Hey there! I have a new delicious recipe for you. And when I say delicious, I’m not just saying that to lure you into trying it out. It’s truly awesome. Nick even says so. 🙂

Crockpot Chicken Enchiladas

Ingredients:

• 1 can diced tomatoes with green chiles (keep the juice!)
• 1 can seasoned black beans (drained)
• 4-5 large chicken breasts (I used frozen)
• 2 cups chicken broth
• 1/2 cup flour
• Tortillas, shredded cheese, or whatever you want to serve it with!

For spices, you will need:

• 1 tsp minced garlic
• 2 tsps chili powder
• 1/2 tsp onion powder
• 1/2 to 1 tsp cayenne pepper (for a kick!)
• 1 tsp cumin
• 1/2 tbsp parsley
• Salt & pepper to taste

Directions:

Ok, I know that sound like a lot of spices, but don’t worry. I did a mix-and-match with all of the above spices and didn’t measure a thing. I did a few hearty shakes of each (minus the garlic), and it turned out great. So it does not have to be perfect, nor does it have to include each one!

Begin by layering your fresh or frozen chicken breasts in the bottom of your Crockpot. On top of the chicken, pour in the entire can of tomatoes and the drained can of beans.

Add the 2 cups of chicken broth. I didn’t have a can of broth, so I used one of these with 2 cups of water and it worked great!

Last, sprinkle the 1/2 cup of flour over the whole mixture.

It looks weird, I know. But the flour helps it thicken. Now mix it all up!

That’s better. Add in the spices and give it another good stir. Remember, alter the mix of spices to fit your family’s taste. We like it spicy, so I used lots of cayenne pepper.

Once it is well mixed and spread evenly in the crock, put the lid on and set the Crockpot on high.

Let this cook for 5-6 hours on high or 7-8 hours on low. Give it a stir halfway through to make sure the beans aren’t sticking to the bottom.

When it’s almost time to serve, turn the Crockpot heat down to low and shred the chicken with a knife and fork.

Yum! It should be smelling pretty darn good by now.

Nick and I ate this enchilada-style. We used a slotted spoon to get out the chunks of meat, beans, and tomatoes for the insides of our tortillas.

And then a regular spoon to get the juice only to pour over the tops of our tortillas.

And voila! Dinner ready in a flash. Just roll the meat mixture up in some tortillas and you are set!

Nick had cheese inside his enchiladas, but I obviously opted to have mine plain jane. They were amazing!

But not as pretty once you cut them all up to eat. Ha. Yummy in my tummy!

This recipe took me around 8 minutes to put together in the Crockpot, and then maybe an additional 5 to shred the meat and spoon it out into our tortillas. It was amazingly quick and painless.

Give these tasty enchiladas a try and let me know what you think! You could also use the meat inside some hard-shells to make chicken tacos. Whatever you have on hand will work with this recipe!

Have a great evening and happy cooking!