EASY CHICKEN ENCHILADA RECIPE SLOW COOKER

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Monterey jack is often less expensive and melts well.

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: shredded rotisserie chicken

Shredded rotisserie chicken saves time and can be cheaper.

enchilada sauce

🥗Healthier: homemade sauce

💰Cheaper: tomato sauce with spices

Homemade sauce can be healthier and cheaper.

Chop both ends off of the onion and dice it into even pieces.

Season both sides of the chicken breasts with 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/4 teaspoon cumin.

Slice the white parts of the green onions and set the green parts aside for garnishing.

Wash and dry the cilantro, then finely chop the leaves.

Chop the chipotle peppers in adobo sauce, using 1 tablespoon for the recipe and saving the rest for later.

Lightly spray a non-stick pan with oil and sauté the onions, garlic, and white parts of the green onions.

Sear the chicken in the pan until it has a nice sear, but it doesn't need to be cooked through.

Add the seared chicken to the slow cooker along with the sautéed onions and garlic.

Rinse and drain the black beans and add them to the slow cooker.

Add one can of corn or two cups of frozen corn to the slow cooker.

Add 1 tablespoon of chopped chipotle peppers in adobo sauce and 16 ounces of enchilada sauce to the slow cooker.

Cook everything in the slow cooker on low for 2 to 2.5 hours.

After cooking, take the chicken out and shred it with two forks, then add it back to the slow cooker.

Mix everything in the slow cooker to distribute evenly.

Add 1/2 cup of light cheddar cheese to the mixture and let it cook for 10 more minutes to melt the cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens