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To make these enchiladas, start with the main items. You will need: - 2 lbs boneless, skinless chicken breasts - 1 can (10 oz) enchilada sauce (choose red or green) - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) corn, drained - 1 cup salsa - 1 tsp ground cumin - 1 tsp garlic powder - 1 tsp onion powder - 1 tsp chili powder - 8 large tortillas (either corn or flour) - 2 cups shredded cheese (opt for cheddar or a Mexican blend) These ingredients come together to create a hearty, flavorful meal. The chicken absorbs all the spices and sauce, making each bite delicious. Feel free to add your own touch to the enchiladas. Some optional ingredients are: - Diced bell peppers - Sliced jalapeños for heat - Chopped onions - Avocado slices for a fresh taste - Black olives for an extra layer of flavor These options let you customize your dish to match your taste. You can mix and match as you like! Cheese is a key part of the enchiladas. I recommend: - Cheddar cheese for its sharp flavor - Mexican blend cheese for a nice variety - Monterey Jack for creaminess Using different cheeses can change the flavor profile. Cheese adds that gooey texture that enchiladas need. Check out the Full Recipe for more details on assembly and cooking! First, gather your ingredients. You need chicken, enchilada sauce, black beans, corn, and spices. Place the two pounds of chicken breasts in the bottom of your slow cooker. In a bowl, mix the enchilada sauce, black beans, corn, salsa, and spices. Stir this mix well. Pour it over the chicken in the slow cooker. Make sure the chicken is fully coated in the sauce. Now, cover the slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours. The chicken should become tender and easy to shred. When the cooking time is up, take out the chicken. Use two forks to shred it. Return the shredded chicken to the sauce in the slow cooker. Stir everything together well. Preheat your oven to 350°F (175°C). Take a tortilla and place some chicken mixture in the center. Sprinkle cheese on top of the chicken. Roll the tortilla tightly and place it seam-side down in a greased baking dish. Repeat this with all your tortillas. Pour any leftover sauce from the slow cooker over the rolled enchiladas. Top with more cheese. Bake in the oven for 20-25 minutes. The cheese should melt and bubble. Garnish with cilantro before serving. For the full recipe, check the earlier section. To make your enchiladas burst with flavor, focus on your sauce. Use a good quality enchilada sauce. You can make your own too! Combine canned tomatoes, chili powder, and spices. This adds depth. Adding black beans and corn adds texture and taste. Don't skip on seasoning. A bit of cumin and garlic powder enhances the dish. Taste the sauce before pouring it over the chicken. Adjust the spices as needed to suit your taste. Shredding chicken can be simple. After cooking, let the chicken cool a bit. Use two forks to pull apart the chicken. If you want an easier method, use a hand mixer. Just place the chicken in a bowl and mix on low speed. This shreds the chicken fast and saves your hands. Shredded chicken mixes well with the sauce. It helps keep each bite flavorful and moist. To get that perfect cheese melt, use shredded cheese. This melts evenly and quickly. Mix different cheese types for more flavor. Cheddar and Monterey Jack work great together. Before baking, sprinkle cheese on top and pour some sauce over it. This creates a delicious crust. Bake the enchiladas until the cheese is bubbly and golden. Keep an eye on them to avoid burning. Enjoy the gooey, cheesy goodness! {{image_2}} You can make a tasty vegetarian version of enchiladas. Simply swap the chicken for veggies. Try using zucchini, bell peppers, and mushrooms. You can also add black beans for protein. Use the same enchilada sauce and spices for great flavor. This option is healthy and still very filling. If you prefer beef or turkey, you can easily switch the protein. Use the same amount of ground beef or turkey. Brown the meat in a pan before adding it to the slow cooker. This adds depth to the flavor. Just follow the same steps in the recipe. The enchiladas will be hearty and satisfying. To make gluten-free enchiladas, use corn tortillas instead of flour ones. Corn tortillas work well and add a nice texture. You can find gluten-free tortillas at many grocery stores. This way, everyone can enjoy enchiladas, regardless of dietary needs. Just remember to check the labels for any hidden gluten. For the full recipe, refer to the Slow Cooker Chicken Enchiladas recipe above. To store leftover enchiladas, let them cool first. Place them in an airtight container. Make sure to cover them well to keep them fresh. You can keep them in the fridge for up to three days. If you want to enjoy them later, freezing is a great option. When you are ready to eat your stored enchiladas, preheat your oven to 350°F (175°C). Place the enchiladas in a baking dish. Cover them with foil to keep them moist. Heat for about 20 minutes or until warmed through. You can also reheat them in the microwave for a quick option. Just heat for 1-2 minutes, checking to avoid overheating. To freeze your enchiladas, wrap each one tightly in plastic wrap. Then place them in a freezer-safe bag or container. They can last in the freezer for up to three months. When you are ready to enjoy them, thaw them in the fridge overnight before reheating. This way, you will keep all the flavors intact for a tasty meal. You can store slow cooker chicken enchiladas in the fridge for about 3-4 days. Keep them in an airtight container. This helps keep them fresh and tasty. If you want to eat them later, just reheat them in the oven or microwave. Yes, you can make slow cooker chicken enchiladas ahead of time. You can prepare them the day before. Just follow the steps in the Full Recipe. After cooking, let them cool. Then, cover and store in the fridge. When you are ready, bake them for a warm meal. Many side dishes go well with chicken enchiladas. Here are some ideas: - Mexican rice - Refried beans - Corn salad - Guacamole - Chips and salsa These sides add flavor and balance to your meal. You can mix and match to find your favorites! Slow cooker chicken enchiladas are easy and fun to make. We covered the main ingredients, tasty tips, and cooking steps. You can change things up with different proteins or make them vegetarian. Don’t forget to store leftovers right to keep them fresh. With these simple steps and tricks, you can enjoy your meal and impress others. Now, it's your turn to try this recipe and enjoy delicious enchiladas at home!

Slow Cooker Chicken Enchiladas

Get ready to savor the deliciousness of Slow Cooker Chicken Enchiladas! This easy recipe combines succulent chicken with zesty enchilada sauce, black beans, corn, and melty cheese wrapped in warm tortillas. Perfect for a family meal or gathering, these enchiladas are a crowd-pleaser. Click through for the step-by-step recipe and impress your friends with this delightful dish that’s as fun to make as it is to eat!
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Ingredients
  

2 lbs boneless, skinless chicken breasts

1 can (10 oz) enchilada sauce (red or green)

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

1 can (corn) 15 oz, drained

1 cup salsa

1 tsp ground cumin

1 tsp garlic powder

1 tsp onion powder

1 tsp chili powder

8 large tortillas (corn or flour)

2 cups shredded cheese (cheddar or Mexican blend)

Fresh cilantro, chopped (for garnish)

Sour cream (for serving)

Instructions
 

Place the chicken breasts in the bottom of the slow cooker.

    In a bowl, mix together the enchilada sauce, black beans, corn, salsa, cumin, garlic powder, onion powder, and chili powder. Stir until well combined.

      Pour the sauce mixture over the chicken in the slow cooker, making sure the chicken is well coated.

        Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shredded with a fork.

          Once cooked, remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the sauce in the slow cooker and stir to mix well.

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

              Take a tortilla, place a generous amount of the chicken mixture in the center, and sprinkle with cheese. Roll the tortilla tightly and place it seam-side down in a greased 9x13 inch baking dish. Repeat with the remaining tortillas and filling.

                Pour any remaining sauce from the slow cooker over the rolled enchiladas and top with the remaining shredded cheese.

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

                    Garnish with chopped cilantro before serving.

                      Prep Time, Total Time, Servings: 15 min | 6-7 hours (slow cooker) | 6-8 servings

                        - Presentation Tips: Serve the enchiladas hot, topped with a dollop of sour cream and a sprinkle of fresh cilantro. You can also present them on a colorful platter with fresh lime wedges on the side for an inviting touch!