Go Back
Slow Cooker Enchiladas: Easy, Cheesy Comfort Food

Slow Cooker Enchiladas

Tender chicken, black beans, corn, green chiles, and spices are rolled into corn tortillas, covered with red enchilada sauce, and finished with melted cheese in the slow cooker.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 minutes
Total Time 3 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Enchiladas
  • 3 cups Cooked, shredded chicken
  • 12 6-inch tortillas Small corn tortillas
  • 2 15-ounce cans Red enchilada sauce
  • 1 15-ounce can Black beans, drained and rinsed
  • 1 cup Corn kernels
  • 1/2 medium onion Yellow onion, finely diced
  • 1 4-ounce can Diced green chiles
  • 2 cups, divided Mexican-blend, Monterey Jack, or cheddar cheese, shredded
Seasonings
  • 1 teaspoon Ground cumin
  • 1/2 teaspoon Chili powder
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Black pepper
Equipment
  • As needed Nonstick cooking spray

Method
 

Step-by-Step
  1. Lightly coat a 6-quart slow cooker with nonstick cooking spray. In a large bowl, combine the shredded chicken, black beans, corn, diced onion, green chiles, cumin, chili powder, salt, and black pepper.
  2. Spread about 1/2 cup of red enchilada sauce over the bottom of the slow cooker. Warm the tortillas under a damp paper towel in the microwave for about 20–30 seconds so they bend without cracking.
  3. Spoon approximately 1/2 cup of the chicken mixture down the center of each tortilla. Roll each tortilla tightly and arrange it seam-side down in the slow cooker, using two layers if needed.
  4. Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining cheese over the top, making sure the tortillas are well covered.
  5. Cover and cook until the enchiladas are hot throughout and the cheese has melted, about 3–4 hours on Low or 1 1/2–2 hours on High. Rest for 5–10 minutes before serving.

Notes

Use fully cooked chicken and avoid substantially longer cooking, since the tortillas can become soft and watery. If starting with raw chicken, cook it separately or verify that it reaches 165°F (74°C) in the thickest part before shredding and assembling.