I’ve actually been thinking about making enchiladas in the crock pot for awhile now, and since I had a bunch of leftover roasted chicken, I thought this would be the perfect opportunity!
This recipe is an adaptation of The Kitchn’s Slow-Cooker Black Bean Enchiladas. Here is how I made them:
2 16oz Jars Salsa (I used La Victoria Thick’n Chunky Medium)
1 can red Enchilada Sauce
1 15oz can Black Beans (drained and rinsed)
11/2 cups shredded Monterey Jack Cheese
2 cups shredded cooked chicken
1 cup diced onions (I used frozen chopped onions)
Medium size flour or corn Tortillas
1. In a bowl mix together black beans, onions, shredded chicken, and 1/2 cup cheese.
2. Dump about a half of a jar of salsa and about a 1/3 cup of enchilada sauce into the bottom of your crock pot.
3. Scoop about 1/3-1/2 cup of mixture into a tortilla. Roll it up and nestle in bottom of crock pot. Repeat until bottom of crock pot is covered. Cover tortillas with 1/3 cup enchilada sauce, the rest of the jar of salsa and 1/2 cup cheese.
4. Using the rest of the filling, continue to fill tortillas and create a second layer. Cover with more enchilada sauce and salsa. Do not put the rest of the cheese on. Wait until the last 15 minutes to sprinkle the remainder of the cheese on top.
5. Cook on high for 2-4 hours (I cooked mine for 3).
Result: Pretty darn good! These did not turn out too mushy at all. In fact, I liked the bottom layer better than the top layer (I think the top layer didn’t get a chance to absorb enough sauce). I was a little cautious about adding too much sauce, but if I were to make these again I would use a little more.
I served them with mexican rice, shredded lettuce and a dollop of sour cream.