Slow Cooker Cheesy Chicken Enchiladas

Calories 320, total fat 11g, total carbs 37g, sugars 3g, protein 18g

Photo by Andrea K.

PREP TIME

15

minutes

TOTAL TIME

300

minutes

SERVINGS

10

1 cup

PREP TIME

15

minutes

TOTAL TIME

300

minutes

SERVINGS

10

servings

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

  • 1 1/2

    cups dry farro, rinsed

  • 1

    (15­oz.) can black beans, rinsed, drained

  • 1

    cup frozen corn

  • 1

    (15­oz.) can diced fire roasted tomatoes (or diced tomatoes), no salt added

  • 1

    cup water

  • 1

    (10­oz.) 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

  • 1/4

    cup finely chopped fresh cilantro

Directions

Heat oil in medium nonstick skillet over medium­high 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 3­quart 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. 6. Top with green onions and cilantro; serve.

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