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How to Make Slow Cooker Chicken Enchiladas with Black Beans

This authentic enchilada recipe is loaded with delicious superfoods that won't derail your healthy eating lifestyle.
Prep Time15 mins
Cook Time3 hrs 3 mins
Total Time3 hrs 18 mins
Course: Dinner
Cuisine: Mexican
Keyword: High Protein, Kid-Friendly, Slow Cooker
Servings: 6 people
Calories: 406kcal
Author: Gale Compton


  • 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!


Serving: 1enchilada | Calories: 406kcal | Carbohydrates: 47g | Protein: 22g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 42mg | Sodium: 1508mg | Fiber: 9g | Sugar: 8g |
SmartPoints (Freestyle): 9