Dinner is served with our easy slow cooker Chicken Enchiladas! Slow cookers are such a great kitchen product, as they allow for easy prep time and minimal clean-up, all while producing a mouth-watering dish that is sure to please everyone. Thanks to its burst of color, freshness, and satiating ingredients, we are sure that this recipe will become front and center on your menu rotation! The ingredient list is simple, yet, when combined together, the subtle potency of garlic perfectly blends with the fresh cilantro flavors to produce a phenomenal flavor combination that is unlike any other. Top these enchiladas with our creamy Black Bean dip, and your dish is complete. Is your mouth watering yet?! We know ours are!
Not only are these enchiladas really tasty, but they are also packed full of nutrition! Eating lean poultry such as chicken provides you with a great source of protein, B vitamins (niacin, thiamin, riboflavin, and B6), vitamin E, iron, zinc, and magnesium. Proteins function as building blocks for bones, muscles, cartilage, skin, and blood, and are also building blocks for enzymes, hormones, and vitamins (1), so it’s important to make sure you are getting enough of it in your diet! A good way to calculate the amount of protein you need is to convert your weight to kilograms (weight in pounds divided by 2.2 g/kg) and multiply that number by 0.8 g/kg. For this recipe, you can use a rotisserie chicken instead of the boneless chicken thighs, as the rotisserie style would allow you to use different types of meat and experience different flavors. So go ahead and enjoy this fantastic recipe–it’s one that is sure to keep you happy, satisfied, and wanting more.
Slow Cooker Chicken Enchiladas with Black Beans
Serves: 6 enchiladas
2 cups enchilada sauce
2 cans (6 ounces) low sodium tomato paste
3 cups water
1 teaspoon cumin, ground
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon oregano, dried
1 teaspoon unsweetened cocoa powder
½ teaspoon chili powder
½ teaspoon sea salt
1 pound boneless chicken thighs
Black Bean Dip:
1 15-ounce can black beans, rinsed & drained
1/3 cup red onion, diced (additional ½ teaspoon for garnish, optional)
¼ cup cilantro, chopped (extra for garnish, optional)
2 garlic cloves, minced
2 tablespoons lime juice
2 tablespoons water
½ teaspoon cumin
¼ teaspoon cayenne pepper
6 large tortillas of your choice
1/3 cup shredded Mexican cheese blend
Small mixing bowl
Rectangular baking pan
In a slow cooker, place the enchilada sauce, tomato paste, water, cumin, garlic powder, onion powder, oregano, unsweetened cocoa powder, chili powder, and sea salt, and combine well.
Place chicken thighs in slow cooker, and coat well with the enchilada sauce. Cook on low for 3 hours or high for 6-8 hours.
Once chicken has reached an inner temperature of 165 degrees F, take it out of the slow cooker, place on a cutting board, and shred it with a fork. Set aside.
Black Bean Dip:
In a food processor, puree the black beans, red onion, cilantro, garlic,lime juice, water, cumin, and cayenne pepper. Place in a small mixing bowl and garnish with cilantro leaves and red onion, if desired. Set aside.
Preheat the oven to 350 degrees F. To each tortilla, evenly spread 3 tablespoons black bean dip, and add 4 ounces of the chicken enchilada mixture.
Fold the tortilla up and place seam down on a rectangular baking pan.
Using a slotted spoon, spread the remainder of the enchilada sauce evenly over the tortillas. Sprinkle the cheese over the enchiladas and bake for 15 minutes until cheese is melted.
When done, remove from oven and let cool. Slice enchiladas on a diagonal and serve.