Making a family dinner favorite has never been easier than with this recipe for Crockpot Chicken Enchiladas. Perfect for busy midweek nights. It combines juicy and tender chicken with cheesy, saucy veggies in every bite. This dish not only fills the stomach but also wins hearts with every meal.
The Health and Dietary Perks
What makes this recipe truly stand out is its attention to health without sacrificing taste. It packs a substantial protein punch with chicken, beans, and cheese. All while being gluten-free and dairy-free, making it a compliant choice for various dietary preferences. The addition of sour cream adds a delightful creaminess that enhances every bite.
Ingredients for Slow Cooker Chicken Enchiladas
- Chicken
- Enchilada Sauce
- Onions
- Garlic
- Black Beans
- Lime Juice
- Tortillas
- Cheese
How to Make Crockpot Chicken Enchiladas
Step One: Preparing the Ingredients
To begin making your Crockpot Chicken Enchiladas, start by setting your crock pot or slow cooker on high heat to get it warm. As it heats, prep your ingredients: slice a jalapeño, chop some garlic and onion. If you’re using skinless and boneless chicken thighs, lay them at the bottom. If you have chicken breasts, cut them into small, bite-sized pieces to ensure equal cooking and quicker cooking due to their tenderness.
Step Two: Layering the Ingredients
Place the chicken at the bottom of the pot and add garlic, seasoning, onion, jalapeños, and bell peppers. Pour the enchilada sauce over everything and close with the lid. This layering ensures every piece of chicken is richly flavored.
Step Three: Cooking the Dish
Allow the dish to cook for about 4-5 hours. When you are close to serving, stir everything together and check if the chicken is cooked through. Add sliced corn tortillas, olives, and cheese. Cover the slow cooker again for another 10-20 minutes or until the cheese has melted.
Step Four: Serving
Once the cheese is melted, it’s time to serve your Crockpot Chicken Enchiladas. You might want to serve them over rice. Top with sour cream, lettuce, lime wedges, or any other toppings you enjoy.
Variations
- You can use boneless, skinless chicken thighs if you want to have less fat.
- Switch up the flavor by using salsa verde or a quick jarred enchilada sauce instead of the traditional type.
- Replace black beans with pinto beans or use canned corn.
- Quickly serve this meal with rice by microwaving frozen white or brown rice.
For More Delicious Dishes
– Crockpot Mississippi Chicken
– Crockpot Marry Me Chicken Spaghetti
Storing and Reheating
To store your crock pot chicken enchilada casserole, place any leftover chicken in an airtight container. This keeps them ready and fresh for next use. For reheating, put the enchiladas in an oven safe dish and warm in the oven at 350 degrees for 25 minutes. Adding extra cheese on top enhances the flavor beautifully.
How Can I Make This Healthier
When making Crockpot Chicken Enchiladas, you can boost the healthier aspect by doubling the bell peppers and skipping the cheese. This approach helps to ensure a lower calorie and fat content.
Can I Use Chicken Breasts or Chicken Thighs
Whether you prefer chicken breasts or chicken thighs, both work wonderfully in this enchilada recipe. Personally, I find both cuts great and use them depending on what’s in my fridge.
Is This Recipe Spicy
The spice level of this recipe can be considered low to medium, making it quite suitable for children. You can easily adjust the amount of spice by using more or less chili powder. For those who love a fiery touch, add chopped chillies on top before serving for that extra spice.
