Description
Easy and flavorful chicken enchilada made in a crock pot for a hassle-free meal.
Ingredients
- 1.5 pounds boneless skinless chicken breasts
- 15 ounce red enchilada sauce
- 14.5 ounce can fire roasted tomatoes
- 4.5 ounce can green chiles
- 1.25 ounce gluten-free taco seasoning packet
- 15 ounce can black beans, drained
- 1 cup frozen or canned corn
- 1 cup shredded Mexican or cheddar cheese
- 6 small corn tortillas, cut into wedges (or use small gluten-free flour tortillas)
Instructions
1. Add the chicken breasts, enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning to the slow cooker. Cook for 4-6 hours on low or 3-4 hours on high.
2. Using 2 forks, shred the chicken directly in the crockpot.
3. Add 1/2 of the shredded cheese, black beans, corn, and tortilla wedges to the shredded chicken and mix to combine.
4. Top with the remaining cheese and cover.
5. Cook for an additional 20-30 minutes or until the cheese is fully melted and the dish is heated through.
6. Serve hot with desired toppings like sour cream, avocado, or fresh cilantro.
Notes
Use gluten-free tortillas if needed to keep the recipe gluten-free.
You can adjust the spice level by choosing mild or hot enchilada sauce, and omitting or adding chiles.
Freeze leftovers in airtight containers for up to 3 months.
To reheat, microwave with a damp paper towel or bake in the oven at 350°F until warmed through.
For extra thickness, stir in crushed tortilla chips or a cornstarch slurry during the last 30 minutes of cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 850mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 75mg