Enchilada // Feeding the Byrds

 

Enchilada Sauce

This is about the equivalent of 2 cans of enchilada sauce. So if you only need one, cut it in half.

Ingredients

  • 1 tbsp oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • ½ tsp garlic powder
  • ½ tsp oregano
  • ¼ tsp salt
  • ⅛ tsp cinnamon
  • ⅛ tsp cayenne pepper optional for heat
  • 1 15oz can tomato sauce
  • 1 chipotle pepper in adobo sauce optional for heat
  • 2 tbsp tomato paste if you didn't use the peppers
  • ¾ cup broth or water
  • 3 tbsp flour

Instructions

  • If you are using this in a crock pot meal, you can just mix and pour into the crock pot.
  • If not, put into a sauce pan and let it cook for 5-8 minutes. The sauce will thicken up a bit.
  • Store in a glass jar.

Slow Cooker Chicken Enchilada Casserole

https://www.skinnytaste.com/slow-cooker-chicken-enchiladas/#recipe
Cals:315 Protein:25.5  Carbs: 26 Fat: 12 Fiber: 7


Ingredients

optional for topping and serving:

Instructions

  • Heat the oil in a skillet over medium heat. Add the onion, garlic, cumin, and salt and cook, stirring, until the onion has softened and browned, about 5 minutes.
  • Transfer to the slow cooker and add the enchilada sauce, sour cream, and 1/4 cup water to the onion mixture and stir to combine. Fold in the beans until thoroughly coated.
  • Nestle the chicken in.
  • Cover and cook on high for about 3 to 4 hours or on low for about 6 to 7, until chicken is tender and cooked through. Shred the chicken in the pot with 2 forks.
  • Add the tortilla strips and stir, then top with the cheese, cover the slow cooker, and cook 30 minutes or until the cheese has melted.
  • Once the cheese is melted, garnish with cilantro, jalapenos, and optional toppings.
  • Serve over rice if desired and top with optional sour cream, and avocado.

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