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Slow Cooker Chicken and Cheese Enchiladas with Red Sauce

Love enchiladas? Hate making them? This recipe for deconstructed crockpot chicken and cheese enchiladas takes less than 15 mins to prep, making it a perfect weeknight dinner!
Course Slow Cooker & Crockpot
Cuisine American
Keyword slow cooker chicken enchiladas
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 4 Servings
Calories 629kcal
Author Kim Schob

Ingredients

  • 2 chicken breasts
  • 1 can whole kernel corn can,
  • 1 can black bean rinsed, drained
  • 16 oz red enchilada sauce
  • 3 cups shredded cheese
  • 5 corn tortillas cut into strips

Instructions

  • Place the chicken breast in the slow cooker and top with enchilada sauce. Cook on high until chicken reaches 165 degrees 
  • Remove the chicken and shred the meat. Return to slow cooker 
  • Add the corn, beans, tortillas, and 2 cups of cheese and stir to mix.
  • Top with remaining cheese and cook for 45 minutes.

Nutrition

Calories: 629kcal | Carbohydrates: 49g | Protein: 53g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 139mg | Sodium: 1765mg | Potassium: 841mg | Fiber: 9g | Sugar: 9g | Vitamin A: 1363IU | Vitamin C: 5mg | Vitamin D: 0.4µg | Calcium: 474mg | Iron: 3mg