How to Make Slow Cooker Chicken Enchiladas with Black Beans

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This authentic enchilada recipe is loaded with delicious superfoods that won't derail your healthy eating lifestyle.

Prep Time15

Cook Time3 3

Total Time3 18

Course: Dinner

Cuisine: Mexican

Keyword: High Protein, Kid-Friendly, Slow Cooker

Servings: people

Calories: 406kcal

1 bone-in chicken breast large, cooked and shredded (save time and cook the day before)
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon black pepper
1/2 teaspoon salt
15 ounces black beans can, drained
4 ounces green chiles can
1/2 cup salsa no sugar added
1 cup Mexican-style cheese shredded
16 ounces red enchilada sauce jar, no sugar added
6 whole-grain flour tortillas 8 inch
1 cup iceberg lettuce shredded
1 tomato medium, diced
6 tablespoons sour cream reduced-fat

Combine shredded chicken, spices, green chiles, salsa, and 1/2 cup cheese.
Add 1/2 cup chicken mixture to each tortilla, top with the black beans and fold lengthwise and at each end. Place seam side down in a 6-7 quart slow cooker (If all 6 doesn't fit, place 3 on top).
Pour enchilada sauce over the top, cover and cook on low 3 to 4 hours.
Carefully remove each enchilada with a spatula, evenly sprinkle each with remaining cheese, lettuce, diced tomatoes, and sour cream. Serve hot!

SmartPoints (Freestyle): 9