I made this for the first time yesterday and man oh man, those are some good enchiladas. The slow cooker allows the chicken to fall apart, while frozen spinach and black beans provide a filling, healthy dish. This recipe makes 3-4 servings.
Slow Cooker Enchiladas
In the morning/the filling:
- 2/3 can of black beans
- 2 chicken breasts
- 1 package frozen spinach
- 1/2 cup salsa or tomatoes
- green peppers/jalapenos/chilies if desired
- 1 onion, cut into smallish slices
- 8-12 radishes, diced
- 1/2 pack taco seasoning (or 1tbsp cumin, 1tsp cayenne/red pepper, black pepper, garlic powder, cilantro)
Add all ingredients to slow cooker. Cook on low for 6-8 hours.
- 4-6 tortillas
- shredded cheese
After that, preheat the oven to 400. Spray a casserole dish with Pam. Set up 4-6 tortillas in a pan, side by side, so that filling can be easily added. Add 2-3 scoops of the filling into each tortilla. Wrap up each tortilla and place them side by side in the pan. Sprinkle with cheese, salsa, extra filling. Bake for 25 minutes.
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