Crockpot Chicken Enchilada

🍳 Step-by-Step Instructions

1. Layer and Cook

1. Combine: Place the chicken breasts at the bottom of your crockpot.
2. Pour: Add the black beans, diced tomatoes, green chiles, and corn directly over the chicken.
3. Season: Sprinkle the chili powder, cumin, garlic powder, onion powder, salt, and pepper over everything. Pour the entire can of enchilada sauce over the top, making sure the chicken is completely submerged.
4. Slow Cook: Cover with the lid. Cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours until the chicken is tender enough to shred easily.

2. Shred and Cheese

1. Shred: Remove the chicken breasts from the crockpot and place them on a cutting board. Use two forks to shred the meat into bite-sized pieces.
2. Return: Stir the shredded chicken back into the sauce and vegetable mixture inside the crockpot.
3. Melton: Sprinkle the shredded cheese evenly over the top of the mixture. Put the lid back on and let it sit on the “Warm” or “Low” setting for 5 to 10 minutes until the cheese is completely melted and bubbly.

3. Serving Options

• The Easy Way: Scoop the cheesy chicken mixture directly into bowls and top with crushed tortilla chips, sour cream, and fresh avocado.
• The Traditional Way: Roll the shredded chicken mixture inside flour or corn tortillas, place them in a baking dish, top with a bit more sauce and cheese, and bake at 375°F (190°C) for 15 minutes until crispy.

Would you like to try making a Green Chile (Verde) version of this recipe instead? I can also show you how to turn this into a Crockpot Enchilada Casserole by layering tortillas directly inside the slow cooker.