Crock Pot
Chicken Enchiladas {Slow Cooker Recipe}
6 servings
portions5 minutes
temps actif4 hours 45 minutes
temps totalIngrédients
4 Chicken breasts (About 800g)
680 g Passata (See notes)
400 g Black beans (Drained and rinsed. See notes)
1 Onion (Peeled and chopped)
2 tsp Garlic powder
2 tsp Ground cumin
1 tsp Oregano
1/2 tsp Mild chilli powder (See notes)
Salt and freshly ground black pepper
340 g Tinned sweetcorn (Drained. See notes)
6 Tortilla soft wraps
250 g Grated cheese (See notes)
Instructions
Put all of the slow cook ingredients into the slow cooker and mix well.
Cook for 4 hours on HIGH or 6 hours on LOW.
When the chicken is cooked through, stir well and shred the chicken with 2 forks. Add in the sweetcorn and the tortilla wraps, and cut into strips.
Add the cheese on top.
Option 1: Pop back into the slow cooker with the lid on for 40 minutes on HIGH or until the cheese is melted.
Option 2: Pop under a hot grill or into an oven heated to 200C for about 10 minutes or until the cheese is melted and golden.
Nutrition
Taille de Portion
-
Calories
634 kcal
Lipides Totaux
22 g
Lipides Saturés
10 g
Lipides Insaturés
7 g
Acides Gras Trans
0.02 g
Cholestérol
138 mg
Sodium
706 mg
Glucides Totaux
57 g
Fibres Diététiques
11 g
Sucres Totaux
10 g
Protéines
54 g
6 servings
portions5 minutes
temps actif4 hours 45 minutes
temps total