Slow cooker chicken enchiladas
410 cals, 45p, 26c, 11f (per meal)
1 can (113g)
1 cup (240g)
1 3/4 lbs (794g)
6 tortilla, medium (approx 6" dia) (156g)
1/2 medium (2-1/2" dia) (55g)
1 tsp, leaves (1g)
1 cup, shredded (113g)
2 clove(s) (6g)
1 tsp (2g)
2 lbs (907g)
1
Add whole chicken breasts to the bottom of a slow cooker and sprinkle with cumin, oregano, and some salt and pepper.
2
Add onion, garlic, black beans, green chilies, and enchilada sauce. Stir to combine.
3
Cover and cook on low for 3-4 hours or on high for 5+ until chicken is fully cooked and shreds easily.
4
Shred chicken with two forks. Stir in the tortilla pieces and about 75% of the cheese.
5
Top with remaining cheese. Put lid back on and cook for 10-20 minutes longer until cheese is melted. Serve.