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
- 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!
- 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
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.
Once it is well mixed and spread evenly in the crock, put the lid on and set the Crockpot on high.
When it’s almost time to serve, turn the Crockpot heat down to low and shred the chicken with a knife and fork.
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.
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!