Slow Cooker Enchiladas
January 17, 2018
In
Dinner, Recipe, Slow Cooker
Ingredients
- 1 tsp olive oil extra virgin
- 1 medium onion chopped
- 2 cloves garlic finely chopped
- 2 medium jalapeños seeded and deveined, finely chopped
- 1 pound raw ground chicken breast
- 1-1/2 cups dry farro rinsed
- 15 ounces black beans rinsed and drained
- 1 cup frozen corn
- 15 ounces diced fire roasted or regular tomatoes no salt
- 1 cup water
- 10 ounces red enchilada sauce
- 2 Tbs red chili powder
- 1 Tbs ground cumin
- 2 tsp ground coriander
- sea or Himalayan salt and pepper to taste
- 1 cup jack, cheddar or Mexican blend cheese shredded
- 3 medium green onions chopped
- 1/4 cup fresh cilantro finely chopped
Servings: 1-cup servings
Instructions
- Heat oil in medium nonstick skillet over medium-high heat.
- Add onion; cook, stirring frequently, for 3 to 5 minutes, or until onion is soft.
- Add garlic and jalapenos; cook, stirring frequently, for 1 to 2 minutes, or until jalapeños are soft.
- Add chicken; cook, stirring frequently, for 5 to 6 minutes, or until chicken is cooked through.
- Place chicken mixture, farro, beans, corn, tomatoes, water, enchilada sauce, chili powder, cumin, and coriander in a 3-quart slow cooker; mix well and cover. Cook on high for 3 hours, or until liquid has been absorbed, and farro is tender.
- Remove lid and stir mixture. Season with salt and pepper if desired. Add cheese; mix well. Cover until cheese has melted.
- Top with green onions and cilantro; serve.
Share this Recipe
No Comments