Slow-Cooker Cream Cheese Chicken Enchilada Cups

SONY DSCHow much do you love appetizers?  Give them to me for every meal, friends.  There’s really nothing like trying a bunch of different small bites.  And with the Super Bowl coming up I think these little Enchilada Cups are going to come in pretty darn handy.

We made these just last night for dinner.  I wanted to come up with an appetizer recipe to share with you guys that would be just perfect for you to share with friends for Sunday’s big game.  I’m pretty sure I accomplished my goal…but turns out they make a pretty stellar dinner, too.  My kids devoured them and requested they be added to the “make-often-because-these-are-our-favorite” list, which is pretty much music to my ears.  And I would feel safe assuming Nick and I could win awards for our ability to consume large amounts of these as well; so stinking yummy!


So here’s the deal….the chicken filling; you wont believe it.  Chicken thighs, enchilada sauce and cream cheese in the slow cooker and then add in a can of black beans at the end.  Does it get easier?  No.  No it does not!


Disclaimer: you may simply forgo the ‘cups’ and just go town on this filling with a spoon.  That is completely acceptable in my home, and it should be in yours too.

Then, spoon that yummy ooey gooey filling into the most perfect little vessel for transporting the goodness to your mouth; baked tortilla cups.  Top them with shredded cheese, a heaping spoonful of guacamole and fresh salsa and you just might shed a tear.  They are a beautiful thing, friends.  Just amazing!


So happy app-ing to you, my dears.  I hope these little goodies will hit your table soon…you will be so glad they did!

Slow-Cooker Cream Cheese Enchilada Cups

notes:  using a really good enchilada sauce makes a huge difference here.  feel free to use store-bought if you have one you like.  I use this one-its our favorite, so easy to make and I always keep our freezer stocked with it for quick meals.


1.25-1.5 Pounds Boneless Skinless Chicken Thighs

1 1/2 Cups Enchilada Sauce *see note above

8 Ounces Cream Cheese, cubed

1 (14 Ounce) Can Black Beans, drained and rinsed

4-6 Large Flour Tortillas

1/3 Cup High Heat Cooking Oil such as peanut, sunflower, canola

Shredded Cheese

Guacamole, recipe below

Prepared Salsa


Place chicken thighs in the bowl of a slow cooker. Pour enchilada sauce over the top and dollop with cream cheese.  Cook on high for 3 hours or until chicken is tender and easily shredded with a fork.  Remove chicken to a plate and pour the remaining liquid/sauce into a bowl; set aside.

Shred chicken with two forks and return it to the bowl of the slow cooker.  Add in black beans and 1/2 cup of the reserved liquid/sauce; stir.  Cook for just a couple of minutes, until black beans are heated through and add more sauce if desired.

Preheat the oven to 375 and place the large tortillas on a work surface.  Using a large biscuit cutter or drinking glass cut circles out of the tortillas (size should be a bit larger than the size of a muffin tin).  Brush both sides of the tortilla circles with oil and press each one into a muffin cup (you should have enough to fill 2 12-count muffin tins).  Bake in the preheated oven for 8-10 minutes or until golden brown and just crisped.  Remove and set aside.

Fill each tortilla cup with the chicken/bean filling.  Top with shredded cheese, guacamole and salsa.  Makes 24+ cups.



2 Avocados, mashed

4 Tablespoons Finely Chopped Red Onion

1 Garlic Clove, grated or pressed

1-2 Tablespoon Lime Juice

2 Tablespoons Finely Chopped Cilantro

Kosher Salt

Black Pepper


Mix all ingredients together in a medium sized bowl; add additional lime juice, salt and pepper to taste. Serve immediately.

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