Slow-Cooker Chicken Enchiladas

chicken enchiladasWhile all the holiday baking and copious amounts of cookies everywhere you turn this time of year are fun, we all still have to eat something other than sugar. In the crazy hustle and bustle up to the final finish line, good, hearty home-cooked dinners often can be a challenge, but they don't have to be.

With your slow cooker (or Crock-Pot if you prefer), you can still prepare some wonderful meals to buffer all that sugar without a lot of work. These enchiladas from Southern Food are perfect after a day of shopping, present wrapping, or visiting friends and family. It's also great if you have out-of-town guests staying with you.

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Slow-Cooker Chicken Enchiladas

9 corn tortillas, 6-inch
1 can (12 to 16 ounces) whole kernel corn with peppers, drained (I leave this out)
2 to 3 cups cooked diced chicken
1 teaspoon chili powder

1/4 teaspoon ground black pepper
1/2 teaspoon salt, or to taste
1 can (4 ounces) chopped green chile peppers, mild

2 cups shredded Mexican blend cheese or mild cheddar cheese
2 cans (10 ounces each) enchilada sauce
1 can (15 ounces) black beans, rinsed and drained

Guacamole and sour cream
Olives (optional)


Spray slow cooker with cooking spray.

Place 3 tortillas in bottom of slow cooker. Top tortillas with the corn, half of the chicken, about half of the seasonings, and half of the chile peppers.

Sprinkle with half of the shredded cheese and pour about 3/4 cup of enchilada sauce over the cheese.

Repeat with 3 more tortillas, the black beans, remaining chicken, seasonings, chile peppers, and cheese. Top with remaining tortillas and enchilada sauce.

Cover and cook on LOW setting for 5 to 6 hours. Serve with guacamole, sour cream, and olives as desired. I also like to top it off with a little extra cheese.


Image via Jay Shouldol/Flickr

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