The easiest and most delicious crockpot chicken enchilada recipe!
- 6 tortillas (corn or flour)
- 2 chicken breasts
- 2 medium sweet potatoes
- 1 14.5 oz can black beans
- 1/2 yellow onion
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp chili powder
- 1/2 tsp salt
- 2 c enchilada sauce
- 1.5 c Mexican cheese blend
- olive oil
- salt and pepper
Place chicken breasts in a crockpot. Drizzle olive oil and sprinkle salt and pepper over chicken breasts. Pierce the sweet potatoes with a fork in several places and then add the sweet potatoes to the crockpot, and place on low for 6 hours.
Remove chicken from crockpot and shred with a fork. Remove sweet potatoes from the crockpot and remove the skin. Shred chicken using 2 forks, until fully shredded.
Place shredded chicken, sweet potatoes, black beans, onion, cumin, oregano and chili powder in a large mixing bowl. Mix together using a wooden spoon until well combined (the sweet potatoes should be so soft that they naturally mash and mix smoothly with other ingredients).
Prepare a 9×12 baking sheet by spraying it with oil. Dip both sides of the tortillas in enchilada sauce so they are lightly coated in sauce. Place chicken mix on the inside third of the tortilla. Top chicken mix with a sprinkle of cheese and fold the enchilada together by folding the two sides together overtop the chicken.
Place the enchilada inside the prepared baking sheet with the opening on the bottom.
Top with remaining enchilada sauce and sprinkle with cheese as desired.
Cook in the preheated oven to 350 degrees for 20 minutes and serve hot.
Keep the leftovers in the fridge for up to 4 days or keep in the freezer for up to 3 months.
- Category: Dinner
- Method: Crockpot/Slow cooker
- Cuisine: Mexican
Keywords: enchiladas, crockpot, crockpot meals, slow cooker meals