Description
This easy Slow Cooker Chicken Enchiladas recipe combines tender shredded chicken, black beans, and spices cooked low and slow for maximum flavor. No need for browning or rolling—just dump all ingredients into your slow cooker, then finish with melted cheese for a delicious, hassle-free Mexican-inspired meal perfect for a comforting weeknight dinner.
Ingredients
For the Slow Cook:
- 4 Chicken breasts (about 800g)
- 680g Passata (strained tomatoes in USA/CAN)
- 400g Black beans, drained and rinsed
- 1 Onion, peeled and chopped
- 2 tsp Garlic powder
- 2 tsp Ground cumin
- 1 tsp Oregano
- 1/2 tsp Mild chilli powder
- Salt and freshly ground black pepper, to taste
To Finish:
- 340g Tinned sweetcorn, drained
- 6 Tortilla soft wraps, cut into strips
- 250g Grated cheese (mozzarella and red Leicester mix recommended)
Instructions
- Combine Slow Cooker Ingredients: Put the chicken breasts, passata, black beans, chopped onion, garlic powder, ground cumin, oregano, mild chilli powder, salt, and pepper into the slow cooker and mix everything well to combine.
- Cook Chicken: Cook on HIGH for 4 hours or on LOW for 6 hours until the chicken is cooked through and tender.
- Shred Chicken and Add Finishing Ingredients: Once cooked, stir the mixture well and shred the chicken using two forks. Then add the drained sweetcorn and the tortilla strips, mixing to combine evenly.
- Add Cheese: Sprinkle the grated cheese evenly on top of the enchilada mixture in the slow cooker.
- Melt the Cheese: Option 1: Place the lid back on and cook on HIGH for 40 minutes or until the cheese melts. Option 2: Alternatively, transfer to a baking dish if desired and place under a preheated grill (broiler) or in an oven at 200°C fan / 220°C / 425°F / Gas Mark 7 for about 10 minutes until the cheese is melted and golden.
Notes
- Passata: Usually comes in large 680g glass jars. If using cartons, you can use slightly more if desired.
- Black beans: Can substitute with other cooked and drained canned beans like kidney beans.
- Onion: Frozen pre-peeled and chopped onion is fine, or use fresh if you prefer.
- Chilli powder: Use sparingly for subtle warmth; omit for children and add chilli sauce individually to adults if preferred.
- Sweetcorn: Use drained tinned or defrosted frozen sweetcorn. Tin size may vary, slight adjustments are fine.
- Cheese: A mix of mozzarella and red Leicester is recommended for flavor and color, but use any grated cheese you have.