Slow Cooker Cheesy Chicken Enchiladas
You’ll be glad that this recipe makes 10 hearty servings! It’s so good, you might want to eat the leftovers for breakfast. It tastes amazing topped with a sunny side-up egg.
Total Time: 3 hrs. 28 min. Prep Time: 15 min. Cooking Time: 3 hrs. 13 min. Yield: 10 servings, about 1 cup each
21 Day Fix portions:
1G, 1/2 R, 2Y, 1/2B
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 (or cheddar or Mexican blend) cheese 3 medium green onions, chopped ¼ cup finely chopped fresh cilantro
Preparation: 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. 3. Add garlic and jalapenos; cook, stirring frequently, for 1 to 2 minutes, or until jalapenos are soft. 4. Add chicken; cook, stirring frequently, for 5 to 6 minutes, or until chicken is cooked through. 5. 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. 6. Remove lid and stir mixture. Season with salt and pepper if desired. Add cheese; mix well. Cover until cheese has melted. 7. Top with green onions and cilantro; serve.