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5 from 1 vote

Slow-Cooker Chicken and Black Bean Enchiladas

Authentic? Maybe not, but these gooey, bursting-at-the-seams, simple to pull together, slow-cooker enchiladas are packed with delicious black beans, moist chicken, corn, and spices. Salsa delivers the saucy punch and loads of melted, oozy cheese makes it the perfect comforting dish for days when you're short on time. Adapted gently and with thanks from TheKitchn
Author Rebecca Lindamood


  • 1 cooking onion diced small
  • 1 bell pepper any color, diced small
  • 2 cups cooked black beans or 1 16-ounce can black beans, drained and rinsed
  • 2 cups frozen corn
  • 2 cups shredded fully cooked chicken. This chicken is perfect.
  • 1/4 cup chopped fresh cilantro optional
  • 2 cloves garlic peeled and minced or pressed (or 1/2 teaspoon granulated garlic or garlic powder.)
  • 1 tablespoon plus 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons salt
  • 3 cups shredded cheese. I prefer a combination of Cheddar Monterey Jack and Queso Blanco, but use what you prefer and have available.
  • 3 16 ounce jars of your favorite salsa
  • 24 6"-8" corn tortillas


  • sour cream
  • additional chopped fresh cilantro for garnish
  • avocado slices or cubes


  • Mix together the onion, pepper, black beans, corn, chicken, cilantro (if using), garlic, spices, and 1 cup of the cheese in a mixing bowl. Pour one full jar of the salsa into the bottom of the slow-cooker and spread it evenly with a spatula.
  • Dampen a tea towel, wrap 12 of the tortillas in it and microwave for about 30 seconds, or until the tortillas are flexible and warm.
  • Working with one tortilla at a time, scoop about 1/3 cup onto the tortilla, roll it tightly and place it firmly against the edge of the slow-cooker, seam side down. Repeat this with another tortilla, nestling it against the enchilada that is already in the slow-cooker. Continue filling, rolling and nestling the enchiladas until the bottom of the slow-cooker is covered. Spread another jar of salsa over the enchiladas and top it with another cup of cheese.
  • Create a second layer of enchiladas with the remaining tortillas and filling. Pour half of the last jar of salsa evenly over the top. With the lid in place, cook on HIGH for 2-4 hours. 15 minutes before the enchiladas are done, sprinkle with the remaining 1 cup of cheese, letting it cook just until the cheese is melted.
  • Serve the hot enchiladas with chopped cilantro and the remaining salsa.
  • Store leftovers, tightly wrapped, in the refrigerator for up to a week.


Note: These are equally good (and maybe even a touch better, texture-wise) when baked in a 400°F oven covered with foil for about 20 minutes. Simply hold off on the last bit of cheese until you remove the foil, return it to the oven and bake 'til the cheese is bubbly.