As I've mentioned, I am completely obsessed with my crockpot. I think it's a great space and time saver, and it can make anything from chili to a whole roast chicken (which, by the way, is in my crockpot right now... which is still on my living room floor). Plus, it makes massive quantities of food, which means you can eat or freeze leftovers (or have enough food to feed your boyfriend). Typically one crockpot meal will be enough to feed me and Tim for a dinner and a lunch each and put two servings in the freezer so we don't get too sick of it.
Not this meal, though. This one is so good that somehow six servings became four pretttty darn quick. I should have known when Tim started eating the filling out of the crockpot with chips before I'd even made the enchiladas that it would be a winner! And then after dinner, when he put more extra of the extra filling on top of his leftover rice... #thefinisher. I wrapped up this filling in tortillas and topped it with enchilada sauce, cheese, and jalapenos, but you could eat it on top of rice for a gluten-free burrito bowl or with chips as a dip! Now that I think of it, Tim managed to do all three of those things in one night...
Best part is, this is ridiculously easy to make. I always fall into the trap of assuming a crockpot meal will only take me two seconds to throw together before I leave for work, and then I'm twenty minutes late to the office because I was chopping onions, browning meats, and measuring out a million spices. This was truly a two second prep meal, and I was only five minutes late to the office (and we can probably blame that more on my inability to dress for chilly mornings and warm afternoons than on the enchiladas).
Crockpot Chicken Enchiladas
Serves 4-6 (2 enchiladas per serving, depends on if you use pack of 8 tortillas or 12)
Adapted from Budget Bytes
- 1 lb boneless skinless chicken breast
- 8 oz cream cheese
- 14 oz diced tomatoes
- 14 oz canned black beans, rinsed and drained
- 16 oz frozen corn
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon taco seasoning*
- 8 fajita-sized flour tortillas (or 12, depending on how much filling you use in each) - use corn tortillas to make it gluten-free
- 7 oz enchilada sauce (homemade or canned - I used half a 14 oz can)
- 2 cups shredded cheddar cheese
- 2 tablespoons chopped cilantro for garnish
- 2 tablespoons chopped jalapeno for garnish (leave out if you don't like spice, add more if you do!)
- Hot sauce to taste (optional - you can add this directly to the filling or to individual enchiladas. I like Cholula, Tabasco, or Texas Pete for this.)
*I just used a store-bought mix because I had a jar of it already, but you can make your own with chili powder and dashes of garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, and salt and pepper.
Put chicken, tomatoes, black beans, corn, salt, pepper, and taco seasoning in crockpot. Add hot sauce to taste if you prefer it in your filling vs. as a topping. Set crockpot to Low for 8 hours. When time is up, shred the chicken in the crockpot and stir in the cream cheese until fully melted. If you want to make this a gluten-free dish, add the topping to rice at this point and stop reading. Fill the tortillas with the filling and place in a large baking dish, seam-side down. Cover with enchilada sauce, and bake at 350 for 25 minutes or until tortillas are crispy. Then, add cheese to top enchiladas and bake for an additional 3 minutes or until cheese is melted. Remove from oven, garnish with cilantro and chopped jalapeno / hot sauce as desired, and try not to eat the entire tray.