Slow Cooker Chicken Mole Enchiladas

Suggested Cookware

With Three Separate Pots, You Can Easily Cook and Keep Warm Multiple Dishes at the Same Time

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Slow Cooker Chicken Mole Enchiladas Recipe

Slow Cooker Chicken Mole Enchiladas are a tasty and simple weeknight meal. The chicken is slow-cooked in a rich mole sauce before being combined with black beans and diced green chiles. Roll up the enchiladas and bake until the cheese is melted and bubbly.

Ingredients

• 1 cup mole sauce
• 8–10 corn tortillas
• 1 can (4 oz) diced green chiles
• 1 cup shredded mexican cheese blend
• 1 pound boneless, skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup chicken broth

Time Needed

• Prep Time: 15 minutes
• Cook Time: 6 hours
• Total Time: 6 hours, 15 minutes

Instructions

• Combine the chicken broth and mole sauce in a slow cooker.
• To combine, stir everything together.
• Make sure the chicken breasts are completely submerged in the sauce.
• Cook for 6-8 hours on low, or until the chicken is fully cooked and tender.
• Shred the chicken in the slow cooker with two forks.
• In the slow cooker, combine the black beans and diced green chiles.
• To combine, stir everything together.
• Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
• Microwave the corn tortillas for 20-30 seconds, or until pliable.
• Fill each tortilla with the chicken mixture, roll up, and place seam-side down in a 9x13 inch baking dish.
• Shredded cheese should be sprinkled on top of the enchiladas.
• Bake for 15-20 minutes, or until the cheese melts and becomes bubbly.
• Serve immediately.

Slow Cooking Accessories

Betty Crocker's Slow Cooker Cookbook

Kitchenaid Slow Cooker With Lid

The Big Slow Cooker Recipe Book For Beginners

Crockpockets Slow Cooker Divider

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