My love of spicy foods came out today in this chicken enchilada mix. The recipe satisfies all my inner cravings — easy, slow-cooker, uses pantry ingredients and is pretty low fat compared to other versions. Plus I got to make it in the slow cooker. It solves my crazing for spicy dishes without jamming on the calories.
I admit this isn’t the standard enchilada recipe–not even close in the preparation method–but the end result is a spicy chicken wrapped in a flour or corn tortillas with presentation charm and sure to satisfy the Latin cuisine lover.
The total recipe serves 8 and is under 300 calories and counts as 7 Weight Watchers points!
- 2 pounds boneless, skinless chicken
- 1 package of your favorite taco seasoning mix (you can take the time to mix the ingredients yourself, but the packet is pretty simple)
- 1 can 15 onces fire roasted canned tomatoes
- 1 can 15 onces black beans (rinsed)
- 1 finely chopped jalopeno chili (optional)
- 1 can whole kernal corn (drained)
- 8 6 inch corn tortillas
- 1/2 cup monterey jack cheese (grated into shreads)
- Put the chicken breasts into the bottom of a slow cooker. Top with taco seasoning, tomatoes, black beans and jalopeno. Turn the slow cooker on high and walk away for 4 hours. Could it get any easier?
- Pull the chicken breasts out after 4 hours and using two forks, shred them.
- Remove half the sauce/vegetables from the slow cooker and blend with an immersion blender or in a blender until smooth.
- Add the chicken back to the slow cooker where half the vegetables and sauce are waiting. Mix with the drained can of corn. Filling is complete.
- Add 3 tablespoons of the filling to each of the corn tortillas and roll. Place the filled tortilla seam side down into a shallow baking pan. After all the filling is used, pour the reserved blended sauce over the tortillas and top with the cheese.
- Cover with aluminum foil (shiney side in) and bake in a 350 degree oven for 20 minutes. Remove the foil and bake uncovered for 10 minutes longer.
- Serve with shredded letuce, scallions and yogurt/sour creme topping. Yummy!
I literally just put all the ingredients into the slow cooker basin and stir it briefly just to combine everything.
Use an immersion blender to blend the liquid and bean/tomato mixture from above. This becomes your sauce. After you blend this mixture be sure to taste it for seasoning. I’ve added chocolate (unsweetened) cinnamon and hot sauce to this mixture depending on my mood. The chocolate adds a depth of flavor but doesn’t change the basic blend. A dash of cinnamon will add a warmer spice without heat. Additional tomatoes increases the fruitiness of the enchilada dish. Play around until you find your own personal preferences.
Pour the sauce over your enchiladas and top with the 1/2 cup of monterey jack cheese. (You can use any soft melting cheese like a traditional Queso Blanco or the more US tradition of cheddar.) I just prefer the monterey jack because you can find it in any grocery store.
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