Just call this the lazy girl’s way of getting enchiladas in her mouth!
Using the crockpot and layering instead of rolling made these the easiest enchiladas I ever made.
The stack is four layers deep topped with lots of cheese and a dollop of sour cream for serving. The edges of the tortillas get all nice and crispy and everything melds together into a hot, delicious mess.
The crock pot does all the hard work of cooking the chicken until it’s fall apart tender along with diced tomatoes and green chiles, black beans, corn and spices like chili powder and oregano. Five minute rice is mixed in at the end.
The great thing about a filling like this is you can use it for whatever you want! Burritos, burrito bowls, enchiladas, taquitos or quesadillas. . . whatever your little heart desires.
If you want to make this gluten-free swap out the flour tortillas for corn ones. Because corn tortillas are usually smaller you may be able to make two stacks.
- 1 (11
ounce) can Ro-tel tomatoes and green chiles
- 1 cup chicken broth
- 2 teaspoons chili powder
- 1 teaspoon salt
- ½ teaspoon cumin
- ½ teaspoon dried oregano
- 4 boneless skinless chicken breasts (about 1 + ½ pounds)
- 1 (15-ounce) can black beans, drained and rinsed well
- 1 cup fresh or frozen corn
- 1 cup instant white or brown rice
- 5 (10-inch) flour tortillas
- 2 cups shredded sharp cheddar cheese
- sour cream, for serving
- In a 4 or 5 quart slow cooker stir the Ro-tel, broth and all the seasonings together.
- Add the chicken breasts, beans and corn.
- Cook on high 3 - 4 hours or low 5 - 6 hours.
- Remove the chicken breasts to a cutting board and shred or cut into bite-size pieces. Stir back into the slow cooker.
- Cook the rice according to package directions and stir it into the slow cooker.
- If there's a lot of liquid
lefttake the lid off the pot and let it cook off.
- Preheat oven to 400 degrees F. Grease a large baking sheet (wide enough to fit the tortillas).
- Place one tortilla in the center of the baking sheet. Spread ¼ of the filling out evenly almost to the edges. Sprinkle with ⅓ cup cheese. Top with another tortilla and repeat the process 3 more times.
- Top the last layer of filling with a tortilla and sprinkle with the rest of the cheese. Bake 20 minutes.
- Remove from oven and let
set5 minutes. Slice it like a pie and serve with a dollop of sour cream.