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- 1 lb boneless, skinless chicken breasts - 1 can (10 oz) red enchilada sauce - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn kernels (fresh, frozen, or canned) - 1 teaspoon cumin - 1 teaspoon chili powder - 1/2 teaspoon garlic powder - 8 corn tortillas - 2 cups shredded Monterey Jack cheese - 1 cup sour cream - 1/4 cup fresh cilantro, chopped (for garnish) - Salt and pepper, to taste These main ingredients create a rich and tasty base for your enchiladas. The chicken cooks down to be very tender, and the spices add great flavor. You can swap ingredients as you wish. - Use black-eyed peas instead of black beans. - Try cheddar cheese instead of Monterey Jack. - Add jalapeños for extra heat. I recommend using high-quality enchilada sauce. Look for brands with no added sugar or preservatives. You can also make your own sauce for a fresher taste. - Slow cooker - Baking dish - Mixing utensils - Measuring cups and spoons These tools help streamline the cooking process. A slow cooker is key for tender chicken, while a baking dish is perfect for melting the cheese. - Start by placing 1 lb of boneless, skinless chicken breasts in the slow cooker. - Sprinkle 1 teaspoon of cumin, 1 teaspoon of chili powder, 1/2 teaspoon of garlic powder, and salt and pepper over the chicken. - Pour 1 can (10 oz) of red enchilada sauce over the chicken. Make sure it covers the chicken well. - Add 1 can (15 oz) of black beans, drained and rinsed, and 1 cup of corn kernels into the cooker. Spread them evenly. - Cover the slow cooker and set it to low heat. Cook for 6-7 hours. The chicken should be tender and easy to shred. - After cooking, use a fork to shred the chicken right in the slow cooker. Mix it well with the other ingredients. - Preheat your oven to 350°F (175°C). - Warm 8 corn tortillas in the microwave for 30 seconds. This makes them soft and easy to roll. - Take a tortilla and place a scoop of the chicken mixture in the middle. Sprinkle on some shredded Monterey Jack cheese before rolling it tightly. - Place each rolled enchilada seam side down in a greased 9x13-inch baking dish. Keep rolling until you use all the mixture. - Pour any extra enchilada sauce over the top and sprinkle with the remaining cheese. - Bake for 20-25 minutes until the cheese is melted and bubbly. - Once done, let it cool a bit. Drizzle with 1 cup of sour cream and garnish with 1/4 cup of fresh cilantro. Enjoy the delicious taste of homemade cheesy chicken enchiladas! - Tips for tender chicken To get tender chicken, use boneless, skinless chicken breasts. Place them at the bottom of the slow cooker. Season with cumin, chili powder, garlic powder, salt, and pepper. Cover the chicken with enchilada sauce. Cook on low for 6-7 hours. This slow cooking makes the chicken soft and easy to shred. - Making enchiladas extra cheesy For extra cheesy enchiladas, use Monterey Jack cheese. Add some cheese inside each tortilla before rolling. After placing the rolled enchiladas in the baking dish, sprinkle more cheese on top. This gives you a cheesy, gooey finish. You can also mix in some cream cheese for added creaminess. - Best sides to pair with enchiladas Serve enchiladas with a fresh salad or Mexican rice. Black beans also make a great side. For some crunch, add tortilla chips with salsa. These sides balance the cheesy goodness of the enchiladas. - Creative serving ideas Try serving enchiladas on a bed of shredded lettuce. This adds color and freshness. You can also drizzle extra enchilada sauce on top for a nice touch. Garnish with fresh cilantro for a pop of flavor. - What to do if enchiladas are too dry If your enchiladas are dry, add extra sauce. Pour more enchilada sauce over the top before baking. You can also drizzle sour cream on top after baking to add moisture. - How to adapt the recipe for spiciness To make your enchiladas spicier, add more chili powder or diced jalapeños. You can also use spicy enchilada sauce instead of mild. This will give your dish a nice kick without overpowering the flavors. {{image_2}} You can change the beans in this recipe. Try pinto beans or kidney beans. Each type adds its own flavor. You can also use lentils for a twist. You can swap the chicken for beef or tofu. Ground beef works well and gives a nice taste. For a plant-based option, use firm tofu. Just crumble it before adding it to the slow cooker. Want more flavor? You can add spices like smoked paprika or cayenne. These spices give your enchiladas a kick. You can also use different sauces. For a creamy touch, try adding a bit of salsa verde. You can change this dish into a casserole. Layer the tortillas, chicken mix, and cheese in a baking dish. Bake it until bubbly and warm. This way, you get a different texture and taste. For gluten-free options, use corn tortillas. They are safe and tasty. Check the labels to make sure they are certified gluten-free. Looking for vegetarian alternatives? Use black beans and add extra veggies like bell peppers or zucchini. This keeps the recipe filling and flavorful while being meat-free. To keep your enchiladas fresh, store them in an airtight container. Refrigerate them right after they cool down. Leftovers stay good for up to three days. If you want to enjoy them longer, consider freezing. You can freeze enchiladas before or after baking. To freeze before baking, assemble the enchiladas. Then, wrap them tightly in plastic wrap and foil. Label them with the date. They can last up to three months. To freeze after baking, let them cool first. Then, follow the same wrapping steps. To reheat frozen enchiladas, thaw them in the fridge overnight. Bake them at 350°F for about 25-30 minutes. Make sure they are warmed all the way through. You can reheat enchiladas in the microwave or oven. The microwave is faster. Heat them for one to two minutes. Check if they are hot in the middle. For the best taste and texture, use the oven. Preheat it to 350°F. Bake for about 15 minutes. This helps keep the cheese melted and the tortillas soft. Can I make this recipe ahead of time? Yes, you can prepare the filling a day before. Just store it in the fridge. When ready, roll the enchiladas and bake them. Is it possible to cook it on high heat? Yes, you can cook on high heat. It will take about 3 to 4 hours. Just check the chicken for doneness. What's the best way to ensure the cheese melts perfectly? To ensure great melting, use freshly shredded cheese. Pre-shredded cheese often has anti-caking agents that affect melting. Can I use a different type of cheese? Absolutely! You can try cheddar, pepper jack, or a blend. Each brings a unique flavor twist. What can I substitute for chicken? You can use shredded beef or turkey. For a veggie option, use mushrooms or jackfruit. Both will work nicely in this dish. Can I cook it without a slow cooker? Yes, you can make this in an oven. Just combine all ingredients in a baking dish, cover, and bake at 350°F for about 1 hour. How do I choose the right slow cooker for this recipe? Look for a slow cooker that holds at least 4 quarts. This size works well for the chicken and other ingredients. This blog post shared all you need for making delicious enchiladas. We covered main and optional ingredients, tools, and easy step-by-step instructions. You learned tips for perfecting your dish and ideas for serving it. We also explored variations and gave storage tips. These insights help you create tasty meals tailored to your needs and preferences. With this guide, you can confidently make enchiladas that impress your family and friends. Enjoy cooking, and let your creativity shine with this fun recipe!

Slow Cooker Cheesy Chicken Enchiladas

Savor the deliciousness of slow cooker cheesy chicken enchiladas with this easy recipe! Packed with tender chicken, black beans, corn, and gooey cheese, these enchiladas are the ultimate comfort food. Just set your slow cooker and let the magic happen. With simple ingredients and straightforward instructions, you'll have a mouthwatering meal ready for your family. Click through to explore the full recipe and elevate your dinner tonight!
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Ingredients
  

1 lb boneless, skinless chicken breasts

1 can (10 oz) red enchilada sauce

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (fresh, frozen, or canned)

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon garlic powder

8 corn tortillas

2 cups shredded Monterey Jack cheese

1 cup sour cream

1/4 cup fresh cilantro, chopped (for garnish)

Salt and pepper, to taste

Instructions
 

Place the boneless chicken breasts at the bottom of the slow cooker. Sprinkle with cumin, chili powder, garlic powder, salt, and pepper.

    Pour the enchilada sauce over the chicken, ensuring it's well coated.

      Add the black beans and corn kernels to the slow cooker, spreading them evenly.

        Cover the slow cooker and set it to low heat for 6-7 hours, or until the chicken is tender and easily shredded with a fork.

          Once cooked, shred the chicken directly in the slow cooker and mix it with the other ingredients.

            Preheat your oven to 350°F (175°C).

              Take the corn tortillas and warm them in the microwave for about 30 seconds to make them pliable.

                In each tortilla, place a generous scoop of the chicken mixture and sprinkle some shredded cheese on top before rolling them tightly.

                  Place the rolled enchiladas seam side down in a greased 9x13-inch baking dish. Repeat until all the mixture is used.

                    Pour any remaining enchilada sauce over the top and sprinkle the remaining cheese over the dish.

                      Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

                        Remove from the oven and let it cool for a few minutes. Drizzle sour cream over the top and garnish with fresh cilantro.

                          Prep Time: 15 minutes | Total Time: 7 hours | Servings: 6