How To Make Gluten-Free Crock Pot Chicken Enchilada Recipe
Savory, gluten-free chicken enchiladas made easy and flavorful with the slow cooker.
Serves:
Ingredients
- 1 lb. boneless, skinless chicken breasts
- 1 can (10 oz.) red enchilada sauce
- 1 can (4.5 oz.) chopped green chilies
- 1/2 cup gluten-free chicken broth
- 1 tbsp. chili powder
- 1 tsp. ground cumin
- 1/2 tsp. garlic powder
- Salt and pepper, to taste
- 4 gluten-free tortillas
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
Instructions
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In a slow cooker, place the chicken breasts, enchilada sauce, green chilies, chicken broth, chili powder, cumin, garlic powder, salt, and pepper.
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Stir to combine, making sure that all the chicken breasts are well-coated.
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Cook on high for 3 1/2 to 4 hours or on low for 7 to 8 hours, until the chicken is cooked through and tender.
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Remove the chicken from the slow cooker and shred with two forks.
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Preheat the oven to 375°F.
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Spread a small amount of the sauce on the bottom of a 9×13-inch baking dish.
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Spoon 1/4 of the shredded chicken on each tortilla, roll up, and place seam-side down in the baking dish.
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Pour the remaining sauce over the enchiladas and sprinkle with the shredded cheese.
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Bake for 20 minutes or until the cheese is melted and bubbly.
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Garnish with chopped cilantro and serve hot.
Nutrition
- Calories : 378kcal
- Total Fat : 14g
- Saturated Fat : 6g
- Cholesterol : 102mg
- Sodium : 1172mg
- Total Carbohydrates : 24g
- Dietary Fiber : 3g
- Sugar : 5g
- Protein : 37g
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