Slow Cooker Chicken Enchiladas with Black Beans

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty Mexican dish featuring tender shredded chicken, black beans, and a smoky tomato sauce wrapped in warm tortillas. This mexican-inspired slow cooker ready in about 270 minutes pairs chicken thighs, tortillas, black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.2 (11 ratings) Prep: 30 min Cook: 240 min Serves 6 Mexican cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large skillet, heat 2 tbsp olive oil over medium heat. Add 1 cup diced onion and 3 minced garlic cloves. Sauté for 5 minutes until softened and fragrant.
  2. Step 2: Add 2 lbs chicken thighs, 1 tsp cumin, and 1 tbsp chili powder. Cook for 10 minutes until the chicken is browned and nearly cooked through.
  3. Step 3: Transfer the chicken and vegetable mixture to a slow cooker. Add 2 cups diced tomatoes, 1 can (15 oz) black beans (drained), and 1/2 cup water. Stir to combine.
  4. Step 4: Cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender and the sauce has thickened.
  5. Step 5: Preheat oven to 375°F (190°C). Warm 12 whole wheat tortillas. Spoon 1/4 cup chicken and sauce mixture onto each tortilla, top with 1/4 cup shredded cheddar cheese, and roll tightly.
  6. Step 6: Place enchiladas seam-side down in a baking dish. Bake for 15-20 minutes until the cheese is golden and bubbly.

Frequently asked questions

How long does Slow Cooker Chicken Enchiladas with Black Beans take to make?

Total time is about 270 minutes (30 min prep + 240 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow Cooker Chicken Enchiladas with Black Beans?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Slow Cooker Chicken Enchiladas with Black Beans?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow Cooker Chicken Enchiladas with Black Beans for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow Cooker Chicken Enchiladas with Black Beans?

Mexican slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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