Slow Cooker Enchiladas Stew

Slow Cooker Enchiladas Stew Recipe

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NIKKI SMITH

By
@adorefood

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

Rating:

★★★★★ 1 vote

Comments:
Serves:
10
Prep:
10 Min
Cook:
3 Hr 45 Min

Ingredients

  • 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
    cumin
  • 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

Step-by-Step

  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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