Slow Cooker Chicken Enchiladas

By christina.klapper · easyeatsdietitian.com

2 hrs 15 min to 6 hrs 10 min

Shredded chicken simmered with beans and corn in enchilada sauce, finished with tortilla strips and melted cheese.

1.5 lb / 680 g boneless skinless chicken breast or thighs	Layer chicken, seasoning & sauce in slow cooker	Cook on high 2–4 hrs or low 5–6 hrs until 165°F	Shred chicken, stir in tortillas & cheese, cook 5–10 min	Garnish with cilantro, jalapeños, sour cream & lime
1 packet Siete mild taco seasoning
12 oz / 340 g red enchilada sauce
1 can corn, rinsed and drained
1 can black beans, rinsed and drained
8 Siete almond flour tortillas, sliced into strips
1 cup / 115 g shredded cheddar cheese
Fresh cilantro, sliced jalapeños, sour cream or low fat greek yogurt, lime juice (optional toppings)

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🛒 Shopping list8 items

1.5 lb / 680 g boneless skinless chicken breast or thighs
1 packet Siete mild taco seasoning
12 oz / 340 g red enchilada sauce
1 can corn, rinsed and drained
1 can black beans, rinsed and drained
8 Siete almond flour tortillas, sliced into strips
1 cup / 115 g shredded cheddar cheese
Fresh cilantro, sliced jalapeños, sour cream or low fat greek yogurt, lime juice (optional toppings)

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