Crockpot Enchiladas (Gluten-Free)

It’s getting to be that cozy time of year when amidst school, sports, and less daylight, we crave a comforting meal that isn’t exhausting to make! My family loves enchiladas, but I don’t always have the time for the prep on weeknights. Cooking and shredding the chicken and then wrapping the filling neatly in each tortilla before baking doesn’t always fit with our schedule these days! What I love about this recipe, is that you don’t have to brown the meat ahead of time, it’s versatile, and it’s full of flavor! Your house will smell like delicious enchiladas but with half the effort. Here’s what you need:

Ingredients:

2-2.5 lbs. chicken breasts, sliced lengthwise
½ cup taco seasoning
½ Yellow onion, sliced
1 cup sour cream
1 28oz can enchilada sauce (or homemade)
1 can black beans, rinsed and drained
1 bag frozen corn
8 oz shredded cheddar or pepper jack cheese
Toppings (optional): Sour cream, lime wedges, cilantro, avocado, tortilla chips, shredded lettuce, sliced tomatoes, green onions, and sliced black olives
Rice for serving (optional)

Directions:

Grease crockpot. Then add sliced onion, chicken breasts, taco seasoning, black beans, and corn. Cook on high for 3-3.5 hours or low for 5 hours.

Maria Magee

Place chicken breasts on a cutting board, shred, then return to the crockpot.

Maria Magee

Mix in sour cream. Sprinkle cheese on top, cover, and allow the cheese to melt on low for another 10-15 minutes. Garnish with cilantro or green onions.

Maria Magee

Serve on rice or in a bowl topped with crushed tortilla chips and your favorite extras!

Maria Magee

Tips: If you like extra sauce, add an additional 10 oz can of enchilada sauce to the crockpot along with the 28oz.

You don’t have to add sour cream at the end, but I find it helps cut down on the acidity and the creaminess is an upgrade from traditional enchilada recipes (in my opinion!)

I hope you enjoy this tasty, satisfying recipe and that it makes your fall just a little bit easier!