We have taken the classic flavors of chicken enchiladas and made a slow cooker enchilada bowl! This recipe is super easy to make because you can prep all of the ingredients and let the slow cooker do the rest. When it’s done cooking you will have a cheesy and extremely flavorful chicken enchilada bowl to enjoy! Also, this recipe is great for meal prep and the perfect lunch or dinner.
How To Make Slow Cooker Chicken Enchilada Bowl
This chicken enchilada bowl recipe is super easy to make in the slow cooker! First, finely slice the green onions and dice the white or sweet onion. Also, chop the cilantro and chipotle peppers in adobo sauce. After that, season both sides of the chicken breasts with salt, pepper, and cumin.
Next, lightly spray a non-stick pan with oil. Sauté the diced white or sweet onion and white parts of the green onion over medium heat. When the onions are almost done cooking, add the crushed garlic to the pan. If you would like, sear both sides of the chicken breasts in the pan for maximum flavor. Then, add the chicken breasts and sauteed onions and garlic to the slow cooker.
Also, add the rinsed and drained black beans, corn, enchilada sauce, and chopped chipotle peppers in adobo sauce to the slow cooker. Then, lightly mix the ingredients.
After that, cook the ingredients on low in the slow cooker. Once the chicken is cooked, remove it from the slow cooker to shred. Shred the chicken on a cutting board with two forks. Once shredded, place it back in the slow cooker with the rest of the ingredients. Also, add the light cheese to the slow cooker. Let everything cook some more to melt the cheese. Serve the enchilada bowl and enjoy!
How To Serve Slow Cooker Chicken Enchiladas
These slow cooker chicken enchiladas are incredibly cheesy and flavorful! Just combine all of the ingredients in the slow cooker and place some in bowls or on plates. We topped our enchilada bowls with some fresh cilantro and the green parts of green onions. Also, sometimes we sprinkle some tortilla chips on top for a delicious crunch. In addition, any leftovers can be refrigerated and saved for meal prep!
What To Eat With Chicken Enchilada Bowl
These slow cooker chicken enchiladas are perfect on their own or enjoyed with other dishes! I love enjoying this recipe with our creamy guacamole, queso dip, and a skinny margarita. Also, I love topping these chicken enchilada bowls with some of our fresh pico de gallo.
How To Meal Prep Slow Cooker Chicken Enchiladas
This slow cooker chicken enchiladas recipe is perfect for meal prep! You can store it in the refrigerator for 3-4 days. Just make sure to store it in an airtight container. When you are ready to enjoy it again you can warm it up in the oven, saucepan over the stove, or in the microwave. This is the perfect easy lunch or dinner recipe and it has incredible flavor!
Are Enchiladas Healthy?
We lightened up enchiladas by making this slow cooker enchilada bowl! It is packed with all of the delicious flavors of classic enchiladas. This recipe is healthy and made with natural ingredients. Also, we used light cheese and boneless, skinless chicken breast. This enchilada bowl is definitely a great healthy meal.
How Do You Store Chipotle Peppers In Abodo Sauce?
Chipotle peppers in adobo sauce bring this slow cooker enchilada bowl recipe to another level. They add an incredible smoky flavor and richness to the dish. This recipe calls for 1 tablespoon of chopped chipotle peppers in adobo sauce. This means that you won’t be using the entire can.
We have a great tip for this! We recommend chopping all of them into a fine consistency. Then, fill an ice cube tray or a freezer tray with them, making each portion about 1 tablespoon in size. After that, freeze them and they will be ready to go for your next recipe! For another slow cooker recipe using chipotle peppers in adobo sauce make sure to check out our tortilla soup!
More Recipes To Try Next!
- Healthy Slow Cooker Chicken Parmesan
- Slow Cooker Tortilla Soup Recipe
- The Best Easy and Healthy Chicken Burrito Bowl
- Best Healthy White Bean Chicken Chili
- Join us on our YouTube channel for recipe videos!
Helpful Tools & Ingredients For Slow Cooker Chicken Enchiladas
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SLOW COOKER CHICKEN ENCHILADAS RECIPE
Course: MainCuisine: MexicanDifficulty: Easy4
servings10
minutes2
hours10
minutes453
kcalThis slow cooker chicken enchiladas recipe is super easy to make! Also, these enchilada bowls are packed with so much flavor and are percent for meal prep.
Keep the screen of your device on
Ingredients
2 boneless, skinless chicken breasts (1.5 pounds)
1/4 TSP salt
1/8 TSP pepper
1/4 TSP cumin
1 medium-sized white or sweet onion
4 green onions
2 cloves of garlic, crushed
15 oz can black beans
2 CUPS frozen corn or one 15 oz can of corn
1 TBSP chipotle peppers in adobo sauce
16 oz of enchilada sauce (2 small packets) or 1 large can
1 bunch cilantro
1/2 CUP light cheddar cheese or Mexican light
Directions
- Finely slice the green onions and dice the white or sweet onion. Also, remove the cilantro leaves from the stems and finely chop them. Chop the chipotle peppers in adobo sauce into a fine consistency.
- Season both sides of the chicken breasts with salt, pepper, and cumin.
- Lightly spray a non-stick pan with oil. Sauté the diced white or sweet onion and white parts of the green onion over medium heat. When the onions are almost done cooking, add the crushed garlic to the pan and cook it while the onions finish cooking. Optional: Sear both sides of the chicken breasts in the pan for maximum flavor. Don’t cook them all the way through because they will cook in the slow cooker.
- To a slow cooker, add the chicken breasts, sauteed onions and garlic, rinsed and drained black beans, corn, enchilada sauce, and chopped chipotle peppers in adobo sauce. Lightly mix the ingredients in the slow cooker.
- Place the lid on the slow cooker and cook the ingredients on low for 2-2.5 hours. Chicken is fully cooked when it reaches 165 degrees F.
- Once the chicken is cooked, remove it from the slow cooker to shred. Shred the chicken on a cutting board with two forks. Once shredded, place it back in the slow cooker with the rest of the ingredients. Also, add the light cheese to the slow cooker. Let everything cook for 10 more minutes to melt the cheese.
- To serve the enchilada bowl, mix the ingredients and top with some fresh cilantro and the green parts of green onions. Enjoy!
Recipe Video
Notes
- This recipe makes 4 servings and the WW points are per serving.
- WW Points™: 3 points
- To see your WW Points™ in the WW app for this recipe click here! Or, please manually add the ingredients to the recipe builder.
- Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently. It could vary based on cooking methods and ingredients used.
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Nutrition Facts
4 servings per container
- Amount Per ServingCalories453
- % Daily Value *
- Total Fat
12.6g
20%
- Saturated Fat 2.7g 14%
- Cholesterol 163mg 55%
- Sodium 199mg 9%
- Total Carbohydrate
26.8g
9%
- Dietary Fiber 14.9g 60%
- Sugars 4.4g
- Protein 67.8g 136%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
