Chicken Enchiladas

Prep Time: 10 minutes
Cook Time: 3–8 hours (crockpot) + 20 minutes (baking)
Servings: 6–8
What is One Serving: 1 enchilada
Calories & Macros per Serving (without cheese): Calories: 280 Fat: 6g Carbs: 35g Protein: 22g

Ingredients:

• 1 lb chicken

• 1 (15 oz) can red enchilada sauce

• 1 (15 oz) can green enchilada sauce

• 1 (15 oz) can beans, drained (black beans or pinto beans work well)

• 6–8 tortillas (flour or corn, depending on preference)

• Salt & pepper, to taste

• Optional: Shredded cheese for topping

Crockpot Method:

1. Add Ingredients: Place chicken, red enchilada sauce, green enchilada sauce, and drained beans in the slow cooker. Season with salt & pepper.

2. Cook: Cover and cook on high for 3–4 hours or low for 6–8 hours until chicken is fully cooked and tender.

3. Shred Chicken: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir everything together.

4. Prepare Baking Dish: Spread a thin layer of the chicken mixture on the bottom of a glass baking dish to prevent sticking.

5. Assemble Enchiladas: Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the baking dish. Pour extra sauce from the slow cooker over the top.

6. Bake & Serve: Sprinkle a little cheese on top and bake at 375°F (190°C) for 10-15 minutes until the cheese is melted. Serve hot.

Stovetop Method:

1. Cook Chicken: In a large skillet or saucepan, add chicken, red and green enchilada sauces, and drained beans. Season with salt & pepper.

2. Simmer: Cover and cook over medium-low heat for 15-20 minutes, flipping the chicken halfway through.

3. Shred Chicken: Remove chicken from the skillet and shred it with two forks. Return it to the pan and stir everything together.

4. Prepare Baking Dish: Spread a thin layer of the chicken mixture on the bottom of a glass baking dish to prevent sticking.

5. Assemble Enchiladas: Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the baking dish. Pour extra sauce from the skillet over the top.

6. Bake & Serve: Sprinkle a little cheese on top and bake at 375°F (190°C) for 10-15 minutes until the cheese is melted. Serve hot.

Tips:

• Crispy Finish: Broil for the last 2–3 minutes for a crispy top.

• Serving Ideas: Pair with guacamole or a fresh salad.

• Freezing Instructions:

  • Prepare enchiladas with sauce and cheese, but don’t bake.

  • Wrap & Freeze: Cover tightly with plastic wrap and foil or place in a freezer-safe container. Freeze for up to 3 months.

  • Reheating:

    • Thawed: Thaw overnight, then bake at 375°F (190°C) for 25–30 minutes (covered for the first part, uncover last 5–10 minutes).

    • Frozen: Bake from frozen at 375°F (190°C) for 45–50 minutes, uncovering for the last 10 minutes. Add extra sauce to prevent drying.