The summer before I left for college, I remember feeling pretty anxious about the dramatic transition ahead. Thoughts around a heavy workload, a new circle of friends, and a different living situation left me clinging to home with a reluctance to let go. All that changed after one call. I picked up the phone one sunny afternoon to hear my mother’s upbeat, chirpy voice on the other end. “I booked us tickets to Mexico for next week!” she exclaimed, thinking it would serve as a sweet escape from my inescapable paranoia. Her best friend, Michele, had extended an invitation to stay at her home along with a promise to be our own personal tour guide throughout the trip.
Honestly: how could I pass that up? I imagined sunny beaches, lush forests, cheerful Mariachi music, and (of course) all that Mexican food. But, that’s where I went wrong. Having never visited the country before, I envisioned chowing down on taco salads, quesadillas, and burritos every day. My imagination couldn’t have lingered farther from reality.
Mexican Food Versus Tex-Mex Food
Shortly after arriving in Mexico, I realized that all of those foods weren’t actually Mexican. They belonged to a totally different category: Tex-Mex. Years ago, we had reinterpreted traditional Mexican dishes to spotlight ingredients more readily available north of the border. So, instead of Americanized knock-offs like nachos and fajitas, we dined on chilaquiles and soft-shell tacos with white cheese. Even the enchiladas were different from how I remembered, but I did learn how to make slow cooker chicken enchiladas with black beans the authentic way!
I fell in love with those lightly fried, deliciously creamy dishes simmered to perfection. In the end, despite its familiarity, I didn’t miss Tex-Mex food one bit. Journeying to a foreign country and sampling their delicious cuisine proved that I could turn something totally unfamiliar into an enjoyable experience. It actually helped me convince myself that I could do the same thing when it came to college!
Who knew that simply enjoying a foreign country’s food could ultimately take the stress out of my approaching transition? Despite being totally unaccustomed to them, the dishes in Mexico tasted comforting and familiar. That’s why I want to help you learn how to make slow cooker chicken enchiladas with black beans. It was one of my favorites, and I’d love to share it with you!
How To Make Slow Cooker Chicken Enchiladas with Black Beans
As it turns out, the true Mexican version of chicken enchiladas is pretty healthy for you. It’s filled with fantastic, uber-savory ingredients that will transport your taste buds to the beautiful country. These delectable enchiladas have you folding a mouthwatering mixture of superfoods and spices into whole grain flour tortillas.
These authentic ingredients include:
- Shredded Chicken (made from lean chicken breasts)
- Black beans (filled with protein and fiber!)
- Green chilies
- Salsa (no sugar added, to keep the carbs low)
- Chili powder
- Cumin
These fillings team up to create a flavorful explosion bound to impress your friends, family, and of course, yourself! After rolling these ingredients up in complex-carbohydrate-rich whole-wheat tortillas, you’ll place them seam-down in the slow cooker. Then, all you need to do is top the dish with sugar-free red enchilada sauce and cook it for a few hours.
When its finished cooking, drizzle this drool-worthy creation with Mexican style shredded cheese, which will quickly melt to gooey, cheesy perfection. Serve each enchilada with diced tomatoes and a dollop of sour cream for heightened flavor.
Learning how to make slow cooker chicken enchiladas with black beans using these ingredients keeps the recipe true to Mexican cuisine. It focuses less on loading the meal up with bready shells and cheesy, beefy fillings. Instead, it spotlights the actual ingredients and spices, relying on the tortillas for vessel purposes only.
This meal not only tastes genuine and delicious, but it also packs a protein punch and is bursting with vitamins and minerals your body will thank you for. And the best part? Your slow cooker makes whipping up this brilliant recipe a snap. Typically, you’d find yourself amidst a mess of sauce and crumbs when trying to roll up and fry your enchiladas manually. The handy-dandy slow-cooker does the dirty work for you, leaving you with some simple meal prep that won’t steal much time away from your busy schedule.
So what are you waiting for? Throw together these fiber-rich, flavorful enchiladas like you’ve never had before.
Check out this video to see how to make the recipe:
Yields: 6 enchiladas | Serving Size: 1 enchilada | Calories: 406 | Total Fat: 15 g | Saturated Fat: 6 g | Trans Fat: 0 g | Carbohydrates: 47 g | Fiber: 9 g | Sugar: 8 g | Protein: 22 g | Cholesterol: 42 mg | Sodium: 1508 mg | SmartPoints (Freestyle): 9
Ingredients
- 1 large (on-the-bone) chicken breast 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
- 1 (15-ounce) can black beans, drained
- 1 (4 ounce) can green chiles
- 1/2 cup salsa, no sugar added
- 1 cup Mexican style shredded cheese
- 1 (16-ounce) jar red enchilada sauce, no sugar added
- 6 (8-inch) whole grain flour tortillas
- 1 cup shredded iceberg lettuce
- 1 medium tomato, diced
- 6 tablespoons sour cream, reduced-fat
Instructions
- Combine shredded chicken, spices, green chiles, salsa, and 1/2 cup cheese.
- Add 1/2 cup chicken mixture to each tortilla, 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 spinkle each with remaining cheese, lettuce, diced tomatoes, and sour cream. Serve hot!
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