Description
A delicious and easy crockpot recipe for chicken enchiladas that is perfect for dinner.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 10 corn tortillas, cut into strips
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
Instructions
- Spray the crockpot with nonstick cooking spray.
- Layer half the tortilla strips on the bottom.
- Top with half the chicken, beans, corn, enchilada sauce, and cheeses.
- Repeat the layers.
- Cover and cook on low for 4 hours.
- Serve with sour cream on top.
Notes
- This dish can be customized by adding your favorite toppings such as avocado or jalapenos.
- Make sure to use enough sauce to keep the tortillas moist.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Crockpot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg