Ingredients
- 2 large boneless, skinless chicken breasts (or 3 small)
- 2 cups enchilada sauce (store-bought or homemade)
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup diced tomatoes (canned or fresh)
- 1 small onion, finely chopped
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup shredded Mexican cheese blend (cheddar, Monterey Jack, or a mix)
- 8 small flour or corn tortillas
- 2 tablespoons fresh cilantro, chopped (for garnish)
- ½ cup sour cream (optional, for serving)
- 1 avocado, sliced (optional, for serving)
Instructions
Spray the inside of your slow cooker with nonstick cooking spray or lightly grease it with oil to prevent sticking.
Place the chicken breasts in the slow cooker. Sprinkle the cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper evenly over the chicken. Pour 1½ cups of the enchilada sauce over the chicken, ensuring it’s fully coated. Add the diced tomatoes and chopped onion. Cover and cook on low for 6 hours or high for 4 hours until the chicken is fork-tender.
Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and mix it with the sauce. Stir in the black beans and corn, then let it sit on warm for 10-15 minutes to absorb more flavor.
Preheat your oven to 375°F (190°C). Spread ½ cup of enchilada sauce over the bottom of a large baking dish.
Lay a tortilla flat, spoon about ¼ cup of the chicken mixture down the center, and sprinkle a little cheese on top. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and chicken mixture.
Pour the remaining ½ cup of enchilada sauce over the rolled enchiladas and sprinkle the rest of the shredded cheese on top.
Bake the enchiladas uncovered for 10-12 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let them rest for a few minutes. Garnish with chopped cilantro, sour cream, and avocado slices before serving.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours (slow cooker) + 10 minutes (oven)
Nutrition
- Calories: 380
- Sugar: 4g
- Fat: 10g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 32g