Name: Slow Cooker Chicken Enchiladas
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 ½ lbs boneless, skinless chicken breasts; 1 cup enchilada sauce (divided); 1 cup black beans, rinsed and drained; 1 cup corn kernels (fresh, frozen, or canned); 1 small onion, finely chopped; 1 tsp garlic powder; 1 tsp ground cumin; ½ tsp smoked paprika; 6 whole-grain tortillas; 1 cup shredded cheese (Monterey Jack, cheddar, or dairy-free alternative); Optional toppings: chopped cilantro, diced avocado, Greek yogurt

These slow cooker chicken enchiladas are a healthy, flavorful twist on a Mexican classic. Tender shredded chicken combines with bold spices, black beans, and zesty enchilada sauce, all wrapped in whole-grain tortillas and topped with melty cheese. It’s a set-it-and-forget-it meal perfect for busy weeknights and a crowd-pleasing family favorite.

Recipe Tips and Tricks

Use Fresh Ingredients: Opt for fresh garlic, onions, and cilantro for the best flavor.
Cheese Alternatives: If watching calories, use reduced-fat cheese or skip it entirely for a dairy-free option.
Keep Tortillas Warm: Gently heat tortillas before rolling to prevent cracking.
Layer for Ease: If rolling is too much work, layer ingredients lasagna-style for a casserole effect.
Customize Heat: Adjust the spice level by choosing mild, medium, or hot enchilada sauce.

Why You’ll Love This Recipe

This recipe is perfect for anyone who loves Mexican cuisine but seeks a healthier alternative to traditional enchiladas. The slow cooker does most of the work, infusing the chicken with deep, savory flavors while keeping it moist and tender. Whether you’re meal prepping, feeding a crowd, or seeking a hassle-free dinner, these enchiladas offer comfort, taste, and nutrition all in one.

Yield: Serves 6

Slow Cooker Chicken Enchiladas

Healthy slow cooker chicken enchiladas packed with flavor, loaded with protein, and perfect for weeknight dinners or meal prep.

Prep Time 15 minutes

Cook Time 6 hours

Additional Time 5 minutes

Total Time 6 hours 20 minutes

Ingredients

1 ½ lbs boneless, skinless chicken breasts
1 cup enchilada sauce (divided)
1 cup black beans, rinsed and drained
1 cup corn kernels (fresh, frozen, or canned)
1 small onion, finely chopped
1 tsp garlic powder
1 tsp ground cumin
½ tsp smoked paprika
6 whole-grain tortillas
1 cup shredded cheese (Monterey Jack, cheddar, or dairy-free alternative)
Optional toppings: chopped cilantro, diced avocado, Greek yogurt

Instructions

Prepare the Chicken: Place chicken breasts in the slow cooker. Add half the enchilada sauce, black beans, corn, onions, garlic powder, cumin, and smoked paprika. Stir to coat the chicken.
Cook: Cover and cook on low for 6 hours or high for 4 hours until the chicken is tender and fully cooked.
Shred the Chicken: Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker and mix well.
Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.Spoon a generous amount of chicken filling into each tortilla, roll tightly, and place seam-side down in the dish.
Top and Bake: Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle with cheese. Bake for 15-20 minutes until the cheese is melted and bubbly.
Garnish and Serve: Remove from the oven and let cool slightly. Garnish with chopped cilantro, avocado, or a dollop of Greek yogurt. Serve hot.

Notes

Always taste and adjust seasoning after shredding the chicken.
If tortillas are stiff, microwave them for 10 seconds wrapped in a damp paper towel.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 579Total Fat 19gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 11gCholesterol 116mgSodium 803mgCarbohydrates 49gFiber 8gSugar 6gProtein 52g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Chicken: Boneless, skinless chicken breasts are lean and cook beautifully in the slow cooker. Thighs work too for a juicier result.
Enchilada Sauce: Homemade or store-bought works, but low-sodium versions are recommended to control salt levels.
Black Beans: Canned beans are convenient; rinse and drain to reduce sodium.
Cheese: Monterey Jack or cheddar melts well; a dairy-free alternative like cashew cheese is a great substitute.
Tortillas: Whole-grain or corn tortillas add fiber and keep the dish gluten-free, if necessary.

Variations and Substitutions

Protein Alternatives: Swap chicken for shredded beef, turkey, or tofu for a vegetarian twist.
Add Veggies: Include diced zucchini, spinach, or bell peppers for added nutrition.
Tortilla-Free Option: Serve the filling over brown rice or quinoa for a deconstructed enchilada bowl.
Cheese-Free: Sprinkle nutritional yeast on top for a cheesy flavor without dairy.
Spice it Up: Add diced jalapeños or chipotle peppers for extra heat and smokiness.

Storage Options

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Assemble enchiladas in a freezer-safe dish, cover tightly, and freeze for up to 3 months. Defrost overnight in the fridge before reheating.
Reheating: Warm in the oven at 350°F (175°C) until heated through or microwave individual portions for 1-2 minutes.