This Chicken Enchilada Crock Pot Meal is a tasty mix of tender chicken, zesty enchilada sauce, and gooey cheese. It’s all cooked together for a flavor-packed dish!
You just toss everything in the crock pot and let it work its magic. My favorite part is all the melted cheese on top—yum! Perfect for busy days when you want a cozy meal. 😋
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for a smooth texture. If you’re looking for an alternative, boneless thighs stay moist and tasty after cooking. Tofu or tempeh can substitute for a vegetarian option!
Black beans: These add protein and fiber. If you don’t have black beans, pinto or kidney beans also work well. Canned beans are convenient, but cooking your own can boost flavor.
Enchilada sauce: A key flavor in this recipe! If you can’t find it, consider using salsa or homemade tomato sauce mixed with spices. Just adjust the spice level based on your preference.
Cheese: I love cheddar or a Mexican blend for melting. If you’re dairy-free, use vegan cheese, or leave it out. Nutritional yeast can add a cheesy flavor if you prefer.
How Do I Shred Chicken Easily in a Crock Pot?
Shredding chicken in the crock pot is super simple and keeps the chicken juicy! Here’s how to do it:
- Once the cooking time is nearly up, use two forks to pull apart the chicken directly in the pot.
- Pull the chicken into bite-sized pieces, and stir everything together for maximum flavor release.
- Mix the chicken with the surrounding ingredients for a delicious balance, then top with cheese for melty goodness!
Don’t rush this step; shredding well ensures every bite is flavorful! Enjoy your meal with toppings like sour cream, avocado, or fresh cilantro for added flair.
How to Make Chicken Enchilada Crock Pot Meal
Ingredients You’ll Need:
Main Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) enchilada sauce
- 1 cup corn (frozen or canned)
- 1 can (4 oz) diced green chiles
- 1 cup shredded cheese (cheddar or a Mexican blend)
- 1 cup black olives, sliced (optional for garnish)
- 8 corn tortillas, cut into strips
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
How Much Time Will You Need?
This delicious Chicken Enchilada meal will take about 15 minutes of prep time. You can let it cook in the crock pot for either 6-8 hours on low or 3-4 hours on high. Just set it and relax!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the boneless, skinless chicken breasts at the bottom of your crock pot. This will be the base of your meal.
2. Mix the Bean Mixture:
In a separate mixing bowl, combine the drained black beans, corn, diced green chiles, chili powder, cumin, and season with salt and pepper. Stir everything together so the flavors mix well.
3. Layer the Tortilla Strips:
Cut your corn tortillas into strips and layer them over the chicken in the crock pot. This will add great texture to your dish!
4. Add the Bean Mixture:
Now, pour the bean mixture evenly over the tortilla strips and chicken in the crock pot. Make sure it spreads out nicely over everything.
5. Pour on the Enchilada Sauce:
Next, pour the enchilada sauce on top of the bean mixture. This will help coat all the ingredients and add that delicious enchilada flavor.
6. Cook Your Meal:
Cover the crock pot and set it to cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be cooked through and tender when it’s ready.
7. Shred the Chicken:
About 15 minutes before serving, use two forks to shred the chicken right in the pot. Give everything a good stir to combine all the yummy ingredients.
8. Add Cheese:
Sprinkle the shredded cheese over the top of your mixture, then close the lid again to allow the cheese to melt nicely.
9. Serve and Enjoy:
Once the cheese has melted, serve your Chicken Enchilada hot! If you like, garnish with sliced black olives. You can also add toppings like sour cream or avocado for extra flavor. Enjoy your delicious meal!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken breasts! Just make sure to increase the cooking time. If you’re cooking on low, aim for 8-10 hours, and for high, it’ll go about 4-5 hours. However, I recommend thawing the chicken first to ensure even cooking and better texture.
What Can I Substitute for Black Beans?
If you’re not a fan of black beans, feel free to substitute them with pinto beans or kidney beans. You can also use cooked lentils for a different texture and flavor. Just make sure they are drained and rinsed if they come from a can!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. This dish also freezes well! Just cool it completely and then transfer to a freezer-safe container, where it can last for up to 2 months. Thaw in the fridge overnight before reheating.
Can I Make This Recipe Vegetarian?
Absolutely! Simply replace the chicken with cubed tofu or additional beans (like black and pinto) to keep it hearty. You can also add some extra veggies like bell peppers or zucchini for added flavor and nutrition!
