Eat.Sweat.Pray. Fitness

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Slow Cooker Chicken Enchiladas

Stephanie Vining

Did you try our breakfast slow cooker recipe last week? We love the ease of using the slow cooker and nothing feels better than coming home to a fridge full of food your family will love!

Today’s recipe is perfect for today because it is Taco Tuesday and we are serving up some Slow Cooker Chicken Enchiladas! This recipe can be served on its own or with tortillas for more of a taco vibe. This slow cooker version of Chicken Enchiladas makes enough servings to feed a family without much work!

INGREDIENTS

  • 1 tsp. olive oil

  • 1 medium onion, chopped

  • 2 cloves garlic, finely chopped

  • 2 medium jalapenos, seeded and deveined, finely chopped

  • 1 lb. raw ground chicken breast

  • 1½ cups dry farro, rinsed

  • 1 (15-oz.) can black beans, rinsed, drained

  • 1 cup frozen corn

  • 1 (15-oz.) can diced fire-roasted tomatoes (or diced tomatoes), no salt added

  • 1 cup water

  • 1 (10-oz.) can red enchilada sauce

  • 2 Tbsp. chili powder

  • 1 Tbsp. ground cumin

  • 2 tsp. ground coriander

  • Sea salt (or Himalayan salt) and ground black pepper, to taste; optional

  • 1 cup shredded jack, cheddar, or Mexican blend cheese

  • 3 medium green onions, chopped

  • ¼ cup finely chopped fresh cilantro

INSTRUCTIONS

  1. Heat oil in medium nonstick skillet over medium-high heat.

  2. Add onion; cook, stirring frequently, for 3 to 5 minutes, or until onion is soft. Add garlic and jalapenos; cook, stirring frequently, for 1 to 2 minutes, or until jalapenos are soft.

  3. Add chicken; cook, stirring frequently, for 5 to 6 minutes, or until chicken is cooked through.

  4. Place chicken mixture, farro, beans, corn, tomatoes, water, enchilada sauce, chili powder, cumin, and coriander in a 3-quart slow cooker; mix well and cover. Cook on high for 3 hours, or until liquid has been absorbed, and farro is tender.

  5. Remove lid and stir mixture. Season with salt and pepper if desired. Add cheese; mix well. Cover until cheese has melted.

  6. Top with green onions and cilantro; serve.

Container Equivalents: 1 Green, ½ Red, 2 Yellow, ½ Blue

2B Mindset Plate It! Add more veggies and protein to this FFC as part of lunch.