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Chicken and Black Bean Enchiladas

Slow Cooker Chicken and Black Bean Enchiladas

Tender chicken and black beans in bold, cheesy enchiladas
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Prep Time 20 minutes
Cook Time 4 hours
Course Main Course
Cuisine Mexican
Servings 4
Calories 429 kcal

Equipment

  • Slow Cooker
  • Oven

Ingredients
  

  • 2 Chicken breasts cut into chunks
  • 400 g Tinned black beans drained: 400g tin is 240g drained
  • 500 g Tomato passata
  • 1 Red pepper deseeded and sliced
  • 1/2 Red onion diced
  • 2 cloves Garlic minced
  • 1 tbsp Chipotle paste
  • 1 tsp Dried oregano
  • 1 tsp Dried basil
  • pinch Salt and pepper

For later

  • 3-6 Tortillas
  • 150 g Grated chedder and Mozzarella
  • Freshley chopped parsley optional

Instructions
 

  • In the slow cooker combine chicken breast, drained tinned black beans, passata, red pepper, red onion, garlic, chipotle paste, basil, oregano, salt and pepper. Stir well.
  • Cook on high for 3-4 hours or low for 5-6.
  • In a baking dish, fill tortilla wraps with the chicken and black bean mix. Add cheese and roll tightly. Place each filled wrap next to each other until there's no space left in the dish.
  • Spoon the remaining sauce from the slow cooker over the filled tortillas in the baking dish.
  • Sprinkle over plenty of cheese.
  • Place in a hot oven, or under a hot grill, until the cheese melts and turns golden brown.

Nutrition

Calories: 429kcalCarbohydrates: 41gProtein: 30gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 74mgSodium: 799mgPotassium: 1111mgFiber: 9gSugar: 9gVitamin A: 1975IUVitamin C: 55mgCalcium: 377mgIron: 5mg
Keyword 3 hour, 4 hour, 6 hour, Cheese, Chicken, Chipotle, Enchiladas, Mexican, Smokey, Tomato
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