It had been so long since I was last sick that my body seemed to have forgotten how to be sick. Not a complaint—just an observation. I started with a dull headache and a scratchy throat that made me move slowly through the day, took some ibuprofen before bed, and woke up with a full-blown cold.
I parked myself in a chair with a cup of tea, called out school lessons from my spot, and planned the comfort foods I wanted to eat. With a stuffed nose, eating seemed like the best way to keep enjoying life, so I aimed for dishes that required little effort, used what I already had, and delivered bold flavor. I also avoided going out to the store—no one wants to be seen looking like I did that day.
At the top of my list were slow-cooker black bean enchiladas, adapted from The Kitchn. They’re simple, unfussy, comforting, and easy on the wallet. Packed with black beans, tender shredded chicken, corn and spices, sauced with salsa and topped with melty cheese, these enchiladas give you a lot of delicious payoff for relatively little work.
I’ve made this recipe both in the slow-cooker and in the oven. Oven-baked enchiladas can have a more authentic texture, but the slow-cooker version is wonderfully indulgent. The tortillas steam in the salsa, soaking up flavor and becoming soft and saucy, while some edges that touch the slow-cooker sides crisp slightly. The original instructions suggest cooking 2–4 hours on HIGH; I find about three hours hits the sweet spot. Two hours yields firmer tortillas, while four hours produces very soft, almost fall-apart enchiladas—more like a casserole, which is still delicious, just different.
Either method rewards you with a comforting, flavorful meal that’s easy to serve. These enchiladas look great if you’re hosting, yet they’re equally enjoyable wrapped in a bowl on the couch. Sometimes slowing down and indulging the sniffles isn’t so bad—especially when a plate like this is involved.
Slow-Cooker Chicken and Black Bean Enchiladas
Rebecca Lindamood
Ingredients
- 1 cooking onion diced small
- 1 bell pepper any color, diced small
- 2 cups cooked black beans or 1 16-ounce can, drained and rinsed
- 2 cups frozen corn
- 2 cups shredded fully cooked chicken
- 1/4 cup chopped fresh cilantro optional
- 2 cloves garlic minced or pressed (or 1/2 tsp granulated garlic)
- 1 tablespoon plus 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons salt
- 3 cups shredded cheese cheddar, Monterey Jack and/or queso blanco, or your preference
- 3 16-ounce jars of your favorite salsa
- 24 6″-8″ corn tortillas
Optional:
- sour cream
- additional chopped cilantro for garnish
- avocado slices or cubes
Instructions
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Combine the diced onion, bell pepper, black beans, corn, shredded chicken, cilantro (if using), garlic, chili powder, cumin, salt, and 1 cup of the shredded cheese in a large bowl. Pour one jar of salsa into the bottom of the slow-cooker and spread it evenly.
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Wrap 12 tortillas in a damp tea towel and microwave about 30 seconds, until warm and flexible.
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Working one tortilla at a time, spoon roughly 1/3 cup of filling onto a tortilla, roll it tightly and place it seam-side down against the edge of the slow-cooker. Continue filling and rolling, nestling each enchilada next to the previous one, until the bottom of the slow-cooker is covered. Spread a second jar of salsa over this layer and sprinkle with another cup of cheese.
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Make a second layer with the remaining tortillas and filling. Pour half of the last jar of salsa evenly over the top. Cover and cook on HIGH for 2–4 hours. About 15 minutes before serving, sprinkle the remaining cup of cheese over the top and let it melt.
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Serve hot, garnished with chopped cilantro and the remaining salsa. Add sour cream or avocado if desired.
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Store leftovers tightly covered in the refrigerator for up to one week.
Notes
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using your actual ingredients and preferred calculator.
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