These Slow Cooker Chicken Enchiladas are a family favorite! These have all the flavor of traditional enchiladas but are easier to make! Insanely delicious!

Makes 6 servings 

If you love meals that are super easy and require just a few simple ingredients then these are for you! These slow cooker enchiladas take just a few minutes to throw together and make for a delicious dinner the whole family will enjoy!

What ingredients do I need to make these Slow Cooker Chicken Enchiladas?

• Skinless boneless chicken tenders or breasts– you can be fresh or frozen. If using frozen, I recommend thawing them out and patting them dry to remove the excessive liquid, otherwise the enchiladas will be a bit runny!
• Red enchilada sauce-I like to use Las Palmas Enchilada Mild Sauce
• Taco seasoning
• Garlic powder
• Onion powder
• Salt and black pepper-to taste 
• White or yellow corn tortillas or low carb flour street tortillas – I like to use Mission 25 Calorie Yellow Corn Tortillas 
• Black beans- canned. Rinsed and drained. 
• Reduced fat Mexican cheese-shredded. 

What toppings could I add to these Slow Cooker Chicken Enchiladas?

• Sour cream or plain Greek yogurt
• Sliced jalapeños
• Diced avocado
• Salsa
• Fresh cilantro

How do I make these Slow Cooker Chicken Enchiladas?

Spray a slow cooker with nonstick cooking spray.

Pour in enchilada sauce, taco seasoning, garlic powder, onion powder, salt, and pepper into the slow cooker and stir until well combined.

Place the chicken in slow cooker and cover with sauce. 

Place the lid on the slow cooker and cook on HIGH for 4 hours or LOW for 6 hours.

Once the chicken is cooked through remove the chicken place it on a plate or cutting board.

Use two forks to shred the meat.

Return chicken to the slow cooker. Stir it all together with the sauce.

Cut tortillas in half and then cut them in half again-making 4 triangles.

Add the tortillas pieces and the rinsed black beans to the slow cooker and stir all of the ingredients together.

Press it all down lightly to create a flat surface and top with cheese.

Cover with the lid and cook on HIGH for 60 minutes.

Serve warm with your favorite toppings.

Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

Ingredients:

• 1 1/2 pounds skinless boneless chicken tenders or breasts-you can be fresh or frozen. If using frozen, I recommend thawing them out and patting them dry to remove the excessive liquid, otherwise the enchiladas will be a bit runny.
• 1 (28 oz.) can red enchilada sauce-I like to use Las Palmas Enchilada Mild Sauce
• 1 Tbsp taco seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and black pepper, to taste 
• 10 white or yellow corn tortillas or low carb flour street tortillas 
• 1 ( 15.25 oz.) can black beans, rinsed and drained. 
• 1/2 cup reduced fat Mexican style cheese, shredded 

Optional Toppings:

• Sour cream or plain Greek yogurt
• Sliced jalapeños
• Diced avocado
• Salsa
• Fresh cilantro

Directions: 

Makes 6 ( 1 cup) servings 

• 3 WW Points® per serving if using Las Palmas Enchilada Mild Sauce
• 4 WW Points® per serving if using El Paso Enchilada Mild Sauce

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

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