Slow Cooker Chicken Enchiladas


  • 2 tablespoons vegetable oil
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 2 1/2 cups cooked chicken, shredded
  • 1 can (15.5 ounces) cannellini beans, drained
  • 1 can (4.5 ounces) chopped green chilies
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 10 (6-inch) flour tortillas
  • 1 package (2 cups) shredded colby jack cheese, divided
  • 1 can (14.5 ounces) diced tomatoes with green chilies
  • 1 cup salsa


  1. In a large skillet over medium-high, heat oil. Add onion and garlic and cook 2 minutes.
  2. Add chicken, beans, chiles, chili powder, cumin, salt and black pepper. Stir until well blended.
  3. Add 1/3 cup chicken mixture and 1 tablespoon of cheese to 1 tortilla. Roll up tightly and place in a slow cooker crock. Repeat with remaining chicken mixture, cheese and tortillas. (Tortillas will be tightly packed in crock.)
  4. Stir tomatoes with chilies and salsa. Pour over enchiladas.
  5. Cover slow cooker and cook on HIGH for 2 hours or LOW for 4 hours. After cooking is complete and slow cooker is on WARM, sprinkle remaining cheese over enchiladas. Cover until cheese is melted. Serve with sour cream and chopped cilantro.

Serves: 8-10

Test Kitchen Tip: For smoother beans in the enchiladas, using the chopping/mixing blade in a food processor, pulse beans and 1 tablespoon water until smooth. Add additional water if needed. Spread about 1 tablespoon puree on each tortilla before adding chicken mixture. Repeat with remaining tortillas, puree and chicken mixture. Follow with Step 5.



Sample Product Label
Back to Top to the top