Slow Cooker Enchiladas Stew

Slow Cooker Enchiladas Stew Recipe

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Love this dish, I enjoy making this recipe when a big crowd is coming for a movie, game or just fun. Never have left


★★★★★ 1 vote

10 Min
3 Hr 45 Min


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  • 2 lb
    boneless chicken breast, chopped into 1 inch cubes
  • 2 can(s)
    enchilada sauce, 24 or 32 ounce plus 1 can of water
  • 1 tsp
  • 1 tsp
    garlic powder
  • 1 tsp
    black pepper
  • 1/2 c
    black beans, drained and rinsed
  • 1 c
    mexican blend shredded cheese
  • 1/4 c
    mexican creme
  • 1 c
    tortillas, corn ct up in small pieces
  • 1 small
    avocado, sliced or guacamole
  • 1/2 clove
    chopped black olives
  • 1/3 c
    red onion and parsley chopped

How to Make Slow Cooker Enchiladas Stew


  1. Place chopped chicken in slow cooker and add sauce, water, cumin, garlic powder and pepper. Cook on High heat for 2-3 hours.Take out 1 cup of sauce, be careful and add to blender. Blend in corn tortilla til smooth, covering the lid with a cloth so you don't burn your hands.
  2. Add sauce, beans and cook for 45 minutes more. Transfer to a big bowl and add rest of ingredients. Enjoy..

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