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Chicken Enchilada Crock Pot Meal

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A flavorful Chicken Enchilada meal made easy in a crock pot, perfect for busy days.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn kernels, drained
  • 1 can (10 oz) enchilada sauce (red or green)
  • 1 can (10 oz) diced tomatoes with green chiles
  • 1 medium onion, diced
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • Salt and pepper to taste
  • 2 cups shredded Mexican cheese blend
  • 6–8 small corn or flour tortillas (optional)
  • Fresh cilantro, chopped
  • Sour cream or Greek yogurt for topping
  • Diced avocado
  • Lime wedges
  • Sliced jalapeños

Instructions

  1. Prep the Ingredients: Wash and chop the onion, rinse the black beans, and prepare any other fresh ingredients.
  2. Season Your Chicken: Mix chili powder, cumin, garlic powder, smoked paprika, salt, and pepper, then rub onto the chicken.
  3. Layer in the Crock Pot: Place chicken at the bottom, then layer beans, corn, diced tomatoes, and onion. Pour enchilada sauce on top.
  4. Stir It Up: Mix everything gently in the crock pot and cover it.
  5. Check for Doneness: After 6-8 hours on low or 3-4 hours on high, ensure the chicken shreds easily.
  6. Add the Cheese: Sprinkle cheese on top and let it melt.
  7. Serve: Spoon the mixture onto tortillas and top with cilantro, avocado, sour cream, and lime juice.

Notes

Use rotisserie chicken for a quicker option. You can customize the recipe by adding ingredients like black olives or jalapeños.

Nutrition

Keywords: crock pot, chicken enchiladas, easy dinner, Mexican recipes, slow cooker

Find it online: https://cleanplatecravings.com/chicken-enchilada-crock-pot-meal-recipe/