High-Protein Crock Pot Chicken Enchiladas
These high-protein crock pot chicken enchiladas are definitely on repeat at my house. Not only is it easy-peasy (the crockpot does all the work) but it's PACKED with protein from the shredded chicken breast, black beans, and cheese. Full of our favorite Mexican flavors, these chicken slow cooker enchiladas are a family-favorite.
Ingredients
- 2 large (600g) chicken breast
- 1 tsp ground cumin
- 1 tsp oregano
- salt & pepper, to taste
- 1/2 (65g) small onion, chopped
- 2 cloves garlic, minced
- 4oz (113g) can diced green chiles
- 1 (275g) can black beans, drained & rinsed
- 28oz (793g) can of enchilada sauce (green or red)
- 6 (140g) small corn tortillas, cut into strips
- 1 1/2 cup (168g) cheddar cheese, divided
- 1/2 cup (56g) jack cheese
- cilantro, optional
Instructions
- Add chicken breasts to slow cooker and sprinkle on spices and salt & pepper to taste.
- Top with chopped onion, minced garlic, drained black beans, green chiles, and can of enchilada sauce.
- Cook on low for 3 hours.
- Remove chicken breasts and shred with two forks.
- Return shredded chicken to slow cooker, and top with corn tortillas strips and 1/2 cup of cheddar cheese. Stir to mix.
- Top with the rest of the cheddar cheese and jack cheese and sprinkle on some cilantro, if desired.
- Put the lid back on the slow cooker and cook for an additional 30 minutes until cheese is melted.
- Serve with a side of Mexican rice, taco salad, or sliced avocado.
NOTE
Nutrition information for this recipe is provided below. For more information on the nutrition facts provided on this site, please visit our nutrition disclaimer.
Nutrition
Nutrition Facts
High-Protein Crock Pot Chicken Enchiladas
Amount per Serving
Calories
434
% Daily Value*
Fat
18
g
28
%
Carbohydrates
33
g
11
%
Protein
34
g
68
%
* Percent Daily Values are based on a 2000 calorie diet.
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