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If you're looking for a fuss-free way to make a cozy, hearty Mexican-style dish even when you're busy, this slow cooker chicken enchilada is spot on. Low and slow cooking marries all those tasty flavors, and you end up with juicy, cheesy goodness that everyone loves.
I gave this meal a whirl for a birthday the first time, and now it's a go-to whenever friends pile in and the living room is filled with laughs.
Tasty Ingredients and What They Add
- Chicken breasts (no bones, no skin): lean and meaty, and super easy to shred when cooked
- Grated cheese: makes everything creamy and gooey—try Monterey Jack or a Mexican cheese mix if you feel like it; real cheese melts best
- Tortillas: classic base—corn tortillas for that real-deal vibe, wheat ones if you want it soft
- Black beans: creamy and full of protein—just check there’s no random sugar or salt in the can
- Corn: sweet and adds color—gives a little pop to your bite
- Enchilada sauce: loads the dish with bold flavor; grab a good one without weird additives
- Green chilies: for a kick and some depth—canned chiles with simple ingredients are your friend
- Taco spice blend: brings all the Mexican flavor—always peek at the label for sneaky sugar or fake stuff
- Fresh cilantro: sprinkle right before serving for a zesty hit—make sure the bunch looks lively
Simple Step-by-Step
- Dishing it up:
- Spoon the finished enchilada mix onto plates. Shower with fresh cilantro while it's as hot as possible.
- Cheese time:
- Toss a mountain of shredded cheese over top, clamp the lid back on, and let it hang out for 10–15 minutes till gooey and perfect.
- Tortillas go in:
- Slice tortillas into quarters or strips and gently fold them into the chicken mixture for a blended texture, or layer them in for more structure.
- Shred chicken:
- Scoop out the chicken, shred it apart with two forks on a cutting board, and slide it all back in to soak up the tasty sauce.
- Cook chicken:
- Pop on the lid and slow cook—set to low for 6–7 hours or high for 3–4. You'll know it's done when chicken basically falls apart with a fork.
- Layer it all:
- Add enchilada sauce, beans, corn, and green chiles. Stir the beans and veggies gently so chicken stays put at the bottom.
- Get chicken ready:
- Lay chicken pieces on the bottom of your slow cooker and dust well with taco spices—all sides should get some love.
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Good to Keep in Mind
Totally works if you prep ahead and rewarm later
- Leftovers freeze super well, and are just as tasty a few days later
- It's packed with protein, so it'll keep you full long after
- Honestly, for me the best part is grating fresh cheese right from the fridge, layering it on thick and watching it melt all stringy while everyone cracks up at the table—a hit with a squirt of lime, too
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Handy Storage Tips
Stick leftovers in a sealed container in the fridge—they’ll stay fresh for two or three days. Warm it up low and slow in your crockpot or just zap it in the microwave.
- If you want to freeze, portion it out (skip the cilantro) and freeze right away. Later, thaw overnight in the fridge or heat gently back in the slow cooker.
Ingredient Swaps
Prefer dark meat? Swap in chicken thighs for juicier bites and extra flavor.
- If you’re not into corn, just skip it or swap for diced bell pepper for more freshness
- Going veggie? Use more beans and toss in extras like zucchini or red pepper for bulk and color
Serving Ideas
This is awesome with sliced avocado, lime wedges, or a quick tomato salad. The mix of warm, cheesy goodness and tangy toppings can’t be beat.
- Old-school style, just let everyone scoop it straight from the slow cooker at the table
Enchilada Backstory
Enchiladas are a go-to feast in Mexico and folks switch up fillings and sauces all the time. Doing it all in the slow cooker means loads of flavor with barely any work—perfect for sharing with a bunch of people.
Recipe FAQs
- → Can I swap in chicken thighs instead of breasts?
Totally! Thighs will turn out super juicy, but you'll want to let them cook a bit longer than breasts.
- → Which tortillas are better to use—corn or flour?
Corn tortillas have a bit of chew and taste more classic. Flour tortillas make things softer and more tender.
- → How can I make the flavor pop even more?
Try seasoning your chicken well with salt, pepper, chili powder, or garlic powder—go with what you love.
- → Is this easy to prep ahead and reheat?
Definitely! It’ll taste awesome the next day too. Just reheat or freeze for later.
- → What cheese works best here?
Cheddar, Monterey Jack, or any shredded Mexican blend are all tasty. Shred it fresh for the best melt.
- → How do I keep it from turning mushy?
Add the tortillas close to the end so they hold their shape and don’t fall apart.