#Crockpot chicken enchilada free

#Crockpot chicken enchilada free

Here are a few favorites! Canned Corn Salad, Best Refried Beans Recipe, Gluten Free Mexican Rice Recipe, and The Best Guacamole. There are nights when we serve this recipe completely on its own but we like to have a few side dishes up our sleeve to serve every now and then. While the cheese is melting, you can prep any desired sides to serve with this dish. Top the enchilada casserole with the rest of the shredded cheese and cover with the lid.Ĭook for an additional 20-30 minutes or until the cheese is melted. Then, add 1/2 of the shredded cheese, black beans, corn, and tortillas. Using 2 forks, or a Kitchen aid mixer, shred the chicken. Shred the chicken and add the rest of the ingredients Start things off by adding the thawed chicken breasts, enchilada sauce, fire roasted tomatoes, green chilies, and taco seasoning to the slow cooker.Ĭook these ingredients for 6-8 hours on low or 2-4 hours on high. Double check the label before purchasing any variety of Mexican cheese. Shredded Mexican cheese – shredded cheese is often coated with taco seasoning, which may not be gluten free.Search for a gluten free taco packet or make a batch of homemade taco seasoning to use in this recipe and whenever taco seasoning is called for. Taco seasoning packet – taco packets can be a hidden source of gluten.Fire roasted tomatoes – gluten containing ingredients can be added to cans depending on the brand – Hunt’s is a tasty gluten-free brand of fire roasted tomatoes.If time allows, you could make enchilada sauce from scratch by checking out our Easy Enchilada recipe. Enchilada sauce – flour is typically added to enchilada sauce as a thickener, Hatch organic is a gluten free brand that doesn’t compromise on flavor.Here are ingredients to especially pay close attention to: Always read the labels before purchasing an ingredient to ensure all are gluten-free. This enchilada recipe was created gluten free by using the ingredients shown above. 6 small corn tortillas, cut into wedges.1 cup shredded Mexican or cheddar cheese.1.25 ounce gluten-free taco seasoning packet.14.5 ounce can gluten-free fire roasted tomatoes.15 ounce gluten-free red enchilada sauce.Then follow the step by step cooking instructions or check out the printable recipe card below! Equipment Grab your slow cooker, measuring cups and spoons, two forks and ingredients to get started. We often reheat leftovers the next night as is or turn into an extra cheesy casserole by drizzling Velveeta Cheese Sauce Dipover the top. Plus, a single batch is 8 servings making this a great meal prep recipe. Just enough to warm all the way through.This chicken crockpot meal makes a regular appearance in our house as it can be prepped in under 5 minutes and uses ingredient staples. Pour remaining enchilada sauce on top and top with remaining cheese. ( I squish a lot of enchiladas in one pan). Season and stir it all together to combine. Keeping doing this until the chicken is all gone or the pan is filled. Toss the enchilada sauce into your crock pot (slow cooker) together with the onions, tomatoes, corn, beans, and chicken breasts. Roll the filled tortillas and put in to the 9X13. Start assembling the enchiladas by scooping up some chicken and putting in the tortillas, topped with cheese. Pull out a 9X13 pan to put the enchildadas inches Pour enchilada sauce, just enough to coat the bottom of the pan. (You don't have to do this, but it makes the chicken more flavorful because you are getting the sauce all over the chicken). Put chicken back in crock with enchilada sauce and let simmer for about 30-60 minutes. 1 hour before you want to assemble the enchiladas, take chicken out and shred it. Let cook on Low for 7-8 hours or High for 3-4 hours. Put chicken in, and pour the rest of the first can or enchilada sauce in the pot. Start up crock pot, put just 1/4 of a can of enchilada sauce in the pot.