Chicken Enchiladas {Slow Cooker Recipe}

4.97 from 141 votes

Chicken Enchiladas {Slow Cooker Recipe}

This easy 'dump' recipe for Slow Cooker Chicken Enchiladas does its thing in the trusty slow cooker, with no need for browning or fiddly rolling. It's ultra convenient and oh-so delicious.

Prep Time5

Cook Time4 40

Total Time4 45

Course: Main Course

Cuisine: Mexican

Servings:

Author: Sarah Rossi

Ingredients

For the slow cook:

4 Chicken breasts About 800g
680 g Passata See notes
400 g Black beans Drained and rinsed. See notes
1 Onion Peeled and chopped
2 tsp Garlic powder
2 tsp Ground cumin
1 tsp Oregano
1/2 tsp Mild chilli powder See notes
Salt and freshly ground black pepper

To finish:

340 g Tinned sweetcorn Drained. See notes
6 Tortilla soft wraps
250 g Grated cheese See notes

Metric - Imperial

Instructions

Put all of the slow cook ingredients into the slow cooker and mix well.
Cook for 4 hours on HIGH or 6 hours on LOW.
When the chicken is cooked through, stir well and shred the chicken with 2 forks. Add in the sweetcorn and the tortilla wraps, and cut into strips.
Add the cheese on top.
Option 1: Pop back into the slow cooker with the lid on for 40 minutes on HIGH or until the cheese is melted.
Option 2: Pop under a hot grill or into an oven heated to 200C/400F for about 10 minutes or until the cheese is melted and golden.

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Notes

Passata: This pack size sounds random but it's the size of most of the large glass jars. If you are using cartons, you can use slightly more if you have it rather than throw it away!

Black beans: You can substitute with any other cooked, canned, drained beans for example, kidney beans.

Onion: I use frozen pre peeled and chopped but you can use fresh if you prefer.

Chilli powder: I do suggest using just a little for warmth but if you are worried about feeding this to children who hate spice, you could leave it out and add some chilli sauce to individual portions for the adults. Alternatively, of course you can use more if you like spice 🌶

Sweetcorn: Tinned sweet corn that has been drained is fine. You can also use frozen if you prefer but defrost first. I find the tin sizes vary depending on store, if your tin is slightly bigger or smaller don't worry.

Cheese: I use a mixture of grated mozzarella and red Leicester as I like the 'pull' and the colour, but use whatever you have.

Nutrition