Slow Cooker Chicken Enchiladas

>> Tuesday, January 19, 2010

A yummy slow cooker supper that won't bust the budget!

3 boneless skinless chicken breasts, small diced
1 large yellow onion, diced
1 28 oz can diced tomatoes, drained with liquid reserved
1 3.8 oz can sliced olives
2 10 oz cans green enchilada sauce
2 cans black beans, drained but not rinsed
8-10 9" tortillas (any kind you like)
1 16 oz bag shredded cheddar or Mexican mix
1 cup frozen corn
2 TBSP lime juice (optional)
1 TBSP Olive Oil

Seasonings (to taste):


Heat your olive oil in a large skillet over medium heat. Add your onions and cook down until translucent (3-5 min).
Add your chicken and season to taste. If you don't like cumin or cilantro you can certainly add any other seasonings you like with Mexican style food. Cook until chicken is just done (5-6 min). Turn off the heat and add the enchilada sauce, reserving about 1/4 cup. Stir to combine and set aside.

To make this dish on even tighter budget, you can definitely use left over chicken in this dish- about 3 cups- toss it with the onions, enchilada sauce and seasonings then start your layering.

In a medium sized bowl, combine your tomatoes and olives together. (I find this helps stretch the olives, thus helping the budget!) In another bowl, mix your black beans and lime juice together. If you do not like lime juice or have an allergy, simply omit this step.

Now it's time to begin layering! Place 1 or 2 tortillas in to completely cover the bottom of the stoneware insert. (I have an oval insert which required 2, a round cooker will likely only need 1).

Then layer in your ingredients lasagna style: Tortillas, chicken mixture, tomatoes and olives, black beans, corn (straight from freezer is fine, it will be cooked but not mushy by the time the meal is done) and cheese. Repeat until you get to the top layer. On the top layer, add your tortillas and then take your reserved tomato liquid and enchilada sauce, mix them together and pour over the top. Sprinkle with the rest of the cheese and it's ready to go!

Cook on low for 4-6 hours and don't lift the lid to peek- this is a dish that needs no stiring and keeping it closed allows the flavors to meld and the cheese to get to just the right melty, gooey and crispy topping!

Serve with a dollop of sour cream.

Great big thanks to Stephanie at A Year of Slow Cooking for inspiring me to try out my own version of her awesome recipe!

We fed 4 adults, a teenager with a man sized appetite and 3 young kids off this and still had leftovers for lunch the next day!

We made a side dish of corn bread souffle. The recipe for this is coming soon. It's from my friend Jody's grandma and is TO DIE FOR!



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