Slow Cooker Chicken Enchiladas
2 hrs 15 min to 6 hrs 10 min4
Shredded chicken simmered with beans and corn in enchilada sauce, finished with tortilla strips and melted cheese.
| 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 tortilla strips & cheese | Cook covered 5–10 min until cheese melts | Garnish with cilantro, jalapeños, sour cream & lime |
| 1 packet Siete mild taco seasoning | |||||
| 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 | |||||
| 115 g shredded cheddar cheese | |||||
| Fresh cilantro, sliced jalapeños, sour cream or Greek yogurt, lime juice (optional toppings) |
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