Crock Pot Chicken Enchiladas
Total Time: 3 hrs. 28 min.
Prep Time: 15 min.
Cooking Time: 3 hrs. 13 min.
Yield: 10 servings, about 1 cup each
1 medium onion, chopped
2 cloves garlic, finely chopped
2 medium jalapenos, seeded and deveined, finely chopped
1 lb. raw chicken breasts
1½ cups dry farro, rinsed
1 (15-oz.) can black beans, rinsed, drained
1 (15-oz.) can diced tomatoes, no salt added
1 cup water
1 (10-oz.) 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
¼ cup finely chopped fresh cilantro
1. Place all ingredients except topping in a 3-quart slow cooker; mix well and cover. Cook on high for 3 hours, or until liquid has been absorbed, and farro is tender.
2. Remove chicken breasts and shred (I use my mixer to shred!). Put chicken back in and stir mixture.
3. Add cheese; mix well. Cover until cheese has melted.
4. Top with green onions and cilantro; serve.
Pumpkin Muffins with Maple Cream Cheese
Serves: 9 servings, 1 muffin each
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