Description
Crockpot chicken enchiladas made with tender shredded chicken, beans, corn, tortillas, and melted cheese for an easy, gluten-free slow cooker dinner.
Ingredients
1.5 pounds boneless skinless chicken breasts
15 ounce red enchilada sauce
14.5 ounce can fire roasted tomatoes
4.5 ounce 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
Instructions
1. Add chicken, enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning to the slow cooker. Cook 4-6 hours on low or 3-4 on high.
2. Shred the chicken using two forks.
3. Add half the cheese, beans, corn, and tortillas.
4. Stir lightly to combine.
5. Top with remaining cheese.
6. Cook 20–30 minutes until melted.
7. Serve warm with toppings.
Notes
Chicken thighs, ground chicken, beef, or turkey may be used.
Brown ground meat before adding to slow cooker.
Cool completely before freezing; freeze up to 3 months.
Thaw chicken before adding to the slow cooker for safety.
Serve with salsa, sour cream, jalapeños, olives, tomatoes, or lettuce.
- Prep Time: 5 mins
- Cook Time: 8 hrs
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 311
- Sugar: 6
- Sodium: 1351
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 1
- Carbohydrates: 33
- Fiber: 8
- Protein: 28
- Cholesterol: 69