Dinner is served with our easy slow cooker Chicken Enchiladas! Slow cookers are such a great kitchen product, as they allow for easy prep time and minimal clean-up, all while producing a mouth-watering dish that is sure to please everyone. Thanks to its burst of color, freshness, and satiating ingredients, we are sure that this recipe will become front and center on your menu rotation! The ingredient list is simple, yet, when combined together, the subtle potency of garlic perfectly blends with the fresh cilantro flavors to produce a phenomenal flavor combination that is unlike any other. Top these enchiladas with our creamy Black Bean dip, and your dish is complete. Is your mouth watering yet?! We know ours are!
Not only are these enchiladas really tasty, but they are also packed full of nutrition! Eating lean poultry such as chicken provides you with a great source of protein, B vitamins (niacin, thiamin, riboflavin, and B6), vitamin E, iron, zinc, and magnesium. Proteins function as building blocks for bones, muscles, cartilage, skin, and blood, and are also building blocks for enzymes, hormones, and vitamins (1), so it’s important to make sure you are getting enough of it in your diet! A good way to calculate the amount of protein you need is to convert your weight to kilograms (weight in pounds divided by 2.2 g/kg) and multiply that number by 0.8 g/kg. For this recipe, you can use a rotisserie chicken instead of the boneless chicken thighs, as the rotisserie style would allow you to use different types of meat and experience different flavors. So go ahead and enjoy this fantastic recipe–it’s one that is sure to keep you happy, satisfied, and wanting more.
This recipe also has ample room to save even more time! The night before, measure out all seasonings and additives for the chicken. This way, in the morning all you have to do is add everything to the slow cooker and turn it on. You could also prepare the Black Bean Dip the night before as well. By completing these steps the night before, when the chicken is done in the slow cooker, all that’s left to do is assemble and bake the enchiladas!
In a slow cooker, place the tomato paste, water, cumin, garlic powder, onion powder, oregano, unsweetened cocoa powder, chili powder, and sea salt, and combine well.
Place chicken thighs in slow cooker, and coat well with the enchilada sauce. Cook on high for 3 hours or low for 6-8 hours.
Once chicken has reached an inner temperature of 165 degrees F, take it out of the slow cooker, place on a cutting board, and shred it with a fork. Set aside.
In a food processor, puree the black beans, red onion, cilantro, garlic,lime juice, water, cumin, and cayenne pepper. Place in a small mixing bowl and garnish with cilantro leaves and red onion, if desired. Set aside.
Preheat the oven to 350 degrees F. To each tortilla, evenly spread 3 tablespoons black bean dip, and add 4 ounces of the chicken enchilada mixture.
Fold the tortilla up and place seam down on a rectangular baking pan.
Using a slotted spoon, spread the remainder of the enchilada sauce evenly over the tortillas. Sprinkle the cheese over the enchiladas and bake for 15 minutes until cheese is melted.
When done, remove from oven and let cool. Slice enchiladas on a diagonal and serve.
Serving size: 1 tortilla Calories: 395 calories, Fat: 12 grams, Saturated fat: 3 grams, Carbohydrates: 41 grams, Sugar: 4 grams, Sodium: 395 milligrams, Fiber: 7 grams, Protein: 28 grams, Cholesterol: 74 milligrams
(1) Why is it important to make lean or low-fat choices from the Protein Foods Group? Choose MyPlate. http://www.choosemyplate.gov/protein-foods-nutrients-health