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Slow Cooker Chicken Enchiladas
Looking for an easy way to use up leftover chicken breasts? Try this slow cooker enchilada recipe, loaded with melted cheese.
SERVES
6
CALORIES
508
COOKING TIME
4 hours
DIFFICULTY
simple
Method
Step 1
Add everything to the slow cooker apart from the cheese and tortilla wraps and cook on high for 3-4 hours
Step 2
Once cooked, add your shredded tortilla wraps and top with plenty of grated cheese. Cook on low for 10 minutes until cheese is melted, or pop the slow cooker dish under the grill for 5 minutes.
Step 3
Serve and enjoy 😊
Ingredients
4 Chicken breasts
700g Passata
400g Black beans
2 garlic cloves, grated
1 tbsp Worcestershire sauce
1 packet of enchilada/taco seasoning
200g light grated cheese
6 Tortilla wraps, shredded
1 onion, finely diced
