Are you looking for a healthy, tasty meal? Try our Crock Pot Enchiladas! This simple recipe combines chicken, spices, veggies, and enchilada sauce, cooked to perfection in a slow cooker. Top it off with corn tortillas and cheese for a delightful finish. Perfect for busy weeknights, this dish offers balanced macros with 35g protein, 40g carbs, and 10g fats per serving. Customize with optional jalapeños for an added kick.

Servings: 4
Macros per Serving: Protein: 35g | Carbs: 40g | Fats: 10g
*Note: Macros may vary based on ingredients.

Ingredients:

• 1 lb chicken breast
• 1 tsp paprika
• 1 tsp cumin
• ½ tsp salt
• 1 tsp chili powder
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• ⅓ cup red onion, diced
• 1 jalapeño, diced (optional)
• 28 oz red enchilada sauce
• 10 corn tortillas, sliced
• ½ cup shredded cheese

Instructions:

1. Slice chicken into 1-inch pieces.
2. Add chicken, garlic, seasoning, onion, jalapeño, bell peppers, and enchilada sauce to the crockpot.
3. Cook for 4-5 hours on low.
4. Shred chicken and return to the pot.
5. Add sliced tortillas and cheese, cook for an additional 10-20 minutes until cheese melts.

Enjoy your flavorful, easy-to-make crock pot enchiladas!

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