Slow Cooker Cheesy Chicken Enchiladas

By á-25140

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

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

Details

Servings 10
Preparation time 15mins
Cooking time 300mins

Preparation

Step 1

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.