Ingredients
Scale
- 3 cups shredded cooked chicken (rotisserie works great)
- 1 (10 oz) can red enchilada sauce
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 8 small flour or corn tortillas
- 2 cups shredded Monterey Jack or Mexican blend cheese
- 1 tsp cumin
- 1 tsp garlic powder
- Salt and pepper to taste
- Optional toppings: sour cream, chopped cilantro, sliced jalapeños, avocado, lime wedges
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine shredded chicken, black beans, corn, 1 cup enchilada sauce, cumin, garlic powder, salt, and pepper.
- Spread ½ cup remaining enchilada sauce in the bottom of a 6-qt slow cooker.
- Place 2–3 tortillas in the slow cooker, overlapping to cover the bottom. Spoon half the filling over tortillas, then sprinkle with 1 cup cheese. Repeat layers.
- Cover and cook on LOW for 2–3 hours or on HIGH for 90 minutes–2 hours.
- Transfer to oven-safe dish, top with remaining 1 cup cheese, and broil for 2–3 minutes until cheese is bubbly and golden.
- Serve warm with desired toppings.
Notes
- Vegetarian option: Replace chicken with 2 cups cooked quinoa or chopped walnuts + mushrooms.
- For crispier tortillas, lightly toast them in a dry skillet before assembling.
- Leftovers reheat well and taste great the next day!
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Method: Slow cooking, baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 enchiladas
- Calories: 480 Kcal
- Sugar: 5g
- Sodium: 920mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 31g
- Cholesterol: 75mg
