Crockpot Chicken Enchiladas
A simple recipe for making delicious chicken enchiladas in a crockpot.
Ingredients
Scale
- 2 cupscooked shredded chicken
- 1can (10 oz) enchilada sauce
- 1 cupblack beans, drained and rinsed
- 1 cupcorn
- 1 cupshredded cheese
- 8small flour tortillas
- 1 teaspooncumin
- 1 teaspoongarlic powder
Instructions
- Mix shredded chicken, black beans, corn, cumin, and garlic powder in a bowl.
- Spread a small amount of enchilada sauce on the bottom of the crockpot.
- Place a tortilla on a flat surface and fill with the chicken mixture and a sprinkle of cheese.
- Roll the tortilla and place seam side down in the crockpot.
- Repeat with remaining tortillas and chicken mixture.
- Pour the remaining enchilada sauce over the top of the rolled tortillas.
- Sprinkle the rest of the cheese on top.
- Cover and cook on low for 4 hours or high for 2 hours.
Notes
Serve with sour cream and cilantro if desired.
Feel free to add other toppings like avocado or jalapeños.
Nutrition
- Calories: 320
- Sugar: 2g
- Fat: 10g
- Carbohydrates: 40g
- Protein: 20g
Find it online: https://www.kitchensara.com/crockpot-chicken-enchiladas/