Chicken Enchiladas {Slow Cooker Recipe}

• servings: 6 servings
• active time: 5 minutes
• total time: 4 hours 45 minutes

Ingredients

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)

Directions

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

• Calories: 634 kcal
• Total Fat: 22 g
• Saturated Fat: 10 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.02 g
• Cholesterol: 138 mg
• Sodium: 706 mg
• Total Carbohydrate: 57 g
• Dietary Fiber: 11 g
• Total Sugars: 10 g
• Protein: 54 g