cilantro, minced
Instructions
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In a bowl, mix onion, garlic, paprika, cayenne, salt, ketchup, water, corn syrup, green chilies, and chili powder.
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Pour half the sauce into the slow cooker. Add chicken and cover with remaining sauce. Cook on low for 5 hours.
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Shred chicken with two forks, stir in half the sauce from the slow cooker, and mix in black beans.
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Simmer remaining sauce in a saucepan until thickened. Stir in salsa.
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Preheat oven to 375°F. Fill tortillas with chicken mixture and cheese, roll tightly, and place in greased baking dish.
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Top with remaining cheese and bake for 15 minutes.
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Spoon sauce over enchiladas and garnish with sour cream, scallions, tomato, and cilantro. Serve hot.
Notes
Make the chicken filling a day ahead for easy assembly. Use corn tortillas for a gluten-free version. Adjust spice level with jalapeños or extra cayenne. Freezes well!
Nutrition
- Serving Size: 1 serving (2 enchiladas)
- Calories: 490
- Sugar: 7g
- Carbohydrates: 40g
- Protein: 36g