skinny taste has lots of recipes on their blog that are tasty and easy to follow, plus healthy versions of the foods i love!
don't let the long list of ingredients for the crockpot chicken enchiladas scare you away! this is truly a quick set and forget meal!
NEED:
- 1 lb boneless skinless chicken thighs , or chicken breast
- 1 teaspoon avocado oil , or olive oil
- 1/2 medium onion, chopped **can omit if fodmap sensitive **can replace with poblano peppers
- 2 garlic cloves, finely chopped **can omit and/or replace with fake garlic replacement
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 2 cups homemade enchilada sauce, or 16 ounce jarred
- 1/4 cup sour cream, plus more for serving **can omit if dairy free or do not like sour cream
- 4 corn tortillas, cut into strips
- 15 ounce can low-sodium black beans, rinsed and drained
- 15 ounce can fire roasted tomatoes
- 4 ounces shredded cheese, such as a Mexican cheese blend, Monterey Jack, or mozzarella (about 1 cup)
- sliced jalapeño peppers , and chopped fresh cilantro, for topping
optional for topping and serving:
sliced avocado
crema or sour cream cilantro lime rice
DO:
Heat the oil in a skillet over medium heat.
Add the onion, garlic, cumin, and salt and cook, stirring, until the onion has softened and browned, about 5 minutes.
**Add poblano peppers if using
Transfer to the slow cooker and add the enchilada sauce, sour cream (if using), and 1/4 cup water to the onion mixture and stir to combine.
Fold in the beans and tomatoes until thoroughly coated.
Nestle the chicken in.
Cover and cook on high for about 3 to 4 hours or on low for about 6 to 7, until chicken is tender and cooked through.
Shred the chicken in the pot with 2 forks.
Add the tortilla strips and stir, then top with the cheese, cover the slow cooker.
Cook 30 minutes or until the cheese has melted.
Once the cheese is melted, garnish with cilantro, jalapenos, and optional toppings.
Serve over rice if desired and top with optional sour cream, and avocado.
Comments
Post a Comment