Easy Slow Cooker Enchiladas

Ingredients and Weight:

• 1 pound boneless, skinless chicken breasts
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 can (15 ounces) tomato sauce
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (15 ounces) corn, drained
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 12 corn tortillas
• 1 cup shredded cheddar cheese
• 1/2 cup chopped cilantro

Preparation Time:

15 minutes

Cooking Time:

6-8 hours on low

Difficulty Level:

2 (simple)

Preparation Method Steps:

1. Place the chicken breasts in a slow cooker.
2. In a large bowl, combine the onion, bell peppers, tomato sauce, black beans, corn, chili powder, cumin, salt, and pepper.
3. Pour the sauce over the chicken.
4. Cook on low for 6-8 hours, or until the chicken is cooked through.
5. Shred the chicken using two forks.
6. Fill each tortilla with shredded chicken, cheese, and cilantro.
7. Roll up the enchiladas and place them in a greased 9x13-inch baking dish.
8. Bake at 350°F for 20 minutes, or until the cheese is melted and bubbly.

Nutritional Information:

• Calories: 420
• Fat: 15g
• Carbohydrates: 45g
• Protein: 25g

Dish Characteristics:

• Easy to make
• Budget-friendly
• Flavorful and satisfying
• Perfect for a crowd

User Comments:

• "These enchiladas were so easy to make, and they tasted amazing! The perfect weeknight meal."
• "The combination of flavors in these enchiladas is perfect. I love that they're not too spicy."
• "These enchiladas were a hit with my family! They're so delicious and filling."

Special Precautions and Tips:

• If you don't have a slow cooker, you can cook the enchiladas in the oven. Bake them at 350°F for 30-40 minutes, or until the chicken is cooked through.
• You can use ground beef or turkey instead of chicken.
• If you like a spicier enchilada, add more chili powder or diced jalapeño peppers to the sauce.
• Serve with guacamole, salsa, and sour cream for dipping.