The ULTIMATE Summer CROCK POT Recipe: Chicken Enchiladas (No Oven!)

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Monterey jack is often less expensive and melts well.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt adds creaminess with fewer calories.

chicken breasts

🥗Healthier: chicken thighs

💰Cheaper: ground chicken

Ground chicken is often cheaper and cooks faster.

enchilada sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: canned tomato sauce

Canned tomato sauce can be a budget-friendly alternative.

Start by making your own enchilada sauce.

Add 1 tablespoon of oil to a bowl.

Mix in 1 tablespoon of chili powder.

Add about 1 teaspoon of ground cumin.

Stir in about 1/2 teaspoon of garlic powder.

Add about 1/2 teaspoon of dried oregano.

Mix in about 1/4 teaspoon of salt.

Add a dash of cinnamon, about 1/8 teaspoon.

If desired, add about 1/4 teaspoon of cayenne pepper for heat.

Pour in 1 can (15 oz) of tomato sauce.

If using, add 2 adobo peppers in adobo sauce.

Add about 3/4 cup of chicken broth.

Mix all ingredients together until combined.

Add about 3 tablespoons of flour to thicken the sauce.

Set the sauce aside and prepare the chicken.

Place 1 pound of chicken breasts into the crock pot.

Add 3 cloves of minced garlic on top of the chicken.

Sprinkle about 1 teaspoon of ground cumin over the chicken.

Season with about 1 teaspoon of salt.

Pour 2 cups of enchilada sauce over the chicken.

Add about 1/4 cup of sour cream to the mixture.

Add 1 can of black beans (drained and rinsed) into the crock pot.

Stir all ingredients together until well combined.

Cover and cook on high for 2 hours.

After 2 hours, add tortillas to the mixture.

Top with cheese, avocado, cilantro, and jalapeno before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens