Getting dinner on the table that’s filling, nutritious and delicious doesn’t mean you have to slave for hours over a hot stove, well not if you have a crock pot handy. This chicken enchilada recipe requires your slow cooker to slave for you for a couple hours so you don’t have to, but you will need 15-20 minutes to complete the final prep for this tasty dish before baking, eating and enjoying!
This recipe starts off by using a slow cooker. Simply dump salsa over top of chicken breasts and let the slow cooker do the magic!
When the chicken is cooked, take it out of the slow cooker and shred it. Add in enchilada sauce, black beans and salsa to make the enchilada filling. The filling would also be good as a taco if you don’t have time to bake the enchiladas!
Bake the enchiladas for about 30 minutes. The cheese will be bubbly melty goodness when the enchiladas are done!
- 1 ½ lbs boneless, skinless chicken breasts
- 2 cups taco blend shredded cheese
- 16 oz jar thick and chunky salsa (may use homemade or favored variety)
- 15.25 oz can of black beans, rinsed and drained
- 19 oz can of Old El Paso enchilada sauce
- 8 large (burrito size) tortillas (whichever variety your prefer, I used flour tortillas)
- 4 oz Pace Picante sauce (optional)
- In the bottom of a crock pot layout chicken breasts and top with 16 oz jar of preferred salsa. Cook on high for 3-4 hours or until chicken easily pulls apart.
- Using two forks shred the chicken breasts and then transfer the shredded chicken to a large bowl from the crock pot using a slotted spoon so that any unabsorbed liquid remains behind.
- Add black beans, ½ cup of shredded cheese and 3 ounces of enchilada sauce to chicken and mix together.
- Before assembling your enchiladas prepare a large casserole dish or two smaller dishes by lightly coating the bottom with enchilada sauce.
- Preheat oven to 350 degrees F.
- Now you’re ready to begin assembling your enchiladas. Start by placing approximately ½ cup of chicken mixture at one end of each tortilla, then fold in the sides and gently roll to the opposite end to form the enchilada.
- Place seam side down in the prepared dish. Once each is assembled top with remaining cheese and Pace Picante sauce.
- Bake uncovered for 30-35 minutes.
- Serve and enjoy!
Make sure you check out my other easy recipes!
This recipe may be linked at I Should Be Mopping the Floor, Two Maids Milking, The Saturday Evening Pot, Permanent Posies, 33 Shades of Green, Blackberry Vine , Polka Dots on Parade, Southern Lovely, Crystal & Comp, Tatertots & Jello