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Slow Cooker Chicken Enchiladas with Black Beans

Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6 servings

Ingredients

Chicken Enchiladas

  • 2 (6 ounce) cans low-sodium tomato paste
  • 3 cups water
  • 1 tsp cumin, ground
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp oregano, dried
  • 1 tsp unsweetened cocoa powder
  • 1/2 tsp chili powder
  • 1/2 tsp sea salt
  • 1 pound boneless chicken thighs

Black Bean Dip

  • 1 (15 ounce) can black beans, rinsed and dried
  • 1/3 cup red onion, diced (extra for garnish, optional)
  • 1/4 cup cilantro, chopped (extra for garnish, optional)
  • 2 cloves garlic, minced
  • 2 tbsp lime juice
  • 2 tbsp water
  • 1/2 tsp cumin, ground
  • 1/4 tsp cayenne pepper

Accessories

  • 6 large tortillas, choice
  • 1/3 cup shredded Mexican Cheese Blend

Equipment

  • Slow Cooker
  • Food Processor

Instructions

Chicken Enchiladas:

  1. In a slow cooker, place the tomato paste, water, cumin, garlic powder, onion powder, oregano, unsweetened cocoa powder, chili powder, and sea salt, and combine well.

  2. Place chicken thighs in slow cooker, and coat well with the enchilada sauce. Cook on high for 3 hours or low for 6-8 hours.

  3. 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

  1. 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.

Assembly

  1. 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.

  2. Fold the tortilla up and place seam down on a rectangular baking pan.

  3. 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.

  4. When done, remove from oven and let cool. Slice enchiladas on a diagonal and serve.

Recipe Notes

Nutrient Analysis:
Serving size: 1 tortilla Calories: 395 calories, Fat: 12 grams, Saturated fat: 3 grams, Carbohydrates: 41 grams, Sugar: 4 grams, Sodium: 395 milligrams, Fiber: 7 grams, Protein: 28 grams, Cholesterol: 74 milligrams