Crock Pot Mexican Chicken Enchilada Filling
Transform your weeknight dinners with this easy and flavorful Crock Pot Mexican Chicken Enchilada Filling! This slow-cooker recipe combines tender, shredded chicken with a vibrant mix of enchilada sauce, Rotel tomatoes, black beans, corn, and aromatic spices like cumin and chili powder for an irresistibly savory dish. With just 10 minutes of prep, the crock pot does all the work, infusing every bite with bold, authentic Mexican-inspired flavors. Perfect as a filling for enchiladas, tacos, and burritos, or as a hearty topping for rice bowls, this versatile dish is a meal-prep dream and a surefire crowd-pleaser. Garnish with fresh cilantro for a burst of freshness, and enjoy a no-fuss dinner that's as satisfying as it is delicious!
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Ingredients
- 2 pounds Boneless, skinless chicken breasts
- 2 cups Enchilada sauce
- 1 can (10 ounces) Diced tomatoes with green chilies (Rotel)
- 1 can (15 ounces) Black beans, drained and rinsed
- 1 cup Frozen corn
- 1 medium Onion, diced
- 3 cloves Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (optional for garnish)
Directions
Step 1
Place the chicken breasts in the bottom of the crock pot.
Step 2
Pour the enchilada sauce and diced tomatoes with green chilies over the chicken.
Step 3
Add the black beans, frozen corn, diced onion, and minced garlic to the crock pot.
Step 4
Sprinkle the ground cumin, chili powder, salt, and black pepper over the ingredients.
Step 5
Stir gently to combine, making sure the chicken is covered with the sauce and other ingredients.
Step 6
Cover the crock pot with the lid and set it to cook on low for 5-6 hours or high for 3-4 hours.
Step 7
After the cooking time is complete, remove the chicken breasts and shred them using two forks.
Step 8
Return the shredded chicken to the crock pot and stir to evenly incorporate it with the sauce.
Step 9
Taste and adjust seasonings if necessary.
Step 10
Serve as a filling for enchiladas, tacos, burritos, or as a topping for rice bowls. Garnish with chopped cilantro, if desired.
Nutrition Facts
| Serving size | (2055.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2193.9 |
| Total Fat 41.5g | 0% |
| Saturated Fat 10.3g | 0% |
| Polyunsaturated Fat 1.4g | |
| Cholesterol 771.1mg | 0% |
| Sodium 5969.3mg | 0% |
| Total Carbohydrate 128.5g | 0% |
| Dietary Fiber 33.2g | 0% |
| Total Sugars 16.1g | |
| Protein 314.6g | 0% |
| Vitamin D 9.1IU | 0% |
| Calcium 332.7mg | 0% |
| Iron 21.7mg | 0% |
| Potassium 4248.1mg | 0% |
Source of Calories