Crockpot Chicken Enchilada Mexican (Print)

Juicy chicken, beans, and cheese layered with tortillas and cooked in a slow cooker.

# Ingredients:

→ Main

01 - 15 ml taco seasoning mix
02 - 120 g canned diced green chilies
03 - 160 g corn, frozen or canned
04 - 400 g canned black beans, rinsed and drained
05 - 480 ml red or green enchilada sauce, whatever you like
06 - 900 g boneless, skinless chicken breast

→ For Layering and Finishing

07 - Fresh chopped cilantro (optional for topping)
08 - 8 medium wheat or corn tortillas
09 - 200 g shredded cheese (Cheddar, Monterey Jack, or a blend)

# Steps:

01 - Spoon everything onto plates. Add fresh cilantro on top if you want. Enjoy it warm.
02 - Cover the top with a bunch of shredded cheese. Put the lid back on and let it cook another 10 to 15 minutes so the cheese gets totally melty.
03 - Slice tortillas in half or quarters. Stir them into the chicken mix, or layer them in, depending on how chunky you want it.
04 - Move the cooked chicken out to a plate. Use two forks to pull it apart, then pop it back into the slow cooker. Give it all a good mix.
05 - Pop the lid on and set to high for 3 to 4 hours or low for 6 to 7 hours. Let the chicken get cooked through and nice and tender.
06 - Dump in enchilada sauce, drained black beans, corn, and green chilies. Give it a gentle stir so everything's mixed but the chicken stays at the bottom.
07 - Lay chicken breasts flat across the slow cooker bottom. Sprinkle taco seasoning all over the chicken.

# Notes:

01 - Want things juicier? Try chicken thighs. Season well for more flavor. Corn tortillas give a classic bite, wheat ones feel softer. Freshly grated cheese melts smoother than pre-shredded.