Name: Slow Cooker Enchiladas Recipe
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 1.5 lbs chicken breasts, cooked and shredded; 1 cup enchilada sauce; 1 cup canned black beans, rinsed and drained; 1 cup corn kernels; 1 cup diced tomatoes; 1 cup shredded cheddar cheese; 8 small flour tortillas; 1/4 cup chopped cilantro (optional); Sour cream, for serving

How To Make Slow Cooker Enchiladas

Hot stews and pot roasts are just some of the deletcable meals you get out of a slow cooker. It takes a bit of patience but it’s worth every meat-melting bite. You’ll enjoy the cooking as well as the eating with these slow cooker recipes.

Preparation: 15 minutes

Cooking: 4 hours

Total: 4 hours and 15 minutes

Serves:

Ingredients

1.5 lbs chicken breasts, cooked and shredded
1 cup enchilada sauce
1 cup canned black beans, rinsed and drained
1 cup corn kernels
1 cup diced tomatoes
1 cup shredded cheddar cheese
8 small flour tortillas
1/4 cup chopped cilantro (optional)
Sour cream, for serving

Instructions

In a slow cooker, combine the shredded chicken, enchilada sauce, black beans, corn, and diced tomatoes.
Stir everything together until well combined.
Cover the slow cooker and cook on low heat for 4 hours.
Preheat oven to 375°F (190°C).
Spoon a generous amount of the chicken mixture onto each tortilla, then roll it up and place it seam-side down in a greased baking dish.
Repeat this process until all the tortillas and filling are used.
Sprinkle shredded cheese over the top of the enchiladas.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and garnish with chopped cilantro, if desired.
Serve hot with sour cream on the side.