Slow Cooker Chicken Enchiladas
One of the greatest things about slow cooking is being able to put leftovers to good use, and even using them to create an entire new meal. If you have leftover baked or roasted chicken from a dinner earlier in the week, use it as a filling for your slow-cooked enchiladas! This can also be done with leftover beef, steak or vegetables.
This is one of those simple meals that you can easily prepare, just set your Crock-Pot® 6-Quart Countdown Digital Slow Cooker to the proper temperature and cook time, add the ingredients and head out the door for the day. When you arrive home after a busy afternoon of meetings, obligations or social events, you'll have a hearty, mouth-watering dinner ready to serve.
Savory and flavorful, these slow-cooked enchiladas are great for your next Mexican night. Serve them with a side of tortilla chips or nachos and you'll have a table full of satisfied diners.
- 1 small yellow onion, diced small
- 1 sweet bell pepper, diced small
- 1 (16-ounce) can black beans, drained and rinsed
- 1 cup frozen corn
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1 1/2 cups Monterey jack or colby cheese, shredded and divided
- 1 cup leftover chicken
- 2 (16-ounce) jars salsa
- 12 to 15 medium (6-inch) flour tortillas
- Sliced avocado, for topping
- Sour cream, for topping
- Additional salsa, for topping
- In a medium bowl. combine onion, pepper, black beans, corn, chili powder, cumin and salt.
- Mix well.
- Add 1/2 cup of cheese and chicken.
- Pour 1/2 cup of salsa in the bottom of your slow cooker and spread evenly.
- Lay out tortillas shells flat and fill each with about 1/3 cup of fillings mixture.
- Roll each one up and tuck it into the salsa in the slow cooker.
- Entire bottom of slow cooker should be filled with rolled tortillas.
- Spread another layer of salsa over tortillas.
- Cover with 1/2 cup of shredded cheese.
- Top with another layer of filled and rolled tortillas.
- Top with one more layer of salsa, but save remaining cheese for later.
- Cover and cook on HIGH for 2 to 4 hours or on LOW for 6 to 8 hours.
- Add remaining cheese with 15 minutes of cook time left.
- Serve enchiladas warm with any additional toppings desired.