Today I’m excited to share with you an amazing recipe that will make your taste buds dance with joy - Crockpot Chicken Enchiladas! This dish is perfect for those busy weeknights when you need a delicious and healthy meal on the table without too much effort. The best part? It’s all made in your trusty crockpot, so you can set it and forget it!
Healthy Crock Pot Chicken Enchiladas
First up, let’s take a look at some mouthwatering images of this delectable dish:
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 can (10 ounces) red enchilada sauce
- 1 can (4 ounces) diced green chilies
- 1 cup shredded Mexican cheese blend
- 8 small flour tortillas
- 1/4 cup chopped fresh cilantro (optional)
Instructions:
- Place the chicken breasts in the crockpot and pour the enchilada sauce and green chilies over them.
- Cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is cooked through and tender.
- Remove the chicken breasts from the crockpot and shred them using two forks.
- Place the shredded chicken back into the crockpot and stir to combine with the sauce.
- Preheat your oven to 350°F (175°C).
- Spoon the chicken mixture onto the center of each flour tortilla and roll it up.
- Place the rolled tortillas seam-side down in a baking dish.
- Sprinkle the shredded cheese over the top of the enchiladas.
- Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped cilantro, if desired.
These Crockpot Chicken Enchiladas are the perfect meal to satisfy your cravings for delicious and healthy Mexican food. The tender shredded chicken is smothered in a flavorful enchilada sauce, and the melted cheese adds the perfect amount of gooey goodness. These enchiladas are so versatile - you can enjoy them for lunch, dinner, or even as a game day snack!
Preparation time for this recipe is a breeze, thanks to the convenience of the crockpot. Simply toss in the chicken, enchilada sauce, and green chilies, and let it cook low and slow until the chicken is tender and easy to shred. From there, it’s just a matter of assembling the enchiladas and popping them in the oven for a few minutes to melt the cheese.
Serve these Crockpot Chicken Enchiladas with a side of Mexican rice, refried beans, and a dollop of sour cream for a complete and satisfying meal. The flavors are so rich and delicious, you won’t believe they came from your slow cooker!
Nutrition Facts:
Serving Size: 1 Enchilada
Calories: 287
Total Fat: 12g
Saturated Fat: 6g
Cholesterol: 61mg
Sodium: 622mg
Total Carbohydrate: 21g
Dietary Fiber: 1g
Sugars: 3g
Protein: 21g
If you’re looking for some tips to make the most of this recipe, try using low-sodium enchilada sauce and whole wheat tortillas to make it even healthier. You can also customize your enchiladas by adding additional toppings such as diced tomatoes, sliced avocado, or a squeeze of fresh lime juice.
Now that you have all the information you need to create these amazing Crockpot Chicken Enchiladas, it’s time to get in the kitchen and start cooking! Your family will be begging for this recipe again and again. Enjoy!
