Recipes

Slow Cooker Chicken Enchiladas

by StudioLink's Diet.
February 10, 2026
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EBT-Friendly: 94% of ingredients

From Christian Petracca

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This hearty slow cooker meal layers all the vibrant flavors of enchiladas with incredible ease. Tender chicken, beans, corn, and veggies cook in a rich, spiced tomato sauce before being topped with cheese and tortillas for the ultimate comfort food with minimal hands-on time.

Ingredients:

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For the Slow Cooker
  •   1 kg chicken thighs (boneless, skinless)
  •   700 g passata
  •   1 cup salsa
  •   400 g canned black beans (drained and rinsed)
  •   400 g corn kernels (fresh or canned (drain if using canned))
  •   1 small red capsicum (sliced into thin strips)
  •   1 small green capsicum (sliced into thin strips)
  •   1 small red onion (thinly sliced)
  •   200 g cherry tomatoes (halved or quartered)
  •   3 tbsp Mexican spice blend
  •   1 tsp sea salt (to taste)
  •   1 tsp cracked black pepper (to taste)
  •   6 tortillas (cut into thick strips)
  •   1-2 cups cheese (grated)
 
For the Spice Mix
  •   1 tbsp smoked paprika
  •   1 tbsp ground cumin
  •   1 tsp dried oregano
  •   1 tsp garlic powder
  •   1/2 tsp ground coriander
  •   1/2 tsp chili powder (to taste)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

  1. Add the chicken thighs, passata, salsa, black beans, corn, red and green capsicum (bell peppers), red onion, cherry tomatoes, and 3 tablespoons of the Mexican spice blend to the bowl of your slow cooker. Season well with sea salt and cracked black pepper. Stir gently to combine and coat the chicken.
  2. Cover and cook on HIGH for 4–5 hours or LOW for 6–7 hours, until the chicken is very tender and easily shreds with a fork.
  3. Use two forks to shred the chicken directly in the slow cooker. Stir it back through the sauce until well incorporated.
  4. Stir the sliced tortillas and half of the grated tasty cheese into the chicken mixture. Fold gently to coat everything in the sauce.
  5. Sprinkle the remaining cheese evenly over the top. Cover and cook for a final 10–15 minutes on high, or until the cheese is fully melted and bubbling.
  6. Scoop into bowls and serve with your favorite toppings like avocado, fresh coriander (cilantro), sour cream, or a squeeze of lime juice.

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