When the hectic hours of the day leave you with little time to prepare a nourishing meal, I turn to my trusty slow cooker for help. Picture this: you’re coming home to the enticing aroma of tender, zesty Slow Cooker Chicken Enchiladas wafting through your kitchen, filling the air with warmth and comfort. It all starts with succulent chicken thighs, savory black beans, and a rich homemade enchilada sauce that meld together effortlessly, creating a delightful dish your whole family will adore.
These enchiladas don’t just satisfy your taste buds; they also simplify your dinner routine. Packed with high protein and made gluten-free, they cater to everyone at the table while making meal prep a breeze. So, if you’ve been longing for an easy and delicious weeknight dinner that tastes like it took hours to prepare, look no further! Grab your slow cooker and let’s dive into a family favorite that everyone will be raving about.
Why You’ll Love These Slow Cooker Chicken Enchiladas
Convenience at Your Fingertips: With just a few minutes of prep, your slow cooker takes over, letting you unwind while dinner cooks.
Family-Friendly Delight: This dish impresses kids and adults alike, making it the perfect crowd-pleaser for any mealtime.
Healthy Ingredients: Bursting with protein and fiber from chicken and black beans, these enchiladas support a nutritious lifestyle.
Flavor Explosion: Combining zesty enchilada sauce with melted cheese creates a comforting taste experience that’s simply irresistible.
For more easy meal ideas, check out our collection of family-friendly recipes.
Slow Cooker Chicken Enchiladas Ingredients
For the Chicken Filling
• Boneless Skinless Chicken Thighs – A tender and juicy protein source; substitute with chicken breast for a leaner option.
• Medium Onion – Adds natural sweetness; yellow or white onions work well if needed.
• Garlic Cloves – Freshly enhance the flavor; feel free to adjust the amount depending on your preference.
• Ground Cumin – Introduces a warm, earthy flavor; consider adding chili powder for extra zest.
• Kosher Salt – Essential for seasoning; sea salt can be used as a substitute if desired.
For the Enchilada Sauce
• Homemade Enchilada Sauce (2 cups) – The heart of your dish; jarred sauce can be a handy shortcut for busy days.
• Sour Cream (1/4 cup + extra for serving) – Provides a creamy texture; Greek yogurt can be a healthier alternative.
For Assembly
• Corn Tortillas (4) – Soft and pliable base for your enchiladas; use flour tortillas for a different twist.
• Low-Sodium Black Beans (1 can, rinsed and drained) – Adds protein and fiber; can be omitted for a lighter option.
• Shredded Cheese (4 oz) – Melts perfectly on top, enhancing the flavor; experiment with a blend of Mexican cheese or Monterey Jack.
For Toppings
• Sliced Jalapeños – Adds a touch of heat and crunch; optional based on your spice preference.
• Fresh Cilantro – Brightens the dish with fresh flavor; can be replaced with green onions if preferred.
• Optional Add-ons: Avocado slices and crema for an extra layer of deliciousness.
Get ready to create unforgettable Slow Cooker Chicken Enchiladas that will have your family asking for seconds!
How to Make Slow Cooker Chicken Enchiladas
-
Sauté Aromatics: Heat avocado oil in a skillet over medium heat. Add chopped onion, minced garlic, cumin, and salt; cook until the onion is softened, about 5 minutes. The kitchen should smell delightful!
-
Combine Ingredients: Transfer the onion mixture to the slow cooker. Stir in the enchilada sauce, sour cream, and 1/4 cup of water until well mixed and creamy.
-
Add Chicken: Fold the rinsed black beans into the mixture until evenly coated. Nestle the boneless chicken thighs into the sauce, ensuring they’re submerged for maximum flavor.
-
Cook Chicken: Cover and cook on high for 3-4 hours or low for 6-7 hours, until the chicken is tender and easily shreddable. Shred chicken in the pot with two forks for an effortless finish.
-
Incorporate Tortillas: Add tortilla strips to the pot and stir gently to combine. Sprinkle shredded cheese on top, cover, and cook for an additional 30 minutes until the cheese is melted and gooey.
-
Garnish and Serve: Serve your enchiladas topped with sliced jalapeños, fresh cilantro, and any optional toppings like avocado slices. Enjoy this comforting dish over rice if desired!
Optional: A squeeze of lime adds a refreshing touch.
Exact quantities are listed in the recipe card below.
Storage Tips for Slow Cooker Chicken Enchiladas
Fridge: Refrigerate in an airtight container for up to 4 days to maintain freshness and flavor.
Freezer: For longer storage, freeze the enchiladas for up to 3 months. Portion them in freezer-safe containers or wrap tightly in plastic wrap and foil.
Reheating: Thaw overnight in the refrigerator and reheat in the microwave or oven. For even heating, add a splash of water before microwaving to keep them moist.
Leftover Enjoyment: Leftover Slow Cooker Chicken Enchiladas can be enjoyed as is or topped with fresh ingredients for a refreshing twist.
Slow Cooker Chicken Enchiladas Variations
Get ready to personalize your enchiladas with these delightful twists that will elevate your dining experience.
-
Bean Variations: Swap black beans for pinto or kidney beans for a different flavor profile and texture. Each option brings a unique taste to the dish.
-
Cheese Choices: Experiment with different cheeses like pepper jack for a spicy kick or gouda for a smoky flavor. The right cheese can transform the whole dish!
-
Vegetable Add-ins: Toss in chopped bell peppers or sweet corn for an extra crunch and vibrant color in your enchiladas. These additions are not only delicious but also offer added nutrition!
-
Spice It Up: Add diced jalapeños or a sprinkle of crushed red pepper flakes for an exciting heat level. Adjust to your personal spice preference for the perfect balance.
-
Tortilla Switch: Substitute corn tortillas with flour tortillas for a softer texture, or try whole wheat tortillas for a healthier twist. The choice of tortilla makes a notable difference in each bite.
-
Creamy Swaps: Replace sour cream with Greek yogurt for a tangier flavor and a protein boost. This simple change can satisfy your cravings while keeping things light!
-
Herb Enhancements: Blend in fresh herbs like cilantro or basil for a burst of freshness. The vibrant flavors can brighten up your dish and make it even more appealing.
-
Protein Alternatives: Use shredded beef or jackfruit for a twist on the classic chicken version. These alternatives cater to different taste preferences and dietary needs.
Let your creativity shine through as you make these enchiladas truly your own!
Expert Tips for Slow Cooker Chicken Enchiladas
- Prepping Chicken: Ensure chicken is fully cooked and tender before shredding. This step is crucial for the best texture in your enchiladas.
- Cook Time Adjustments: If using chicken breast, adjust cooking time and check the internal temperature to prevent drying out.
- Instant Pot Option: For quicker preparation, cook the enchiladas in an Instant Pot by following the same steps, but under high pressure for 20 minutes with a natural release.
- Homemade Sauce: For the best flavor, using homemade enchilada sauce can elevate your dish; however, a jarred sauce is a convenient alternative when short on time.
- Bean Swaps: Don’t hesitate to swap black beans for pinto or kidney beans—each option adds a unique flavor profile to your slow cooker chicken enchiladas!
What to Serve with Slow Cooker Chicken Enchiladas?
These delightful enchiladas deserve the perfect companions to create a memorable meal experience.
-
Cilantro Lime Rice: A fragrant and zesty side that interacts beautifully with the enchiladas, enhancing their rich flavors. The fresh cilantro and lime bring brightness, making each bite refreshing.
-
Mexican Street Corn Salad: This crowd-pleaser combines sweet corn, creamy dressing, and spices, creating a vibrant, crunchy contrast to the soft enchiladas. It’s a perfect side for adding extra texture and flavor.
-
Guacamole and Tortilla Chips: Creamy, homemade guacamole alongside crispy tortilla chips makes for a great appetizer or side, complementing the enchiladas’ richness while adding a fun dipping element.
-
Black Bean and Corn Salsa: Bright and refreshing, this salsa not only tastes amazing but also adds a burst of color to your plate. The combination of beans, corn, and spices enhances the enchiladas’ flavors effortlessly.
-
Fresh Garden Salad: A light salad with mixed greens and cherry tomatoes dressed in a tangy vinaigrette balances the hearty nature of the enchiladas. The crunch of fresh veggies adds a delightful contrast.
-
Margaritas: For a festive touch, serve a classic margarita on the rocks. The tangy lime and sweetness beautifully complement the savory enchiladas, creating a perfect pairing for a casual dinner.
Make Ahead Options
These Slow Cooker Chicken Enchiladas are perfect for meal prep, saving you time on busy weeknights! You can prepare the chicken mixture (including the sautéed onions, garlic, cumin, enchilada sauce, and sour cream) up to 24 hours in advance. Simply store it in an airtight container in the fridge to maintain freshness. For the best results, keep the shredded cheese and tortilla strips separate until you’re ready to cook. When you’re ready to enjoy your enchiladas, transfer the prepared mixture to the slow cooker, add the chicken, and follow the cooking instructions as usual. This way, you’ll have a delicious, comforting meal ready with minimal effort!
Slow Cooker Chicken Enchiladas Recipe FAQs
What type of chicken is best for Slow Cooker Chicken Enchiladas?
I recommend using boneless skinless chicken thighs for their tenderness and flavor. If you prefer a leaner option, boneless skinless chicken breasts work well too, but watch the cooking time to ensure they don’t dry out.
How can I store leftover enchiladas, and how long do they last?
Store your Slow Cooker Chicken Enchiladas in an airtight container in the fridge for up to 4 days. To keep them fresh, ensure they are completely cooled before sealing. For longer storage, you can freeze them for up to 3 months.
Can I freeze Slow Cooker Chicken Enchiladas? If so, how?
Absolutely! To freeze, allow the enchiladas to cool entirely, then portion them into freezer-safe containers or wrap tightly in plastic wrap and foil. This method helps prevent freezer burn. When ready to enjoy, defrost them overnight in the refrigerator before reheating in the microwave or oven.
What should I do if the enchiladas turn out dry?
If your enchiladas turn out a bit dry, don’t worry! You can always add more enchilada sauce or a splash of broth while reheating to add moisture. Alternatively, consider adjusting the cooking time next time; the slow cooker can sometimes vary in heat output.
Are there any allergens I should be aware of in this recipe?
Yes, this recipe contains common allergens: chicken, dairy (sour cream and cheese). For gluten-free options, ensure your tortillas and enchilada sauce are certified gluten-free. If anyone has a bean allergy, you can simply omit the black beans from the recipe without losing too much flavor.
Can I make these enchiladas vegetarian?
You certainly can! Simply substitute the chicken with a mixture of roasted vegetables or additional beans for protein. Adding zucchini, bell peppers, or corn can enhance the flavors while keeping this dish satisfying and delicious.
Mouthwatering Slow Cooker Chicken Enchiladas for Easy Dinners
Ingredients
Equipment
Method
- Heat avocado oil in a skillet over medium heat. Add chopped onion, minced garlic, cumin, and salt; cook until the onion is softened, about 5 minutes.
- Transfer the onion mixture to the slow cooker. Stir in the enchilada sauce, sour cream, and 1/4 cup of water until well mixed and creamy.
- Fold the rinsed black beans into the mixture until evenly coated. Nestle the boneless chicken thighs into the sauce.
- Cover and cook on high for 3-4 hours or low for 6-7 hours, until the chicken is tender and easily shreddable. Shred chicken in the pot.
- Add tortilla strips to the pot and stir gently to combine. Sprinkle shredded cheese on top, cover, and cook for an additional 30 minutes.
- Serve your enchiladas topped with sliced jalapeños, fresh cilantro, and any optional toppings.