Looking for a simple yet delicious chicken enchilada recipe with minimal ingredients and maximum flavor? You’ve come to the right place! This slow cooker chicken enchilada recipe is a perfect go-to for busy days. With tender chicken, creamy black beans, and gooey cheese, it’s everything you crave in a meal all made with just a few ingredients and minimal effort. Plus, it’s a one-pot wonder, making cleanup a breeze! If you love easy slow cooker meals, be sure to check out my new book, Six Ingredient Slowcooker, now available for preorder at half price!
Method in Detail
Step 1: Prepare the Slow Cooker
To start, gather all of your ingredients and add them to the slow cooker. Place the four chicken breasts into the pot first, followed by the passata (or tomato puree), black beans (drained and rinsed), grated garlic, Worcestershire sauce, taco seasoning, and diced onion. Ensure all ingredients are evenly distributed. This combination of flavors will infuse the chicken and create a rich base for your enchiladas.
Step 2: Cook the Chicken
Once all the ingredients are in the slow cooker, cover the pot with the lid and set your slow cooker to cook on high for 3-4 hours or on low for 7-8 hours. The cooking time may vary depending on the size of your chicken breasts and the temperature of your slow cooker. You’ll know the chicken is ready when it’s tender enough to easily shred with a fork. During this time, the flavors will meld together, and the chicken will soak up the savory, tomato-infused broth, making it wonderfully juicy and flavorful.
Step 3: Shred the Chicken
When the chicken has finished cooking, carefully remove the chicken breasts from the slow cooker and place them on a plate. Using either a fork or a pair of tongs, shred the chicken into bite-sized pieces. It should fall apart easily after cooking. Once shredded, return the chicken to the slow cooker, mixing it back into the flavorful base.
Step 4: Add Tortilla Wraps
Now, take your tortilla wraps and tear or cut them into small pieces, adding them to the slow cooker. Stir the shredded tortillas into the chicken and sauce mixture. The tortillas will soften as they absorb the juices, creating a wonderful texture that forms part of the enchilada filling. Give everything a good mix so that the tortillas are well-coated in the sauce.
Step 5: Melt the Cheese
Finally, top the mixture in your slow cooker with a generous handful of grated cheese. Let the slow cooker continue cooking on low for another 10 minutes, allowing the cheese to melt and combine with the other ingredients. If you prefer a crispier top, you can transfer the dish into the oven and place it under the grill for about 5 minutes, just enough time for the cheese to become golden and bubbly.
Necessary Tools
- Slow Cooker
- Grater (for garlic)
- Knife and chopping board
- Spoon for stirring
- Tongs or fork for shredding chicken
- Oven grill (optional, for crispy cheese)
Easy Chicken Enchiladas Recipe
Cuisine: MexicanDifficulty: Easy6
servings10
minutes3
hours3
hours10
minutesIngredients
4 Chicken breasts
700g Passata (tomato puree)
400g Black beans, drained and rinsed
2 garlic cloves, grated
1 tbsp Worcestershire sauce
1 packet of enchilada/taco seasoning
200g light grated cheese
6 Tortilla wraps, shredded
1 onion, finely diced
Directions
- Start by adding everything to the slow cooker except the cheese and tortilla wraps. That means chicken, passata, black beans, grated garlic, Worcestershire sauce, taco seasoning, and diced onion.
- Cook on high for 3-4 hours or on low for 7-8 hours, until the chicken is tender and cooked through
- Once the chicken is ready, shred it with a fork or tongs. Then, add in the shredded tortilla wraps and stir everything together.
- Top with a generous handful of grated cheese. Let it cook on low for another 10 minutes until the cheese melts, or you can place the dish under the grill for about 5 minutes to get that crispy, golden top.
Notes
- Don’t skip the cheese melting step! It’s essential for getting that gooey, cheesy topping that makes these enchiladas so irresistible.
- Be mindful of your slow cooker’s size to ensure all the ingredients fit comfortably. Overcrowding the pot can affect the cooking process.
- Adjust cooking times based on the temperature of your slow cooker. If you find that your chicken isn’t shredding easily, it might need a little more time on high or low.
Serving Suggestions
These enchiladas are perfect on their own, but you can make them even more special by serving with a side of Mexican rice or a crisp green salad. You could also top them with fresh salsa, sour cream, or guacamole for extra flavor and creaminess. For an even heartier meal, pair them with some warm, buttered cornbread.
Fun Fact
Did you know that enchiladas date all the way back to Aztec times? The word “enchilada” comes from the Spanish word “enchilar,” which means to season with chili. It’s no wonder these tasty, spicy rolls have stood the test of time!
Conclusion
This slow cooker chicken enchilada recipe is perfect for anyone looking for a fuss-free, tasty dinner. With minimal prep and delicious results, it’s the ultimate comfort food made easy. Plus, it’s so customizable you can add extra toppings or sides to make it your own. Whether you’re serving it up for a family dinner or preparing a quick meal for yourself, you won’t be disappointed with this one-pot wonder. Enjoy!
