Slow Cooker Chicken Enchiladas Recipe

Slow Cooker Chicken Enchiladas Recipe by Alethia True Fit By You

Slow Cooker Chicken Enchiladas Recipe

Let’s pause the portion talk and add a WHAT do I portion … RECIPE!!!!

Slow Cooker Cheesy Chicken Enchiladas Recipe
This house smells AMAZING when we cook this, one of Jamie and My favs!

You’ll be glad that this recipe makes 10 hearty servings – 1.5 cup is a serving with a small salad on the side if you want more!

It’s so good, you might want to eat the leftovers for breakfast (like I do ). It tastes amazing topped with a sunny side-up egg, or any egg! (Scrambled, egg cups, omelet, boiled eggs (well that may be stretching it)

Total Time: 3 hrs. 28 min.
Prep Time: 15 min.
Cooking Time: 3 hrs. 13 min.
Yield: 10 servings, about 1 cup each


  • 1 tsp. olive oil
  • 1 medium onion chopped
  • 2 cloves garlic finely chopped
  • 2 medium jalapenos seeded and deveined, finely chopped
  • 1 lb. raw ground chicken breast
  • 1½ cups dry farro rinsed
  • 1 (15-oz.) can black beans rinsed, drained
  • 1 cup frozen corn
  • 1 (15-oz.) can diced fire roasted tomatoes (or 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, cheddar, or Mexican blend cheese
  • 3 medium green onions chopped
  • ¼ cup finely chopped fresh cilantro
Slow Cooker Chicken Enchiladas over cauliflower rice


  1. Heat oil in medium nonstick skillet over medium-high heat.
  2. Add onion; cook, stirring frequently, for 3 to 5 minutes, or until onion is soft.
  3. Add garlic and jalapenos; cook, stirring frequently, for 1 to 2 minutes, or until jalapenos are soft.
  4. Add chicken; cook, stirring frequently, for 5 to 6 minutes, or until chicken is cooked through.
  5. Place chicken mixture, farro, beans, corn, tomatoes, water, enchilada sauce, chili powder, cumin, and coriander 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.
  6. Remove lid and stir mixture. Season with salt and pepper if desired. Add cheese; mix well. Cover until cheese has melted.
  7. Top with green onions and cilantro; serve. (I served it over cauliflower rice)

21 Day Fix Recipe Containers
1 Green
½ Red
2 Yellow
½ Blue

Recipe reprinted from Beachbody On Demand


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