Chicken & Veggie Enchiladas

Hi friends! I’m so excited to share this recipe because it’s SO easy and delicious. (And even my hubby approved–and he’s a picky one!)

Everyone loves enchiladas right? A full plate of slop and deliciousness–ok, slop isn’t the best word, but it is the best kind of enchilada. Unfortunately, most enchiladas don’t have any vegetables with them and they’re not super nutritious. Well, I set out to create a more nutritious version, that still satisfied everyone’s tastes buds. And, as with most of my recipes, you can really adjust it to your liking.

First, you have to cook the chicken. I used chicken breasts, and put 3 large chicken breasts in a crockpot. We all know what a pain it is to clean the crockpot, right? Well, have you tried the Reynold’s slow cooker liner–ummm, if you haven’t, you need to STAT! Almost no cleanup required. Pop the liner in the crockpot, then add your ingredients and cook away! Then when you’re done, just throw the liner out and your crockpot will be clean and no scrubbing needed. Seriously, a life saver on those nights when you just don’t have the energy to clean another dish. Trust me, mama, I get it. These liners will save you time and sanity. Anywho, I put the liner in, then pop the chicken breasts in and cover them with a can of enchilada sauce. You can use whatever kind you like, but I like to find a lower sodium one–less salt equals less bloating equals more comfortable post-dinner–also those pre-made sauces usually have a ton of sodium in there (sometimes enough for an entire day’s worth 😬).

Cook the chicken on low for 6-8 hours, or until tender and easy to break apart. Next you’ll want to shred the chicken. Please put the forks down! I used to almost never use shredded chicken in my recipes because it always took SO long to shred with two forks. Enter the stand mixer. Pop those chicken breasts into a stand mixer with the whisk attachment, and turn it on for 45-60 seconds. Instant shredded chicken. It’s the easiest thing ever and saves so much time and sanity. Once your chicken is shredded, put it back in the crockpot so it can soak up all those yummy juices.

Next, put a small spoonful of enchilada sauce into your tortillas–you can use whole wheat or grain free–top with chicken along with sautéed peppers and onions and black beans. Sprinkle with cheese and close the tortilla up. Repeat until your pan is full with your enchiladas (I can usually fit 4 or 5 in a pan). Pour enchilada sauce all over your tortillas and in the pan. Sprinkle with cheese and bake in the oven for 20-25 until the cheese is melted and the enchilada sauce is bubbling.

Take out and sprinkle some cilantro on top and serve with avocado. Enjoy!

Print Recipe
Chicken & Veggie Enchiladas
Enjoy these nutritious enchiladas that the whole family will enjoy!
Course Main Dish
Cuisine Mexican
Servings
enchiladas
Ingredients
Course Main Dish
Cuisine Mexican
Servings
enchiladas
Ingredients
Instructions
  1. Place your chicken breasts in a lined slow cooker. Pour 2 cups low-sodium enchilada sauce over the chicken. Cook on low 6-8 hours.
  2. Just before the chicken is done, sauté bell pepper and onion.
  3. When chicken is cooked, shred in stand mixer and place back in slow cooker and mix with remaining juices.
  4. Place 4-5 tortillas in baking dish, lined sitting up like tacos. Place 1-2 tablespoons enchilada sauce in each tortilla.
  5. Layer each tortilla with shredded chicken, sautéed peppers and onions, black beans, then cheese.
  6. Close each tortilla up and top with enchilada sauce.
  7. Sprinkle some cheese on each tortilla.
  8. Bake at 375 degrees for 20-25 minutes until cheese is melted and sauce is bubbly.

Leave a Reply