Crock-Pot Chicken Enchilada Casserole

• portions: 6 servings
• temps actif: 5 minutes
• temps total: 4 hours 5 minutes

Ingrédients

1 ½ lbs chicken breasts

2 cups enchilada sauce (see recipe below for homemade)

8 grain free tortillas (I used Siete Cassava Tortillas, cut into 1-2 inch squares)

1 can black beans (drained and rinsed)

1 cup shredded cheddar cheese (use dairy free shreds if desired)

chopped cilantro (for serving)

plain Greek yogurt or sour cream (for serving)

1 tbsp chili powder

1 ½ tsp cumin

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

1/2 tsp salt

pinch cayenne

2 tbsp tomato paste

2 cups chicken broth

1 tbsp arrowroot powder

3 tbsp water

Instructions

To make the enchilada sauce, heat a medium-sized pot over medium heat.

Add in the tomato paste and spices and whisk until fragrant.

Pour in the broth and whisk until smooth over medium heat.

Combine the arrowroot powder and water in a small bowl and whisk to combine.

Pour it into the sauce and continue whisking over medium heat while it bubbles and begin to thicken. Set aside.

Add the chicken breasts to the bottom of the crock pot. Pour the enchilada sauce over top.

Cook on low for 6-7 hours or high for 3-4 hours.

Shred the chicken in the pot.

Add in the cut up tortillas, black beans, and half the cheese and stir. Flatten the mixture then add the rest of the cheese on top. Cover and continue to cook on high for another 30 minutes.

Serve topped with fresh cilantro and sour cream, if desired. Enjoy!

Nutrition

• Calories: 436 kcal
• Lipides Totaux: 13 g
• Lipides Saturés: 4 g
• Lipides Insaturés: 3 g
• Acides Gras Trans: 0.01 g
• Cholestérol: 93 mg
• Sodium: 1752 mg
• Glucides Totaux: 44 g
• Fibres Diététiques: 13 g
• Sucres Totaux: 8 g
• Protéines: 36 g