Crock-Pot Chicken Enchiladas

Make some delicious Crock-Pot Chicken Enchiladas for dinner or for a crowd. Either way they are sure to please the palate when you are craving Mexican food!

Slow Cooker Chicken Enchiladas

Whip up a delicious meal for the family with this recipe submitted to us by Phaedra Valente who blogs over at Recipes by Phaedra. This recipe looks like it is sure to please!

Crock-Pot Chicken Enchiladas Recipe

Heidi Kennedy

Your family is going to love the flavors in this tasty chicken enchilada recipe. Making your enchiladas in the slow cooker make this recipe easy and fuss free!

4.50 from 2 votes

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Prep Time 30 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Course Entrée

Cuisine Mexican

Servings 10 Servings

Calories 730 kcal

Equipment

• Medium Cast Iron Skillet
• Measuring Spoons
• Liquid Measuring Cup
• Knife
• Cutting Board
• Can Opener
• Large Mixing Bowl
• 6 Quart Crock-Pot or larger

Ingredients

1x2x3x

• 3 Pounds Lean Ground Chicken
• 3 Tablespoon Chili Con Carne Spice
• ¼ Cup Chicken Stock
• 10 Whole Mini Bell Peppers (yellow & orange, chopped)
• 1 Medium Yellow Onion (chopped)
• 15 Ounces Canned Black Beans (rinsed and drained)
• 8 Ounces Jarred Salsa
• 10 Ounces Canned Red Enchilada Sauce
• 16 Ounces Shredded Mexican Cheese Mix
• 12 Ounces Queso Fresco Cheese
• 10 – 12 Medium Flour Tortillas

Instructions

• In a medium skillet, brown the ground chicken.
  3 Pounds Lean Ground Chicken
• Add the chili con carne spice and the chicken stock and simmer till cooked.
  3 Tablespoon Chili Con Carne Spice –¼ Cup Chicken Stock
• While the chicken is browning, prepare the vegetables.
• The onions and peppers should be cut rather small.
• You will be adding those in raw.
• In a large mixing bowl, mix together the peppers, onions, beans (that you have rinsed) and the chicken.
  10 Whole Mini Bell Peppers –1 Medium Yellow Onion –15 Ounces Canned Black Beans –3 Pounds Lean Ground Chicken
• Stir well.
• In a 6 quart or larger slow cooker, pour in some of the salsa on the bottom and make sure the bottom is covered with a thin layer.
  8 Ounces Jarred Salsa
• Start building your enchiladas.
• Take one tortilla and fill it with about 1/3 cup of the filling.
  10 – 12 Medium Flour Tortillas
• Sprinkle about 1 tbsp of the cheese mix on top of the filling.
  16 Ounces Shredded Mexican Cheese Mix
• Fold the sides in first, then start rolling the tortilla until you have a nice little package.
• Place seam side down into the crock-pot.
• Repeat and layer until you have created a 1st layer.
• Pour a thin layer of salsa over the bottom layer of enchiladas.
  8 Ounces Jarred Salsa
• Begin assembling your second layer, filling and cheese.
• I could only get 2 layers in my crock-pot and I had a little bit of filling left over.
• On the top, pour salsa and enchilada sauce over just enough to cover the enchiladas and top with some of the cheese mix and the queso fresco.
  8 Ounces Jarred Salsa –10 Ounces Canned Red Enchilada Sauce –12 Ounces Queso Fresco Cheese
• Cook on the high setting for 4 hours.

Nutrition

Calories: 730kcal | Carbohydrates: 48g | Protein: 50g | Fat: 38g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 184mg | Sodium: 1667mg | Potassium: 1137mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1939IU | Vitamin C: 4mg | Calcium: 625mg | Iron: 5mg

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